Being that the weather is heating up, the humidity is rising, and it seems like some days are just too hot – these popsicles will do just the trick. We went out to the Hmong Sheboygan Summer Festival on Sunday and although tons of fun, it was really hot! Once we got home, partially drenched in sweat, I knew that I had to make something that would cool us both off.
The idea of keto and popsicles usually doesn’t resonate with me that well. They’re normally really hard (due to the liquids) or partially solidified fat mixed with liquid. All in all, they’re usually not that fantastic to eat, as you get small bits and graininess throughout each lick or bite.
These, however, are very smooth and creamy. Using sour cream as one of the base ingredients – and then using an immersion blender – we get a very creamy mixture. It pour easily and freezes well, and actually tastes like a popsicle. It doesn’t have a watered down flavor and is definitely a must try for a hot day!
Yields 6 Raspberry Lemon Popsicles
The Preparation
- 100 grams raspberries
- 1 tablespoon lemon juice
- 1/4 cup coconut oil
- 1 cup unsweetened carton coconut milk
- 1/4 cup sour cream
- 1/4 cup heavy whipping cream
- 1/2 teaspoon guar gum
- 20 drops liquid stevia
The Execution
1. Add all ingredients into a container and use an immersion blender to blend the mixture together.
2. Continue blending until the raspberries are completely mixed in with the rest of the ingredients.
3. Strain the mixture, making sure to discard all raspberry seeds. I tried making a batch with the seeds still in, and they started to irritate my tongue as I was eating it.
4. Pour the mixture into molds. I use this mold for my popsicles. Set the popsicles in the freezer for a minimum of 2 hours.
5. Run the mold under hot water to dislodge the popsicles.
6. Serve and eat whenever you want!
This makes a total of 6 servings of Raspberry Lemon Popsicles. Each serving comes out to be 152 calories, 15.2g fats, 1.8g net carbs, and 0.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 100 gram raspberries | 52 | 0.7 | 11.9 | 6.5 | 5.4 | 1.2 |
| 1 tablespoon lemon juice | 3 | 0 | 0.9 | 0.1 | 0.8 | 0.1 |
| 1/4 cup coconut oil | 486 | 54 | 0 | 0 | 0 | 0 |
| 1 cup unsweetened carton coconut milk | 45 | 4 | 0 | 0 | 0 | 0 |
| 1/4 cup sour cream | 114 | 11.1 | 2.7 | 0 | 2.7 | 1.4 |
| 1/4 cup heavy whipping cream | 202 | 21.5 | 1.6 | 0 | 1.6 | 1.7 |
| 1/2 teaspoon guar gum | 8 | 0 | 1.8 | 1.8 | 0 | 0.1 |
| 20 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 910 | 91.3 | 18.9 | 8.4 | 10.5 | 4.5 |
| Per Serving (/6) | 152 | 15.2 | 3.2 | 1.4 | 1.7 | 0.7 |
Raspberry Lemon Popsicles
Ingredients
- 100 gram raspberries
- 1 tablespoon lemon juice
- ¼ cup coconut oil
- 1 cup unsweetened carton coconut milk
- ¼ cup sour cream
- ¼ cup heavy whipping cream
- ½ teaspoon guar gum
- 20 drop liquid stevia
Instructions
- Add all ingredients into a container and use an immersion blender to blend the mixture together.
- Continue blending until the raspberries are completely mixed in with the rest of the ingredients.
- Strain the mixture, making sure to discard all raspberry seeds. I tried making a batch with the seeds still in, and they started to irritate my tongue as I was eating it.
- Pour the mixture into molds. I use this mold for my popsicles. Set the popsicles in the freezer for a minimum of 2 hours.
- Run the mold under hot water to dislodge the popsicles.
- Serve and eat whenever you want!
Looks great! Can’t wait to try it. What size lemon? Large or small?
Hey – it was a medium sized lemon if I had to put a size on it. It really depends to your taste on what to use, though. Just take a quick finger dip in the mixture as a taste test and adjust accordingly 🙂
Thanks!
How do these turn out of you omit the Guar Gum?
They may not have the same texture (may seem a bit more watery). Guar gum is just a thickener, but it can help in the ice formation when freezing.
I used a couple of squirts of black cherry raspberry flavored Mio instead of the raspberries which reduced the carbs even further, but also reduced the fiber. They were very tasty. I’ll definitely be making these again.
I could definitely see that being tasty, and I’m sure it reduced the carbs significantly. Great idea!
Can you use xanthum gum instead of guar gum?
Yep – you certainly could. I usually use about 1/4 the amount of xanthan gum and work my way up from there.
Hey Craig, great recipe. I love these tarty snacks. I’m giving this keto diet a try and appreciate all recipes you have up on here. Also, I think I may have been at the same Sheboygan Hmong festival. Small world. Cheers!
So I made these and my family didn’t find much raspberry lemon flavor. Just an overwhelming taste of coconut. I would make these without the extra coconut and use more heavy cream/whipping cream instead of coconut milk. Its less fat, but would really cut down the overwhelming coconut taste. I would give these above a 3/5.
You may have used coconut milk in the can instead of in the carton. The stuff in the can has nearly 10x as many calories and a lot more coconut flavor. You could use almond milk as well I would think.
I didn’t have raspberries but I had frozen blueberries. OMGERD….that was delicious! Perfect for a sweltering summer treat!
coconut milk has ten times this many calories per cup
It depends on the brand, and you have to make sure you get the kind that comes in a carton (vs. canned.) So Delicious Unsweetened Coconut Milk is currently 45 calories for a cup.
Can I use xantha gum instead of guar gum in this recipe?
Yes, you can. You should use 1/2 the amount of xanthan gum as you would guar gum.