These Keto Popsicles are perfect to beckon a leisurely summer weekend pace. They are sweet, refreshing, and so satisfying. This is one that both kids and adults love.
Although it is ice cream and popsicle weather pretty much year-round here in Florida, there is something this time of year that has me wanting to pull out the popsicle molds and make ice pops with the kids!
I love to have a keto-friendly sugar free treat to offer while we are sitting around the pool after a swim.
These Keto Popsicles are every bit as delicious as the "real thing," and are super-easy to make.
Although they are low-carb and gluten-free, they taste so good. The perfect treat on a hot summer day.
Can I Eat Popsicles on Keto?
Sadly, no. Most popsicles are loaded with sugar and are not appropriate for a keto diet.
Even sugar-free popsicles most often contain ingredients that are not keto-friendly like maltodextrin (corn), and many actually contain quite a few carbs. (One brand I looked at had 11 grams of carbohydrates per serving.)
The solution is to make your own using this keto popsicles recipe- and luckily it is super easy.
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Ingredients
- Keto-Friendly Fruit - You can use either fresh or frozen. Avocado, strawberries, watermelon, raspberries, raspberries, blackberries, and blueberries are all great options. (Of these, blueberries have the most carbs.) If you choose frozen, just make sure that you read the label and that there is no sugar added.
- Lemon Juice - I recommend fresh-squeezed for the fullest flavor. If you want an extra pop of lemon, you can add the zest too.
- Heavy Whipping Cream keeps the carb count down compared to using dairy-free canned coconut milk. Feel free to use whichever one you prefer.
- Keto-Friendly Sweetener - I like allulose for a slightly less hard (but still solid) ice pop. When I use Swerve or anything with erythritol, I like to take them out of the freezer for at least 5 minutes before serving so they aren't so hard on the teeth. You can also use stevia if you like.
Options for Popsicle Molds
- These are the ones that I use, and I am thrilled with them. They look very much like the popsicles that you purchase.
- If you prefer to have plastic sticks, this is a great option.
- If you don't want to purchase popsicle molds, you can use paper cups and popsicle sticks. Read the recipe card for full instructions.
Variations
- You can use canned coconut milk in place of the heavy cream if you would like. (Make sure you adjust the nutritional information if you are tracking because this will increase the total carb count.). Almond milk is another option to keep this dairy free.
- Add 1 tablespoon chia seeds to the mixture. Allow to sit for 5 to 10 minutes before transferring to the ice pop molds.
- For a richer ice pop, add 4 ounces of room temperature cream cheese to the mixture. (Perfect for when you are craving a little bit of creaminess!)
- A teaspoon of vanilla extract is a nice addition.
Step by Step
A Few Things I've Learned
- Choose the Right Sweetener: Opt for keto-friendly sweeteners like monk fruit or allulose to for popsicles that can be eaten straight from the freezer. Understand that erythritol-based sweeteners blend well but then get rock hard. They will need some time on the counter before eating.
- Flavor Boosters: Add a few drops of vanilla extract, almond extract, or lemon juice to enhance the flavors.
- Don't mess with the cream-to-water ratio. You want one cup of cream to one cup of water. If you add more cream, the popsicles get dense. But too much water makes them icy. Stick with the sweet spot.
- You can add chia seeds if you want. It can help keep everything suspended so you don't get a fruit lay on top and milkly layer on the bottom. (Though as long as you blend thoroughly and get them in the freezer right away that shouldn't be an issue.) Just stir a tablespoon in and let it sit for 5 to 10 minutes.
- Blend longer than you think. Twenty seconds past "looks smooth" gets rid of the little icy bits. Worth it.
- Unmold the easy way. Run the mold under warm water for about 30 seconds, then pull gently and straight up. Yank it sideways and you'll snap the stick right out. Ask me how I know.
- Pick berries by carb count if you're tracking. Strawberries, raspberries, and blackberries run lowest. Blueberries are the highest of the bunch, still fine, just worth knowing.
Fruity Keto Popsicles
I have used allulose here because it creates ice pops that are soft enough to eat straight from the freezer. Any sweetener will work, just be aware that you may need to let them sit at room temperature for 10 minutes before serving
Servings: 8
Calories: 118.87kcal
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Equipment
- Ice Pop Molds
Ingredients
- 1 ½ cups keto-friendly fruit see list above; I used a mixture of berries
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 1 cup water
- ⅓ cup keto-friendly sweetener
Instructions
- Place the berries, lemon juice, heavy cream, water and sweetener in a blender. Process until smooth.
- Divide in to ice pop molds or paper cups and insert sticks into the molds. If you are using paper cups, cover the top with aluminum foil and poke the sticks through the foil. Freeze overnight.
Notes
Please note that nutritional information does not include sugar-alcohols or non-absorbed carbohydrates from keto-friendly sweeteners.
Storage
These popsicles will keep in a sealed container in the freezer for about six months.Nutrition
Calories: 118.87kcal | Carbohydrates: 4.98g | Protein: 0.82g | Fat: 11.1g | Saturated Fat: 6.86g | Cholesterol: 40.76mg | Sodium: 13.08mg | Potassium: 43.68mg | Fiber: 0.67g | Sugar: 2.84g | Vitamin A: 452.31IU | Vitamin C: 3.6mg | Calcium: 21mg | Iron: 0.08mg
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