Picture a warm summer afternoon, you open the freezer and lift out a glossy bar whose dark chocolate shell snaps satisfyingly against your teeth. Beneath it lies a smooth vanilla custard swirled with ribbons of rich sugar-free caramel, melting slowly on your tongue and releasing buttery notes beneath the cocoa. The nuts you sprinkled on top add a final crunch. I created this version because I wanted the indulgence of classic ice-cream bars—wrapped in chocolate, sprinkled with nuts—yet fully aligned with a low-carb, sugar-free lifestyle. It’s decadent but smart, refined yet simple, and perfect any time you crave frozen comfort without compromise.

Recipe Info

Prep Time: 10 minutes
Freeze Time: ~6 hours (hands-on ~15 minutes)
Total Time: ~6 hours 15 minutes
Chill / Rest Time: included in freeze time
Servings: 8 bars
Cuisine: Modern Dessert / Healthy Treat
Course: Dessert / Snack

Ingredients

For the Vanilla Bar Base:

1 cup (240 ml) unsweetened almond milk
½ cup (120 ml) heavy cream (or full-fat coconut milk for dairy-free)
¼ cup (60 ml) powdered monk fruit/allulose blend (or equivalent sweetener)
1 teaspoon pure vanilla extract
¼ teaspoon sea salt

For the Caramel Swirl:

3 tablespoons sugar-free caramel sauce
1 tablespoon unsalted butter (or coconut oil for dairy-free)

For the Chocolate Coating & Finish:

8 oz (≈225 g) sugar-free dark chocolate chips
1½ tablespoons coconut oil
¼ cup chopped toasted pecans or almonds (optional)

Instructions

In a medium bowl, whisk together the almond milk, heavy cream, sweetener and sea salt until fully blended and smooth. Stir in the vanilla extract.
Pour the mixture into 8 silicone ice-cream bar molds (insert sticks) and freeze until solid — about 4-5 hours or overnight for best results.
Meanwhile, make the caramel swirl: in a small saucepan over low heat, melt the butter (or coconut oil) and stir in the caramel sauce until smooth and warm. Remove from heat and cool slightly. Once the bars are frozen, remove them from the molds and place on a parchment-lined tray. Using a thin-bladed knife, drizzle the caramel evenly over each bar, then gently swirl into the vanilla bar with the tip of the knife. Immediately return the bars to the freezer 30 minutes to set the swirl.
For the chocolate coating: melt the sugar-free chocolate chips and coconut oil together in 20-second microwave bursts (stirring between) or over a double boiler until smooth. Let cool slightly — you want the chocolate warm but not piping hot. Remove the bars from the freezer one at a time, quickly dip each bar into the melted chocolate, using a spoon to help coat fully. Sprinkled with chopped toasted nuts if using. Place back on parchment and freeze for another 30 minutes or until the chocolate is fully hardened.
Serve straight from the freezer. Listen for that satisfying snap of chocolate, feel the creamy interior melt, and savour the swirl of caramel and crunch of nuts.

Tips & Variations

Tip 1: Use silicone molds for easy release; if using rigid molds, allow a few seconds at room temp before unmoulding.
Tip 2: Make sure the bars are completely frozen solid before dipping to avoid meltdown.
Tip 3: For cleaner slicing or layering, wipe the knife between drizzling caramel or slicing.
Variation A (Mint Chocolate): Add ½ teaspoon peppermint extract to the vanilla base and fold in ¼ cup crushed sugar-free mint chocolate bits before freezing.
Variation B (Peanut Butter Ripple): Replace caramel sauce with 3 tablespoons sugar-free peanut butter and swirl into the base; use chopped peanuts instead of nuts on top.
Variation C (Vegan / Dairy-Free): Use full-fat coconut milk in place of heavy cream, and vegan sugar-free chocolate for the coating. Use coconut-based caramel or almond butter swirl.

Nutrition Facts (per bar, approximate)

Calories: ~190 kcal
Protein: ~3 g
Carbohydrates: ~4 g (Net carbs ~2.5 g)
Fat: ~17 g
Fiber: ~1 g
Sugar: ~0.5 g
Sodium: ~50 mg

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Jemero Carter

No-Sugar Rippled Vanilla Chocolate Keto Bars

Print Recipe

Prep Time 10

Chilling time 6

Servings: 8 bars

Course: Dessert

Cuisine: American

Calories: 190

Ingredients Method Notes

Ingredients

For the Vanilla Bar Base:

1 cup 240 ml unsweetened almond milk
½ cup 120 ml heavy cream (or full-fat coconut milk for dairy-free)
¼ cup 60 ml powdered monk fruit/allulose blend (or equivalent sweetener)
1 teaspoon pure vanilla extract
¼ teaspoon sea salt

For the Caramel Swirl:

3 tablespoons sugar-free caramel sauce
1 tablespoon unsalted butter or coconut oil for dairy-free

For the Chocolate Coating & Finish:

8 oz ≈225 g sugar-free dark chocolate chips
1½ tablespoons coconut oil
¼ cup chopped toasted pecans or almonds optional

Method

In a medium bowl, whisk together the almond milk, heavy cream, sweetener and sea salt until fully blended and smooth. Stir in the vanilla extract.
Pour the mixture into 8 silicone ice-cream bar molds (insert sticks) and freeze until solid — about 4-5 hours or overnight for best results.
Meanwhile, make the caramel swirl: in a small saucepan over low heat, melt the butter (or coconut oil) and stir in the caramel sauce until smooth and warm. Remove from heat and cool slightly. Once the bars are frozen, remove them from the molds and place on a parchment-lined tray. Using a thin-bladed knife, drizzle the caramel evenly over each bar, then gently swirl into the vanilla bar with the tip of the knife. Immediately return the bars to the freezer 30 minutes to set the swirl.
For the chocolate coating: melt the sugar-free chocolate chips and coconut oil together in 20-second microwave bursts (stirring between) or over a double boiler until smooth. Let cool slightly — you want the chocolate warm but not piping hot. Remove the bars from the freezer one at a time, quickly dip each bar into the melted chocolate, using a spoon to help coat fully. Sprinkled with chopped toasted nuts if using. Place back on parchment and freeze for another 30 minutes or until the chocolate is fully hardened.
Serve straight from the freezer. Listen for that satisfying snap of chocolate, feel the creamy interior melt, and savour the swirl of caramel and crunch of nuts.

Notes

Protein: ~3 g
Carbohydrates: ~4 g (Net carbs ~2.5 g)
Fat: ~17 g
Fiber: ~1 g
Sugar: ~0.5 g
Sodium: ~50 mg

FAQs

1: Can I make these ahead of time?
A: Yes — once fully frozen and coated, wrap each bar individually and store in the freezer for up to 2 months.
2: How should I store leftovers (or extra bars)?
A: Keep the bars in an airtight container or freezer bag in the freezer. For best texture, consume within 1 month.
3: Can I make this gluten-free or sugar-free?
A: The recipe is naturally gluten-free when using sugar-free chocolate and caramel, and fully sugar-free if you use approved sweeteners and coatings.
4: My coating cracked or the interior melted — what went wrong?
A: The most common issues: bars weren’t fully frozen before dipping; chocolate was too hot; or the mold was sealed too long at room temp. Freeze solid, dip quickly, and return to freezer immediately.