Makes 8 cheesecake popsCalories 150 Prep Time 5 minutesTotal Time 8 hours, 15 minutesMade with Splenda® Keto Sweetener
Ingredients
For the blueberry layer:
¾ cup frozen wild blueberries
2 tablespoons Splenda® Keto Sweetener
¼ cup water
For the cheesecake layer:
⅓ cup Splenda® Keto Sweetener
1 cup unsweetened coconut milk
7 ounces cream cheese
1 teaspoon vanilla
¼ teaspoon xanthan gum
For the crust:
¼ cup blanched, superfine almond flour
2 tablespoons Splenda® Keto Sweetener
1 ½ tablespoons coconut oil, melted
¼ teaspoon almond extract
Nutrition Info Per Serving
Serving Size: 1 cheesecake pop
Net Carbs
4g
Calories
150
Total Fat
14g
Saturated Fat
8g
Cholesterol
25mg
Sodium
80mg
Total Carbs
19g
Dietary Fiber
1g
Sugars
3g
Added Sugars
0g
Protein
2g
Contains 14g Erythritol
Instructions
In a small saucepan, add blueberries, Splenda Keto Sweetener, and water. Bring mixture to a boil while smashing the blueberries to the side of the pan. Reduce heat to low and simmer 3 minutes. Carefully divide the mixture between 8 popsicle molds, pouring about a tablespoon into each. Place in the freezer while you make the cheesecake part.
Rinse the saucepan and place it back on medium heat. Add coconut milk, Splenda Keto Sweetener, and xanthan gum and stir together until it comes to a full boil. Turn heat off, add cream cheese, and stir until cream cheese is mostly melted (though it may separate into little balls – this is okay). Stir in extract. Let mixture cool slightly.
Carefully pour a little more than ¼ cup of cream cheese mixture into each popsicle mold, dividing equally between all of the molds.
In a small bowl, mix together crust ingredients. Divide crust mixture evenly on each of the pops, patting down a bit so it will stick to the pop. Place popsicle sticks in the center of each mold. Place popsicles back into the freezer overnight.
To remove, place popsicle molds under warm running water, until they gently wiggle out. Enjoy!
Note
Blueberries may be swapped with any keto-friendly fruit you’d prefer
Add lemon zest and a squeeze of lemon juice into the cheesecake layer for add tang and a delicious flavour
Make Blueberry Cheesecake Pops ahead of time and store them in individual popsicle bags
