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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.

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0 days, 5 hours, 30 minutes Hands-on 30 minutes Overall 5-6 hours Serving size 1 regular popsicle Allergy information for Keto Ginger & Rhubarb Creamsicles ✔ Gluten free ✔ Egg free ✔ Nut free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, 1 regular popsicle)

Net carbs 3.8 grams Protein 1.5 grams Fat 32.4 grams Calories 317 kcal Calories from carbs 5%, protein 2%, fat 93% Total carbs 4.6 grams Fiber 0.8 grams Sugars 2.8 grams Saturated fat 20.4 grams Sodium 22 mg ( 1 % RDA ) Magnesium 10 mg ( 3 % RDA ) Potassium 167 mg ( 8 % EMR )

Ingredients (makes 8 regular or 16 small popsicles) Orange cream layer: 1 1 / 4 cup heavy whipping cream (300 ml/ 10.1 fl oz)

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

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)

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)

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Martina Slajerova Creator of KetoDietApp.com I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight. That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food. More posts by Martina Slajerova Martina Slajerova