Ultra flavorful, easy-peasy and packed with healthy fats, these keto orange creamsicle popsicles are a super refreshing low carb treat!
Keto Orange Creamsicle Popsicles 🍊
ultra orange-y (‘n packed with healthy fats!)
I’m low key obsessed with these guys: they’re super easy to whip up, you can easily add things such as collagen (or even adaptogenic mushrooms!) to make them extra nutritious, and they taste totally fab courtesy of all the orange-y goodness… which is incidentally totally au naturel.
The “orange taste” here really comes from the zest, but I also like to add a tad of the juice for the sake of acidity and a little extra zang for the taste buds. But if you prefer to omit, a light squeeze of lemon juice (or even a tad of vitamin c) will work great too!
p.s. I also added a touch of turmeric to these guys, but I’m listing it as totally optional as it largely serves to add a touch of color (the popsicles will come out a pale orange without it). Still, turmeric is a spice that I love to include in my diet and it pairs wonderfully well with orange: add 1/8 tsp for just a hint of color and up to 1/4 (or even more!) if you want the turmeric flavor to shine through.
Oh, and if you don’t have a popsicle mold on hand a parchment paper lined bread mould will work great too: once its nearly set simply pop in the popsicle sticks, return to freezer and allow to fully set, and slice (carefully!) with a knife.
The (Full-Fat!) Coconut Milk
OK, so the base to these keto orange creamsicle popsicles is your standard full-fat (very important!) coconut milk (I use this one). You can technically use heavy whipping cream if you absolutely abhor coconut… but I really enjoy the extra flair it adds here tbh.
Alternatively, if you’re looking to cut calories and don’t mind a bit icier fudge pops, you can always use a lighter coconut milk (or dilute either the full fat or heavy cream with a little water).
Unlike in every single other gnom-gnom keto ice cream recipe (cue in my suuuper luscious no-churn master recipe!), I’m going to advice against using xylitol and allulose here.
You see, the beautiful quality there is that those two natural sweeteners keep your ice cream ultra scoopable (i.e. not freezing rock solid). But using them here = limp and soft popsicles = not good.
So stick to erythritol (Lakanto‘s monk fruit blend always being my favorite!). And if you’re trying to stay away (or minimize!) sugar alcohols, this is a great chance to whip out your pure monk fruit extract.
And needless to say, if not restricted by sugars, anything from maple syrup to honey to actual sugar will work the charm.
(5 Ingredient!) Keto Orange Creamsicle Popsicles
For the keto orange creamsicle popsicles
- popsicle molds or a parchment paper lined bread mould ('n sliced when set!)
- Zest your oranges thoroughly but lightly, and by the latter I mean trying to avoid zesting through into the white to avoid bitterness (don't overthink it though!).
- Note: the "orange taste" here really comes from the zest, but adding a tad of the juice adds a bit of acidity and a little extra zang for the taste buds. But if you prefer to omit, a light squeeze of lemon juice (or even a tad of vitamin c) will work great too!
- Add coconut milk, sweetener (lower amount), orange zest, turmeric (optional, see notes) and salt to a saucepan over medium heat. Mix using an immersion blender (also helps to blend the zest) or whisk until all the solids from the coconut milk have the dissolved and the mixture is fully blended. Add 2 tablespoons of orange juice (or up to 4, to taste).
- Transfer to popsicle molds (or an ice cube tray!) and freeze until set. Keep in the freezer for up to three months.