Description
Delightful popsicles that balance rich cheesecake flavors with fresh strawberries, offering a refreshing treat that’s keto-friendly.
Ingredients
Scale
- 1 cup fresh strawberries, hulled
- 8 oz cream cheese, softened
- 1/2 cup powdered erythritol (or preferred sweetener)
- 1 tsp vanilla extract
- 1/2 cup heavy cream
Instructions
- In a blender, puree the strawberries until smooth.
- In a mixing bowl, combine the softened cream cheese, powdered erythritol, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Add the strawberry puree and mix until well combined.
- Pour the mixture into popsicle molds, leaving space at the top for expansion.
- Insert popsicle sticks and freeze for at least 4-6 hours, or until solid.
- To release the popsicles, run warm water over the outside of the molds for a few seconds.
Notes
Store leftover popsicles in an airtight container in the freezer for up to 1 month.
- Prep Time: 15
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 popsicle
- Calories: 120
- Sugar: 2g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg