These keto popsicles are made with layers of orange flavoured clotted cream and a fruity layer of tangy rhubarb & spicy ginger. For those who are not familiar, clotted cream is very high in fat, at about 60%. It makes these popsicles very creamy - just like a frozen fat bomb - and works well with the zingy fruit layer. If you can't find clotted cream, you can use heavy whipping cream.
To add sweetness, I used low-carb ginger syrup from NuNaturals which is made with glycerin, water, stevia extract, organic ginger extract, xanthan gum (beware is you are paleo) and guar gum. It's about 4 times sweeter than sugar so keep that in mind when you substitute it with other low-carb sweeteners.
Ginger & rhubarb is a refreshing flavour combination but it may be an acquired taste for some of you. If you prefer more classic flavours like chocolate or vanilla, check out my keto ice-cream recipes.
Nutritional values (per serving, 1 regular popsicle)
|of which Saturated||20.4||grams|
|Magnesium||10||mg (3% RDA)|
|Potassium||167||mg (8% EMR)|
Macronutrient ratio: Calories from carbs (5%), protein (2%), fat (93%)
Ingredients (makes 8 regular or 16 small popsicles)
Orange cream layer:
- 2 ½ cups rhubarb, roughly chopped (305 g/ 10.8 oz) - ideally use pink stalks, not green
- 2 tbsp grated ginger root (12 g/ 0.4 oz)
- ¼ cup water (60 ml/ 2 fl oz)
- 2 tbsp NuStevia Ginger Syrup (30 ml) or ½ cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
- Remove the clotted cream from the fridge and let it sit at room temperature. Zest the orange ...
- ... and place it in a sauce pan with the heavy whipping cream. Heat up over a medium heat. Once simmering, take off the heat, cover with a lid and set aside to infuse while you prepare the ginger-rhubarb layer.
- Chop the rhubarb and grate the ginger.
- Place both into a sauce pan. Add ¼ cup (60 ml) water and 2 tablespoons of the ginger syrup. Bring to a simmer. Cook for just a few minutes, until the rhubarb is tender. Then, use a spatula or a fork and break it into small pieces. For a smooth texture, let the rhubarb mixture cool down, then pour into a blender or a food processor and pulse until smooth.
- Spoon the clotted cream into a bowl. Strain the orange flavoured cream through a fine-mesh sieve, into the bowl with the clotted cream.
- Add a tablespoon of the ginger syrup and combine well using a hand whisk.
- Assemble the popsicles. Spoon some of the orange cream into each popsicle. Top with some ginger-rhubarb mixture. Finally, top with the remaining cream-orange mixture. Add the popsicle sticks and freeze for at least 4 hours, or until set. I used these popsicle molds (will make 8 regular), or you can make up to 16 small popsicles using molds like these.
- To easily remove the popsicles from the molds, fill a pot or a glass, as tall as the popsicles, with warm (not hot) water and dip the popsicle molds in, for 15-20 seconds.
- Place the unmolded popsicles in ziploc bags and keep in the freezer for up to 6 months.
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