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Keto Raspberry Cream Popsicles

Refreshing and creamy keto popsicles made with raspberries, heavy cream, and a touch of low-carb sweetener — the perfect guilt-free summer treat!
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Prep Time 10 minutes
Freezing Time 4 minutes
Total Time 4 hours
Servings: 6 popsicles
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 1/2 cups fresh raspberries or frozen, thawed
  • 1 cup heavy cream
  • 1/2 cup unsweetened almond milk
  • 3 tbsp powdered erythritol or preferred keto sweetener
  • 1 tsp vanilla extract

Equipment

  • Blender
  • Popsicle Molds
  • Freezer

Method
 

  1. Add raspberries, heavy cream, almond milk, erythritol, and vanilla extract to a blender.
  2. Blend until smooth and creamy. Taste and adjust sweetness if needed.
  3. Pour mixture into popsicle molds, tapping lightly to remove air bubbles.
  4. Insert sticks and freeze for at least 4 hours or until fully set.
  5. To serve, run molds briefly under warm water to release popsicles.

Notes

For a fun variation, swirl in some extra cream or sugar-free chocolate before freezing.