Keto Ginger & Rhubarb Creamsicles

These keto popsicles are made with layers of orange flavoured clotted cream and a fruity layer of tangy rhubarb & spicy ginger. For those who are not familiar, clotted cream is very high in fat, at about 60%. It makes these popsicles very creamy - just like a frozen fat bomb - and works well with the zingy fruit layer. If you can't find clotted cream, you can use heavy whipping cream.

To add sweetness, I used low-carb ginger syrup from NuNaturals which is made with glycerin, water, stevia extract, organic ginger extract, xanthan gum (beware is you are paleo) and guar gum. It's about 4 times sweeter than sugar so keep that in mind when you substitute it with other low-carb sweeteners.

Ginger & rhubarb is a refreshing flavour combination but it may be an acquired taste for some of you. If you prefer more classic flavours like chocolate or vanilla, check out my keto ice-cream recipes.

Step-by-step

1. Remove the clotted cream from the fridge and let it sit at room temperature. Zest the orange ...

   

2. ... and place it in a sauce pan with the heavy whipping cream. Heat up over a medium heat. Once simmering, take off the heat, cover with a lid and set aside to infuse while you prepare the ginger-rhubarb layer.

3. Chop the rhubarb and grate the ginger.

   

4. Place both into a sauce pan. Add ¹/₄ cup (60 ml) water and 2 tablespoons of the ginger syrup. Bring to a simmer. Cook for just a few minutes, until the rhubarb is tender. Then, use a spatula or a fork and break it into small pieces. For a smooth texture, let the rhubarb mixture cool down, then pour into a blender or a food processor and pulse until smooth.

   

5. Spoon the clotted cream into a bowl. Strain the orange flavoured cream through a fine-mesh sieve, into the bowl with the clotted cream.

   

6. Add a tablespoon of the ginger syrup and combine well using a hand whisk.

   

7. Assemble the popsicles. Spoon some of the orange cream into each popsicle. Top with some ginger-rhubarb mixture. Finally, top with the remaining cream-orange mixture. Add the popsicle sticks and freeze for at least 4 hours, or until set. I used these popsicle molds (will make 8 regular), or you can make up to 16 small popsicles using molds like these.

   

8. To easily remove the popsicles from the molds, fill a pot or a glass, as tall as the popsicles, with warm (not hot) water and dip the popsicle molds in, for 15-20 seconds.

   

9. Place the unmolded popsicles in ziploc bags and keep in the freezer for up to 6 months.

   

Recipe

Keto Ginger & Rhubarb Creamsicles

★★★★★4.5 (17 ratings)

Keto popsicles made with layers of orange flavoured clotted cream and a refreshing fruity layer of tangy ...

Hands on

30m

Overall

6h

Servings

8

3.8 g

Net carbs

1.5 g

Protein

32.4 g

Fat

317

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients makes 8 regular or 16 small popsicles

• Orange cream layer:
• 1 ¹/₄ cup heavy whipping cream (300 ml/ 10.1 fl oz)
• zest from 1 medium orange (1-2 tbsp), or 1-2 tsp sugar-free orange extract
• 1 pack clotted cream, room temperature (227 g/ 8 oz)
• 1 tbsp NuStevia Ginger Syrup (15 ml) or ¹/₄ cup powdered Erythritol or Swerve (40 g/ 1.4 oz)
• Ginger-rhubarb layer:
• 2 ¹/₂ cups rhubarb, roughly chopped (305 g/ 10.8 oz) - ideally use pink stalks, not green
• 2 tbsp grated ginger root (12 g/ 0.4 oz)
• ¹/₄ cup water (60 ml/ 2 fl oz)
• 2 tbsp NuStevia Ginger Syrup (30 ml) or ¹/₂ cup powdered Erythritol or Swerve (80 g/ 2.8 oz)

Instructions

1. Remove the clotted cream from the fridge and let it sit at room temperature. Zest the orange ...

2. ... and place it in a sauce pan with the heavy whipping cream. Heat up over a medium heat. Once simmering, take off the heat, cover with a lid and set aside to infuse while you prepare the ginger-rhubarb layer.

3. Chop the rhubarb and grate the ginger.

4. Place both into a sauce pan. Add ¹/₄ cup (60 ml) water and 2 tablespoons of the ginger syrup. Bring to a simmer. Cook for just a few minutes, until the rhubarb is tender. Then, use a spatula or a fork and break it into small pieces. For a smooth texture, let the rhubarb mixture cool down, then pour into a blender or a food processor and pulse until smooth.

5. Spoon the clotted cream into a bowl. Strain the orange flavoured cream through a fine-mesh sieve, into the bowl with the clotted cream.

6. Add a tablespoon of the ginger syrup and combine well using a hand whisk.

7. Assemble the popsicles. Spoon some of the orange cream into each popsicle. Top with some ginger-rhubarb mixture. Finally, top with the remaining cream-orange mixture. Add the popsicle sticks and freeze for at least 4 hours, or until set. I used these popsicle molds (will make 8 regular), or you can make up to 16 small popsicles using molds like these.

8. To easily remove the popsicles from the molds, fill a pot or a glass, as tall as the popsicles, with warm (not hot) water and dip the popsicle molds in, for 15-20 seconds.

9. Place the unmolded popsicles in ziploc bags and keep in the freezer for up to 6 months.

Nutrition per serving, 1 regular popsicle

Carbs 5%Protein 2%Fat 93% of calories

Net carbs

3.8 g

Total carbs

18.8 g

Fiber

0.8 g

Sugars

2.8 g

Protein

1.5 g

Fat

32.4 g

Saturated fat

20.4 g

Calories

317 kcal

Sodium

22 mg · 0.95% RDA

Magnesium

10 mg · 2.52% RDA

Potassium

167 mg · 8.35% EMR

Nutrition by ingredient

Per 1 regular popsicle	Net carbs	Protein	Fat	kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)	1 g	0.7 g	14.3 g	137
Orange peel (zest), fresh	0.1 g	0 g	0 g	1
Cream, British clotted, 60% fat	0.7 g	0.5 g	18 g	167
Erythritol (natural low-carb sweetener)	0.3 g	0 g	0 g	1
Rhubarb, raw	1 g	0.3 g	0.1 g	8
Ginger root, fresh	0.2 g	0 g	0 g	1
Water, still	0 g	0 g	0 g	0
Erythritol (natural low-carb sweetener)	0.5 g	0 g	0 g	2
Total	3.8 g	1.5 g	32.4 g	317

Serving size 1 regular popsicle

• Gluten free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian