Finding a sweet treat that actually tastes good and doesn’t mess up your carb goals? Not always easy. A lot of desserts say they’re low-carb but still sneak in sugar or just taste kinda…off.
But these strawberry creamsicles? Total win. They’re creamy, fruity, cold and sweet—basically everything you’d want in a popsicle—but without the sugar hit.
You wouldn’t even know they’re keto unless someone told you.
Why These Pops Actually Work on Keto (For Real)
Here’s the deal—most store-bought frozen treats? Full of added sugar, weird syrups, and stuff you can’t pronounce. Even the “healthy” ones usually still got too many hidden carbs to be worth it.
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This version skips all that junk. Just fresh strawberries, some heavy cream, unsweetened almond milk, and your fave low-carb sweetener. That’s it.
They come out smooth and just sweet enough, with only 3.3 net carbs per pop. Which means yeah, you can totally eat one and still stay in that fat-burning zone.
So Easy, It’s Kinda Ridiculous
No ice cream maker, no drama. You literally just throw the ingredients into a blender, blend it up, pour into popsicle molds, and freeze. Done.
Takes like five minutes to prep. The only “hard” part is waiting for them to freeze—but even that’s not bad when you know what’s coming.
Once they’re frozen, just run the mold under a bit of warm water and they pop right out, no problem.
Wanna Switch It Up? You Totally Can
This recipe’s super chill and easy to tweak. Like if you’re dairy-free, or just wanna try a new flavor combo, it’s no big deal:
- Go dairy-free with full-fat coconut milk instead of cream
- Add cream cheese if you want that cheesecake kind of vibe
- Toss in some coconut extract for a beachy flavor
- Melt some sugar-free chocolate and drizzle it on for extra indulgence
- Mix in almond butter if you like a nuttier twist (it’s actually really good)
Once you make ‘em once, you’ll probably wanna experiment with a bunch of different versions.
Not Just for Summer (Even Though They’re Kinda Perfect for It)
Sure, these hit extra hard on a hot day, but they’re honestly good year-round. After dinner, post-gym, late night snack—whatever. They’re light enough that they don’t feel like too much, but still rich enough to feel like dessert.
And if you’ve got kids or picky eaters around? They’ll probably love these too—and have no clue they’re low-carb.
You Don’t Have to Give Up Sweet Stuff to Stay Low-Carb
One of the biggest things people miss when they cut sugar is that little end-of-the-day treat. That feeling of having something sweet after dinner or when you’re just craving a lil something.
That’s why recipes like this matter. They’re easy. They taste good. They don’t make you feel like you’re missing out.
These strawberry creamsicles might not be full of sugar—but they do hit that craving spot just right. Make a batch and keep ‘em in the freezer, and next time your sweet tooth kicks in? You’ll be ready.
Keto Strawberry Creamsicles Recipe
Ingredients
- 1 lb fresh strawberries
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/3 cup sweetener such as erythritol or monk fruit
- 2 tsp vanilla extract
Lower-Calorie Option:
- Use 1 cup of heavy cream and increase almond milk to 2 cups
Instructions
- Blend the ingredients – In a blender or food processor, combine strawberries, heavy cream, almond milk, sweetener, and vanilla extract. Blend until smooth and fully incorporated.
- Pour into molds – Evenly distribute the mixture into 8 popsicle molds, leaving a little space at the top for expansion.
- Freeze until firm – Place the molds in the freezer and let them set for at least 6 hours, or until they are completely solid.
- Unmold and enjoy – To remove the creamsicles, briefly run the molds under warm water to loosen them, then gently pull them out.
Notes
- These keto popsicles are naturally sweet but can be adjusted to taste—add more or less sweetener as needed.
- You can swap strawberries for other low-carb berries like raspberries or blackberries for a variation.
- Use silicone popsicle molds for easier removal.
Nutrition
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.