Neapolitan Popsicles – Keto and Low Carb

neapolitan ice pops keto low carb

Get the best of 3 worlds with these cool and refreshing popsicles!  It’s been so hot lately, I think I’m almost ready for fall to begin!  These popsicles definitely make the heat more bearable, they are delicious!!  These do take a few steps to make, in order to create the 3 layers, but trust me when I tell you it is SO worth it!

Ingredients

1 2/3 cup heavy whipping cream

1 cup mascarpone cheese

1/3 cup + 2 teaspoons swerve confectioners (or powdered erythritol), divided

2 teaspoons pure vanilla extract

2 tablespoons unsweetened cocoa powder

1/2 cup fresh organic strawberries, hulled and chopped

 

Preparation

Add the heavy cream, mascarpone cheese, swerve (reserving 2 teaspoons) and vanilla to the bowl of a food processor and pulse a few times, but DO NOT over mix!  If you do, the mixture will become too thick and will be difficult to pour into the molds evenly.  If that happens, just add a little more heavy cream and pulse briefly, then adjust your macros accordingly.

Remove a little 1 cup, add to a ziplock baggie and set aside, this will be the (middle) vanilla layer.  Remove another 1 cup and add to a cup to set aside, this will become the (bottom) chocolate layer.

Add the strawberries to the food processor and pulse until well combined.  This will make up the first (top) strawberry layer.

Add the mixture to a baggie, cut the tip off and squeeze into the popsicle molds about 1/3 of the way up.

Place in the freezer for 10-15 minutes or until somewhat set.

Cut the tip off the baggie with the vanilla layer, and squeeze into the molds, about 2/3 of the way up.  Place back into the freezer for another 10-15 minutes.

Add the reserved cup of plain mixture back into the food processor, add the cocoa powder and the reserved 2 teaspoons swerve and pulse until combined.  Add the mixture to a baggie, cut the tip off and squeeze into the popsicle molds to fill about 1/2 inch from the top.

Add the tops on and freeze for 3 hours or until completely set and enjoy!  Depending on your molds, you should get anywhere from 8-10 popsicles.  I love the fun shape of these star molds!  If you like them,  you can order them here.

neapolitan ice pops keto low carb

neapolitan ice pops keto low carb

Neapolitan Popsicles - Keto, Low Carb & Sugar Free

Macros for 10 Popsicles

Fat 26 grams – Protein 3 grams – Carbs (net) 2 grams

Macros for 8 Popsicles

Fat 33 grams – Protein 3 grams – Carbs (net) 2 grams


Neapolitan Popsicles - Keto and Low Carb
Prep Time
30 mins
Total Time
30 mins
 
Get the best of 3 worlds with these cool and refreshing popsicles!  It's been so hot lately, I think I'm almost ready for fall to begin!  These popsicles definitely make the heat more bearable, they are delicious!!  These do take a few steps to make, in order to create the 3 layers, but trust me when I tell you it is SO worth it!
Course: Dessert
Servings: 10
Ingredients
  • 1 2/3 cup heavy whipping cream
  • 1 cup mascarpone cheese
  • 1/3 cup + 2 teaspoons swerve confectioners  or powdered erythritol, divided
  • 2 teaspoons  pure vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 cup fresh organic strawberries hulled and chopped
Preparation
  1. Add the heavy cream, mascarpone cheese, swerve (reserving 2 teaspoons) and vanilla to the bowl of a food processor and pulse a few times, but DO NOT over mix!  If you do, the mixture will become too thick and will be difficult to pour into the molds evenly.  If that happens, just add a little more heavy cream and pulse briefly, then adjust your macros accordingly.
  2. Remove a little 1 cup, add to a ziplock baggie and set aside, this will be the (middle) vanilla layer.  Remove another 1 cup and add to a cup to set aside, this will become the (bottom) chocolate layer.
  3. Add the strawberries to the food processor and pulse until well combined.  This will make up the first (top) strawberry layer.  Add the mixture to a baggie, cut the tip off and squeeze into the popsicle molds about 1/3 of the way up.  Place in the freezer for 10-15 minutes or until somewhat set.
  4. Cut the tip off the baggie with the vanilla layer, and squeeze into the molds, about 2/3 of the way up.  Place back into the freezer for another 10-15 minutes.
  5. Add the reserved cup of plain mixture back into the food processor, add the cocoa powder and the reserved 2 teaspoons swerve and pulse until combined.  Add the mixture to a baggie, cut the tip off and squeeze into the popsicle molds to fill about 1/2 inch from the top.  

  6. Add the tops on and freeze for 3 hours or until completely set and enjoy!  Depending on your molds, you should get anywhere from 8-10 popsicles.  I love the fun shape of these star molds!  If you like them,  you can order them on Amazon (link in recipe).

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