Cool, fruity, and festive, these red white and blue popsicles are summer on a stick. Made with real berries and a creamy yogurt middle, they’re refreshingly simple and keto-friendly with just over 3 net carbs each. Perfect for the Fourth, or honestly, any day the kids are running wild and you want to feel like you tried.
Course Dessert
Cuisine American
Keyword fourth of july, keto red white and blue popsicles
Blend the red layer: Blend strawberries (or raspberries) with sugar-free honey and a little water until smooth. Fill popsicle molds ⅓ of the way. Freeze for about 30 minutes.
Prepare the white layer: Mix Greek yogurt, honey, and vanilla. Add this on top of the frozen red layer and freeze for another 30 minutes. This layer may need closer to an hour before frozen solid.
Blend the blue layer: Blend blueberries with sugar-free honey and a little water. Pour on top of the white layer.
Insert popsicle sticks and freeze for at least 4 hours.
Unmold & serve: Run the popsicle molds under warm water for a few seconds to release them easily.
Notes
1. Sweeteners – Use what works best for your lifestyle. I typically use Monk fruit or allulose for most recipes. For this recipe, I used Besti sugar-free allulose-based honey replacement because it works best for freezing.2. Nutrition and carbs – Be aware that some recipe blogs omit sugar alcohols and allulose from the nutrition calculation. 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.7.79 Total Carbs – 2.09 Fiber – .03 Sugar Alcohols - 2.50 Allulose = 3.17 Net Carbs per popsicle