Keto Protein Blueberry Cheesecake Popsicles

These blueberry cheesecake popsicles are creamy and full of real blueberry flavor. You’d never guess they’re made with cottage cheese and protein powder. The texture is smooth and creamy, the flavor is all cheesecake, and the pecan crumble at the bottom gives you that classic crust in every bite. So easy to make, you’ll wonder why you ever bought store-bought popsicles.

Course Dessert, Snacks

Cuisine American

Keyword blueberry cheesecake popsicles, High Protein, keto

Prep Time 15

Freeze Time 6

Total Time 6 15

Servings popsicles

Calories 132.05kcal

Author Olivia Wyles

Ingredients

Cheesecake Popsicle Filling

8 oz cream cheese , softened
2 cups cottage cheese or Greek yogurt
1 scoop vanilla protein powder (optional)
6 tablespoon sugar-free granulated sweetener (allulose)
2 teaspoon vanilla extract
Pinch salt
1 cup fresh or frozen blueberries

Pecan Crumble Crust

⅔ cup finely chopped pecans
2 tablespoon almond flour
2 tablespoon melted butter or coconut oil
3 teaspoon sugar-free granulated sweetener (allulose)
Pinch cinnamon
Pinch salt

Instructions

Blend cream cheese, cottage cheese (or Greek yogurt), protein powder (optional), sugar-free sweetener, and vanilla extract until smooth.
Fold in blueberries.
Mix chopped pecans, almond flour, melted butter, sugar-free sweetener, cinnamon, and salt in a small bowl until crumbly.
Pour or spoon in the cheesecake-blueberry mixture until molds are almost full. Leave ½ inch of space at the top.
Spoon a layer of the pecan crumble into the bottom of each popsicle mold. Press down lightly with the back of a spoon.
Tap molds gently to remove air bubbles, insert sticks, and freeze for at least 4–6 hours or overnight until solid.
To release, run warm water over the outside of the molds for a few seconds.

Notes

1. Sweeteners – Use what works best for your lifestyle. I typically use Monk fruit and allulose in all my recipes. They are natural sweeteners that won’t spike blood sugar. For this recipe, I used an allulose-based granulated sugar substitute because it works well in popsicle recipes (or recipes that you freeze)

2. Nutrition and carbs – Be aware that some recipe blogs omit sugar alcohols and allulose from the nutrition calculation. For transparency, I have included it and calculated the net carbs below. Always use a carb counter app like Cronometer according to the brands you use in order to get accurate nutrition information.

9.34 Total Carbs – .64 Fiber – 5.25 Allulose = 3.46 Net Carbs per popsicle

Nutrition