Keto Cheesecake Pops | The Keto Kit Cookbook

By Author: Stephanie Pedersen
Total Articles: 17
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Makes 4 servings:

If you love cheesecake, you’ll adore these easy-to-make freezer bombs. They are a delicious alternative to commercially-made ice cream and frozen confections (which happen to be loaded with carbs). You’ll need an ice pop mold for these.
8 ounce block of cream cheese (do not used “whipped cream cheese”)

¼ teaspoon stevia extract (or more, to taste)

2 tablespoons heavy cream

1 teaspoon lemon or lime juice

Place all ingredients in a blender and puree until smooth.
Taste. Adjust stevia, if desired.
Pour mixture into ice pop molds and freeze 4 hours, or until completely frozen.
Macro counts per serving, made with ¼ teaspoon stevia extract and lemon juice: 224 calories, 1.7g net carbs, 1.7g total carbs, 0 g fiber, 0.12 g sugars, 22.5g fat, 4.4 g protein

Resources:

1. Ice pop molds: My favorite ice mods are in simple shapes (I find popsicles don’t release cleanly from molds that have fiddly shapes). I love these simple, low-tech molds. They create pops that resemble may of the commercial popsicles.

2. My second favorite ...
... ice pop mold: Easy to clean, fits perfectly in the freezer, and outfitted with its own funnel and cleaning brush, these standard ice pop molds are what my family calls “all-around good.”

3. Liquid stevia extract—this is one of those ingredients that keto eaters “must” keep in their kitchen.

4. Pre-squeezed lemon or lime juice. Fresh is always best, but I often “cheat” and use a high-quality, pre-squeezed lemon or lime juice. I love this Sicilian brand.

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