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
1/2 cup frozen raspberries, roughly chopped
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.
Notes
Swap raspberries for strawberries or blackberries for variation.
Adjust sweetness by tasting the mixture before freezing.
Blend raspberries for a smoother or layered look.
Add mint leaves for a refreshing herbal twist.
Store in freezer up to 2 weeks in molds or airtight container.
Run molds under warm water briefly to release popsicles easily.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 popsicle
- Calories: 8 kcal
- Sugar: 1 g
- Sodium: 2 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 0 g
- Cholesterol: 0 mg
