Low-Carb, Keto Popsicles Recipe
Low-Carb, Keto Popsicles Recipe – creamy, fruity frozen treats, perfect for a hot summer day.
These fat bombs on a stick make a great snack to satisfy your sweet cravings and the best part is that they are sugar-free.
Low-carb diet and lifestyle doesn’t mean you need to starve and it also doesn’t mean you can’t have some good desserts. This Low-Carb, Keto Popsicles Recipe makes delicious sugar-free berry ice pops and uses just a few simple ingredients.
The texture of these Keto popsicles is a little on the chunkier side with some shredded coconut, berries and a creamy mixture in between.
Made with cream cheese, coconut milk, shredded coconut, strawberries, blueberries, blackberries, Keto sweetener, chia seeds and MCT oil (optional), these low carb popsicles make a great summer snack.
These keto popsicles taste just as berry cheesecake.
They are so good!
You can keep them in the freezer for up to one month.
What mold to use for popsicles?
I’ve had this Popsicle Mold for a very long time and I personally love how easy to use it is and the popsicle shape is perfect.
Also it has a metal top and when you insert the popsicle sticks they don’t sink, thick is amazing!
Honestly, any popsicle mold (maker) would work.
Even small paper cups work for freezing these low-carb ice pops.
Since these keto popsicles are cream cheese based, I suggest that you leave the cream cheese at room temperature for between 30 and 60 minutes, so it is nice and soft.
This way your mixture will be smooth. Sometimes, when the cream cheese is too cold, it is very hard to mix with the other ingredients and you end up with small pieces of it in the popsicle mixture.
Adding shredded coconut – this ingredient is options, because coconut contains extra carbs.
Not a lot if you follow low-carb diet, but if you are on strict keto, it is up to you to decide to use it or not.
MCT oil – is it a an important part of the Keto diet?
Now I may face some criticism, but to me – it is not an essential, but I still use it from time to time. Feel free to omit this ingredient or use unrefined organic coconut oil.
What is MCT oil?
MCT stands for – Medium-chain triglycerides (MCTs).
They are known as “healthy fats” that may help your body achieve Ketosis – the process which your body burns fat for energy.
They are most often sourced from coconut oil.
Keep in mind that some people are more sensitive to the consumption of MCT oil that others and this may result in cramps or upset stomach.
Never take more that the recommended servings listed on the package.
I used a combination of frozen strawberries, blueberries and blackberries.
As you may know, berries are one of the very few fruits allowed on the Ketogenic diet.
Feel free to use only blackberries, if you’d like to reduce the carbs in this Low-Carb, Keto Popsicles Recipe.
Recipe calls for a total of 3/4 cups of berries, so 3/4 cups of only either blackberries, blueberries or strawberries will be fine.
I like to use a mix of all three.
Frozen or fresh berries for keto popsicles?
I like to use frozen, but fresh berries would work fine.
As I mentioned, these low-carb pops are creamy but with some chunkiness from the coconut and berries.
This is because I did not blend the berries until smooth.
You can, if you prefer blend the popsicle mixture until smooth. This way you will not taste the tiny chunks of berries.
Low-Carb, Keto Popsicles Recipe - creamy, fruity frozen treats, perfect for a hot summer day. These fat bombs on a stick make a great snack to satisfy your sweet cravings and the best part is that they are sugar-free.
Combine all ingredients, besides the berries in a food processor (blender) and blend until smooth.
Add the berries and pulse a few times, until they are broken into small pieces.
If you'd like popsicles with smooth texture, add everything at the same time to the food processor and blend until smooth.
Pour into popsicle molds. Insert popsicle sticks. Freeze for at lest 2 hour or overnight, until set.
Dip the molds in hot water for 15-30 seconds, then take the popsicles out.
Keep in the freezer for up to one month.