Keto Layered Bomb Popsicle Recipe

Red Layer

• 71
  grams
  (1/2 cup) strawberries
  if using frozen, thaw before blending
• 36
  ml
  (2 1/2 tbsp) fresh keto lemonade
• 35
  grams
  (1 1/4 oz) vanilla Greek yogurt
• 1
  tsp
  granulated sugar substitute, adjust to taste
  monkfruit works well
• optional red food coloring

White Layer

• 80
  ml
  (1/3 cup) keto lemonade
• 35
  grams
  (1 1/4 oz) vanilla Greek yogurt
• 1
  tsp
  granulated sugar substitute, adjust to taste
  monkfruit works well

Blue Layer

• 35
  grams
  (1/4 cup) blueberries
• 36
  ml
  (2 1/2 tbsp) keto lemonade
• 35
  grams
  (1 1/4 oz) vanilla Greek yogurt
• 1
  tsp
  granulated sugar substitute, adjust to taste
  monkfruit works well

• Prepare the red layer first. Add the strawberries, keto lemonade, vanilla Greek yogurt, and 1 teaspoon of your preferred granulated sugar substitute to a food processor. If you use frozen strawberries, be sure they are thawed so the mixture blends smoothly. Process until completely smooth and creamy. If you want a brighter color, stir in a few drops of red food coloring and blend for an additional 20–30 seconds. Taste the mixture and increase the sweetener slightly if you prefer a sweeter pop; many people find 1 to 1 1/2 teaspoons ideal depending on the tartness of the fruit and lemonade.
• Spoon or pour the red mixture evenly into five popsicle molds, filling each about one third of the way. This usually works out to roughly 2 tablespoons per mold, but your molds may vary in size. Gently tap the molds to remove air bubbles and insert a stick into each one. Transfer the molds to the freezer and freeze the red layer until fully solid, about 2 hours.

White Layer

• Wash out the food processor before making the white layer to avoid any color carryover. Combine the keto lemonade, vanilla Greek yogurt, and 1 teaspoon of sugar substitute in the processor and blend until smooth. Remove the molds containing the frozen red layer and pour the white mixture evenly over the top, filling the molds to approximately two thirds. Return the molds to the freezer and allow the white layer to firm up for about 2 hours or until solid to the touch.

Blue Layer

• Clean the processor again, then blend the blueberries, keto lemonade, vanilla Greek yogurt, and sugar substitute until silky and smooth. If you prefer a deeper blue color, add a small amount of blue food coloring and blend briefly to distribute it evenly. Taste and adjust sweetness as needed.
• Pour the blue layer over the frozen white layer, filling the molds to the top. Freeze until completely solid, at least 4 hours or overnight for best results. To remove the popsicles from the molds, run the outside of each mold under warm tap water for a few seconds to loosen them, then gently pull out each popsicle. Serve immediately and enjoy a refreshing, low-carb treat.
• Tips: use full-fat Greek yogurt for creaminess, adjust sweetness to taste, and experiment with other berries or sugar-free flavorings. These popsicles store well in an airtight container in the freezer for up to 2 weeks.