Yep, it’s hot. And when I first went keto, I thought fruity popsicles were off the table. Too much sugar, too many mystery carbs. But after testing a few blends (and ruining a few molds), I finally landed on these—bright, tangy, fruity pops that don’t spike my blood sugar or kick me out of ketosis.
I use real berries (hello antioxidants), a splash of lemon, and a powdered monk fruit-allulose blend for that clean sweetness. No icy, flavorless disappointment here—just a frosty treat that tastes like summer and keeps your macros tight.
What Makes This Feel Like Real Food
- No weird aftertaste. Monk fruit with allulose blends clean and sweet—none of that cooling effect or bitterness some sweeteners leave behind.
- Real berries give you flavor and fiber. They’re higher-carb than some keto foods, but used smartly, they’re worth it—and won’t tank your day.
- Lemon juice brightens everything and balances the sweetness so the flavors pop even when frozen.
What I Used (And Why It Worked)
- 3 cups mixed berries (strawberries, raspberries, blueberries, blackberries)
⤷ ~6g net carbs per pop, depending on mix. Strawberries + raspberries are the lowest-carb combo. - ¼ cup lemon juice
⤷ Adds brightness and helps cut through sweetness. Just enough tart. - ⅓ cup water or coconut water
⤷ Water keeps carbs down. Coconut water adds a bit more natural sweetness (but bumps carbs slightly). - ⅓ cup powdered monk fruit-allulose blend
⤷ Powdered melts best in cold recipes—no grit. Start here and sweeten to taste.
Keto Swaps That Actually Work
| Swap | Carb Impact | Notes |
|---|---|---|
| Coconut water for water | +1–2g per pop | Use if you want a fruitier taste—watch your macros. |
| All raspberries instead of mixed berries | -1g per pop | Raspberries are lowest in net carbs and still super flavorful. |
| Liquid sweetener instead of powdered | Minimal | Works fine, but blend extra to fully incorporate. |
Keto Missteps and How I Fixed Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Pops didn’t release | Mold too cold | Run warm water on the outside for 10–15 sec. Don’t yank. |
| Pops tasted flat | Sweetener imbalance | Add a pinch of salt or more lemon—brightens everything. |
| Sticks floated or fell | Liquid too thin or inserted too early | Freeze mixture 30 mins before inserting sticks. |
How to Make Them (Step-by-Step)
- Blend all ingredients until smooth. Taste and adjust sweetness if needed.
- Optional: Strain through a fine mesh sieve if you don’t like berry seeds.
- Pour into popsicle molds, leaving ¼” at the top for expansion.
- Partially freeze for 30–45 min, then insert sticks if they tend to float.
- Freeze solid for at least 6 hours, ideally overnight.
- Unmold by running warm water on the outside for a few seconds. Twist gently—don’t tug.
🧠 Macro tip: I track these as 6 servings—about 42 calories, 10g total carbs, 2.2g fiber = 7.8g net carbs per pop. Want lower? Use fewer berries or cut with water.
Keto Cooking Tricks That Help
- I pre-blend and portion the berry base into jars, freeze them, and just thaw and pour when I need a quick batch.
- If using strawberries, hull and chop first—they blend smoother and don’t jam the blender.
- Want creamier pops? Add 2–3 tbsp of full-fat Greek yogurt or coconut cream—just recalculate the macros.
Freezing + Reheating Without Ruining It
- Store pops in the molds or transfer to an airtight container with parchment between them.
- They last up to 3 months in the freezer.
- Let sit 2–3 minutes at room temp before serving for best texture—don’t bite them straight from the freezer unless you like dental drama.
What I Googled Before Making This
| Question | Answer |
|---|---|
| Will berries knock me out of ketosis? | Not if portioned right. This recipe keeps net carbs under 8g per pop. |
| Can I use stevia or erythritol? | Yep, but erythritol might give a cooling aftertaste in cold recipes. Monk fruit + allulose wins here. |
| Can I make these creamy? | Yes—add coconut cream, Greek yogurt, or mascarpone. Just adjust carbs. |
Nutrition Facts
Serving Size: 1 popsicle
| Nutrient | Amount |
|---|---|
| Calories | 42 kcal |
| Total Fat | 0.5g |
| – Saturated Fat | 0.45g |
| Cholesterol | 0 mg |
| Sodium | 5.1 mg |
| Potassium | 646.8 mg |
| Total Carbohydrate | 10.1g |
| – Dietary Fiber | 2.2g |
| – Sugars | 7.1g (natural from berries) |
| Net Carbs | 7.9g |
| Protein | 0.3g |
Check out More Recipes:
- Low Carb Keto Flan Recipe
- Low Carb Keto Vanilla Cupcakes (Sugar Free)
- Low Carb Keto No Bake Chocolate Cheesecake
Low Carb Keto Popsicles (Sugar Free)
Description
Refreshing, fruity keto popsicles made with real berries, lemon juice, and a sugar-free sweetener—perfectly cool, low-carb, and totally guilt-free.
Ingredients
Instructions
- Blend all ingredients until smooth.
- Taste and adjust sweetness.
- Strain if desired.
- Pour into popsicle molds, leaving space.
- Freeze 30 min, insert sticks.
- Freeze until solid (6+ hours).
- Unmold with warm water, serve.
Notes
- I pre-blend and portion the berry base into jars, freeze them, and just thaw and pour when I need a quick batch.
- If using strawberries, hull and chop first—they blend smoother and don’t jam the blender.
- Want creamier pops? Add 2–3 tbsp of full-fat Greek yogurt or coconut cream—just recalculate the macros.
Low Carb Keto Popsicles
