|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||2%|
|Total Sugars 3g|
|Vitamin C 18mg||90%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cheesecake is one of the easiest desserts to remove the carbs from because only one ingredient swap is needed. Exchange the sugar for a non-caloric sweetener. It's a heavenly dessert whether sugar-filled or sugar-free—but who wants to turn on the oven in the summer? Prevent your air conditioner from working overtime with these frozen popsicles. They taste as good as a conventional baked cheesecake, with the added bonus of cooling you down in warm weather.
We’ve flavored these keto cheesecake popsicles with fresh strawberries. The strawberries help to lighten the texture so that the heavier ingredients don’t overwhelm your taste buds or your stomach. We don’t recommend removing them from the recipe because of the essential volume they add to the dairy items. The strawberries also impart fruity tanginess and a pretty pink hue and even for very low-carb keto dieters, the amount of them in this recipe comes in quite safely at only two grams of carbohydrate that the berries add per serving.
“I loved how easy this was to make and perfect for a summer day—no oven required! The allulose syrup adds some liquid making it easier to blend right up, and once in your popsicle molds you just need to wait for everything to freeze.” —Tracy Wilk
8 ounces cream cheese, softened
1 cup heavy whipping cream
1/4 cup allulose syrup
1 3/4 cups coarsely chopped fresh strawberries
Gather the ingredients.
Make sure you have enough flat, deep, empty space in your freezer to fit your popsicle mold tray.
Add the cream cheese, heavy cream, allulose, and 1 cup of strawberries to a blender. Blend the mixture until smooth.
Stir in the remaining 3/4 cup of the strawberries (do not blend).
Pour mixture directly from the blender into a 10-popsicle tray, filling each mold. Place the lid on the tray and insert popsicle sticks into the openings, leaving about 2 inches of stick out. Freeze until firm, about 4 hours.
To unmold, remove the lid from the popsicle tray. If popsicles are stuck to the tray, as they likely will be, run the plastic outside of the tray under warm water for 10 seconds. Remove the popsicles from the molds. Serve right away and enjoy!
- For the sweetener, we went with allulose syrup because it freezes to a less rock-hard firmness than powdered keto sweeteners. Allulose syrup will make for the best possible frozen treat texture. It’s a newer sweetener sold in health food stores and online, so you may not be familiar with it unless you’ve already been making ketogenic sweets. If allulose syrup is unavailable, substitute 1/4 cup powdered erythritol or monk fruit. We don’t recommend substituting with stevia, as that would offset the final volume because such a smaller quantity would be used.
- While raspberries and blackberries have a similar carb count to strawberries, we don’t suggest substituting them because of the texture of their seeds; blending them with the other ingredients would leave gritty bits scattered throughout the pops.