Keto Lemon Popsicles - Bright, Refreshing, and Low-Carb

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Prep Time 10

Total Time 10

Servings: 6 servings

Fresh lemons: About 4–5 medium lemons for juice and zest (you’ll need 1/2 cup lemon juice and 1 tablespoon zest).
Unsweetened almond milk: 1 cup, for a lighter base. You can swap with coconut milk for a creamier texture.
Heavy cream or full-fat coconut cream: 1/2 cup, to add body and smoothness.
Powdered erythritol, allulose, or monk fruit blend: 1/3–1/2 cup, to taste. Powdered forms dissolve better.
Vanilla extract: 1 teaspoon, for roundness and depth.
Pinch of sea salt: Enhances the lemon flavor.
Optional: 1/8 teaspoon xanthan gum for extra creaminess and fewer icy crystals.
Equipment: Popsicle molds, sticks, a blender or whisk, and a fine-mesh strainer.

Prep the lemons: Zest 1–2 lemons to get 1 tablespoon of zest. Juice enough lemons to yield 1/2 cup of fresh lemon juice. Strain the juice to remove pulp and seeds.
Blend the base: In a blender, combine almond milk, heavy cream (or coconut cream), lemon juice, zest, sweetener, vanilla, and salt. If using xanthan gum, sprinkle it in while blending to avoid clumps.
Taste and adjust: Lemon intensity and sweetness are personal. Add a bit more sweetener if it’s too tart, or an extra tablespoon of lemon juice if you want more zing.
Strain for smoothness: For an extra-smooth pop, pour the mixture through a fine-mesh strainer into a pitcher. This step helps remove any undissolved sweetener or zest clumps.
Fill the molds: Pour the mixture into popsicle molds, leaving a little room at the top for expansion. Insert sticks.
Freeze: Freeze for 4–6 hours, or until fully solid. Overnight is best for clean unmolding.
Unmold: Run warm water over the outside of the molds for 10–15 seconds. Wiggle sticks gently until the pops slide out.
Optional finish: For a “lemon bar” vibe, dust with a tiny pinch of powdered keto sweetener before serving.