The Ultimate Keto Summer Treat: Strawberry Cheesecake Ice Pops!
Craving a cool, creamy treat to beat the summer heat without derailing your keto lifestyle? Look no further! These Strawberry Cheesecake Ice Pops capture the decadent flavor of the classic dessert in a perfectly portioned, sugar-free frozen pop. With just 5 minutes of prep, this is a recipe so simple even the kids can help make it. Get ready to stock your freezer with your new favorite warm-weather indulgence!
Ingredients
• 4 oz (113g) cream cheese, softened
• ½ cup (120ml) unsweetened almond milk
• ¼ cup (48g) powdered erythritol-based sweetener
• 2 tsp strawberry extract
• 1 pinch fine sea salt
• 4 oz (113g) fresh strawberries, hulled
Instructions
1. In a high-speed blender, combine the softened cream cheese, unsweetened almond milk, powdered sweetener, strawberry extract, sea salt, and hulled strawberries.
2. Blend on high until the mixture is completely smooth and creamy, scraping down the sides of the blender as needed. Taste and add more sweetener if desired.
3. Carefully pour the strawberry cheesecake mixture evenly into four 3-ounce ice pop molds, leaving a little space at the top for expansion.
4. Insert the popsicle sticks and freeze for at least 4-6 hours, or until completely solid.
Nutritional Information
• Nutrition Information (per serving)
• Calories: 125 kcal
• Net Carbs: 3g
• Fat: 11g
• Protein: 3g
Pro Tips
• To easily release the pops, run the outside of the mold under warm water for 10-15 seconds before gently pulling.
• For the creamiest texture, ensure your cream cheese is fully softened to room temperature before blending to avoid any lumps.
• For a fun texture, reserve a few finely diced strawberries to stir into the blended mixture before pouring it into the molds.
• Once frozen solid, you can remove the pops from the molds and store them in a freezer-safe bag or airtight container for up to 1 month.
FAQ
Q: How many net carbs are in one strawberry cheesecake ice pop
A: Each strawberry cheesecake ice pop contains just 3 grams of net carbs, making it a perfect low-carb summer treat.
Q: Can I use frozen strawberries instead of fresh
A: Yes, you can use frozen strawberries for this recipe. You may need to let them thaw slightly or add a little extra almond milk to help the mixture blend smoothly.
Q: What can I do to prevent lumpy ice pops
A: For the creamiest texture, make sure your cream cheese is fully softened to room temperature before blending. This will help it combine smoothly with the other ingredients and prevent any lumps.
Q: How long do these keto ice pops need to freeze
A: These ice pops should be frozen for a minimum of 4 to 6 hours, or until they are completely solid.
