Keto Hard Seltzer Strawberry Slushy
Published June 28, 2020 • Updated July 20, 2026
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I blend this keto strawberry slushy with hard seltzer and frozen strawberries for a sugar-free frozen cocktail that tastes like actual summer. At 82 calories a glass, I make two without thinking twice.
I started making this hard seltzer strawberry slushy after TikTok was flooded with White Claw slushie videos. Those versions were loaded with sugar, so I made my own low carb frozen cocktail that tastes better than the sugary originals. One blender, five ingredients, and you have a poolside drink that looks like you spent way more effort than you did.
The key to getting a real slushy texture (not a watery mess) is the ratio of ice to liquid. I use 3 cups of ice to 2 cans of hard seltzer and 2 cups of sugar-free ginger ale. If you want an even thicker consistency, freeze your White Claw in ice cube trays first. One of my readers suggested this and I tried it. He was right. Way less dilution, and the texture holds up even if you are sitting outside in the heat.
I have made this with White Claw, Truly, and a few store-brand seltzers. They all work. Berry-flavored White Claw is my go-to, but I have also done Black Cherry and Mango. Each flavor changes the slushy just enough to keep it interesting. I usually match the seltzer flavor to whatever frozen fruit I have on hand. Frozen mango with Mango White Claw is a combination I keep coming back to.
If you want something stronger, add a shot of vodka or rum on top after blending. I do this when it is just adults and nobody is driving anywhere. It layers nicely because the slushy is already cold and thick. For more cocktail ideas, try my keto margarita, keto strawberry daiquiri, keto mojito, or sugar-free vodka lemonade.
One thing I learned from reader feedback: the monkfruit sweetener is not actually optional. I listed it that way originally, but without it the ginger ale flavor steamrolls the strawberry. Even a tablespoon of powdered monkfruit fixes the balance completely.
This is the kind of recipe that makes eating low carb feel easy. Summer pool drinks were the thing I thought I was giving up, and this strawberry slushy proved me wrong.
How to make a white claw slushie
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Ingredients
3 cups ice -
1 cup frozen strawberries
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2 cans berry flavored hard seltzer, ie White Claw or Truly
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2 cups sugar-free ginger ale
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2-3 tablespoons powdered monkfruit, optional
Step by Step Instructions
Step by Step Instructions
The ice
Add 3 cups of ice to a blender.
Add strawberries
Add frozen strawberries to the blender.
Ginger ale time
Pour in sugar-free ginger ale.
Pour the seltzer
Pour in two cans of hard seltzer.
Blend it
Blend until smooth. Serve immediately.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Should I freeze the White Claw in ice cube trays before blending?
I tried this after one of my readers suggested it, and it works. Freezing the hard seltzer into cubes before blending gives you a much thicker slushy with less dilution. I do this when I know we will be drinking them outside in the heat, because the texture holds up way longer than using regular ice.
Is the monkfruit sweetener really optional?
I originally said it was optional, but after testing it both ways I changed my mind. Without the monkfruit, the ginger ale flavor takes over completely and you lose the strawberry sweetness. I add at least a tablespoon every time now. If you do not have monkfruit, erythritol or allulose work too.
Can I make a big batch of this for a party?
I have scaled this to 4x for pool parties and it works perfectly. Just multiply everything, blend in two batches (most blenders cannot handle that much ice at once), and pour into a pitcher. I keep extra in the freezer and re-blend for a few seconds when someone wants a refill.
What other fruit and White Claw flavor combos work?
I have tested a few and my favorites are frozen mango with Mango White Claw, frozen cherries with Black Cherry White Claw, and mixed berries with the berry flavor. I match the seltzer flavor to the frozen fruit so the flavors line up instead of competing.
How do I keep the slushy from getting watery if I'm drinking it outside?
I freeze the hard seltzer into ice cube trays beforehand, which cuts the melt problem almost entirely. If you skip that step, the slushy holds up for about 15-20 minutes in the shade before it starts thinning out. I also use a thicker glass (not a thin plastic cup) because it insulates better.
Can I add vodka or rum to make it stronger?
I do this when it is just adults. Add a shot of vodka or white rum on top after blending. The slushy is already thick and cold, so the spirit layers in nicely without watering it down. I would not add more than one shot per glass or it throws off the flavor balance.
Can I make this without alcohol?
I make the mocktail version for my kids all the time. Replace the hard seltzer with more sugar-free ginger ale or flavored sparkling water. I add a little extra monkfruit sweetener to the alcohol-free version because the seltzer provides some sweetness that you lose when you swap it out.
How many calories and carbs are in this slushy?
My version comes out to about 82 calories and 3g net carbs per serving. I have made two in one sitting without worrying about my macros, which is the whole point of making a keto version of this drink.
Had this feeling the ginger ale was doing something in there that I couldn't really taste on its own, so I tried blending in a small knob of fresh ginger, maybe half an inch, and it kind of unlocked everything, the strawberry got sharper and the drink stopped tasting like sweet cold seltzer and started tasting like an actual cocktail. My only note is the base recipe on its own is a little one-note for me which is why I rate it four and not five, but the fresh ginger fix takes maybe three seconds and brings a lot. Go easy on it though, I went too far once and ended up with something that tasted like a health shot.
Confession: one cup of frozen strawberries against all that seltzer and ice looked like it'd just disappear into pink water. It doesn't, the flavor carries. Might throw in a handful more next time if I want something more berry-forward, but this ratio works.
Camila, I had that exact moment during testing. The cup holds up way better than it looks. A cup and a half is where it tips into actually berry-forward.
Made a double batch for a pool party Saturday. The 82 calories actually mattered, people went back for seconds because they knew they had room. That almost never happens with frozen cocktails.
Do I need the strawberries to be frozen or can I use fresh ones? I never have frozen fruit around.
Fresh works, add an extra half cup of ice to make up for losing the frozen bulk. I've done it when I've run out, it still comes out close. Little less thick but not by much.
Case of White Claw in the fridge. Non-negotiable.
My freezer has a dedicated shelf for it now. Freeze a can in ice cube trays first, the slushy comes out way thicker and doesn't water down as fast.
Made this last weekend and it came out great, but my blender started bubbling over the second I hit blend. Pretty sure it was the seltzer foaming up. Do you usually pulse it a few times first or just go on the lowest speed so it doesn't overflow?
Pulse it two or three times first to knock the ice down, then go low. The foam backs off once the solids start moving. Freezing the seltzer into cubes beforehand is the cleaner fix though. No foam at all.
I've made this six or seven times now. Became my Friday evening reset, basically. The first few times I used White Claw berry, but switched to Truly Wild Berry a couple batches ago; it pulls the strawberry forward in a way I prefer. I keep a bag of frozen strawberries in the freezer specifically for this now, which I never thought I'd say about a keto cocktail. The 82 calories matters because I can make two and skip the mental math. Blending until completely smooth (no ice chunks at all) makes a real difference in texture, worth that extra 30 seconds on high. June through September, this is what I'm making.
Wild Berry does pull more strawberry. I used White Claw because that's what I had on hand, but now I want to run them side by side.
Was skeptical about blending two cans of hard seltzer into anything (figured it would just go flat and watery), but this comes out genuinely thick and slushy. Tried a few other frozen keto cocktails over the years and they all taste like sugar-free compromise. This one doesn't. The White Claw holds up better than I expected and the frozen strawberries keep it cold without diluting. Already planning to double the batch for the deck this weekend.
That 'sugar-free compromise' thing is exactly what I was trying to avoid with this one. The frozen strawberries are the reason it holds. If you're doubling for the deck, freeze the White Claw in ice cube trays first, it stays thick way longer in the heat.
Before keto I used to make frozen strawberry daiquiris every summer (the kind with the sugary mix from the bottle), and I haven't touched anything like that in almost two years. Made this on a warm evening last week and the first sip genuinely caught me off guard. The frozen strawberries blending with the hard seltzer gets this texture so close to what I remembered. I've missed this more than I realized.
That texture is the thing. Frozen fruit into seltzer does something in the blender I didn't expect either. Two years is a long time to miss a summer drink.
I've been working through basically every frozen keto drink recipe I can find this spring, and most of them are either too sweet or just taste like watered-down fruit. This one's different. The sugar-free ginger ale is doing something I haven't seen in the others. There's a faint bite underneath the strawberry that makes it read like an actual cocktail, not just a slushy with seltzer poured in. Made it twice already and skipped the monkfruit the second time because the frozen strawberries carry plenty of sweetness on their own. 82 calories a glass and I've stopped counting how many I've made this week. This is the one I'm keeping.
The ginger ale doing that is exactly why I kept it in. Skipping the monkfruit can work if your frozen strawberries are particularly sweet, mine weren't, and without it the strawberry just disappeared. Glad yours worked without it.
Tried this with a lime White Claw instead of berry and threw in a handful of fresh mint, and the flavor went from 'strawberry slushy' to something that tastes like a proper cocktail you'd pay $14 for at a rooftop bar. I had no idea a swap like that would do that much. One thing I figured out: freeze your serving glasses for a few minutes first so it stays slushy longer instead of turning into watery pink juice halfway through. Making this every warm weekend now.
Mint with lime White Claw didn't cross my mind but now I need to test it. The frozen glass trick is smart. I usually just add more ice which obviously doesn't help.
Never made a frozen cocktail from scratch before, so I wasn't totally sure I was doing it right. Grabbed two cans of White Claw, threw the frozen strawberries and everything else in, blended it up, and the result was way more legit than I was expecting. The frozen strawberries give it this actual slushy consistency, not just crushed ice floating around in pink water. 82 calories a glass and I made two without a second thought. I skipped the monkfruit because it looked optional and figured the White Claw sweetness would carry it (which it did fine), but now I'm wondering if adding it changes the flavor much or mostly just bumps the sweetness? Making this again for a spring cookout this weekend regardless.
More of a flavor shift than a sweetness bump. Without it the ginger ale takes over and you lose the strawberry almost entirely. I add at least a tablespoon every time now.
Used Truly strawberry lemonade instead of berry and squeezed in half a lime before blending. Tartness cuts through where the plain berry version doesn't. Color holds longer too, if it's sitting for a bit.
The lime holding the color makes sense, citric acid does that. Strawberry lemonade Truly is on my next test list.
So I've made this three times in the last two weeks, and what finally clicked was stopping the blend-everything-at-once approach. Ice and frozen strawberries go in with just the ginger ale first (about 20 seconds), then pour in the White Claw at the end and pulse it twice, maybe three times. Stays icy and a little fizzy instead of turning into a watery pink smoothie, which kept happening. That last bit of carbonation makes it drink more like a frozen cocktail than blended juice. Also tried strawberry White Claw instead of berry and the strawberry flavor came through way stronger, which I liked better. Been making it on warm April evenings. It's kind of become my thing.
Pulsing the White Claw in at the end makes sense. You're basically just blasting all the carbonation out when you run it with the ice for a full 20 seconds. Strawberry White Claw over berry I haven't actually tested side by side... but I'm doing it this weekend.
Made this last weekend on a warm spring evening and it came together fast. Blending the White Claw with the frozen strawberries gives you this bright, icy texture that actually tastes like a real cocktail, not a diet compromise. The one thing I'd flag: it loses its slush consistency within a few minutes of pouring, so have your glasses ready before you hit blend. Next time I'm starting with the full 3 tablespoons of monkfruit instead of waiting to taste and add.
The frozen White Claw trick solves the melt thing entirely. Freeze it in ice cube trays before blending and you get an extra 15-20 minutes before it starts thinning. And yeah, 3 tablespoons straight in.