Keto Raspberry Cheesecake Popsicles

Perfect for a summer day and so refreshing. These Keto Raspberry Cheesecake Popsicles are make ahead frozen deliciousness!

Course Dessert

Cuisine American

Keyword easy dessert, keto dessert

Prep Time 10

Freezing Time 1

Total Time 1 10

Servings pops

Calories 115kcal

Author The Kellie Kitchen

Equipment

Popsicle mold (optional)
3oz paper dixie cups
wooden popsicle sticks

Ingredients

1 cup heavy cream
4 tbsp cream cheese softened
1/3 cup low carb sweetener Lakanto Monkfruit Sweetener
1 cup raspberries rough mash
1/2 cup almond milk unsweetened or water
1 tsp strawberry extract or vanilla extract
1/4 tsp xanthan gum

Instructions

In a saucepan over a medium heat add cream, low carb sweetener, softened cream cheese and slightly mashed raspberries. Whisk all together to combine.
Bring to a simmer for 1-2 minutes or until mixture starts to slightly thicken.
Remove saucepan from the heat and stir in almond milk and strawberry extract (vanilla extract is perfectly fine).
While whisking the raspberry mixture sprinkle in xanthan gum and thoroughly whisk to incorporate into the raspberry mixture.
*Optional......Use a hand immersion blender or transfer to a blender to blend all together and puree the mixture. BE CAREFUL as the liquid is very hot.
Set aside the raspberry mixture to cool on counter for a few mins. You will want to have the raspberry cheesecake mixture in a container (like a large measuring cup) to easily pour into your popsicle molds or dixie cups.
Pour raspberry cheesecake mixture into each mold (traditional popsicle mold or dixie cups).
Cover and place wooden popsicle stick in each pop. (Cover with foil before you place the wooden sticks if your mold doesn’t come with a cover...then stick the sticks through the foil to hold them in place).
Freeze Keto Raspberry Cheesecake Popsicles for at least 24 hours or more.
Depending on your molds either run mold under warm water to loosen your Keto Raspberry Cheesecake Popsicle. If you use paper cups just pull straight from the freezer and tear paper away from your pop.

Notes

*I like my popsicles with chunky bits of fruit so I do not puree.

*Use strawberries, blueberries or mixed berries as an option.

*Be sure to keep your pops in a ziploc bag as they tend to pick up the flavors in your freezer.

**Popsicle molds are optional. Before I bought my molds I just used little paper dixie cups and they worked great. Sometimes I prefer the dixie cups, because you just tear away the cup when you're ready to enjoy your frozen pop.

Nutrition