Follow us 148.4k
The great thing about low-carb eating is that you can enjoy even treats like ice-cream without spiking your insulin levels. These delicious sugar-free berry popsicles are made with strawberries, heavy whipping cream and mascarpone cheese which high in fat and make them a perfect keto treat. If you can't eat dairy, you can use coconut milk instead.
This recipe makes 8 popsicles - one popsicle is about 1/2 cup of the mixture. You can skip the sweetener if you like or use just a few drops of stevia.
Hands-on Overall
Serving size 1 popsicle
Nutritional values (per 1 popsicle)
Net carbs3.7 grams
Protein2.6 grams
Fat22.5 grams
Calories235 kcal
Calories from carbs 7%, protein 5%, fat 88%
Total carbs4.5 gramsFiber0.8 gramsSugars3.4 gramsSaturated fat15.1 gramsSodium20 mg(1% RDA)Magnesium7 mg(2% RDA)Potassium80 mg(4% EMR)
Ingredients (makes 8 servings)
Instructions
- Remove the green parts of the strawberries and place into a blender together with the mascarpone, coconut milk, Erythritol and vanilla.
- Pulse until smooth.
- Pour the mixture into popsicle molds and add popsicle sticks. Place in the freezer for 3-4 hours.
Each popsicle I made is about 1/2 cup. I used both large popsicle molds (1/2 cup) and small popsicle molds (1/4 cup) and made 12 servings. Nutrition facts are calculated based on 8 large popsicle molds.
- After 3-4 hours, remove from the freezer, pop the popsicles out of the molds and place in an airtight container. Store for up to 3 months - if you can resist the temptation :-)
Strawberry Keto Popsicles
Ingredients (makes 8 servings)
- 2 cups strawberries, fresh or frozen (300 g/ 10.6 oz)
- 1 cup mascarpone or creamed coconut milk (250 g/ 8.8 oz)
- 1 cup heavy whipping cream or coconut milk (240 ml/ 8 fl oz)
- 1/4 cup powdered Erythritol or Swerve (40 g / 1.4 oz) - sweetener can be omitted
- 2 tsp sugar-free vanilla extract or 1 teaspoon vanilla powder
- Optional: 10-15 drops liquid Stevia extract
Instructions
- Remove the green parts of the strawberries and place into a blender together with the mascarpone, coconut milk, Erythritol and vanilla.
- Pulse until smooth.
- Pour the mixture into popsicle molds and add popsicle sticks. Place in the freezer for 3-4 hours.
Each popsicle I made is about 1/2 cup. I used both large popsicle molds (1/2 cup) and small popsicle molds (1/4 cup) and made 12 servings. Nutrition facts are calculated based on 8 large popsicle molds.
- After 3-4 hours, remove from the freezer, pop the popsicles out of the molds and place in an airtight container. Store for up to 3 months - if you can resist the temptation :-)
Nutrition (per 1 popsicle)
Calories235kcal
Net Carbs3.7g
Carbohydrates4.5g
Protein2.6g
Fat22.5g
Saturated Fat15.1g
Fiber0.8g
Sugar3.4g
Sodium20mg
Magnesium7mg
Potassium80mg
Detailed nutritional breakdown (per 1 popsicle)
Do you like this recipe? Share it with your friends!
Let us know what you think, rate this recipe!
