Have you ever found yourself wanting something sweet right after dinner but you’re dangerously close to your carb limit? These little low carb Popsicles with lemon and buttermilk may just be the thing to help you out. They’re small, delicately flavored, and not overly sweet — a perfect Summertime treat. And at just 60 calories and 1 carb each, you’ll want to keep them with-in reach.
My kids have been crying out for treats lately. It’s not like I don’t have fruit in the house, or 3 test cakes in the freezer as well as good-but-not-great test treats in the fridge for their lunches. I guess they are feeling deprived. Poor babies. As cold as it was last week, I decided to play around with some ingredients I had on hand (read: try to use them up before they spoiled).
Lurking on the top shelf was half a container of buttermilk that I had used (coughing behind hand) last month to make some awesome buttermilk biscuits. Now, I’m not a big buttermilk fan. What I mean is that I can’t just drink a glass of it like my dad can. Nope. Won’t do it. But, I like it in things. And, I super like it in frozen treats like buttermilk ice cream. Mmmm. So, I used it to make these lemon buttermilk popsicles.
Boy am I glad I did. After enjoying a cold week (daytime highs in the 60’s – that’s cold for SoCal) last week, they were a blessing this week as the temperatures hovered near 100 each day. Crazy Southern California weather!
In fact, I enjoyed them in the car on the way to pick-up the kids from school – every day this week. They kept me nice and cool, too. These lemon buttermilk popsicles are great but you need to try the Strawberry Buttermilk Ice Cream, the Blueberry Buttermilk Ice Cream and the Vanilla Buttermilk Cupcakes, too!
These refreshing Low Carb Popsicles With Lemon & Buttermilk are 1 net carb each!
[Disclosure: This recipe contains affiliate links.]
Low Carb Popsicles With Lemon & Buttermilk
Ingredients
- 1 cup buttermilk 8 oz/ 227 g
- 1 cup heavy cream 8 oz/ 227 g
- 1 cup almond milk 8 oz / 227 g
- 1/2 cup erythritol 115 g, sweetener of your choice
- 1/4 teaspoon stevia glycerite
- 2 tablespoons lemon juice
- the zest from 1 lemon
- small pinch of salt
Instructions
- Measure all ingredients into a blender and blend on low.
- Pour mixture into 16 small Popsicle molds and freeze.
10 ml = 2 teaspoons NOT 2 tablespoons. Not sure how much to use. Please clarify.
I’m sorry about the mistake, Erin, I’m human and do make mistakes. It’s 2 tablespoons. Thank you for taking the time to let me know there was a discrepancy. -Kim
Got 17 1/2 popsicles out of this recipe using my molds. SO good. I will admit to being lazy. I did not include the zest. I’m sure it just amps up the wonderful tartness of the lemon/buttermilk combo.
Thanks for another great recipe and a wonderful summer treat!
Great to hear, Kathy. I have been lazy this summer and haven’t made these at all (even though I have the buttermilk!). My kids keep asking for them. I think you just put the bee in my bonnet to make some this week. Thank you! Enjoy your day. -Kim
Love your recipes and keep trying new ones. Could you please make a suggestion for modifying the recipe to be similar to a chocolate fudge sickle?
Thanks in advance
Great! Thanks for the feedback, Jack. I wouldn’t use buttermilk for a fudge sickle recipe. It would need to be creamier to get the right mouthfeel. I suggest trying the recipe at All Day I Dream About Food. She has a pudding pop that may be what you are looking for. Thanks, again. -Kim
What popsicle molds are these? Thank you.
Hi JoyAnna. These are actually cheap popsicle molds I got from the dollar bin at Target 10 years ago! You can use any small popsicle mold. Enjoy the recipe. I make it every Summer. -Kim
YUM! These look fantastic! Perfect for summertime! I think I will try it!
Another fantastic recipe! These are SO good!! Thank you for all you do!
I’m so glad you like these, Vivian. I love their soft and tangy flavor. Have a wonderful Weekend. -Kim