Keto Strawberry Daiquiri
Published April 22, 2021 • Updated March 14, 2026
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This frozen keto strawberry daiquiri takes five minutes in a blender and tastes better than the sugar-loaded bar versions I used to order. Rum for a real cocktail or water for a mocktail my kids request all summer, both at 2.4g net carbs.
I started making this because I was tired of the syrup mix behind every bar’s blender. Most frozen cocktail mixes are just high fructose corn syrup with artificial strawberry flavor, and one glass can wreck a keto day before lunch. I wanted something I could make at home that actually tasted like real strawberries.
My version uses real strawberries, fresh lime juice, and monkfruit sweetener. No simple syrup, no premade mix, nothing you have to prep ahead of time. The lime was the last thing I dialed in. I was testing batches that tasted fine but felt flat, and doubling the lime juice is what made it click. That’s the difference between a flavored slushie and something that actually reads as a daiquiri.
I was cautious about monkfruit in a frozen drink at first because granular sweeteners can turn gritty when blended with ice instead of dissolved in hot liquid. But the monkfruit blend dissolves cleanly in the blender, even at freezing temperature. One of my readers tested it specifically because she had gritty texture problems with other sweeteners in frozen drinks, and she confirmed it blends smooth. Off-season strawberries from the store can be tart, so I keep the sweetener in year-round.
The whole thing comes together in five minutes. Everything goes in the blender, one button, done. I make it with white rum when I want a real cocktail and sub in water for a mocktail version my kids drink all summer. The texture stays the same either way.
One thing I’ve learned after years of making keto frozen drinks: your blender matters. A standard one works, but a high-powered blender like a Vitamix crushes ice completely instead of leaving chunks. If yours struggles, let everything sit for 2-3 minutes before blending so the ice softens slightly.
I’ve also tossed in a handful of fresh mint leaves before blending, which pulls the flavor toward keto mojito territory. Basil is another option if you want something more unexpected. Neither changes the macros.
For a smoother pour, run it through a fine mesh strainer to catch the strawberry seeds. I don’t always bother, but it makes a difference if you’re serving guests.
If you’re looking for more options, I’ve got a sugar free strawberry lemonade with a similar berry base and a keto lemonade for when I want something even simpler.
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Ingredients
2 cups ice -
1 cup slice strawberries, fresh or frozen
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6 oz white rum or water (if making a mocktail)
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2 oz lime juice
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1/4 cup monkfruit blend sweetener
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
Can I use vodka instead of rum?
I've made this with vodka plenty of times. The flavor profile shifts slightly since vodka is more neutral, but the strawberry and lime still carry the drink. I'd stick with a plain unflavored vodka. The swap is one-for-one, same amount.
How do I make a granita-style version instead of a slushy?
I actually prefer this version. Use frozen strawberries and cut the ice back to about a cup and a half. You get something thicker and more concentrated, closer to a granita than a thin frozen drink. One of my readers tried this on a snow day and I've been making it that way since.
Will the monkfruit sweetener get gritty in a frozen drink?
I was worried about this the first time I made it. Granular sweeteners can turn gritty when they're not dissolved in hot liquid first. But the monkfruit blend dissolves cleanly in the blender, even with ice. One of my readers tested it specifically because she'd had problems with other sweeteners in frozen drinks, and confirmed it blends smooth.
What can I substitute for monkfruit blend sweetener?
I've used erythritol and it works fine. Stevia drops also work, but I start with less since stevia is more concentrated. The sweetness varies between brands, so I always taste as I go. If your strawberries are in season and really sweet on their own, you might not need any sweetener. Off-season grocery store berries tend to be tart, which is why I keep the monkfruit in year-round.
Can I add other berries or fresh herbs to this?
I've tossed in raspberries, blueberries, and a mix of all three. The macros stay about the same with any berry swap. For herbs, a handful of fresh mint before blending pulls it toward mojito territory, and basil gives it something more unexpected. Neither changes the carb count.
How should I store leftovers?
I pour leftovers into an airtight container and freeze them. It solidifies, so I give it a minute on the counter and then re-blend before serving. The slushy texture comes back pretty quickly. I've kept it frozen for up to a week with no issues.
How many net carbs are in this per serving?
My recipe comes out to about 2.4g net carbs per serving when made with monkfruit sweetener. The strawberries contribute most of the carbs, but I use less than a full cup in the whole recipe, so the per-serving hit is small.
Made the mocktail version for my daughter this weekend and she spent the whole afternoon begging for another one. She always goes straight for sickeningly sweet stuff, so the lime-strawberry balance winning her over? That sold me.
A kid who defaults to the really sweet stuff asking for another one is the best possible test. The monkfruit blend doesn't leave that aftertaste most sweeteners do, and kids always catch that before adults do.
Been making this since last summer and pulled it back out this week when we got that warm March afternoon that tricks you into thinking summer is already here. The monkfruit sweetener blends in so cleanly (I was skeptical the first time, usually get that gritty texture with other sweeteners in frozen drinks) and the lime juice ratio is what makes it taste like an actual daiquiri instead of just a strawberry slushie. Four batches in and I haven't changed a single thing except cutting the rum back to 4 oz, which is probably just me.
4 oz is where I land most of the time too. 6 is more cocktail-forward, which I want sometimes, just not on a Tuesday afternoon.
I've made my way through probably four other keto frozen cocktail recipes looking for something that doesn't taste like flavored ice water. This one holds up. The lime juice is what other recipes skip or skimp on, and it makes a real difference here. First keto frozen drink I've actually wanted a second glass of.
Lime was the last adjustment I made. Batch before that tasted off and I couldn't figure out why until I doubled it.
Made this on a snow day which felt ridiculous, but frozen strawberries + cutting the ice back to about a cup and a half gives you something closer to a granita. Thicker, more concentrated strawberry flavor. Better version for me.
Less ice with frozen strawberries pulls out so much more flavor. Snow day actually makes sense for that version. I'd go granita over slushy any day personally.
I make something similar, I use 1/2 frozen and 1/2 fresh berries (any kind you like) rum and lemon juice! Nix the artifical sweeteners because berries tend to be sweet enough. Blend and enjoy!
Love the half-and-half berry combo. And honestly lemon works (I use lime because it reads more 'daiquiri' to me, but lemon's not wrong). The sweetener thing depends on the berries though. Off-season strawberries from the store can be pretty tart, which is why I kept the monkfruit in.