Dessert

Name: Flourless Keto Avocado Chocolate Brownies (Dairy-Free + Paleo + Gluten-Free)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 3 eggs; 1/2 cup zero-calorie sweetener (I used Swerve. Swerve measures cup for cup like regular, table, refined sugar. If you use something like stevia, you will have to convert this serving into a much smaller allotment. ); 1/2 cup unsweetened cocoa powder (I prefer cacao powder); 1 1/2 cups ripe avocados (For me this was 1 1/2 avocados); 1/4 cup coconut oil; 1/4 cup natural almond butter (You can also use organic, natural peanut butter); 3/4 teaspoon baking soda; 1 teaspoon vanilla extract; cacao nibs, sugar-free chocolate chips, nuts (optional for sprinkled topping)

avocado brownies with milk on a brown cutting board

21 Apr 2018

Flourless Keto Avocado Chocolate Brownies (Dairy-Free + Paleo + Gluten-Free)

This post may contain affiliate links. Please read my full disclosure here.

Flourless Keto Avocado Chocolate Brownies (Dairy-Free + Paleo + Gluten-Free) is an easy recipe for low-carb brownies that are free of refined sugar. These brownies only have 3 grams of net carbs per serving! They are also loaded with monounsaturated fat.

Calories: 161 Fat: 14G Net Carbs: 3G Protein: 4G

I have been in love with my Brownie Bar Pan from Amazon! Are you looking to create beautiful brownies, that do not require any cutting? Click the link above!

cacao powder and cacao nibs

First things, first….I would encourage you not to scoff at the total fat listed in the macros above. This recipe is loaded with monounsaturated fat that is found within the avocado, coconut oil, and almonds (from the almond butter used). That is the good fat!

unsweetened almond butter

Summer is around the corner. I have been getting a lot of requests for keto recipes. I am also often asked for dessert recipes. I know a lot of you guys would like to be able to indulge in dessert while still keeping your waist tame and snatched! So here you go.

swerve organic zero calorie sweetener

I have been seeing a lot of dessert recipes using zucchini and avocado lately. I have even seen avocado cookies! Zucchini was very intriguing because I love it! I will probably come up with a zucchini bread recipe at some point. I decided to give avocado brownies a whirl.

uncooked avocado brownies in a pan

What I love about these brownies is the TEXTURE. Once you start to mix the batter you will see exactly what I mean. The batter is super gooey and results in the perfect inside brownie texture.

avocado brownies with milk on a brown cutting board

I also love that the brownies aren’t overpowered with chocolate. If you are a chocolate fanatic, no problem! Use a little more sugar-free chocolate chips.

avocado brownies with milk on a brown cutting board

Will these brownies taste like avocado? Not exactly. The avocado does a great job in the texture production area. No butter is used in this recipe, though I use coconut oil. Think of the avocado as the agent…..loaded with health benefits.

For the last few months I have heard a lot about Swerve Sweetener. Swerve is a zero-calorie sweetener with erythritol. I had to do some research about this. I had lumped erythritol into a bucket with the other sugar alcohols, but it actually appears to work differently. Erythritol is naturally found in some fruits and vegetables, and even some fermented food. Your body processes it a lot differently than other sugar alcohols. Bottom line, it’s a lot less gassy.

avocado brownies with milk on a brown cutting board

According to Swerve’s website, the product is non-glycemic, natural, diabetes friendly, easy to digest, measures like sugar, and TASTES LIKE SUGAR.

Those last two were the most important for me. I have been using stevia for years. I really like it, but sometimes I am overwhelmed with conversion calculations. And although (for me) the after-taste is slight, stevia does still have an after-taste.

avocado brownies with milk on a brown cutting board

Here is a link to the zero-calorie sweetener used in this recipe. I highly recommend it!

Pin this recipe for later here.

Flourless Keto Avocado Chocolate Brownies (Dairy-Free + Paleo + Gluten-Free)

Course Dessert

Prep Time 10 minutes

Cook Time 25 minutes

cooling 10 minutes

Total Time 35 minutes

Servings 12

Calories 161 kcal

Author Stay Snatched

Ingredients

3 eggs
1/2 cup zero-calorie sweetener I used Swerve. Swerve measures cup for cup like regular, table, refined sugar. If you use something like stevia, you will have to convert this serving into a much smaller allotment.
1/2 cup unsweetened cocoa powder I prefer cacao powder
1 1/2 cups ripe avocados For me this was 1 1/2 avocados
1/4 cup coconut oil
1/4 cup natural almond butter You can also use organic, natural peanut butter
3/4 teaspoon baking soda
1 teaspoon vanilla extract
cacao nibs, sugar-free chocolate chips, nuts optional for sprinkled topping

Instructions

Preheat oven to 350 degrees.
Spray brownie pan with cooking oil. If using a baking dish, use an 8 x 8 or 9 x 9 with parchment paper.
Add all of the ingredients to a blender.
Blend for 30-60 seconds until the batter is smooth. Depending on the type of blender or food processor you use, you may have to blend for about 20 seconds, open the blender, and stir the ingredients, and then blend for an additional 10 to seconds. The batter will be thick and smooth. Make sure to scrape down the sides.
Spoon the batter into the brownie pan or baking dish.
Flatten the batter with a knife or spoon. Sprinkle with any toppings. Sugar-free chocolate chips or nuts work well. I used cacao nibs.
Bake for 22 -25 minutes. Mine were ready around 23 minutes. You can use a toothpick to check if the brownies are done. Insert the toothpick in the middle of a brownie. Remove it and examine if the toothpick has any uncooked batter.
Cool for 10-15 minutes before removing the brownies from the pan.

16 Apr 2018

Red Wine Sangria Champagne Mimosas

Red wine champagne sangria mimosas are just in time for spring, Cinco De Mayo, and the upcoming summer months. This recipe also includes instructions on how to make sangria. This drink is so fabulous it is actually perfect for any occasion at any point throughout the year. I have a feeling this is going to be my first choice for patio drinking this summer. I am looking forward to many summer days curled up on my deck with a good book and a pitcher of this red wine champagne sangria right alongside.

Calories: 160 Fat: 2G Net Carbs: 18G Protein: 1G

Red Wine Sangria Champagne Mimosas

I attended a bridal shower this past weekend for a very close friend. As a bridesmaid, I took on some of the responsibility of helping prepare a food dish and a drink. The theme for the shower was “Around the World.” The shower featured food and drinks from various areas around the world. I had been dying to experiment with empanadas. I went to an amazing authentic Argentinian restaurant for my birthday a few years ago. I have been hooked every since! Since then, I have had them in many different forms: steak, shrimp, cheese, etc. Check out my amazing Beef and Cheese Empanadas recipe here. Sangria sounded like a great drink to accompany the empanadas. The sangria was a hit and I had a wonderful time at the event!

Red Wine Sangria Champagne Mimosas

Red sangria is amazing, but adding champagne seemed like it would be EPIC. Mimosas are the craze right now because of the booming popularity of gourmet brunch. Why not combine the two and enjoy the best of both worlds?

Red Wine Sangria Champagne Mimosas

This sangria makes the perfect party punch! I packed up a batch and took it with me to the bridal shower. It was gone in what felt like the blink of an eye!

Items that will assist with this recipe:
Crisa Impressions by Libbey 80 Ounce Clear Glass Pitcher
2014 Black Oak California Cabernet Sauvignon Red Wine 750 ml

Red Wine Sangria Champagne Mimosas

Red Wine Sangria Champagne Mimosas are the perfect cocktails for holidays, parties, and events. Perfect for Thanksgiving, Christmas, New Years.

Course Dessert, Drinks

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Servings 8

Calories 160 kcal

Author Stay Snatched

Ingredients

1 bottle dry, red wine
2 cups champagne
1 apple sliced
1 cup strawberries sliced
1 orange sliced
1/4 cup sugar

Instructions

Add the fresh fruit and sangria to the bottom of a pitcher. Use a large spoon to press down on all the ingredients. Stir.
Add the wine. Stir again until fully combined.
Refrigerate for at least 2 hours until chilled.
Top off the pitcher or each individual glass with chilled champagne prior to serving. This will give the glass a fizzy appearance. If you add the champagne prior to refrigeration you will likely lose the fizz.

14 Apr 2018

Air Fryer Cinnamon Sugar Donuts

This post may contain affiliate links. Please read my full disclosure here.

Air Fryer Cinnamon Sugar Donuts is a quick and easy, healthy air-fried recipe using grands biscuit dough. Breakfast and desserts are a cinch using the air fryer. These donuts are low-fat with much better macros than deep fried donuts loaded with oil.

Calories: 186 Fat: 9G Net Carbs: 25G Protein: 3G

Power Air Fryer XL - 3.4 QT, Black Electric Programmable AirFryer For Healthy Fried Food With Less or No Oil, 7 One Touch Presets For Your Favorite Recipe

List Price: $119.99

Price: $99.00

You Save: $20.99

Price Disclaimer

Here is a link to the Air Fryer that I use.

biscuits on a cutting board

This recipe is incredibly easy to make. To be honest, I have’t prepared an air fryer dish yet, that wasn’t quick and easy. That is definitely one of the reasons why I love the machine so much.

avocado oil bottle on a multi color surface

I frequently use extra-virgin olive oil with my air fryer. I decided to switch it up this time and went with avocado oil. Avocado oil also has a high smoke point, which is great for frying.

biscuit on a cutting board

I am not a huge baker. Donuts are one the few desserts I love dearly. I typically use a donut mold when I make my own donuts. I will definitely prepare a gluten-free version next using my mold. Check out my Pan Fried Donuts recipe.

biscuit on a cutting board

Because I typically use a mold, I don’t have a biscuit cutter. I used the scoop from a cannister of powdered protein. It worked perfectly. A great example of how great putting things to use around the house can be.

biscuits on a cutting board cut like donuts

Make holes in the biscuit dough, create donuts, and throw them in the air fryer.

biscuit donut cut outs placed in an air fryer

You can choose to top these dounts with anything you like!

Air Fryer Cinnamon Sugar Donuts

For extended use, store the donuts in sealable, plastic bags. If you want the donuts to stay crisp, reheat using the air fryer. This will bring back the crunch.

Air Fryer Cinnamon Sugar Donuts on a multi colored surface

More Air Fryer Recipes:
Air Fryer Homemade Pop Tarts
Air Fryer Southern Style Pork Chops
Air Fryer Fried Shrimp Po Boy
Air Fryer Old Bay Crab Cakes
Air Fryer Mozzarella Sticks
Air Fryer Garlic Parmesan Breaded Fried Chicken Wings
Air Fryer Parmesan Truffle Oil Fries
Air Fryer Sweet Potato Fries with Garlic Truffle Aioli
Air Fryer Sriracha Honey Bourbon Fried Chicken Wings
Air Fryer 3 Ingredient Fried Catfish
Air Fryer Bang Bang Panko Breaded Fried Shrimp
Air Fryer Apple Cinnamon Dessert Empanadas
Air Fryer Beef Taco Fried Egg Rolls

There is so much you can do with the Air Fryer with additional accessories. Check these out!

Air Fryer Accessories

Oil Spray Bottle

Round Pan

Air Fryer Accessory Set – Universal

Pin this recipe for later here.

5 from 3 votes

Air Fryer Cinnamon Sugar Donuts

Course Breakfast, Dessert

Prep Time 5 minutes

Cook Time 16 minutes

Total Time 21 minutes

Servings 8

Calories 186 kcal

Author Stay Snatched

Ingredients

8 oz can of biscuits
1 teaspoon ground cinnamon
1-2 teaspoons stevia 1/4 cup of table sugar can be substituted
cooking oil spray I used avocado oil

Instructions

Lay the biscuits on a flat surface. Use a small circle cookie cutter or a biscuit cutter to cut holes in the middle of the biscuits. I actually used a protein powder scoop 🙂
Spray the air fryer basket with oil.
Place the donuts in the air fryer. Spray the donuts with oil. Do not stack the donuts. Cook in two batches if needed.
Cook for 4 minutes on 360 degrees.
Open the air fryer and flip the donuts. Cook for an additional 4 minutes.
Repeat for the remaining donuts.
Spritz the donuts with additional oil.
Add the cinnamon and sugar to separate bowls.
Dip the donuts in the cinnamon and sugar. Serve!

Recipe Notes

Adjust the cinnamon and sugar noted above to fit your taste. I do not add refined sugar to food while cooking, so I use stevia. Feel free to add your preferred sugar or sweetener. Taste a donut, and adjust the servings as necessary.

For extended use, store the donuts in sealable, plastic bags. If you want the donuts to stay crisp, reheat using the air fryer. This will bring back the crunch.

12 Apr 2018

Instant Pot No-Bake Pressure Cooker Cheesecake

This post may contain affiliate links. Please read my full disclosure here.

Instant Pot No-Bake Pressure Cooker Cheesecake is an easy recipe to make using a Fat Daddio round cheesecake pan with a removable bottom. This is the perfect healthy, skinny, dessert topped with raspberries. This recipe is quick and easy, perfect for holidays and events.

Calories: 221 Fat: 13G Net Carbs: 17G Protein: 6G

Here is the pan I used with the Instant Pot. The bottom of the pan is removable. When the cheesecake is ready, you simply push up on the bottom to remove it.

Fat Daddio's Anodized Aluminum Round Cheesecake Pan with Removable Bottom, 7 Inch x 3 Inch

Price: $12.99

Price Disclaimer

For those who know me, this Instant Pot no-bake cheesecake may seem like a reach. Desserts are not my specialty. I do not really like most desserts. When I got my new Instant Pot and noticed that I could make cheesecake (and other cakes, too), I was intrigued! You see, cheesecake IS a dessert that I love. I love it because it’s not too sweet.

Cream cheese is the main ingredient and I love cream cheese! Cheesecake does not have frosting like most cakes, and it is not laced with overly sugary toppings. Well…it can be! For this recipe, it isn’t. I went with good ole fashioned fresh fruit.

instant pot no-bake cheesecake in a blue pan

For most of my recipes I come up with an idea and then I implement. I “experiment” in the kitchen, but the majority of the time, my recipe comes to fruition and I do not have to re-do them. The only time I have to truly experiment and sometimes re-do a recipe is when I make some desserts. Desserts and baking require very detailed and calculated steps.

You will NEVER hear me call myself an expert in baking. For starters, I do not like most baked goods. No sense in becoming an expert at something that I will not eat! This cheesecake recipe is a great example of an idea that required a make-up session…or two.

instant pot no-bake cheesecake in a blue pan

My original recipe used reduced-fat cream cheese instead of regular cream cheese. This may have been a mistake, but I am not sure. I ended up having to make this cheesecake 3 times until I finally got it right. The first recipe I used reduced-fat cream cheese and I only used a 1/2 cup of graham cracker crumbs.

The filling looked great when I removed the cake from the Instant Pot and after I refrigerated. When I sliced into the cake, it crumbled immediately. I also wasn’t using the best knife. So there are 3 things here that could have been the culprit! I still want to try out using reduced-fat cream cheese at some point. So stay tuned on if this is, in fact, an Instant Pot Cheesecake mistake.

instant pot no-bake cheesecake in a blue pan

Why the Instant Pot? Using the Instant Pot does cut down on cook time. Traditional cheesecake recipes require 45 minutes to an hour of bake time. I prepared this cheesecake in 35 minutes using the Instant Pot. Another thing to consider is the heat from the oven, especially during summer months.

Summer is on the rise here in Kansas City and we have already experienced some pretty hot days. Since I cook often, I will definitely have to use the oven throughout the summer. However, I am hoping this Instant Pot will help me lower my usage. I need all of the help I can get to keep my home cool this summer!

instant pot no-bake cheesecake in a blue pan

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Price: $99.95

Price Disclaimer

More Instant Pot Recipes:
Instant Pot Lasagna
Instant Pot Low-Carb Banana Nut Bread

Instant Pot Shrimp Risotto with Vegetables and Parmesan
Instant Pot BBQ Pulled Chicken Sandwiches
How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta

Pin me 🙂

instant pot no-bake cheesecake

Instant Pot No-Bake Cheesecake

Instant Pot No-Bake Cheesecake is the perfect healthy, skinny, dessert. This recipe is quick and easy, perfect for holidays and events.

Course Dessert

Prep Time 30 minutes

Cook Time 5 hours 35 minutes

Total Time 6 hours 5 minutes

Servings 8

Calories 221 kcal

Author Stay Snatched

Ingredients

Crust

1 1/2 -2 tbsp butter melted
1 cup graham cracker crumbs

Filling

8 oz cream cheese bring to room temperature
1/4 cup sugar
1 1/2 tsp vanilla extract
3/4 cup plain, non-fat Greek yogurt bring to room temperature
1 egg bring to room temperature
2 tbsp fresh lemon juice of

Topping

1/2 cup raspberries

Instructions

Crust

Combine the melted butter and graham cracker crumbs in a medium mixing bowl. Stir until mixed.
Add the crust to the 7 inch pan making sure to work the crust up along the sides.
Use the bottom of a drinking glass to flatten the surface. Place the crust into the freezer while you prepare the filling.

Filling

Add the cream cheese to a mixing bowl or standing mixer. Beat for 30 seconds with a hand blender or standing mixer.
Add the sugar and then beat for 30 seconds.
Add the Greek yogurt and beat for 30 seconds.
Add the egg. Beat for 30 seconds.
Add the lemon juice and vanilla extract. Beat for 30 seconds.
Remove the crust from the freezer. Add the cheesecake batter to the crust. Make sure there are no air bubbles within the batter. If there are bubbles, drop the pan on a hard surface a few times. Smooth the batter throughout and along the edges of the pan with a spoon.
Cover the top of the pan with foil to prevent water from getting into the cheesecake.
Add a cup of water to the pot. Place the trivet inside the pot. (This comes with the device).
Create a foil handle to remove the pan from the Instant Pot. Fold a large piece of foil in half the long way. This will be used to wrap around the 7 inch pan to make it easier to lift out of the Instant Pot.
Place the foil handle in the Instant Pot. Place the pan in the middle of the pot over the foil handle.
Set the Instant Pot on manual, 35 minutes.
After the Instant Pot alerts that 35 minutes have passed, allow the steam to settle without quick release for 10 minutes. After 10 minutes have passed, quick release.
Unfold the foil handle and remove it from the Instant Pot. Place the pan on a baking rack to cool. Allow it to cool to room temperature. I let my cheesecake cool for about an hour.
Once cool, place in the refrigerator overnight (minimum of 5 hours).
Remove the cake from the fridge. Push up on the bottom of the pan. The cake should form along the sides and should be loose and easy to remove. If the cake doesn't show signs of lifting on the sides, you haven't refrigerated long enough!

Topping

Top with fresh raspberries and serve!

Recipe Notes

Takeaways:
1. Do not use reduced-fat until further notice. I would like to experiment with this again, but as for now my success in this recipe was in refraining from using reduced-fat.

2. If you lower the suggested serving of graham cracker crumbs it may impact your ability to cut into the cake without it crumbling. The cheesecake needs a sturdy crust.

3. Wipe your cake cutter off with a paper towel between EACH cut.

4. If you don't cover your cheesecake while it's in the Instant Pot, it will likely get wet. I did have some water on top of the foil when I removed it. You should be able to dab this away with paper towels, but I preferred to avoid that.

5. DO NOT OVER-BEAT the batter. I outlined the 30-second rule for each ingredient to prevent this. If you beat the batter too much, air bubbles will form. The air bubbles will cause multiple cracks within the filling and could also cause it to fall apart.

6. Use ROOM temperature ingredients for the filling. I set my cream cheese, eggs, and Greek yogurt out on the counter an hour before I started. Cold items will not blend well. You want creamy filling.

3 Apr 2018

Frozen Berry Rose’ Wine (Frose’) Alcoholic Popsicles

This post may contain affiliate links. Please read my full disclosure here.

Frozen Berry Rose’ Wine (Frose’) Alcoholic Popsicles are the perfect “rose’ all day boozy treat!” These cocktail popsicles are easy to make and include fresh strawberries and raspberries. These ice pops have no added sugar and are only 51 calories each!

Calories: 51 Fat: 0G Net Carbs: 6G Protein: 1G

Here is a link to the mold used to create these popsicles.

Norpro Frozen Ice Pop Maker with 24 Wooden Sticks

List Price: $10.49

Price: $10.47

You Save: $0.02

Price Disclaimer

rose' wine on a dark surface

I typically prefer my wine red and at room temperature.

But during the summer months, I like to switch it up a bit!

fresh strawberries and raspberries

On a 90 degree day my room-temperature malbec, will not cut it! I often turn to rose’ wine because it’s chilled of course! And also because it isn’t overly sweet.

rose' wine popsicles in a blender

I am not a sweet wine drinker. I prefer that my wine has character. A good rose’ is bold and definitely has a lot of character!

rose' wine popsicles in a blender

Because I do not care for sweet wine, I did not add any sugar to this recipe. That does not mean that you can’t!

rose' wine popsicles in a mold

If you plan to add sugar, I recommend adding the sugar before you blend the ingredients. Taste the mixture after blending so that you can determine if you need more. Start small with a teaspoon. Work your way up from there.

rose' wine popsicles in a mold

If you take my route, the fresh fruit and grapefruit juice results in only 51 calories per popsicle and 6 grams of net carbs.

rose' wine popsicles in a mold

Have you heard the phrase, “I prefer to drink my calories?”

That isn’t me. While I love a great cocktail, I would much rather eat my calories. With these popsicles, why not have both?

rose' wine popsicles with basil and strawberries

I can eat my calories, and enjoy one of these refreshing popsicles, completely guilt-free.

rose' wine popsicles with basil and strawberries

These popsicles are so easy to make once you have the right mold. The mold above comes with a blue lid that you can place on top. I did not use the lid. I feared the lid would freeze on top.

rose' wine popsicles with basil and strawberries

I didn’t want to have to resort to running hot water over the top to remove the lid and potentially ruining the popsicles. I placed the mold without the lid on a flat surface in my freezer.

rose' wine popsicles with basil and strawberries

If needed, you can make the popsicles in advance. Place the popsicles in sealed Ziploc bags and store the bags in the freezer.

rose' wine popsicles with basil and strawberries

You may also enjoy my Margarita Popsicles, Wine Gummy Bears, and Sangria Mimosas!

5 from 6 votes

Frozen Berry Rose' Wine (Frose') Alcoholic Popsicles

Frozen Berry Rose' Wine (Frose') Alcoholic Popsicles are the perfect rose' all day boozy treat! These popsicles are easy to make and include fresh strawberries and raspberries. These ice pops have no added sugar and are only 51 calories each!

Course Dessert, Drinks

Prep Time 15 minutes

freeze 8 hours

Servings 10

Calories 51 kcal

Author Stay Snatched

Ingredients

1 1/2 cups rose' wine
1 cup 100% grapefruit juice
2 cups strawberries (divided) I used fresh
1 cup raspberries I used fresh
sugar (optional) I did not add sugar to this recipe. I recommend adding it before you blend the ingredients. Taste the mixture after blending so that you can determine if you need more. Start small with a teaspoon. Work your way up from there.

Instructions

Add the rose', grapefruit juice, 1 cup of strawberries, and the raspberries to a blender.
Blend for 30-60 seconds or until the fruit has fully blended. The mixture should be foamy.
Pour the mixture into the popsicle mold. Do not fill the molds to the top. You will need room for the fruit.
Add the strawberry slices to the mold with the liquid. You may have to use a knife or popsicle stick to press the fruit down into the mold.
If you still have room at the top of the popsicle add in more of the mixture. If you have run out of rose' mixture, top off the molds with rose' or grapefruit juice.
Freeze for two hours.
Remove the mold from the freezer and add the popsicle sticks to each. The mixture should be slushy.
Freeze for an additional 6-8 hours. I did overnight.
Remove the mold from the freezer and run hot water on the side of each individual mold for ten seconds. This will loosen the popsicles.
Remove the popsicles and serve immediately.

Recipe Notes

These popsicles are so easy to make once you have the right mold. The mold above comes with a blue lid that you can place on top. I did not use the lid. I feared the lid would freeze on top. I didn't want to have to resort to running hot water over the top to remove the lid and potentially ruining the popsicles. I placed the mold without the lid on a flat surface in my freezer.

If needed, you can make the popsicles in advance. Place the popsicles in sealed Ziploc bags and store the bags in the freezer.

margaritas on a flat surface with strawberries and limes

3 Apr 2018

Frozen Strawberry Margarita Alcoholic Popsicles

This post may contain affiliate links. Please read my full disclosure here.

Frozen Strawberry Margarita Alcoholic Popsicles are the perfect recipe for Cinco de Mayo, Taco Tuesday, and summer! These ice pops are so simple to make, you will only need 3 ingredients! You can replace your frozen cocktail with something that will make summer cookouts, parties, and events so much more fun!

Calories: 78 Fat: 0G Net Carbs: 6G Protein: 0G

Here is a link to the mold used to create these popsicles.

Norpro Frozen Ice Pop Maker with 24 Wooden Sticks

List Price: $10.49

Price: $10.47

You Save: $0.02

Price Disclaimer

limes and tequila with orange juice

Cinco de Mayo will be here before you know it and so will summer! I am looking forward to Taco Tuesdays with margarita popsicles! Summer is my absolute favorite time of the year. I am Midwest girl. I live in Kansas City, Missouri.

margaritas in a blender on a multi colored surface

We get the best and the worst of every season. When I say worst, I mean the cold winters! With the exception of the most recent winter, we had a few years of extremely mild winters. We had very little snow. The temperatures were so warm I recall running outdoors in January and February.

margaritas in a popsicle mold

Our good luck came to an end this year and we were met with bitter temperatures. I am sooooooo ready to ditch my Northface coat for sundresses, sandals, and of course boozy popsicles.

margaritas in a popsicle mold

I am not a huge fan of overly sweet drinks. I want to taste my alcohol, but I don’t usually want it straight, either. The taste has to be just right. I don’t typically add any sugar to my cocktails for this reason. That may sound strange to some people!