Ultra fresh and with just 3 ingredients, these keto strawberry lemonade popsicles are bound to keep the heat at bay!

Keto Strawberry Lemonade Popsicles 🫠

Ultra fresh (with 3 ingredients!)

Strawberry lemonade is one of those combos which simply gets me every time. It’s bright, zesty and the perfect fresh treat (snack?) for these hot summer days.

And while I do think using fresh strawberries results in brighter flavors, frozen will def do in a pinch. My one suggestion is that you don’t skip the touch of lime zest, as it gives the popsicles that extra oomph.

p.s. it’s generally advised nowadays to not freeze things in plastics, so I procured these metal popsicle molds that are BPA free etc.

The Sweetener

Unlike in every single other gnom-gnom keto ice cream recipe (cue in my suuuper luscious no-churn master recipe!), I’m going to advice against using xylitol and allulose here.

You see, the beautiful quality there is that those two natural sweeteners keep your ice cream ultra scoop-able (i.e. not freezing rock solid). But using them here = limp and soft popsicles = not good.

So stick to erythritol (Lakanto‘s monk fruit blend always being my favorite!). And if you’re trying to stay away (or minimize!) sugar alcohols, this is a great chance to whip out your pure monk fruit extract. And if paleo, good old maple syrup will work the charm.

Looking for more keto popsicle recipes? My (3 ingredient) chocolate ice pops are right this way… 🙂

(Ultra Fresh!) Keto Strawberry Lemonade Popsicles

Ultra fresh and with just 3 ingredients, these keto strawberry lemonade popsicles are bound to keep the heat at bay!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Freezing Time 3 hours hrs

Total Time 20 minutes mins

Course Dessert, Ice Cream

Cuisine American, European

Servings 6 popsicles

Calories 20 kcal

Ingredients

  

1x2x3x

• 2 1/2 cups strawberries
• 1/4 cup water as needed, to blend
• 2 tablespoons erythritol to taste*
• 2 tablespoons lemon juice to taste
• lemon zest

Special Equipment

• popsicle molds or ice cube trays!

Instructions

 

• Add strawberries and a little water (I used about 1/4 cup to start) to a blender and process until smooth. You can either sieve out the strawberry seeds or just keep going. Feel free to use more water if you want a lower carb count (tasty strawberries can go the extra mile!)
• Add sweetener, lemon juice and the zest of half a lemon and adjust to taste. Remember that ice cream and popsicles taste less sweet than frozen (about 20%), so add a little more.
• Transfer to popsicle molds (or an ice cube tray!) and freeze until set. Keep in the freezer for up to three months.

Notes

The Sweetener

Unlike in every single other gnom-gnom keto ice cream recipe (cue in my suuuper luscious no-churn master recipe!), I’m going to advice against using xylitol and allulose here.

You see, the beautiful quality there is that those two natural sweeteners keep your ice cream ultra scoop-able (i.e. not freezing rock solid). But using them here = limp and soft popsicles = not good.

So stick to erythritol (Lakanto‘s monk fruit blend always being my favorite!). And if you’re trying to stay away (or minimize!) sugar alcohols, this is a great chance to whip out your pure monk fruit extract. And if paleo, good old maple syrup will work the charm.

Nutrition

Serving: 1popsicle | Calories: 20kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 97mg | Fiber: 1g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 37mg | Calcium: 10mg | Iron: 0.3mg

Keyword dairy free chocolate popsicles, keto chocolate popsicles, keto fudge pops, paleo chocolate popsicles

Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!