(Ultra Fresh!) Keto Strawberry Lemonade Popsicles

Keto strawberry lemonade popsicles on black marble with ice

(Ultra Fresh!) Keto Strawberry Lemonade Popsicles

Ultra fresh and with just 3 ingredients, these keto strawberry lemonade popsicles are bound to keep the heat at bay!

Course Dessert, Ice Cream

Cuisine American, European

Keyword dairy free chocolate popsicles, keto chocolate popsicles, keto fudge pops, paleo chocolate popsicles

Prep Time 15

Cook Time 5

Freezing Time 3

Total Time 20

Servings popsicles

Calories 20kcal

Ingredients

2 1/2 cups strawberries
1/4 cup water as needed, to blend
2 tablespoons erythritol to taste*
2 tablespoons lemon juice to taste
lemon zest

Special Equipment

popsicle molds or ice cube trays!

Instructions

Add strawberries and a little water (I used about 1/4 cup to start) to a blender and process until smooth. You can either sieve out the strawberry seeds or just keep going. Feel free to use more water if you want a lower carb count (tasty strawberries can go the extra mile!)
Add sweetener, lemon juice and the zest of half a lemon and adjust to taste. Remember that ice cream and popsicles taste less sweet than frozen (about 20%), so add a little more.
Transfer to popsicle molds (or an ice cube tray!) and freeze until set. Keep in the freezer for up to three months.

Notes

The Sweetener

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 scoop-able (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 if paleo, good old maple syrup will work the charm.

Nutrition