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.