Keto Strawberry Cream Popsicles – Cool, Creamy, and Low-Carb
Summer snacks don’t have to be sugar bombs. These Keto Strawberry Cream Popsicles are cool, creamy, and satisfyingly sweet without knocking you out of ketosis. They’re easy to make, kid-friendly, and perfect for a quick treat after dinner or a grab-and-go snack.
With just a handful of ingredients and a blender, you’ll have a freezer stocked with something you can feel good about. If you love strawberries and cream, this recipe will become a warm-weather favorite.
Ingredients
Method
- Prep the strawberries: Rinse, hull, and roughly chop the berries. If using frozen, let them thaw slightly so they blend smoothly.
- Blend the strawberry base: Add strawberries, half of the sweetener, a squeeze of lemon juice, and a pinch of salt to a blender. Blend until smooth. Taste and adjust sweetness if needed.
- Make the cream layer: In a small bowl or measuring cup, whisk together heavy cream, almond milk, the remaining sweetener, vanilla extract, and a tiny pinch of salt. Whisk until the sweetener dissolves.
- Choose your style: For a swirled look, keep the strawberry and cream mixtures separate. For a uniform popsicle, blend both mixtures together briefly until pink and creamy.
- Layer or swirl: If swirling, pour a little strawberry mixture into each mold, then some cream, alternating as you go. Use a thin knife or skewer to gently swirl—don’t over-mix.
- Tap out air bubbles: Lightly tap the molds on the counter to release trapped air and create a smooth finish.
- Insert sticks: Add the popsicle sticks according to your mold’s instructions. If your mold requires partially freezing first, freeze for about 45 minutes, then insert sticks and continue freezing.
- Freeze until firm: Freeze for 4–6 hours, or until completely solid. Overnight is best for clean unmolding.
- Unmold with ease: Run warm water over the outside of the molds for 10–15 seconds and gently pull the sticks. Don’t twist too hard or you can crack the popsicle.
- Taste test and tweak: If you prefer sweeter next time, add a bit more sweetener or a pinch of powdered monk fruit. If you want tangier, add more lemon to the strawberry layer.
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What Makes This Special
These popsicles taste like a classic strawberries-and-cream dessert, but with a smart keto twist. Fresh strawberries bring bright flavor, and a smooth cream base adds richness without heavy carbs.
A touch of vanilla rounds everything out, and a sugar-free sweetener keeps things light. You get a silky texture, clean ingredients, and a treat that fits your low-carb goals.
Bonus: They’re easy to customize, freezer-friendly, and a great way to use up peak-season berries.
Shopping List
- Fresh strawberries (about 2 cups hulled; frozen works too)
- Heavy cream (or canned full-fat coconut milk for dairy-free)
- Unsweetened almond milk (or another low-carb milk alternative)
- Powdered erythritol or allulose (adjust to taste; powdered blends dissolve best)
- Vanilla extract
- Lemon juice (optional, for brightness)
- Pinch of salt (enhances flavor)
- Popsicle molds and sticks
How to Make It
- Prep the strawberries: Rinse, hull, and roughly chop the berries. If using frozen, let them thaw slightly so they blend smoothly.
- Blend the strawberry base: Add strawberries, half of the sweetener, a squeeze of lemon juice, and a pinch of salt to a blender.
Blend until smooth. Taste and adjust sweetness if needed.
- Make the cream layer: In a small bowl or measuring cup, whisk together heavy cream, almond milk, the remaining sweetener, vanilla extract, and a tiny pinch of salt. Whisk until the sweetener dissolves.
- Choose your style: For a swirled look, keep the strawberry and cream mixtures separate.
For a uniform popsicle, blend both mixtures together briefly until pink and creamy.
- Layer or swirl: If swirling, pour a little strawberry mixture into each mold, then some cream, alternating as you go. Use a thin knife or skewer to gently swirl—don’t over-mix.
- Tap out air bubbles: Lightly tap the molds on the counter to release trapped air and create a smooth finish.
- Insert sticks: Add the popsicle sticks according to your mold’s instructions. If your mold requires partially freezing first, freeze for about 45 minutes, then insert sticks and continue freezing.
- Freeze until firm: Freeze for 4–6 hours, or until completely solid.
Overnight is best for clean unmolding.
- Unmold with ease: Run warm water over the outside of the molds for 10–15 seconds and gently pull the sticks. Don’t twist too hard or you can crack the popsicle.
- Taste test and tweak: If you prefer sweeter next time, add a bit more sweetener or a pinch of powdered monk fruit. If you want tangier, add more lemon to the strawberry layer.
Storage Instructions
Keep the popsicles in their molds or transfer them to a freezer bag once set.
Wrap each pop in parchment or plastic to prevent sticking and freezer burn. They’ll stay fresh for up to 2 months with minimal flavor loss. Label the bag with the date so you know when you made them.
Health Benefits
- Low in net carbs: Strawberries are one of the most keto-friendly fruits, especially in small portions.
- Healthy fats for satiety: Heavy cream or coconut milk provides satisfying fats that help keep you full.
- No refined sugar: Using erythritol or allulose keeps the blood sugar impact minimal.
- Vitamin C boost: Strawberries provide antioxidants and vitamin C, helping support immunity and overall wellness.
- Gentle on digestion: Choosing a powdered sweetener blend helps reduce grit and potential stomach discomfort.
What Not to Do
- Don’t use granulated sweetener straight from the bag: It won’t dissolve well and can leave a sandy texture.
Use powdered or blitz granulated sweetener in a blender first.
- Don’t skip the pinch of salt: It sounds minor, but it brightens flavor and balances sweetness.
- Don’t overfill the molds: Liquids expand when they freeze. Leave a little headspace to avoid overflow.
- Don’t over-sweeten: Sweetness dulls when frozen, but adding too much can cause icy texture or an aftertaste. Taste the mixtures before freezing and adjust gradually.
- Don’t rush the freeze: Pulling them out early leads to slush and uneven texture.
Give them the full time.
Variations You Can Try
- Cheesecake swirl: Blend 2–3 ounces of softened cream cheese into the cream mixture for a tangy, richer pop.
- Dairy-free: Use full-fat coconut milk for the cream layer and a dash of coconut extract if you want more coconut flavor.
- Strawberry-chia: Stir 1 teaspoon of chia seeds into the strawberry mixture for a little body and fiber.
- Chocolate-dipped: Once frozen, dip pops in melted sugar-free dark chocolate and sprinkle with unsweetened coconut flakes. Refreeze for 5–10 minutes to set.
- Lemon-lovers: Add extra lemon juice and a bit of zest to the strawberry layer for a bright, sorbet-like edge.
- Berry blend: Swap in raspberries or a mix of berries. Strain the seeds if you prefer a smoother finish.
- Protein boost: Whisk in a scoop of unflavored or vanilla whey isolate to the cream layer for a higher-protein treat.
Add extra almond milk if it gets too thick.
FAQ
How many net carbs are in each popsicle?
It depends on your exact ingredients and size of molds, but most versions land around 2–4 net carbs per pop. Use a nutrition calculator with your specific brands for accuracy.
Can I use stevia instead of erythritol or allulose?
Yes, but stevia alone can turn bitter in cold desserts. If using stevia drops, start with a few drops and combine with erythritol or allulose for better flavor and texture.
Do I have to cook the strawberries first?
No.
Fresh or thawed berries blend well as-is. If your berries are very tart, a quick simmer with sweetener can soften the flavor, but it’s not necessary.
Why are my popsicles icy?
Too much water and not enough fat can cause ice crystals. Use heavy cream or full-fat coconut milk, avoid watery milk alternatives, and don’t skimp on the fat content.
Can I make these without a blender?
You can mash the strawberries with a fork or potato masher and whisk the cream mixture separately.
The texture will be more rustic but still tasty.
How do I unmold without breaking them?
Run warm water over the outside of the molds for 10–15 seconds, then gently pull straight up on the sticks. Avoid twisting or bending the pops.
Can I add alcohol for a boozy version?
A small splash of vodka or rum can work, but too much prevents freezing. Keep it to 1–2 teaspoons total for the whole batch.
Is there a way to make them more tart?
Yes.
Add extra lemon juice or a few raspberries to the strawberry blend. You can also cut back slightly on sweetener.
What if I don’t have popsicle molds?
Use small paper cups or silicone muffin cups. Cover with foil and poke sticks through the foil to keep them centered while freezing.
Can I use frozen strawberries?
Absolutely.
Let them thaw slightly so they blend smoothly, and taste the mixture; frozen berries can be a touch less sweet, so you may need a bit more sweetener.
Final Thoughts
Keto Strawberry Cream Popsicles are a simple, satisfying treat that feel indulgent without the sugar spike. They come together quickly, freeze beautifully, and welcome lots of fun variations. Keep a batch on hand for hot afternoons, post-workout refreshment, or an easy dessert that fits your goals.
With a few smart swaps and a creamy base, you’ll get a classic summer flavor—made keto-friendly and delicious.
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