I don’t know about you, but I’m working from home as part of the Stay-At-Home-Order and I just go stir crazy in the house all day. I’ve been able to spend more time on my patio working and tending to my garden hoping to grow more of my own food this year. In some parts of the country, the temps are climbing and it’s starting to feel like Spring. What better time to start making some keto popsicles as hopefully more of you are enjoying the outdoors. I love the flavor of lemon, for me it’s a Spring and Summer kind of flavor that works well in drinks, ice cream, muffins and this delicious frozen treat. This simple recipe can be enjoyed any time of the year and you can change up the flavors by adding low carb berries like raspberries and blueberries that go perfectly with our base recipe for these Creamy Lemon Popsicles!
Creamy Lemon Popsicles
Equipment needed: 3.5oz popsicle mold
Zest from 1 lemon
¼ c fresh lemon juice
2 tablespoons sweetener of choice: erythritol, monk fruit, allulose etc.
1 ½ c water
½ c full fat coconut milk
Add ¼ cup raspberries or blueberries, blended
Place all ingredients in a small saucepan and heat gently for a couple minutes on low to medium heat, do not boil. Remove from heat and allow to cool completely.
Once cooled, pour mixture into 6 popsicle molds (3.5 oz) and freeze until solid. Enjoy.
More from Killer Creamery:
Check out our entire line of ice cream flavors that contain ~14g of fat, 2-3 net carbs, C8 MCT oil sourced from coconut, and zero added sugar.