Hint: Search for a Category like "Drinks" or product, like "Stevia"

Keto Blueberry Cheesecake Pops

Name: Keto Blueberry Cheesecake Pops
Prep time: 5 min
Total time: 8 h 15 min
Cuisine: Appetizers & Snacks, Frozen Desserts, Other
Ingredients: For the blueberry layer:; ¾ cup frozen wild blueberries; 2 tablespoons Splenda® Monk Fruit Sweetener Jar; ¼ cup water; For the cheesecake layer:; ⅓ cup Splenda® Monk Fruit Sweetener Jar; 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® Monk Fruit Sweetener Jar; 1 ½ tablespoons coconut oil, melted; ¼ teaspoon almond extract

Makes 8 cheesecake pops

Prep Time 5 minutes

Total Time 8 hours, 15 minutes

Made with Splenda® Monk Fruit Sweetener

Calories 150

Ingredients

For the blueberry layer:

¾ cup frozen wild blueberries

2 tablespoons Splenda® Monk Fruit Sweetener Jar

¼ cup water

For the cheesecake layer:

⅓ cup Splenda® Monk Fruit Sweetener Jar

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® Monk Fruit Sweetener Jar

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 Monk Fruit 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 Monk Fruit 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 flavor
Make Blueberry Cheesecake Pops ahead of time and store them in individual popsicle bags

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