Keto Strawberry Cream Popsicles – A Fresh, Low-Carb Summer Treat
If you miss creamy strawberry popsicles but want to keep your carbs low, this recipe brings that classic flavor back in a smarter way. These popsicles taste like a cross between strawberry shortcake and frozen yogurt, with a silky texture and bright berry flavor. They’re easy to make, freezer-friendly, and perfect for warm afternoons or a light dessert.
No special equipment required beyond a blender and popsicle molds. You’ll get a treat that feels indulgent without the sugar crash.
Ingredients
Method
- Prep the berries: Hull and slice the strawberries. If using frozen, let them thaw slightly so they blend easily.
- Blend the base: In a blender, add strawberries, heavy cream, Greek yogurt, sweetener, vanilla, lemon juice, and a pinch of salt. Blend until silky smooth, 30–60 seconds. Taste and adjust sweetness or lemon if needed.
- Check the sweetness cold: Pops taste less sweet when frozen. If it’s only mildly sweet at room temp, add another tablespoon or two of sweetener to compensate.
- Add texture (optional): Stir in a handful of finely diced strawberries for little fruit bits in each bite.
- Fill the molds: Pour the mixture into popsicle molds, leaving a tiny bit of headspace for expansion. Insert sticks.
- Freeze: Freeze for at least 5–6 hours, preferably overnight, until fully set.
- Unmold: Run warm water over the outside of the molds for 10–20 seconds, then gently pull to release.
- Serve: Enjoy straight away, or place on a parchment-lined tray in the freezer for 10 minutes to firm up if they softened during unmolding.
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Why This Recipe Works
This recipe uses fresh strawberries and a touch of lemon to keep the flavor bright and natural. Heavy cream and full-fat Greek yogurt create a rich, creamy base that freezes well without getting icy.
A keto-friendly sweetener, like allulose or erythritol, keeps the carbs in check while still delivering sweet, strawberry-forward taste. A little vanilla rounds out the flavor and makes the pops taste like a nostalgic, creamy dessert. It’s simple to make and easy to customize to your taste.
Shopping List
- Strawberries (fresh or frozen, about 2 cups hulled)
- Heavy cream (1 cup)
- Full-fat Greek yogurt (plain, 3/4 cup)
- Keto-friendly sweetener (1/3–1/2 cup; allulose, erythritol, or monk fruit blend)
- Vanilla extract (1 teaspoon)
- Lemon juice (1 tablespoon, fresh)
- Pinch of salt
- Optional: a few extra diced strawberries for texture
Step-by-Step Instructions
- Prep the berries: Hull and slice the strawberries.
If using frozen, let them thaw slightly so they blend easily.
- Blend the base: In a blender, add strawberries, heavy cream, Greek yogurt, sweetener, vanilla, lemon juice, and a pinch of salt. Blend until silky smooth, 30–60 seconds. Taste and adjust sweetness or lemon if needed.
- Check the sweetness cold: Pops taste less sweet when frozen.
If it’s only mildly sweet at room temp, add another tablespoon or two of sweetener to compensate.
- Add texture (optional): Stir in a handful of finely diced strawberries for little fruit bits in each bite.
- Fill the molds: Pour the mixture into popsicle molds, leaving a tiny bit of headspace for expansion. Insert sticks.
- Freeze: Freeze for at least 5–6 hours, preferably overnight, until fully set.
- Unmold: Run warm water over the outside of the molds for 10–20 seconds, then gently pull to release.
- Serve: Enjoy straight away, or place on a parchment-lined tray in the freezer for 10 minutes to firm up if they softened during unmolding.
How to Store
Once unmolded, wrap each popsicle in parchment or plastic wrap to prevent freezer burn. Store them in a sealed freezer bag or airtight container for up to 1–2 months.
For best texture, let a popsicle sit at room temperature for 2–3 minutes before eating. Avoid frequent thawing and refreezing, which can create ice crystals and affect creaminess.
Benefits of This Recipe
- Low in carbs, big on flavor: You get a classic strawberry-and-cream taste without added sugar.
- Creamy texture: Heavy cream and Greek yogurt help prevent iciness, so the pops stay smooth.
- Balanced macros: Higher fat and protein help keep you satisfied, making this a smart dessert or snack.
- Simple ingredients: No artificial colors or flavors—just real fruit and pantry staples.
- Kid-friendly: Sweet, bright, and familiar, with no sugar crash.
Pitfalls to Watch Out For
- Under-sweetening: Flavors dull when frozen. Make the mixture slightly sweeter than you want before freezing.
- Wrong sweetener choice: Erythritol can crystallize and feel gritty. Allulose keeps texture smoother.
If using erythritol, blend very well and consider a powdered form.
- Too much water: Watery berries or low-fat yogurt can make icy pops. Use full-fat dairy and ripe, flavorful strawberries.
- Skipping the acid: A touch of lemon brightens the berries. Without it, the flavor can taste flat.
- Overfilling molds: Leave a bit of headspace so the mixture can expand as it freezes.
Recipe Variations
- Strawberry Cheesecake Pops: Swap half the yogurt for softened cream cheese.
Add a drop of almond extract for bakery vibes.
- Coconut Cream Pops: Replace heavy cream with full-fat coconut milk for a dairy-light twist. Add toasted coconut flakes to the molds.
- Vanilla Swirl: Blend a plain vanilla cream base (cream, yogurt, sweetener, vanilla) and swirl in a chunky strawberry puree for a marbled look.
- Berry Mix: Use a blend of strawberries, raspberries, and blueberries. Strain seeds after blending if you prefer a smoother texture.
- Chocolate-Dipped: Once frozen, dip pops in melted sugar-free dark chocolate and sprinkle with crushed freeze-dried strawberries.
- Protein Boost: Add a scoop of unflavored or vanilla whey isolate.
If it thickens too much, thin with a splash of almond milk.
FAQ
How many carbs are in these popsicles?
Exact macros depend on your ingredients and mold size, but a typical pop made with allulose, full-fat dairy, and strawberries lands around 3–5 grams net carbs per serving. Calculate with your specific brands for accuracy.
Can I use frozen strawberries?
Yes. Thaw them slightly for easier blending and adjust sweetener to taste, since frozen berries can be a bit less sweet than peak-season fresh ones.
What’s the best sweetener to use?
Allulose gives the smoothest texture and clean sweetness.
Erythritol or monk fruit blends work too, but use powdered forms to reduce grittiness.
Can I make these dairy-free?
Use full-fat coconut milk instead of heavy cream and a thick coconut yogurt instead of Greek yogurt. The texture will still be creamy and the flavor pleasantly tropical.
How do I prevent icy popsicles?
Use full-fat dairy or coconut milk, avoid watering down the mixture, and blend until very smooth. Allulose also helps reduce iciness compared to some other sweeteners.
Do I need popsicle molds?
No, you can use small paper cups and wooden sticks.
Freeze for 45–60 minutes, insert sticks when the mixture is slushy, then freeze fully.
Can I reduce the heavy cream?
You can, but the pops may be icier. If you want to lighten them, keep some fat by using half heavy cream and half unsweetened almond milk, and consider adding a tablespoon of cream cheese for body.
How long do they take to freeze?
Plan for 5–6 hours, but overnight gives the most consistent results.
Wrapping Up
These Keto Strawberry Cream Popsicles deliver classic summer flavor with a creamy bite and minimal carbs. They’re simple to make, easy to store, and endlessly customizable.
Keep a batch in your freezer for quick desserts, after-school treats, or a cool afternoon pick-me-up. With a few smart swaps and a bright pop of lemon, you’ll have a frozen favorite that fits your goals without sacrificing taste.
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