Keto Blueberry Lemon Popsicles (Easy To Make)

If you’re following a low-carb or keto lifestyle and craving something cold, fruity, and a little bit creamy, this recipe is the one. These Keto Blueberry Lemon Popsicles are not just easy, they’re the kind of snack that makes you forget you’re eating healthy.

Think of it like this: summer in a frozen stick. A bit tangy, lightly sweet, and packed with real fruit flavor, but without the sugar spike. Whether you’re chilling by the pool, kicking back after dinner, or just want a break from your usual fat bombs, these popsicles hit the spot.

What Makes These Popsicles Keto?

Most store-bought popsicles are packed with sugar or weird thickeners. These? They’re made from real food. A handful of ingredients you can pronounce. Here’s what makes this recipe work:

• Low-carb berries: Blueberries have fiber and antioxidants but still fit your macros in the right portions.

• Healthy fats: We use heavy cream and almond milk to keep the texture smooth and satisfying.

• Zero sugar: Erythritol, monk fruit, or allulose give the sweetness—without kicking you out of ketosis.

• Real lemon: No fake flavors here. Just real lemon juice and zest for brightness.

Ingredients You’ll Need

Main ingredients:

• 1 cup blueberries (fresh or frozen)

• 2/3 cup fresh lemon juice (from about 4–5 lemons)

• Zest of 1 lemon

• 1/2 cup heavy cream

• 2/3 cup unsweetened almond milk (or coconut milk for a nut-free option)

• 1/4 to 1/3 cup keto-friendly sweetener (like erythritol or allulose)

• 1/2 teaspoon vanilla extract (optional)

• Pinch of salt

What you need to make them:

• Blender

• Popsicle molds or paper cups and sticks

• Measuring cups and spoons

• Fine mesh strainer (optional for smoother texture)

Step-by-Step Instructions

1) Zest and juice the lemons

Before anything else, zest one lemon. That zest brings more lemon flavor than the juice alone. Once that’s done, squeeze enough lemons to get about 2/3 cup of juice. You might need four to five lemons depending on their size.

2) Blend blueberries

Pop the blueberries into a blender. If you’re using frozen ones, no need to thaw—just toss them in.

3) Add everything else

To the blender, add your lemon juice, lemon zest, sweetener, heavy cream, almond milk, vanilla (if using), and a pinch of salt. Blend it all until smooth. This takes maybe 30 seconds.

Note: If you don’t like pulp or seeds, pour the mix through a strainer before moving on.

4) Taste and tweak

Now’s your chance. Taste the mixture. Too tart? Add more sweetener. Too thick? Splash in a little more almond milk. Want it super lemony? Add a bit more zest.

5) Pour into molds

Fill your popsicle molds or small paper cups. Add the sticks. Then freeze for at least 5 hours—or overnight for best results.

Storage Tips

Once the popsicles are frozen solid, remove them from the molds and store them in a freezer bag or container. They keep for up to 2 weeks, but honestly, they probably won’t last that long.

Variations and Add-Ins for this Blueberry Lemon Popsicle

1. Make it creamier

Add more heavy cream if you want a thicker, richer popsicle. Just cut down on almond milk a bit so it doesn’t get too loose.

2. Berry swaps

Not feeling blueberries? Raspberries work great. Strawberries too. Just watch the carbs—some berries are lower than others.

3. Extra fat boost

Add a tablespoon of MCT oil or coconut oil for a high-fat version. Blend it well so it doesn’t separate.

4. Fancy toppings

Before serving, roll the popsicles in shredded unsweetened coconut or drizzle a little melted sugar-free white chocolate on top. Makes it feel like dessert from a cafe.

What These Popsicles Taste Like

I made these during a heatwave. You know the kind—too hot to even think. The first bite? Cold, tart, and refreshing. The lemon hits first, then the blueberry creeps in. It’s like blueberry lemonade in frozen form.

The cream makes it smooth without turning it into full-blown ice cream. If you’ve ever had those creamy fruit bars as a kid, it’s kind of like that—but without the sugar crash afterward.

Kids tried it. No complaints. That’s saying a lot.

Why Many Love This

People don’t just want low-carb recipes, they want easy stuff that tastes good and photographs well. These popsicles check all the boxes.

• They look good: Purple-blue with flecks of lemon zest? Total eye-catcher.

• They’re quick: No baking, no heating, no mess.

• They fit the plan: Keto, low-carb, even dairy-free if you swap right.

If you’re a meal-prepper, make a batch on Sunday and pull one out when cravings hit. If you’re hosting a backyard hangout, they double as dessert. You could even cut the recipe in half and just make a few at a time.

From Someone Who’s Tried Every “Healthy” Popsicle Trick

I’ve tried every shortcut. I’ve dumped pre-made lemon juice into cream and called it a treat. Tried sugar-free pudding mixed with frozen berries. None of them hit the spot like this one.

Why? It’s balanced. Not too tart, not too rich, not too icy. And it doesn’t taste fake. It tastes like actual fruit, because it is.

You can make a big batch, and it still doesn’t feel like work. You’ll feel like you did something nice for yourself. And maybe that’s the point of it all.

You’re staying on track. You’re eating better. But you’re not missing out on flavor, or that feeling of licking a popsicle on a summer afternoon.

So yeah, this one’s a keeper.

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