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These ultra creamy Keto Popsicles will become your new favorite summer treat. Sugar-free and low carb, keto ice pops are so easy to make with just 4 ingredients. They’re so rich and tasty that you won’t ever guess they have just 2.6 g net carbs!
Summer has just begun, but the temperatures are already through the roof. As I’m writing this blog post, the thermometer reads a scorching 95°F (35°C). Turning on the stove is out of question, and the only thing my body asks for is fresh food. In these cases, there’s always some keto ice cream or frozen yogurt in the fridge. But this time I wanted something different. Something fruity and creamy, but still low carb and sugar-free. Welcome to homemade keto popsicles.
These low carb popsicles bring me back to childhood. At the time I was living in Italy, where summer meant gelato, cornetto, and especially strawberry cheesecake popsicles. Craving something similar, I whipped up these keto berry popsicles. They’re rich and creamy, ultra creamy. Sweet and indulgent like the original, but made with simple ingredients and no added sugar. Much better than the low carb popsicles you can buy at the store, which are loaded with artificial ingredients, gums and other nasty chemicals. Oh and they’re often so expensive, nothing like the ones you can make at home.
Why you will love keto popsicles
If you are looking for low carb desserts for summer, try this recipe. The reasons to love them are many, hundreds of thousands. They are:
- Sweet and creamy. These no carb popsicles are so creamy and delicious, with a fruity taste and a pleasant sweet flavor. They will satisfy your sweet tooth on a keto diet.
- Quick and easy. You only need 4 simple ingredients and 10 minutes of your day to whip up a batch of carb free popsicles. Blend until creamy, freeze and enjoy. The hardest part will be waiting while they set in the freezer.
- Easily customizable. This easy keto popsicle recipe lends itself to customizations very well. You can swap out strawberries for blueberries, add lemon juice, cocoa powder and peanut butter. Or make high protein popsicles with a scoop of protein powder.
- Sugar-free and keto. Surprise surprise, you can finally enjoy creamy ice pops low carb and sugar-free. These keto ice cream pops have just 2.6 g of net carbs each, you’ll love them on a hot summer day.
Ingredients & Substitutes
- Cream cheese. The best keto popsicles are made with full fat cream cheese, softened. Make sure you allow the cream cheese to soften at room temperature in advance, or it won’t blend smoothly. Swap out for nondairy cream cheese, if you can’t eat dairy.
- Heavy whipping cream. Use full fat heavy cream, unsweetened to avoid added sugars. For vegan and dairy-free keto popsicles, replace with full fat coconut cream.
- Strawberries. I recommend fresh strawberries, roughly chopped into pieces to ensure even blending. As an alternative you can use frozen strawberries, thawed in advance and chopped. Blueberries, raspberries or a mix of fresh berries are great too (read the recipe variations down below).
- Granular sweetener. I like monk fruit sweetener, but you can use any zero carb sweetener such as erythritol, xylitol, allulose or Swerve sweetener.
- Vanilla extract. A teaspoon of vanilla extract gives these low sugar popsicles a deliciously sweet flavor. If you don’t have vanilla extract at home, simply omit it.
How to make keto popsicles
STEP 1. In a high speed blender or food processor, combine softened cream cheese with heavy whipping cream, chopped strawberries, granular sweetener and vanilla extract. Blend on high until smooth and creamy, scraping down sides as needed. This should take around 3 to 5 minutes.
STEP 2. Pour the mixture into popsicle molds, leaving a small gap at the top for expansion. Place popsicle sticks into the molds.
STEP 3. Freeze for at least 4 hours or until they are completely solid. Once they have set, you can remove the keto ice pops from the mold. Serve immediately, or place into zipper bags or in an airtight food container and freeze.
Success tips
- Soften the cream cheese. Make sure that you allow the cream cheese to soften before mixing it with all other ingredients. Take it out from the fridge about half an hour in advance, or warm it up quickly in the microwave. A soft consistency is key for the creamiest keto popsicles.
- Adjust the sweetness. This recipe uses ⅓ cup of granular sweetener, and I find that the sweetness level hits the spot. But if you have the sweet tooth, then you may need more. My recommendation is to taste the mixture after blending, and then fix the taste to your own likings.
- Customize this recipe. Not a fan of strawberry cheesecake? No problem, experiment with other fruit such as blueberries and raspberries, or add some extra chocolate and peanut butter for Snickers keto popsicles.
- Easily remove from the molds. Remove low carb popsicles from their silicone mold by gently pressing the bottom and pushing them up. If they don’t come out this way, quickly add the popsicle to a bowl of cool-warm water and take it out after some seconds.
Variations
- Blueberry lemon. Substitute strawberries with the same amount of blueberries and add about a tablespoon of lemon juice.
- Coconut. Before blending, add to your food processor some diced coconut or a couple tablespoons of shredded coconut.
- Mango. Swap out strawberries for mango, then mix all ingredients until smooth and creamy.
- Lime. Pour in the blender around a tablespoon of lime juice and mix. You can also add some mint leaves for a Mojito flavor. Little bit of vodka too, why not 😉
- Chocolate. Level up the flavor with a couple tablespoons of unsweetened cocoa powder, then blend and add some sugar-free chocolate chips if you desire.
- Mint chocolate. Include some leaves of fresh mint, blend and then fold in your favorite keto chocolate chips.
- Snickers. Mix in a dollop of peanut butter, freeze and coat with sugar-free melted chocolate once the keto ice pops have set. Sprinkle some crushed peanuts and transfer back to the freezer to allow the chocolate to harden.
How to store keto popsicles
Before storing, you will need to let the creamy mixture freeze into the popsicle molds. This should take about 4 hours, but doing it overnight is recommended. Once they have set, carefully remove your keto ice pops from their molds and pack into zipper bags. Or transfer them to an airtight food container, separated by a piece of parchment paper in between. Place in the freezer and freeze for up to 2 months. To serve, simply open the freezer and grab one of the keto ice cream pops.
Remove low carb popsicles from the silicone mold by gently pressing the bottom and pushing them up. If they don’t come out this way, quickly add your popsicle to a bowl of cool-warm water and take it out after some seconds.
Yes, you can add a scoop of protein powder before mixing. My recommendation is vanilla whey protein powder, it blends exceptionally well and gives these frozen treats a delicious flavor.
This recipe uses monk fruit sweetener, it is one of the healthiest alternative to sugar and tastes delicious. Other great options are erythritol, allulose and swerve sweetener. I wouldn’t recommend stevia instead, it tends to leave a quite strong aftertaste. One thing to keep in mind is that you will need a granulated sweetener, keto syrups are not suitable.
More keto dessert recipes
- Keto ice cream
- Protein cheesecake
- Cottage cheese brownies
- Keto peanut butter cookies
- Greek yogurt brownies
- Protein cookies with Greek yogurt
- Cottage cheese chocolate ice cream
- Protein cookie dough
- Frozen yogurt
Keto Popsicles
Equipment
Ingredients
- ½ cup (120 g) cream cheese, softened
- ⅓ cup (80 g) heavy whipping cream
- ½ cup (80 g) fresh strawberries, chopped
- ⅓ cup (65 g) granular sweetener, I used monk fruit sweetener
- 1 tsp vanilla extract
Instructions
- In a high speed blender or food processor, combine softened cream cheese with heavy whipping cream, chopped strawberries, granular sweetener and vanilla extract.
- Blend on high until smooth and creamy, scraping down sides as needed. This should take around 3 to 5 minutes.
- Pour the mixture into popsicle molds, leaving a small gap at the top for expansion. Place popsicle sticks into the molds.
- Freeze for at least 4 hours or until they are completely solid. Once they have set, you can remove keto ice pops from the mold. Serve immediately, or place into zipper bags or in an airtight food container and freeze.
Thanks for your keto popsicles recipe. I will make it this weekend Matt.
Hey dear Constantino,
thank you very much for your kind comment. It is my pleasure, it makes me happy that you like our keto ice pops recipe. Perfect for Summer 😉
Have a great day,
Matteo
Keto Popsicles ??????????
Keto popsicles very refreshing! ?
Hey my dear Liza,
thank you very much!! I completely agree with you, low carb popsicles without sugar are perfect on a hot summer day 😉
Have a great day,
Matteo