Just in time for hot summer weather, try these low carb strawberry cream popsicles. Imagine strawberry jello, creamy cheesecake and a gluten free crust wrapped up in a popsicle form. Your favorite keto summer dessert on a stick and it’s only 2.2g net carbs per pop.
You might also like these Ninja Creami raspberry sorbet recipe.
I love strawberry pretzel salad. Why they call it a salad I don’t know but it’s a layer of buttery pretzels on the bottom, creamy cheesecake in the middle and topped with strawberries in a strawberry jello. It’s just delicious.
Last year I made a keto version that is one of my most popular posts and today I decided combine that into these low carb strawberry cream popsicles. It is so yummy and both kids and adults will love it!
Actually this is a combination of that strawberry salad and another of my most popular posts for a 2 ingredient low carb jello pop. The top of this pop is the same as the jello pops and the other layer is a creamy cheesecake layer topped with crushed butter pecans.
Recipe ingredients I used and substitutions.
The simple ingredients I used were sugar free jello mix, sugar free cheesecake pudding, heavy whipping cream, fresh strawberries, raw pecans and butter.
- sugar free strawberry jello and cheesecake pudding – You can use any brand of jello or pudding mix you want but make sure it’s sugar free. And if you can find the cheesecake pudding you can substitute with vanilla pudding.
- heavy whipping cream – This adds to both the strawberry cream layer and the cheesecake layer so I would stick with this if you can. You could probably use half and half instead or full fat coconut cream or full fat coconut milk for a dairy free option.
- fresh strawberries – Since you only use a few these you can eliminate them if you don’t have any handy and you could use more if that what is called for as well. Frozen strawberries would also work.
- pecans and butter – These keto ingredients are used to mimic the pretzel layer that is in the strawberry pretzel salad. If you can’t eat or don’t like nuts you can eliminate this layer but they do add a lot of flavor to the pop.
How to make the low carb strawberry cream popsicles.
Step 1: Add the sugar free jello mix to a high speed blender along with a very hot or boiling water. Blend on the lowest blender setting until the gelatin is dissolved completely. Let cool for a few minutes then add the 1 cup of heavy cream and blend on high for a 30 seconds.
Step 2: Spoon mixture into 6 popsicle molds. You only want to fill the molds up about ½ or ⅔ of the way. The number may vary depending on the size of your molds. Place in the freezer for 5 minutes.
Step 3: If making the pecans, heat up a nonstick small skillet to medium heat. Add the butter, chopped pecans and a sprinkle of salt then toast for a few minutes until fragrant. Turn off the heat and let cool.
Step 4: Next add the ½ pudding mix to a mixing bowl along with ½ cup of heavy cream. Using a hand mixer, beat until thick and cream. This is the easy substitute to mimic the cream cheese layer of the jello pretzel salad.
Step 5: Take out the strawberry popsicles from the freezer and add the pudding mixture to the strawberry layer. Put in the popsicle wooden sticks and then sprinkle the nuts on top. Place back in the freezer and freeze for 2 hours or until frozen solid.
You can store these in the freezer in the popsicle mold. Or take them out and individually wrap in plastic wrap or I like to use old fashioned plastic sandwich bags that don’t have the ziplock. They are cheap and perfect for this type of recipe. Please scroll down for the printable recipe card.
Recipe notes and tips.
- You can see that I have a bigger portion of strawberry to cheesecake ratio. That cut some of the carbs because the cheesecake pudding actually has quite a few carbs in it.
- One problem that I had was I didn’t push in the cheesecake part firmly down into the popsicle mold. It still worked out fine but there were gaps between the two layers on some of my pops. So make sure you pack that in the molds all the way.
- It’s best if you have everything ready to go when you make these. That is chop up the strawberries, get out your boxes of jello and pudding, chop the nuts, etc. It makes it much easier to assemble.
- You can find most of the items I used in this recipe on my Amazon page here.
These homemade keto popsicles were a very delicious summer dessert. I plan on having a few more easy and tasty keto popsicles coming up this summer. If you have any questions, please just drop a comment below.
The nutrition information for 1 of the strawberries and cream popsicles is: 260 cals / 24.6g fat / 2.8g carbs / 0.6g fiber / 1.1g protein = 2.2g net carbs
And check out all my low carb homemade popsicles recipes here.
Low Carb Strawberry Creamy Popsicle Recipe
Just in time for hot summer weather, try this low carb strawberry cream popsicle recipe. Imagine strawberry jello, creamy cheesecake and a gluten free crust wrapped up in a popsicle form. A tasty summer dessert and perfect for those a on a keto diet. Only 2.2g net carbs per pop.
Ingredients
- 1 package Sugar Free Strawberry Gelatin (0.3 oz size box)
- ½ package Sugar Free Cheesecake Pudding (1 oz size box)
- ½ cup boiling water (to dissolve gelatin)
- 1 ½ cups heavy whipping cream
- 3 strawberries, diced
- ¼ cup raw pecans, chopped
- 2 teaspoons butter
- sprinkle salt
Instructions
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Add the box of strawberry gelatin to a high speed blender along with ½ cup of boiling water. Blend on lowest setting until gelatin is dissolved. Let cool a bit then add 1 cup of heavy cream and blend on high for a 30 seconds.
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Spoon into 6 popsicle molds and add the diced strawberries evenly into the popsicle molds. This should fill the molds only ½ to ⅔ of the way. Freeze for 5 minutes. (You just want the freezing to solidify them enough to add the creamy layer but still be able to put in wooden sticks.)
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Meanwhile add butter and pecans to a small skillet and toast for a few minutes. Sprinkle salt, mix and set aside to cool.
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Next add the pudding mix and ½ cup of heavy cream into the bowl of a mixer and whip with a hand mixer until fluffy.
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Take out the popsicles from the freezer and spoon pudding mixture over top the strawberry pops. Make sure the pudding goes all the way down to the strawberry part. This can be a bit tricky because the pudding mixture is thick.
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Sprinkle nuts after the pudding and then add your wooden popsicle sticks. Freeze for 2 hours or until they are frozen solid.
Recipe Notes
The nutritional information for 1 of the strawberries and cream popsicles is: 260 cals / 24.6g fat / 2.8g carbs / 0.6g fiber / 1.1g protein = 2.2g net carbs
Note if you are dairy free you can substitute coconut milk or coconut cream for the heavy whipping cream.
Lin Steele says
In your ingredient list you ask for 1/2 cup boiling water but in the directions you ask for 1 cup of boiling water … what is the correct amount?
Denise says
My apologies Lin. I should be 1 cup of boiling water. I fixed it on the recipe. I hope you like these and please let me know if you have any other questions.