Low-Carb Raspberry Mascarpone Popsicles

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Low-Carb Raspberry Mascarpone PopsiclesPin recipeFollow us 86.0k

In summertime, there is so much beautiful produce. It's the beginning of September and we can still enjoy succulent and colourful summer berries.

These popsicles are easy to make and you won't need an ice-cream maker. Even better, they only have a fraction of the carbs found in traditional popsicles!

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Hands-on Overall

Nutritional values (per serving)

6.3 grams 3.8 grams 5.3 grams 24.2 grams 14.8 grams 282 calories
Total Carbs10.2grams
Net Carbs6.3grams
of which Saturated14.8grams

Macronutrient ratio: Calories from carbs (9.6%), protein (8%), fat (82.5%)

Low-Carb Raspberry Mascarpone Popsicles

Ingredients (makes 8 servings)

Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

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  1. In a bowl, mix the mascarpone cheese, cream, vanilla extract, Erythritol and stevia. Open and scrape the vanilla bean and add the seeds into the mixture. This will boost the vanilla flavour!
    Note: Adding alcohol-based vanilla extract prevents the ice-cream from getting hard as rock. If you want to avoid alcohol, try arrowroot powder (1 tbsp = 7.6 g net carbs) Low-Carb Raspberry Mascarpone Popsicles
  2. If you are using fresh raspberries, add them to the mixture and gently break using a whisk. If you prefer a smooth texture, blend them first. If you're using frozen raspberries, thaw them before adding to the mixture. Low-Carb Raspberry Mascarpone Popsicles
  3. Mix until well combined. Low-Carb Raspberry Mascarpone Popsicles
  4. Using a spoon, fill in the popsicle molds. Low-Carb Raspberry Mascarpone Popsicles
  5. Insert a wooden stick into each of them and place them in the freezer for at least 3-4 hours or until frozen. Low-Carb Raspberry Mascarpone Popsicles
  6. Remove from he freezer and leave them at room temperature for 5 minutes. This will make it easier to remove from the molds. Pull the pops from the molds. Place them back to the freezer for about 30 minutes. They need to be well frozen before you start covering them in chocolate. Low-Carb Raspberry Mascarpone Popsicles
  7. Break the chocolate into squares and add to a heatproof bowl or a non-stick pan. Pour a small amount of boiling water to a saucepan and heat until simmering. Suspend the bowl with chocolate over the water, but do not allow the base of the bowl to touch it. Let the chocolate melt, stirring regularly. Alternatively, place in a microwave oven for 30-60 seconds.
    Note: My favourite brands are Lindt and Green & Black's Organic. Low-Carb Raspberry Mascarpone Popsicles
  8. Place crumbled freeze-dried raspberries on a plate and roughly chopped almonds on another. Low-Carb Raspberry Mascarpone Popsicles
  9. Remove the popsicles from the freezer. Take each popsicle and dip it half way in the melted chocolate. Low-Carb Raspberry Mascarpone Popsicles
  10. Quickly cover in crumbled freeze-dried raspberries before the chocolate solidifies and repeat for half of the popsicles. Low-Carb Raspberry Mascarpone Popsicles
  11. Cover the other half in roughly chopped almonds and place them back in the freezer for at least 30 minutes.
    Note: You may want to try using roasted nuts, which will give a more distinctive taste than unroasted. Simply place raw nuts on a baking sheet and roast in a 175 °C/ 350 °F oven for 12 to 15 minutes, stirring once or twice to prevent burning. Low-Carb Raspberry Mascarpone Popsicles
  12. Store in the freezer in an air-tight container. Enjoy! :-) Low-Carb Raspberry Mascarpone Popsicles


If you don't have freeze-dried raspberries, you can use more almonds.

You can avoid using sweeteners, as the ice-cream will get some sweetness from the raspberries. In either case, the effect on net carbs will be insignifficant. Alternatively, you can use honey - just make sure you add the extra carbs.

For a nut-free option, use 1/4 cup desiccated coconut instead of almonds or more freeze-dried raspberries. For a dairy-free version, try using coconut cream instead of cream and mascarpone cheese.

Low-Carb Raspberry Mascarpone Popsicles

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (8)

is there an alternative for the  mascarpone cheese? cream cheese or other?


Cream cheese or even coconut cream would work well as alternatives 😊


I wish there was a print option on your blog, website for each recipe so I didn't have to print entire page, or take screen shot of recipes.  Love your recipes but it is very hard to get them into my life unlike other blogs and websites. Thanks for taking my comments and suggestions and again I just love your blog/website.
Wendy Ehardt


Thank you Wendy! We're working on some improvements and printing will soon be easy. For now, we have a basic "print" option - you can find it above the first image of every recipe (compact view is best). The reason it's different from other websites is that we don't use templates, our blog is completely custom made. It gives us flexibility but takes time to implement new features 😊


Im curious to what a serving size is . Obviously 1 bar but there are different size popsicle molds . How many ounces is a serving ? I just made these , some I did in ice cube trays for a small treat and others I did in popsicle molds . Can't wait to eat one ! Thanks for the recipe😊


Hi Jada, I just checked the ingredients and one serving should be about 100 grams / 3.5 oz excluding the chocolate coating. Hope you enjoy them! 😊


These look fabulous! I have some blueberries in the freezer ... 😉


These look amazing!! I will make them for my grandkids when they come round next week. Thank you!