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Keto Lemonade Popsicle - Bright, Refreshing, and Low-Carb

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 cup fresh lemon juice (about 5–6 lemons)
  • 2 1/2 cups filtered water
  • 1/2 cup powdered erythritol or allulose (adjust to taste)
  • 1/8 teaspoon sea salt
  • Optional: 1 tablespoon unflavored collagen peptides or 1 teaspoon powdered gelatin
  • Optional add-ins: a few fresh mint leaves, thin lemon slices, or 1/4 teaspoon vanilla extract for roundness

Method
 

  1. Prep the lemons: Wash and dry the lemons. Zest two of them, avoiding the bitter white pith. Juice enough lemons to reach 1 cup of juice. Strain out seeds.
  2. Sweeten the base: In a small saucepan, combine 1/2 cup water and your sweetener. Heat over low, stirring until dissolved. If using gelatin, sprinkle it over this warm liquid and whisk until fully dissolved. Remove from heat and cool slightly.
  3. Combine flavors: In a pitcher, stir together the remaining water, lemon juice, lemon zest, salt, and the sweetened mixture. If using collagen, whisk it in now until smooth. Taste and adjust sweetness or acidity as needed.
  4. Add optional flavors: Stir in mint, a thin lemon slice per mold, or a hint of vanilla if desired. These add subtle depth and visual appeal.
  5. Fill the molds: Pour the lemonade mixture into popsicle molds, leaving a little room at the top for expansion. Insert sticks.
  6. Freeze: Place on a level surface in the freezer. Freeze for at least 4–6 hours, or until completely solid. Overnight is best for clean unmolding.
  7. Unmold and serve: Run warm water over the outside of the molds for 10–15 seconds to loosen. Gently pull out the popsicles. Enjoy right away or return to the freezer on a parchment-lined tray to firm up.