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If you’re looking for a refreshing way to cool off this summer, these Easy Keto Vanilla Custard Popsicles are a perfect choice. With just five simple ingredients, you can create popsicles that are as creamy as your favorite vanilla ice cream. Unlike many low-carb popsicles, these won’t crystallize, ensuring every bite is smooth, creamy and delicious. Plus, the surprise bursts of blueberries make for a delightful treat.
Not only are these popsicles incredibly tasty, but they’re also a great way to use up leftover egg yolks. If you often find yourself with extra yolks from making keto bread, this recipe provides a delicious solution. Plus, these popsicles can easily be adapted to be dairy-free by using creamed coconut milk instead of mascarpone cheese. Perfect for anyone following a dairy-free keto diet!
Why You’ll Love These Keto Custard Popsicles
- Low-Carb & Keto-Friendly: Perfect for staying on track with your diet.
- Super Creamy Texture: Feels like indulgent vanilla ice cream.
- Easy to Make: Only 5 simple ingredients.
- No Icy Popsicles: Smooth consistency without icy bits.
- Versatile: Dairy-free option available with creamed coconut milk.
- Berry Surprise: Blueberries add a fresh burst of flavor.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Making this recipe is simple; you only need a few ingredients:
- Egg Yolks: Adds creaminess and richness to the popsicles.
- Powdered Low-Carb Sweetener: Provides sweetness without the carbs.
- Mascarpone Cheese: Creates the creamy base; use coconut milk for a dairy-free option.
- Sugar-Free Vanilla Extract: Infuses the popsicles with classic vanilla flavor. Pure vanilla bean powder (1 tsp) or seeds from 1 vanilla pod can be used instead.
- Fresh or Frozen Blueberries: Adds bursts of fruity flavor throughout the popsicles.
- Liquid Stevia (optional): Adds sweetness if desired.
Yes! Simply replace the mascarpone cheese with creamed coconut milk (coconut cream).
You can use cream cheese for a cheesecake-like taste.
Try strawberries, raspberries, or blackberries for a different twist. You can also add cacao powder to half of the mixture and swirl it in for a marbled effect.
Allulose is the best option as it behaves and tastes like sugar. Powdered Swerve, Erythritol, or liquid stevia also work well.
Yes! The combination of egg yolks and mascarpone cheese will make these popsicles naturally smooth and creamy. Even better, make sure to use Allulose. If you use any alternatives such as cream cheese or coconut milk, add a tablespoon of vegetable glycerine or MCT oil to maintain the same creamy, no-icy texture.
How To Make Keto Vanilla Custard Popsicles
Prepare the Custard Base. In a bowl, whisk the egg yolks and powdered sweetener with an electric whisk until the mixture becomes pale in color.
Add Creamy Mascarpone. Add the mascarpone cheese or creamed coconut milk to the egg yolk mixture. Whisk until the mixture is smooth and creamy. Stir in the sugar-free vanilla extract.
Assemble the Popsicles. Spoon a layer of the custard mixture into the popsicle molds, filling about one-third of each mold. Add a few blueberries to each mold. Add another layer of the custard mixture, followed by more blueberries, and then top with the remaining custard mixture.
Freeze. Insert the popsicle sticks and place the molds in the freezer. Freeze for at least 3 hours or until fully set.
Unmold and Serve. To release the popsicles from the molds, run the sides under hot water for a few seconds. Enjoy your creamy keto vanilla custard popsicles immediately, or store them in a freezer-safe bag for up to 3 months.
Tips for Best Keto Vanilla Custard Popsicles
- Use the Right Popsicle Molds: Each mold should hold about 3 oz (90 ml) of the mixture to ensure even freezing and perfect portion sizes.
- Avoid Crystallization if Making Swaps: To keep the popsicles smooth and creamy, add a tablespoon of vegetable glycerine or MCT oil if you’re using ingredients with higher water content, like coconut milk.
- Freeze Completely: Make sure to freeze the popsicles for at least 3 hours or until fully set to ensure they come out of the molds cleanly.
- Use Pasteurized Eggs: For peace of mind, use pasteurized eggs or eggs with the British Lion mark to ensure they’re safe to consume raw. You can also pasteurize eggs at home by heating them in water at 140°F (60°C) for about 3 minutes.
- Swirl for a Marbled Effect: If adding cacao powder for a chocolate swirl, gently stir it into half the mixture before layering it in the molds for a beautiful marbled look.
Storage Instructions
These keto vanilla custard popsicles will last up to 3 months when stored in a freezer-safe bag or container.
Tools for Keto Vanilla Custard Popsicles
- Hand or Stand Mixer: Essential for whisking the egg yolks and sweetener until pale and creamy. A hand whisk will also work, but it may take more effort.
- Popsicle Molds: Needed to shape and freeze the popsicles. Each mold should hold about 3 oz (90 ml) of the mixture.
Creamy Keto Vanilla Custard Popsicles
Ingredients
- 7 large egg yolks
- ½ cup powdered low-carb sweetener (Allulose works best)
- 2 cups mascarpone cheese (or creamed coconut milk)
- 2 tsp sugar-free vanilla extract or 1 tsp vanilla bean powder or seeds from 1 to 2 vanilla beans
- ¾ cup blueberries (fresh or frozen)
- 10-15 drops liquid stevia (optional, to taste)
Instructions
- In a bowl, whisk the egg yolks and powdered sweetener with an electric whisk until the mixture becomes pale in color.
- Add the mascarpone cheese or creamed coconut milk to the egg yolk mixture. Whisk until smooth and creamy. Stir in the sugar-free vanilla extract.
- Spoon a layer of the custard mixture into the popsicle molds, filling about one-third of each mold (each mold should hold about 3 oz/90 ml). Add a few blueberries to each mold. Add another layer of the custard mixture, followed by more blueberries, and then top with the remaining custard mixture.
- Insert the popsicle sticks and place the molds in the freezer. Freeze for at least 3 hours or until fully set.
- To release the popsicles from the molds, run the sides under hot water for a few seconds. Enjoy your creamy keto vanilla custard popsicles immediately, or store them in a freezer-safe bag.
Recipe Video
Nutrition
Notes
- Serving Size: 1 popsicle.
- Use Safe Eggs: For peace of mind, use pasteurized eggs or eggs with the British Lion mark to ensure they’re safe to consume raw.
- Storage: Store the popsicles in a freezer-safe bag or container for up to 3 months. Avoid refreezing if they start to melt as it can affect the texture.
These custard popsicles are superb! So easy to make and they came out totally creamy! 😊
Thank you so much!
Such a simple and delicious recipe—I absolutely loved it! The mascarpone makes it so creamy, and adding blueberries is amazing for a little extra burst of flavor. I’ll definitely be making these a lot.
Thank you 🙂 Try it with come melted chocolate drizzled on top next time – that’s next level creamy!
Creamiest popsicles ever! The mascarpone makes these co creamy, much better than using whipping cream, and the blueberries add such a lovely touch. I’ll be making these all year, not just summer. Great recipe, Martina.
Thank you! 🙂