Just because these Keto Berry Cream Cheese Ice Pops are low carb and gluten free doesn’t mean they aren’t wonderfully delicious. I started on a ketogenic (low-carb high-fat, often referred to as LCHF) diet a few weeks ago, with great success, and I’m actually getting a kick out of trying new recipes that fulfill my new dietary requirements.
Oh yes, and a heads up here…I recently purchased some ice pops molds, and I’ve gone into “Ice Pops Princess” mode, trying out all sorts of ice pops flavors. Who knew that I would have so much fun with this simple and easy food concept? Anyway, I have a feeling this won’t be my only popsicle-themed post you’ll see this summer!
But let’s talk about these Keto Berry Cream Cheese Ice Pops, made with fresh strawberries, heavy cream, cream cheese, erythritol, lemon juice, and lemon zest. They’re refreshing, sweet, tangy, and rich, all at the same time. I’d call that guiltless frozen bliss!
My recipe calls for strawberries, but you can certainly substitute raspberries, blackberries, or blueberries. You may need to adjust the sweetener depending on the sweetness of the berries you use. And here’s a valuable tip when making ice pops, popsicles, or creamsicles: be sure to use a bit more sweetener than to your liking when taste-testing the mixture before freezing. Why? Because the same thing, once frozen, will not taste as sweet. I learned this from reading several ice pops cookbooks, all of which said the same thing, and also from past ice pops personal experience.
Just add enough sweetener, and these Keto Berry Cream Ice Pops will totally rock for healthy summertime snacking. Knowing that each ice pop has only 67 calories and 3 carbs makes them taste even better.
This recipe was inspired by Carolyn at All Day I Dream About Food, whose recipe makes double, but which doesn’t call for as much sweetener. Here’s my version of the recipe in printable format, to make six standard-sized 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)
- In food processor fitted with metal blade, process cream cheese until smooth.
- Add cream, powdered erythritol, lemon juice, lemon zest and stevia extract. Process until well combined.
- Add ¾ cup of the strawberries and process until almost fully smooth.
- Remove blade from processor and stir in by hand the remaining chopped strawberries.
- 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.
- 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.
- Freeze any uneaten ice pops in individual sandwich baggies.
Whether you’re on a low-carb or keto diet or not, I think you’ll love these creamy and fruity ice pops. Enjoy!
*All opinions are my own, and I received no samples, payments, or financial incentives from Amazon or Onyx.