Sugar-Free Strawberry Popsicles – Just 3 Ingredients and Almost No Carbs

I grew up thinking popsicles were just frozen sugar water—and most store-bought ones still are. Even the “fruit” ones sneak in syrup or 20g of sugar per pop. So I set out to make a version that’s clean, bright, and naturally sweet—with real strawberries and no added junk.

These pops? Bursting with berry flavor, zero refined sugar, and shockingly easy to make.

💡 What Solves the “Frozen Water on a Stick” Problem

Here’s how these actually feel like real fruit popsicles, not diet food:

• Monk fruit adds sweetness without carbs or cooling aftertaste
• A splash of lemon juice = huge flavor boost without sugar
• Strawberries, blended smooth, create a creamy texture—not icy blocks
• Small pops = portion-controlled and kid-approved

They freeze solid but melt creamy, not grainy.

🧾 Ingredients That Kept It Clean and Low-Carb

• 2 heaping cups strawberries (fresh or frozen + thawed)
  • Natural sweetness, bright flavor, and only 4–5g net carbs per 100g
• 2 to 4 tbsp monk fruit sweetener
  • I use Lakanto classic—adjust to taste based on how ripe your berries are
• 2 tbsp lemon juice
  • Enhances berry flavor and helps preserve color
• Optional add-in: pinch of salt or splash of vanilla for depth

🔁 Custom Tweaks I’ve Tried

Swap	Result
Use allulose instead of monk fruit	Softer texture, less sweet—great for adult pops
Add basil or mint	Herbal, grown-up flavor—pairs beautifully with lemon
Swap strawberries for raspberries	More tart, slightly lower carb—but seedy if not strained
Add 1 tbsp heavy cream	Creamsicle vibes, but will freeze harder—use popsicle molds only, not sticks in ice trays

⚠️ What Went Sideways (And Why)

What Went Wrong	Why It Happens	How to Fix It
Pops too icy	Used only water-rich fruit	Blend thoroughly and don’t over-dilute
Hard to remove from mold	Didn’t run under warm water first	Let it sit 10 sec under warm tap
Not sweet enough	Used underripe berries	Add 4 tbsp monk fruit or adjust to taste

👩‍🍳 Step-by-Step

1. Add strawberries, monk fruit, and lemon juice to blender.
2. Blend until ultra-smooth (no chunks or seeds unless you want texture).
3. Pour into popsicle molds, leaving a little room at the top for expansion.
4. Insert sticks and freeze at least 4 hours, or overnight.
5. Run under warm water 10 seconds to release from mold.

🧠 Smart Moves I Always Use

• I taste the mix before freezing—if it’s not sweet enough raw, it won’t be sweet enough frozen.
• Use silicone molds—easier release and no cracking.
• Add a splash of vanilla or a pinch of salt to deepen the fruit flavor.

🧊 Keeping It Keto-Friendly All Summer

• Fridge? Nope. These belong in the freezer only.
• Freezer: Keep for 2 months in a zip bag after unmolding
• Serving size: One 2-oz pop
• Macros (per pop):
  • Calories: 15
  • Net Carbs: ~2.5g
  • Fat: 0.1g
  • Protein: 0.3g

❓ Real Keto Questions, Real Answers

Are strawberries keto?
Yes—moderate carb but low GI. These pops stay low-carb thanks to portion size and monk fruit.

Can I make this with frozen berries?
Yep—just thaw them first so they blend smoothly.

Will this work with stevia or erythritol?
Yes, but monk fruit gives the best natural taste and freezes cleanly with no gritty aftertaste.

📊 FULL NUTRITION PER POP (2 oz)

Nutrient	Amount
Calories	15 kcal
Carbs	3.6g
– Fiber	1g
– Net Carbs	~2.6g
Sugar	2g (natural from fruit)
Protein	0.3g
Fat	0.1g
Potassium	68mg
Sodium	1mg
Calcium	8mg

Check out More Recipes:

• Sugar-Free Strawberry Cheesecake – Low-Carb, No-Bake, and Totally Craveable
• Sugar-Free Strawberry Jam – Low-Carb, Fruity, and Actually Spreadable
• Low Carb Keto Strawberry Ice Cream (Sugar-Free)