Super Creamy Keto Vanilla & Berry Popsicles

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If you’re looking for a popsicle to cool off with this summer, these super creamy 5-ingredient vanilla & berry popsicles are a total winner. They have the texture of the creamiest vanilla ice cream but in a cheats speedy keto popsicle!

There’s no crystallising like in many low-carb, high fat popsicles, just smooth, creamy deliciousness… until you reach the whole blueberries then it’s a berry explosion in your mouth!

We used mascarpone but you can swap it for creamed coconut milk (coconut cream) if you follow a dairy-free keto diet.

If you frequently make our keto bread recipes, you always end up with leftover egg yolks. Making this frozen treat is a great way to use up all those creamy egg yolks — with all the nutritional benefits of egg yolks, you don't want to waste them! Another way to use a large amount of egg yolks is to make a batch of our Low-Carb Lemon Curd which makes a great base for any low-carb treats, or just eaten straight out of the jar with a spoon.

Good… oh so good and super simple healthy fat bomb!

Using raw eggs? If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down before using in any recipe, or store in the fridge for 6-8 weeks.

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Nutritional values (per serving, popsicle)

Ingredients (makes 10 popsicles)

• 7 large egg yolks
• ¹/₂ cup powdered Swerve or Erythritol (80 g/ 2.8 oz)
• 2 cups mascarpone cheese or creamed coconut milk, same as coconut cream (480 g/ 17 oz)
• 2 tsp sugar-free vanilla extract or 1 tsp vanilla bean powder or seeds from 1 to 2 vanilla beans
• ³/₄ cup fresh or frozen blueberries (113 g/ 4 oz)
• Optional: 10 - 15 drops liquid stevia, or to taste

Instructions

1. Add the egg yolks to a bowl. Add the sweetener and whisk using an electric whisk until pale in colour.
2. Add the mascarpone cheese or creamed coconut milk (coconut cream).
3. Whisk until smooth. Stir through the vanilla.
4. Spoon a layer of the mascarpone mix into the moulds (we used large moulds, about 90 ml/ 3 oz each). Add blueberries, mascarpone mix, blueberries and top with mix.
5. Add the lid and sticks and freeze for 3 hours or until fully set. To loosen these keto popsicles from the mould, simply run the sides under the hot water tap, but careful not to over do it so they don’t melt. Store in the freezer in a bag for up to 3 months.

Ingredient nutritional breakdown (per serving, popsicle)

Net carbs	Protein	Fat	Calories
Egg yolk, fresh
0.4 g	1.9 g	3.2 g	38 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.4 g	0 g	0 g	2 kcal
Mascarpone cheese
0.9 g	2.7 g	16.9 g	168 kcal
Vanilla extract, sugar-free, alcohol-based
0 g	0 g	0 g	2 kcal
Blueberries, fresh
1.4 g	0.1 g	0 g	6 kcal
Total per serving, popsicle
3.1 g	4.7 g	20.1 g	217 kcal

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