Yield: 6 popsicles
Prep Time: 15 Minutes or less
Cook Time: None
Recipe Type: Easy, Ketogenic, Paleo, Gluten-Free, Low-Carb
Make these indulgent creamy popsicles for a cooling summer treat that everyone will enjoy. You may substitute the raspberries with any other berries and the dairy-free version with coconut yogurt is just as delicious.
1 1/4 cup plain Greek yogurt or unsweetened plain coconut yogurt
1/3 cup heavy cream (or full fat coconut cream)
1 1/2 cup fresh or frozen raspberries
2 scoops K Nutri Collagen
2 tablespoons hemp seed or golden flax seed meal
1/4 cup powdered erythritol or sugar-free maple syrup (or to taste)
1 teaspoon MCT oil (optional)
1 teaspoon shredded basil (optional)
- Place all ingredients into a food processor and blend until smooth.
- Pour into popsicle molds and insert sticks. Freeze for about 3 to 4 hours (preferably overnight).
- To serve, run the molds under hot water for about 20 to 30 seconds, then gently pull out the popsicles.
- Will keep in the freezer for up to 1 month.
Amount per Serving
Calories 68 kcal | Total Carbohydrate 11.1g | Dietary Fiber 2.1g | Total Sugars 4.0g | Sugar Alcohols 4.7g | Net Carbs 4.3g | Total Fat 9.1g | Protein 9.3g
While we strive to keep the nutritional information as accurate as possible, please feel free to make your own calculations with the actual products you use.
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