Keto Chocolate Chip Yogurt Popsicles
Published May 5, 2021 • Updated March 2, 2026
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Creamy keto yogurt popsicles with sugar free chocolate chips. I make a batch every other week and they never last more than a few days in my freezer.
I used to think of popsicles as a summer-only thing. Then I started keeping a batch of these in my freezer year-round and now they’re just part of the rotation. After dinner, after the gym, packed in my kids’ lunchboxes on hot days. Three ingredients, five minutes of hands-on time, and you have a freezer full of creamy frozen yogurt bars that taste like a real treat.
The base is just low carb yogurt, powdered sweetener, and chocolate chips. That’s it. I’ve made these dozens of times and the simplicity is what keeps me coming back. No coconut milk, no cream cheese, no custard base to cook. You stir, pour, freeze, and walk away.
Here’s something I figured out by accident: if you pull them at the 1-2 hour mark instead of waiting overnight, you get this creamy soft-serve texture that’s completely different from a frozen bar. My kids actually prefer them that way. I’ll set a timer and pull out a few early, then let the rest freeze solid for the week.
I also started dipping the frozen bars in melted sugar-free chocolate. You freeze the bars first, dip them halfway, set them on parchment, and back in the freezer for 10 minutes. It adds a thin shell that cracks when you bite through it, like a store-bought ice cream bar. Not necessary, but if you want to make these feel a little more special (or if you’re serving them at a cookout), it’s worth the extra step.
What I like about these compared to other keto frozen treats is how light they are. A full popsicle is around 2.4g net carbs, and because the yogurt base is protein-heavy, they actually fill you up. I’ve tried making chocolate mousse popsicles and bomb pops too, and those are great, but these yogurt bars are the ones I make most often because the ingredient list is so short.
One more thing. These are not just a warm-weather recipe. I make them in January. I make them in October. A frozen yogurt bar doesn’t care what season it is, and neither do my kids.
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Ingredients
16 oz low-carb plain yogurt -
1/4 cup powdered erythritol
-
1/2 cup sugar free chocolate chips
Step by Step Instructions
Step by Step Instructions
Add three ingredients
Add low-carb yogurt, sweetener and chocolate chips to a small bowl. Stir to combine.
Spoon into the mold
Spoon yogurt mixture into popsicle molds or place yogurt mixture into a piping bag and squirt into the popsicle molds. The latter is less messy and preferred.
Freeze
Insert popsicle stick and freeze yogurt bars overnight or until frozen.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I make these dairy-free?
I've tested these with full-fat coconut yogurt and they turn out well. The texture is a little denser and the coconut flavor comes through, which I actually like. If you go dairy-free, make sure the coconut yogurt is unsweetened and full-fat, otherwise the bars can turn icy. For a fully dairy-free keto frozen treat, I also have a dairy-free ice cream recipe that uses a coconut base.
Can I dip these in chocolate to make ice cream bars?
I started doing this a few months ago and now I can't stop. Freeze the bars completely first, then dip halfway into melted sugar-free chocolate chips. Set them on parchment paper, back in the freezer for 10 minutes, and you get this thin shell that cracks when you bite through it. I use ChocZero chips melted with a tiny bit of coconut oil so the chocolate coats smoothly.
How do I get the popsicle out of the mold without it breaking?
I broke so many bars before I figured this out. Run the outside of the mold under warm (not hot) water for 10-15 seconds. The edges release and the bar slides right out without snapping the stick. If you're using Dixie cups, just peel the paper away. I also find that a quick twist of the stick before pulling helps loosen the bottom.
Can I eat these as soft-serve before they're fully frozen?
This is actually my favorite way to eat them. I pull a few out of the mold at the 1-2 hour mark, before they freeze solid, and eat them with a spoon. The texture is creamy and thick, like soft-serve. My kids prefer them this way too. If you're a fan of sorbet-style frozen desserts, you'll love this in-between stage.
Are these safe for kids?
My kids have been eating these since they were toddlers. There's nothing in here that's off-limits for children. The sweetener (erythritol or monk fruit) is well-studied and safe for kids in normal amounts. I like that they're getting protein and probiotics from the yogurt instead of the sugar and artificial colors in store-bought popsicles.
How long can I store these in the freezer?
I've kept them for up to 2 months and they taste just as good. I wrap each bar individually in parchment paper and store them in a freezer bag. That prevents freezer burn and keeps them from sticking together. In my experience, the texture stays best in the first 4-6 weeks, but they're still perfectly fine after that.
Can I use a different type of yogurt?
I've tested these with plain Greek yogurt, Two Good, and even skyr. They all work. The main thing is to use plain, full-fat, and unsweetened. Flavored yogurts add hidden carbs and throw off the sweetness since you're already adding your own sweetener. I keep coming back to Two Good because the carb count is the lowest I've found, but plain full-fat Greek yogurt is a solid backup.
What can I use instead of powdered erythritol?
I've swapped in powdered monk fruit blend and it works great. The sweetness level is about the same. I've also used allulose, which gives a slightly softer freeze (the bars don't get quite as hard, which some people prefer). I wouldn't use liquid stevia as your only sweetener here because you lose the bulk that helps the texture, but a few drops mixed with powdered monk fruit is fine.
I've been through at least four other keto popsicle recipes over the past couple summers, and they all had the same problem: that icy, granular texture you get when the sweetener doesn't dissolve right before freezing. The powdered erythritol here is what makes the difference. Creamy all the way through, no grittiness. The Lily's chips hold up too, stay a little firm instead of going soft and waxy like I've seen with other brands. At 2.4g net carbs these are officially replacing my afternoon snack going into spring.
There was this little store near my parents' house that sold frozen yogurt pops from a cart every summer, and I've been chasing that memory for years. These are the closest I've gotten. Something about the tang of the low-carb yogurt with the cold chocolate chips just does it. I went keto about two years ago and figured popsicle season was just done for me, so seeing 2.4g net carbs felt like getting something back I thought was just gone. Pulled mine out of the molds this morning and stood over the sink eating one before I even made coffee. Making a double batch before it actually gets warm enough to need them.
Over the sink before coffee, that's the only way to do it. Once they're frozen solid, try dipping a few in melted sugar-free chocolate chips and setting on parchment for 10 minutes. Changes what they are.
Made these for a birthday party last weekend and stuck them in a cooler next to regular store-bought pops. Four kids went for these first and didn't touch the others until they were gone. My sister kept asking what brand they were, so I had to show her the three-ingredient list on my phone before she believed me. Already planning a double batch for our May cookout.
Kids going for these over store-bought in the same cooler. Your sister needing to see the ingredient list on your phone before she'd believe it, that's the best part.
I subbed in Chobani Zero Sugar vanilla yogurt instead of plain and dropped the erythritol down to about 2 tablespoons since the vanilla yogurt is already a little sweet. They came out with this almost dreamsicle flavor I was not expecting at all. The vanilla just carries everything. Two batches in two weeks and I'm not slowing down.
Yeah the Chobani Zero has way more flavor than plain. Dreamsicle tracks. Dropping to 2 tablespoons was the right call there.
I've tried at least four keto popsicle recipes and they all end up tasting like sweetened ice, but the yogurt base here actually stays creamy (the Lily's chips staying soft was a nice bonus). Four stars only because I wish there were more servings in a batch.
Double batch takes the same effort, just scale everything up. I make two at a time now because they're gone in 3 days anyway.
Tried three other keto popsicle recipes this winter and every single one came out icy. The yogurt base here freezes completely different, almost creamy all the way through. Making another batch tonight.
The yogurt fat plus the erythritol keeps it from going hard. Water-based ones just freeze solid. If you haven't done the chocolate dip trick yet, freeze them completely and dip halfway in melted Lily's chips. I can't stop.
First time making popsicles and I was genuinely stressed about getting them out of the molds without breaking them. Ran warm water over the outside for about 30 seconds and they slid right out clean. Obvious once you know, but I spent too long overthinking it before I tried that. The yogurt base freezes up nicer than I expected too, not icy at all, more like actual frozen yogurt.
30 seconds is a bit longer than I need (10-15 usually does it) but same idea. The yogurt fat is what keeps it creamy. Water-based pops just freeze solid no matter what.
I double this every Sunday and keep them stocked all week. Figured out by batch three that folding the chips in with just a few strokes at the end keeps them from settling, so there's chocolate in every bite instead of just at the top.
Good catch on the chips. A few folds is all it takes, any more and they just sink. I should add that note to the recipe.
Third batch in two months. Started with the recipe exactly as written, but I've been pulling the erythritol back to 3 tablespoons and letting the Lily's chips carry more of the sweetness. Stirring slowly when combining keeps the chips suspended in the yogurt instead of sinking, so you get a more even bite. A little counterintuitive to be making popsicles in February, but they've become my after-dinner thing.
3 tablespoons is my default now too. The Lily's carry enough sweetness that the extra tablespoon just gets in the way.