Easy and delicious, these low carb keto vanilla pudding pops take only a few moments to whip up. Serious summer fun!
I love summer. I love other seasons too and come fall, I will probably be declaring my love for the autumnal time of year just as ardently. But right now, in the midst of summer, I am crushing on it hard. Like a freshman high school girl who just caught site of the dreamy senior captain of the football team and thinks she will never love anyone as much as she loves him. That about sums up how I feel about summer right now. It helps that it hasn’t been insanely hot this year (yet) and I don’t find myself withering away (yet). But let’s see how August shapes up before I say I will never tire of the warm weather. If it’s another scorcher like last year, I may transfer my crush to the captain of the hockey team pretty quickly.
I think one thing I love about summer is the easy way of gathering and preparing food. Walking out to my garden to pick a few zucchini, some tomatoes, and some basil. Firing up the grill to quickly cook a few burgers, some chicken thighs, or some salmon. Tossing a few ingredients together and plopping it into popsicle molds for an easy, no bake dessert. And it all tastes so good and so fresh, with much less effort on my part.
Popsicles are a staple in our house in the summer. In fact, I often have several varieties on the go at any given moment. Mix up some yogurt and berries for easy snacks for the kids, or whip up a richer, more satisfying pudding or custard-style ice pops for dessert. They are almost guaranteed to be a hit. These vanilla pudding pops certainly were! My somewhat skeptical son took one bite and said “Hey, Mum, these are really good!”. He’s a man of few words, so you know that means a lot.
Keto Vanilla Pudding Pops
- In a medium saucepan over medium heat, combine whipping cream and almond milk. Bring to just a simmer. In a medium bowl, whisk egg yolks with sweetener and salt until well combined.
- Slowly whisk about half of the hot cream mixture into the yolks, whisking continuously. Then slowly whisk the yolk/cream mixture back into the saucepan and cook until thickened, 4 to 5 more minutes, whisking continuously.
- Remove from heat and whisk in butter and vanilla extract. Sprinkle surface with xanthan gum and whisk vigorously to combine.
- Divide mixture among popsicle molds. Freeze one hour, then push wooden sticks three quarters of the way down into the popsicles. Continue to freeze until completely firm, at least another 6 hours.