Cookie Dough Cheesecake Keto Pops – Easy, Decadent Summer Treat!

These cookie dough cheesecake keto pops are so rich and delicious you won’t believe they are sugar free and low carb! They are easy to make and 1 popsicle has only 2g net carbs!

You might also like this really popular low carb jello pop recipe!

Recently I made a really easy keto cookie dough fat bomb and just loved it and today I decide to use that recipe and use it in these cookie dough cheesecake keto pops. They are really delicious and so rich and creamy. Even my 14yo liked them and he doesn’t usually like sugar free treats. Best of all, each one has only 2g net carbs.

Cookie Dough Cheesecake Pops Ingredients

I have written about Torani sugar free S’mores syrup before. It has such a great taste and I especially like to use it with whipped cream. So the main ingredients are: heavy whipping cream, cream cheese, Torani sugar free S’mores syrup, Lily’s sugar free mini chocolate chips, vanilla extract, Swerve confectioners sugar, Lakanto Golden, raw nuts (like walnuts, macadamia nuts, cashews, etc.) and butter.

For substitutions, please see below.

Making The Keto Cookie Dough

For more information for how to make this cookie dough, check out this post. But in a nutshell, you take raw nuts and process them in a food processor until it’s getting sticky and almost a nut butter. Then add in the Lakanto golden and butter. Process until it’s a batter like below and then fold in the mini Lily’s chocolate chips.

Making Cookie Dough Bites

One you have the batter, spoon it into a baggie and try to make a little icing bag out of it. Make sure the hole that you cut is big enough for the mini chocolate chips. Then on a parchment or silicone mat covered cookie sheet or plate, squeeze out little cookie dough bites. They should be the size of a dime or smaller. Then freeze them over night if possible.

Note this batch made about 74 cookie dough bites for me.

Making The Low Carb Cheesecake Pops

The basis of the cheesecake pops is just whipping cream, cream cheese, vanilla extract, Torani S’mores sugar free syrup and Swerve sweetener. Add the softened cream cheese and Swerve to a mixing bowl and cream together. Then add in the S’mores syrup and mix to combine. Lastly pour in the vanilla and cream and whip until well blended and starting to turn into whipped cream. See below for what it should look like. You want it to be a little runny so that you can fill the popsicle molds. 

Filling The Popsicle Molds

This recipe made 16 pops for me. So you want to divide the number of cookie dough bites by 16 to see how many you can put in each pop. I added one or two at the bottom, then spooned some of the whipped cream mixture in, then add another cookie dough bite and then more cream until you get to the top. Then add you popsicle sticks and freeze until solid.

Keto Pops Ingredient Substitutions

• I used a bag of raw nuts from Aldi that had walnuts, macadamias and cashews. If you have to use just 1 nut I would use the walnuts or macadamias as they have less carbs.
• I love Lakanto golden because it tastes a bit like brown sugar but you can also use Swerve brown sugar or just any type of sweetener you like. The brown sugar does give it more of a cookie dough taste.
• If you don’t have any Lily’s chocolate chips or can’t get any, you can use your favorite low carb chocolate and chop it into mini chocolate chip pieces.
• To substitute Torani Sugar Free S’mores syrup, you can use more Swerve sweetener. I would start with 1 or 2 tablespoons and taste it before adding more sweetener. Do not do a 1 to 1 substitution. 

Well I hope you enjoy these as much as my family did. I can’t wait to make my next batch! The nutritional information for 1 pop is:

135 cals / 13.3g fat / 5g carbs / 3g fiber / 1.9g protein = 2g net carbs