Keto Berry Cream Cheese Ice Pops
Prep time
Total time
Fresh berries, heavy cream, cream cheese, erythritol, lemon juice, and a hint of lemon zest combine to create to a refreshingly sweet, tangy, and rich ice pop, with only 67 calories and 3 carbs.
Recipe type: Low Carb Dessert or Snack
Cuisine: American
Serves: 6 ice pops
  • 4 ounces light cream cheese, room temperature
  • ½ cup heavy whipping cream
  • ½ cup plus 3 tablespoons powdered erythritol (I use Swerve brand)
  • ½ teaspoon powdered stevia extract (I use Truvia brand)
  • 2 teaspoons lemon juice
  • 2 teaspoons lemon zest
  • 1 scant cup fresh strawberries, finely chopped, divided (or other berries of your choice)
  1. In food processor fitted with metal blade, process cream cheese until smooth.
  2. Add cream, powdered erythritol, lemon juice, lemon zest and stevia extract. Process until well combined.
  3. Add ¾ cup of the strawberries and process until almost fully smooth.
  4. Remove blade from processor and stir in by hand the remaining chopped strawberries.
  5. Divide mixture evenly between six ice pops molds, filling them to about ⅛th inch from the top. Cover the molds, insert wooden popsicle sticks, and freeze for at least four hours.
  6. To remove each ice pop from its mold, run the mold under very warm tap water for 20 to 30 seconds, and gently pull on stick until ice pop comes out of mold.
  7. Freeze any uneaten ice pops in individual sandwich baggies.
Nutrition Information
Serving size: 1 ice pop Calories: 67 Carbohydrates: 3
Recipe by GINGER WROOT at