Low Carb Nutella Popsicles


When I was just a young thing and planning my wedding, the bakers asked what flavor of wedding cake I wanted. I told them to make it taste like I was biting into a Ferrero Rocher. I’ve always loved the combination of hazelnut and chocolate. And when I went low carb, I was delighted to discover that I could make my own healthier chocolate hazelnut spread. I love to use it in recipes and as the weather is getting warmer, ice pops seemed like a good idea!

(6 votes, average: 4.50 out of 5)
Low Carb Nutella Popsicles


  • 3/4 cup heavy cream
  • 3/4 cup unsweetened almond milk
  • 1/2 cup sugar-free chocolate hazelnut spread (check out my homemade “Nutella” )
  • 4 ounces cream cheese, softened
  • Powdered sweetener equivalent to 1/4 cup sugar (more if you want it sweeter)
  • 1/2 tsp hazelnut extract (if you can’t find this, vanilla will do)


  1. Combine all the ingredients in a blender. Blend until smooth.
  2. Pour the mixture into popsicle molds and press sticks 2/3 of the way into the popsicles (I recommend wooden sticks as they stay better in the popsicles).
  3. Freeze 3 or 4 hours until firm.

Yield: 8 medium popsicles

Cholesterol: 46mg

Food energy: 186 kcal

Total fat: 17.29g

Calories from fat: 155

Carbohydrate: 3.48g

Protein per serving: 2.92g

Total dietary fiber: 1.41g


The nutritional information assumes you will make your own chocolate hazelnut spread. Store bought brands may add to the carb count somewhat.

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