Low Carb Raspberry, Strawberry & Coconut Ice Lollies
- 6g of carbs
- 10 mins
- Serves 8
- 125g / 1 cups raspberries
- 150g / 1 cup strawberries, sliced in half
- 1 tsp stevia or 1 tbsp erythritol
- 2 tbsp raspberry cordial (sugar free)
- 360ml / 1 1/2 cup coconut cream
- 2 tbsp erythritol syrup
- 1 tsp vanilla extract
- Place the raspberries into a saucepan with the cordial and sweetener. Heat on a low heat for 5 minutes stirring occasionally. Remove from heat and mash the raspberries with the back of a fork.
- Mix the coconut cream, vanilla extract and erythritol syrup together in a jug.
- Pour some of the coconut mixture into the lolly moulds, followed by the raspberry and cordial mixture. Gently swirl inside the ice lolly mould to make a marbled effect. Add some of the strawberry halves and top up with the coconut mixture.
- Freeze overnight and store in the freezer. These should be eaten within 3 months.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 10g||15%|
|Saturated Fat 9g||44%|
|Monounsaturated Fat 0g|
|Polyunsaturated Fat 0g|
|Trans Fat 0g|
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
** The values here may not be 100% accurate and should be used as a guide only.
Sweet, tasty, and thirst-quenching comes to mind whenever I think of these low carb strawberry, raspberry, and coconut ice lollies. They are deliciously creamy in texture and the smell is just wonderful. They are so easy to make, and regardless of how sweet and flavoursome they are, they only have 6g of total carbs and 5g of net carbs per lolly! One for the whole family to enjoy.
In this recipe I use erythritol syrup that I make up with water and erythritol. I tend to always have a batch of this in my fridge as I use it so often! It is a perfect replacement for honey in most recipes and works well to bind ingredients together. You can view the recipe for erythritol syrup here. If you don’t have erythritol but have a sweetener such as xylitol, this can also be used to make the syrup.
You can also use this raspberry, strawberry and coconut recipe as a basis of a coconut ice lolly. To do this, just omit the fruit to simply have a coconut lolly. Or, you could experiment with other berries such as blueberries.
Another idea would be to make a chocolate and desiccated coconut coated ice lolly. To do this, make a plain batch of coconut ice lollies (by omitting the fruits from the recipe). Once they are set, melt some dark chocolate (preferably 85%) and dip the lollies into the dark chocolate to cover half of the lolly. Then, before the chocolate sets, dip the lollies into desiccated coconut. The result? Half coconut, half chocolate covered coconut ice lollies with desiccated coconut. Delicious!
Products used in this recipe
There are various brands selling all kinds of low carb/ sugar-free items, it can often be hard to choose! These are my favourite and most used products, particularly for this recipe:
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