Keto Chocolate-Covered Strawberry Cheesecake Popsicles

When the weather is hot, there’s nothing as refreshing as a cold and creamy popsicle! It just brings out the kid in me. This fruit-laced popsicle is excellent with fresh, ripe strawberries, but cherries would be just as delicious!

Keto Chocolate-Covered Strawberry Cheesecake Popsicles

Makes 4-6 popsicles, depending on the size of your molds (mine made 5)

1 teaspoon unflavored gelatin powder

1 tablespoon + 1 teaspoon cold water

4 ounces cream cheese, softened

1/2 teaspoon vanilla extract

3/4 teaspoon strawberry extract

1 1/2 tablespoons powdered allulose, or to taste

1 1/2 tablespoons powdered erythritol sweetener 

1/4 teaspoon stevia powder

3/4 cup heavy cream

Add In:

1/2 cup finely chopped or puréed ripe, fresh strawberries (pulse in food processor to desired consistency), or 10 cherries*

“Magic Shell” Chocolate Coating:

1 cup sugar free chocolate chips (dark, milk or white)

2 tablespoons refined coconut oil

1. In a small bowl or ramekin, sprinkle the gelatin over the cold water and allow to sit for a few minutes to bloom. Microwave on high for 5-8 seconds until the gelatin is dissolved. Stir and set aside.

2. With an electric handheld or standing mixer, beat the cream cheese until fluffy and no lumps remain. Add the extracts and sweeteners and beat again to incorporate. Add the heavy cream and whip until medium peaks form. Add the gelatin mixture and beat briefly on low or medium speed until well distributed and combined.

3. With a rubber spatula or large spoon, fold in the puréed strawberries. Spoon into popsicle molds and freeze until very firm, overnight is best.

4. To make the chocolate coating, place the sugar free chocolate chips and coconut oil into a tall, narrow microwaveable cup or mug (one that is wide enough that the popsicles will fit inside). Microwave at 50% power for 30 seconds, allow to sit for 1 minute and stir until chocolate is melted and completely smooth. If additional heating is needed, microwave at 50% power for 12 second intervals, stirring after each heating. Do not overheat or boil. Allow to cool a bit before dipping popsicles.

5. Remove the popsicles from their molds and dip into the chocolate mixture, allowing the excess to drip off. Place on a parchment-lined plate or small baking sheet. Return the popsicles to the freezer for at least 10 minutes or until chocolate has hardened. (I decorated mine with stripes of melted white chocolate tinted with red food coloring after the chocolate coating had hardened, but that is optional.)

*Note: You can make these popsicles with sweet dark cherries (fresh or thawed from frozen) instead of strawberries. Adjust the extracts to 1/4 teaspoon vanilla extract and 1 teaspoon cherry extract and omit the strawberry extract.

Nutritional Information per popsicle with chocolate coating: 158 calories, 5.9 g carbohydrate (2 g dietary fiber, 1.4 g sugars), 16.5 g total fat (9.7 g saturated fat, 0 g trans fat), 52 mg cholesterol, 25 mg sodium, 5.4 mg calcium, 37 mg potassium, 14 mg Vit C, 150 IU Vit A, 1.1 g protein. Net carbs per serving: 3.9 grams

Photos and recipe by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the author’s permission. 

Low Carb Frozen Custard on a Stick

There’s a frozen custard ice cream stand up the coast in Freeport, Maine that has the creamiest, most amazing vanilla frozen custard! It’s been many years since I allowed myself this indulgence because the sugar and carbs are just too high, but I remember this delectable dessert in my dreams. After making Scrambled Egg Pudding the other day, which tastes quite similar, I thought I’d try turning it into a frozen treat. It’s a fact that traditional frozen custard has eggs in the mixture, which gives the ice cream a distinct, egg custard flavor. With some minor modifications to the original Scrambled Egg Pudding recipe (view here), I came up with the perfect formula! This pudding pop has the same rich, deep vanilla flavor and is creamy in texture, without being icy. The trick is the combination of sweeteners: I recommend half powdered erythritol and half allulose (Bocha Sweet would also work). The allulose prevents the ice cream from freezing solid like an ice cube, so the pudding pop remains silky and creamy, and the xanthan gum and gelatin keep it firm enough without being too soft. The result is just right!!

Low Carb Frozen Custard on a Stick

Makes about 4 pudding pops, depending on size of mold

Frozen Custard Pop:

3 eggs, scrambled in 1 tablespoon of unsalted butter

1/2 cup heavy cream

1/4 cup unsweetened coconut or almond milk

2 tablespoons powdered erythritol sweetener 

2 tablespoons allulose sweetener (or Bocha Sweet)

1/4 teaspoon stevia powder (or add more erythritol or allulose to taste)

1/4 to 1/2 teaspoon liquid monkfruit extract or liquid stevia (to taste)

1 teaspoon vanilla extract 

1/8 teaspoon caramel extract (optional, but adds an additional depth of flavor)

A pinch of salt

3/4 teaspoon xanthan gum

3/4 teaspoon unflavored gelatin powder

1/8 teaspoon vanilla powder or seeds scraped from a vanilla bean (optional)

Optional Magic Shell Coating:

1 cup sugar free chocolate chips

2 tablespoons refined coconut oil

1. In a medium to large skillet, scrambled the eggs in 1 tablespoon of butter until firmed up and no longer wet.

2. Place the scrambled eggs into a blender with the remaining ingredients, except the vanilla powder, and blitz on high until smooth, scraping down the sides once or twice. Taste and adjust sweetening, if needed. Add the vanilla powder or vanilla seeds, if using, and blend on low until evenly distributed.

3. Fill each cavity in your ice pop mold nearly to the top (the mixture doesn’t expand much when frozen, so go ahead and pour it almost to the top). Insert the sticks and freeze for at least 5 hours or overnight. 

4. Optional Magic Shell Coating: Place the sugar free chocolate chips and coconut oil in a microwaveable container. Heat at 50% power for 30 seconds and stir. If additional heating is needed, microwave at 50% power at 15 second intervals, stirring between each heating, until mixture is completely smooth. Allow to cool for a bit before dipping your frozen pudding pops. Place each dipped pop on a small tray lined with parchment or waxed paper and freeze for about 10 minutes to harden the shell. If desired, while the chocolate is still wet, sprinkle on crushed keto cookies or finely chopped nuts.

Nutritional Information per frozen custard pop (no chocolate coating): 161 calories, 1.8 g carbohydrate (0.4 g dietary fiber, 0.3 g sugars), 16.7 g total fat (8.4 g saturated fat, 0 g trans fat), 179 mg cholesterol, 78 mg sodium, 27.4 mg calcium, 55 mg potassium, 1 mg iron, 188 IU Vit A, 5.1 g protein. Net carbs per serving: 1.4 grams

Photos and recipe by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the author’s permission. 

Keto Scrambled Egg Pudding (using fewer eggs)

Pudding for breakfast? YES! This is Scrambled Egg Pudding and makes a delicious, low carb breakfast or dessert. I make mine using fewer eggs, but it thickens up just as well as recipes using many more. By scrambling the eggs beforehand and using a blender, this method is so much easier than the traditional way of making pudding. No more standing at the stove carefully stirring (and stirring)… just put all of the ingredients in the blender and blitz until smooth!

Keto Scrambled Egg Milk Chocolate Pudding

Makes 6 generous servings

8 eggs, scrambled in 2 tablespoons unsalted butter

1 cup heavy cream

1 cup coconut milk (or other low carb nut milk of choice)

1/4 cup unsweetened cocoa powder

1/2 cup powdered erythritol sweetener

1/4 teaspoon stevia powder (or more erythritol to taste)

1/2 teaspoon liquid chocolate monkfruit or stevia extract (or 1/2 tsp monkfruit or stevia + an additional 1/4 tsp chocolate extract)

1/2 teaspoon chocolate extract

1/2 teaspoon vanilla extract

A pinch of salt

1-1/2 teaspoons unflavored gelatin powder

1-1/2 teaspoons xanthan gum

1. Place your scrambled eggs into a blender. Add the remaining ingredients and blend on high until smooth in texture. If needed, scrape down sides of blender until all of the ingredients are blended and completely smooth. Taste and adjust the sweetness as desired.

2. Divide the pudding evenly between six ramekins or dessert dishes. Refrigerate until set, at least 3 hours, but overnight is even better. The longer the pudding sets, the thicker it will be. Store uncovered in the refrigerator for up to 4 days.

Nutritional Information per serving (about 3/4 cup): 280 calories, 4.7 g carbohydrate (1.7 g dietary fiber, 0.6 g sugars, 1.3 g sugar alcohols), 26.9 g total fat (14 g saturated fat, 0 g trans fat), 311 mg cholesterol, 193 mg sodium, 118 mg calcium, 152 mg potassium, 2 mg iron, 311 IU Vit A, 9.7 g protein. Net carbs per serving: 3 grams

Keto Scrambled Egg French Vanilla Pudding

Makes 6 servings

8 eggs, scrambled in 2 tablespoons unsalted butter

1 cup heavy cream

3/4 cup coconut milk (or other low carb nut milk of choice)

1/2 cup powdered erythritol sweetener

1/4 teaspoon stevia powder (or more erythritol to taste)

1/2 teaspoon liquid monkfruit or stevia extract

2 teaspoons vanilla extract

1/4 teaspoon caramel extract (optional)

A pinch of salt

1-1/2 teaspoons unflavored gelatin powder

1-1/2 teaspoons xanthan gum

1/4 teaspoon vanilla powder or the seeds scraped from one vanilla bean (optional)

1. Follow the directions as described in the Milk Chocolate Pudding recipe above, but stirring in the vanilla powder or seeds from a vanilla bean at the end, after blending until smooth. Pour into ramekins or dishes and refrigerate until set.

Nutritional Information per serving: 270 calories, 2.2 g carbohydrate (0.2 g dietary fiber, 0.4 g sugars, 1.3 g sugar alcohols), 26.4 g total fat (14 g saturated fat, 0 g trans fat), 311 mg cholesterol, 156 mg sodium, 47 mg calcium, 96 mg potassium, 1 mg iron, 311 IU Vit A, 8.8 g protein. Net carbs per serving: 2 grams

Photos and recipes by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the author’s permission.