Name: Keto Raspberry Lemon Popsicles
Prep time: 5 min
Total time: 4 h 5 min
Cuisine: American
Ingredients: 1 cup lemon juice; 2 cups water; 3 to 5 small scoops powdered stevia, or to taste; 1/2 cup frozen raspberries, roughly chopped

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I love making these keto raspberry lemon popsicles when I want something light, refreshing, and naturally vibrant. The combination of tart lemon juice and sweet-tangy raspberries creates a beautifully balanced frozen treat that feels indulgent without the sugar.

Keto Raspberry Lemon Popsicles

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup lemon juice

2 cups water

3 to 5 small scoops powdered stevia, or to taste

½ cup frozen raspberries, roughly chopped

Directions

I start by roughly chopping the frozen raspberries, then I divide them evenly among 10 popsicle molds.

In a bowl or measuring jug, I whisk together the lemon juice, water, and stevia until everything is fully combined and smooth.

Next, I pour the lemon mixture evenly into each mold, making sure the raspberries are nicely distributed.

I secure the lids and insert popsicle sticks if the molds require them.

Then I place the molds in the freezer and let them freeze for at least 4 hours, until completely firm.

When ready, I unmold the popsicles and enjoy a refreshing, tangy treat.

Servings and timing

I prepare this recipe in about 5 minutes, and since there is no cooking involved, the total time mainly depends on freezing, which takes around 4 hours.

This recipe makes 10 servings, with each popsicle containing approximately 8 kcal.

Variations

I sometimes swap raspberries for strawberries or blackberries for a different berry flavor. If I want a slightly milder taste, I reduce the lemon juice and add a bit more water. For a layered look, I blend the raspberries instead of chopping them and pour them in stages. Occasionally, I add a few mint leaves to give the popsicles a refreshing herbal twist.

Storage/Reheating

I keep these popsicles stored in the freezer inside their molds or transfer them to an airtight container once fully frozen. They stay fresh for up to two weeks. I don’t need to reheat them, but I let them sit at room temperature for a minute or two before eating if they are too firm.

FAQs

Can I use fresh raspberries instead of frozen?

I can definitely use fresh raspberries. I sometimes freeze them briefly before chopping so they hold their shape better in the popsicles.

How do I adjust the sweetness?

I simply taste the lemon mixture before pouring it into the molds and add more stevia if needed.

What if I don’t have popsicle molds?

I use small cups and wooden sticks as an alternative, which works just as well.

Can I make these without sweetener?

I can skip the sweetener, but the popsicles will be very tart due to the lemon juice.

How do I easily remove the popsicles from the molds?

I run the molds under warm water for a few seconds, which helps release them without breaking.

Conclusion

I find these keto raspberry lemon popsicles to be one of the easiest and most refreshing treats I can make at home. They are light, flavorful, and perfect for hot days when I want something cool without compromising my low-carb lifestyle.

📖 Recipe:

Keto Raspberry Lemon Popsicles

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Author: Cheryl
Total Time: 4 hours 5 minutes
Yield: 10 popsicles
Diet: Vegan

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Description

These keto raspberry lemon popsicles are a light, refreshing frozen treat with a perfect balance of tart lemon and sweet-tangy raspberries. Naturally vibrant and low in calories, they are ideal for a guilt-free summer snack.

Ingredients

1 cup lemon juice

2 cups water

3 to 5 small scoops powdered stevia, or to taste

½ cup frozen raspberries, roughly chopped

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Instructions

Roughly chop the frozen raspberries and divide them evenly among 10 popsicle molds.
In a bowl or measuring jug, whisk together the lemon juice, water, and stevia until fully combined.
Pour the lemon mixture evenly into each mold, ensuring raspberries are well distributed.
Secure lids and insert popsicle sticks if needed.
Freeze for at least 4 hours, or until completely firm.
Unmold and serve.