If you are craving frozen popsicles to beat the summer heat but are worried about ruining your keto diet, this low carb popsicles recipe is just what you need. These delicious popsicles from Isabelle McKenzie are not only great for summer, but they are so good to eat any time of the year.
In fact, they are the perfect desserts for the 4th of July since they feature the national flag colors of red, white, and blue! Despite being made of sugar-free ingredients, they taste like real popsicles and will be loved even by non-keto dieters!
Related reading: 4th July Dessert Recipes – Low Carb & Keto
I like the fact that they do not contain any artificial colors, flavours nor sugar. Real fruit supplies the color and some of the sweetness. The rest is from a few drops of good quality stevia.
Isabelle, by the way, is a recovering sugar addict and aims to help others live what she terms as a “sugar balanced life”.
I’ve tweaked the recipe slightly as I have a habit of doing to include organic fruit. Both strawberries and blueberries, unless organically grown, tend to be sprayed with pesticides. According to tests done by EWG they are contaminated with pesticide residue.
Strawberries come top of the Dirty Dozen list for 2022. And while blueberries are not on the list they are mentioned as having a high pesticide residue score. It makes sense therefore to try to use organic produce.
Low Carb Popsicles Recipe
Makes 6 popsicles
- 1 cup chopped organic strawberries (you can use fresh or frozen and thawed)
- 15 to 20 drops of liquid Stevia
- 2 tbsp filtered water
- 1 cup organic Greek yogurt or coconut milk
- 10-15 drops good quality liquid Stevia, vanilla creme
- 1 tsp pure vanilla extract
- 1 tbsp fresh organic lemon juice (optional)
- 1/4 tsp blue Spirulina powder for coloring (optional)
- 1 cup frozen organic blueberries
- 15 to 20 drops of good quality liquid Stevia
- 2 tbsp fresh organic lemon juice (optional)
1. Blend all the ingredients for the red layer in a food processor or a blender. Then carefully pour about two tablespoons of the blended ingredients into the popsicle molds. It should occupy about ⅓ of the mold. Place the molds in the freezer and freeze for about 40 minutes.
2. Next, combine the white layer ingredients in a bowl. Whisk all ingredients, then carefully pour about two tablespoons into the mold on top of the red layer. The mold should now be about ⅔ full. Place the molds back into the freezer and freeze for 10 minutes.
3. Finally, it’s time to combine the ingredients for the blue layer. Blend all the ingredients in a food processor or blender. When nice and smooth, pour about two tablespoons into the popsicle molds, filling them entirely. Attach the popsicle sticks and put them back into the freezer. Freeze overnight, and enjoy!
Check out Isabelle’s video demo of how to prepare this delicious low carb popsicles recipe.