These Homemade, Low-Carb & Keto Lemon Meringue Pie Protein Popsicles are super healthy, sugar-free, low-calorie, and pretty simple to make! Instead of frozen yogurt, we are using coconut cream here, which fits better with the lemon meringue pie theme.
I am partnering with Isopure for today’s recipe. All of the concepts, ideas, and visuals are my own.
I know, I know. I’m a bit late. We’re already a week into August and it’s my first frozen treat recipe this summer…
But hey! There are still a ton of super-hot sunny days to be enjoyed before we head into the cold season again.
Actually, it’s my very first frozen treat recipe on the blog. I don’t know why I’ve waited so long, because man… These are so worth it!
Lemon Meringue Pie Protein Popsicles Ingredients
- Coconut Cream. As stated above, I used coconut cream instead of greek yogurt for this recipe as it fits the lemon meringue pie flavor profile a lot better. For this recipe, we will only be using the cream, which should be floating above the coconut water in the can
- Isopure Citrus Lemonade Whey Protein Powder. This protein powder is so tasty, I did not have to add any lemon juice or zest to the recipe. It tastes amazing with just the protein powder as a flavor.
- Erythritol. I’ve been using almost exclusively this sugar-alcohol as a sweetener in my recipes lately because it is just a fantastic low-carb, sugar-free sweetener. It tastes good, is very low in carbs, and also very healthy.
- Unsweetened Almond Milk. Make sure it is unsweetened and unflavored.
- Coconut Oil. This ingredient is part of the gluten-free graham crust recipe. Could be replaced with any other form of liquid fat.
- Almond flour. Also a component of the crust.
- Shredded Unsweetened Coconut. Again, make sure it is unsweetened.
- Ground Cinnamon. Part of the graham crust recipe. Make sure it is not super old, as spices will lose some of their “strength” over time.
- Eggs. Part of the low-carb meringue recipe. Make sure to separate the whites from the yolks very carefully, as just a drop of yolk will ruin your meringue.
- Lemon Juice. Used to make sure your meringue will rise and hold together. Could be replaced with cream of tartar (but cut the amount used in half).
How to Store Homemade Popsicles
The easiest way is to wrap them individually into a piece of parchment paper and placing them in a large “Ziploc” bag or sealed container then putting them back in the freezer. If you were given small individual plastic gabs when you bought your popsicle mold you can use those instead of parchment paper.
How do I Properly Unmold my Homemade Popsicles?
1. Fill a large bowl (or your sink) with warm water (not hot), just enough to dip the mold all the way up to the top, and push the frozen popsicle mold down into the warm water for 25-30 seconds. (Watch out not to dip the mold too deep, or you might end up with some water inside the mold.)
2. Remove the mold from water, place it on a flat surface, remove the cover (if your mold has one), and start pulling gently on a popsicle stick. You can wiggle very gently or create some space with your fingers between the popsicle you are trying to unmold and the mold itself. If it is still too hard to unmold, place back into warm water for 5-10 seconds.
3. Place the popsicle on a piece of parchment paper and repeat these steps with each popsicle. Return to freezer asap.
What is the Best Popsicle Mold to Buy?
I used this mold which I bought from Amazon. It is a very good product and I highly recommend it. It is well-built, made with high-quality silicone, and very easy to use. They provide you with some popsicle sticks, a small silicone funnel (to help you fill the mold without making a mess), individual plastic bags, and a small recipe book.
Which Protein Powder did You Use for This Recipe?
I used Isopure’s Citrus Lemonade flavored Whey Protein Powder. It has a surprisingly strong (and delicious) citrus taste and I was able to get away with only using this product to give the right flavor to this recipe. I honestly thought I would have to add some lemon juice or zest, but nope, it came out just right. It is also low-carb and fat-free. I honestly love the product!
More Keto Protein Treats
- Peanut Butter Protein Cookies
- Chocolate Chip Protein Cookies
- Peanut Butter Collagen Protein Cookies
- Keto Peanut Butter Chocolate Protein Bars
- Vanilla Protein Donuts with Raspberry Glaze
Have you tried this recipe? Let me know how you liked it by leaving a comment & rating below! Don’t forget to Follow Me on Pinterest, Instagram and Facebook for more delicious recipes. I also LOVE seeing your creations, take a pic and Tag @onecleverchef on Instagram!
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Keto Lemon Meringue Pie Protein Popsicles
These low-carb & keto frozen treats are sugar-free, naturally sweetened and simply made using the best, healthiest ingredients. Cooling off with those delicious popsicles on a hot summer day, while making sure you hit your macros, has to be the "coolest" thing ever (Pun intended!).
- 2 14 oz can coconut cream
- 1/2 cup whey protein powder (Isopure Citrus Lemonade)
- 1/2 cup erythritol
- 1/2 cup unsweetened almond milk (or milk of choice)
Gluten-Free Graham Crust
- 2 tbsp coconut oil
- 4 tbsp almond flour
- 2 tbsp shredded coconut (unsweetened)
- 1/2 tsp ground cinnamon
- 2 tbsp erythritol
Low-Carb Meringue Topping (optional)
- 4 eggs
- 1/2 cup erythritol
- 1 tsp lemon juice
Preheat oven to 425F.
Line a baking sheet with parchment paper.
Making the dough. In a mixing bowl, stir 2 tbsp coconut oil, 4 tbsp almond flour, 2 tbsp shredded coconut, 1/2 tsp ground cinnamon, and 2 tbsp erythritol together until well combined. Press the dough into the lined baking pan, spreading it evenly. About 1/4 inch thick.
Bake for 8-10 minutes, or until the edges turn golden brown.
Remove from the oven. Remove the crust (which will be almost liquid in consistency) from the baking pan using the parchment paper. Place it on a cutting board or large piece of cloth (to make sure you don't burn anything) for a couple of minutes then place it in the freezer for about 10 minutes. (Meanwhile, start making the popsicles) When the crust has solidified, remove it from the freezer and break it into bits, set aside.
Separate the Coconut Cream. Open the 2 cans of coconut cream and separate the coconut cream from the coconut water. If the coconut cream is on top, scoop it out, if the water is on top, pour it out. Place the coconut cream into a blender (I used my Vitamix). Keep the coconut water for another recipe.
Blend. Add 1/2 cup Isopure Citrus Lemonade Protein Powder, 1/2 cup unsweetened almond milk (or milk of choice), and 1/2 cup erythritol into your blender and mix for 60 to 90 seconds, or until peaks start to form (like whipped cream).
Pour and Freeze. Transfer the mixture to a large mixing bowl and gently fold in the homemade gluten-free graham crust crumbs. Pour the mixture into your popsicle molds using a funnel. Freeze overnight, or until frozen solid (8 to 12 hours).
Meringue Coating (optional). (Meringue instructions below) Remove the popsicles from the popsicle mold and place them on a baking sheet lined with parchment paper. (See instructions above this recipe card on how to properly remove the popsicles from the molds.) Spread the meringue evenly on the tip of the 10 popsicles. Optional: Using a culinary torch, brown the meringue for a few seconds on each popsicle.
Storage Instructions. Carefully place the popsicles in the freezer on a lined baking sheet, making sure not to damage the meringue, and freeze them for an additional 4 hours (You can ignore this step if you've decided to skip the meringue). When they are frozen solid, wrap them individually with pieces of parchment paper and place them in a sealed container in the freezer for up to 3 months.
Low-Carb Meringue Instructions (optional)
Separate the 4 eggs. Separate the whites from the yolks. Keep the yolks for a future recipe, and place the whites in a large mixing bowl. It is very important that you leave no trace of the yolks in the egg whites, as it will prevent them from rising.
Beat. Add 1 teaspoon lemon juice to the egg whites, then beat using a hand mixer or stand mixer, until soft peaks start forming. Continue beating while gradually adding the erythritol until stiff peaks form.
The protein powder I used for this recipe is Isopure’s Citrus Lemonade flavored Whey Protein Powder
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I use and trust!
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