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.