Keto Strawberry Daiquiri
Published April 22, 2021 • Updated June 25, 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.
Explore hundreds of keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
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
Step by Step Instructions
Step by Step Instructions
Add ingredients to blender
Add ice, frozen or fresh strawberries, rum, lime juice, monkfruit blend sweetener to a blender.
Blend and pour
Blend until smooth. Pour into glass and garnish with lime wedges or strawberries.
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.
I portioned this into four freezer bags before a dinner party: strawberries, lime juice, and monkfruit already measured. Hit blend with rum and ice on demand. Two minutes, frozen to glass. Way easier than standing at the blender between every round. The lime-to-sweetener ratio holds whether you're making one or tripling it, which not every blended drink does. One thing I noticed around batch four: the sweetener settles if you pre-mix the liquid base without ice, so shake the bag first. Worth the two minutes of Sunday prep.
Ran out before half the guests had made it around for seconds, so I ended up blending three rounds last Saturday. My buddy Carl won't touch anything labeled diet or low-carb, and he was on his third glass before I mentioned what was in it. He'd figured it was a regular frozen cocktail because it tastes like one, and I couldn't really argue. He looked mildly annoyed for about half a second, then kept drinking. I'm counting that as a win. I pre-measure the lime juice into a little cup before guests arrive now so I'm not hunting for the juicer mid-party between rounds. Doubling the recipe next time, no question.
There's a coconut-lime cloud off the blender lid when you swap white rum for coconut rum. Pushes the whole thing into colada territory, which I'm not mad about. Sweetener needs a bump to keep up.
My only blender right now is a NutriBullet and I want to make these for a small gathering this weekend. I use it for smoothies all the time and it handles frozen fruit fine, but 2 cups of ice at once feels like it might be pushing the motor. Do you think blending in two smaller batches would work, or should I just borrow a full-size blender for this one?
Split it into two batches, half the ice, half the strawberries, half the liquids each time. The NutriBullet handles it no problem at those proportions. I'd pour both into a pitcher after and give it a stir before serving.
Good call splitting into two batches. I'll stir them together in a pitcher before serving, ready for the weekend!
First week keto and I need this to be real. 2.4 net carbs?
Real. Strawberries are the only carb source and I use under a cup total for the whole blender. Monkfruit adds nothing to the count. Good week one pick.
Frozen lime juice cubes instead of ice so there's no dilution.
Stealing this. More lime in every sip too.
Genuinely surprised at how good this blends up, the strawberry flavor at 2.4 net carbs is SO satisfying. One honest note: blend right before you pour. Mine sat out about four minutes while I got glasses together and started separating at the bottom, which is fine for yourself but kind of a bummer when you're trying to hand someone something that looks like a proper cocktail.
Four minutes is about right. I pour these straight into the glass the second the blender stops. For company I've started blending in rounds just to keep the presentation clean.
Tried four other keto daiquiri recipes this summer. This is the first where the lime actually tastes like lime instead of an afterthought.
Two ounces of fresh lime in a drink this size. Hard to call that an afterthought.
Never made a keto cocktail before and went in pretty skeptical that monkfruit was going to hold up against the rum and lime. Made a batch Saturday for a pool afternoon. Tasted exactly like what I used to order at the tiki bar. Was not prepared for that at all. I used frozen strawberries straight from the bag (the kind I keep for smoothies) and it came out thick and slushy in a way that felt right for that heat. The lime juice really does cut through everything and keeps it from tasting sweet-fake, which was my main worry. Quick question though: do you think this works as a mocktail with flavored sparkling water instead of plain? I have some strawberry-lime La Croix sitting around and I'm curious if the carbonation would hold up in the blender or just disappear.
Carbonation dies in the blender, so it won't be fizzy. But the strawberry-lime flavor stays, so the La Croix base still works. If you want bubbles, blend with plain water and top with the La Croix after.
My son keeps asking why his tastes different from mine and I keep telling him it doesn't. He's not convinced but he's also asked for it every evening this week.
He knows. Still asking for it every night, so the rum-free version is doing its job.
Third time making this and I finally tried frozen strawberries instead of fresh. The texture came out noticeably thicker and more slushy, which is exactly what a daiquiri should feel like. That's the version I'm making from here on out.
That slushy texture is what a daiquiri is supposed to feel like. Fresh works but frozen is the right call.
Made this last weekend and it came out icy and chunky, more like a slushie than that creamy texture in the photos. I used fresh strawberries, blended maybe 30 seconds. Do I need to blend longer, or is frozen the key to getting it smooth?
Frozen is the key. Fresh strawberries bring too much water, so you end up with ice chunks that won't smooth out no matter how long you blend. I use frozen every time, cut the ice back to about a cup and a half, and go a full minute in the blender. Completely different result.
My husband can't do erythritol (even tiny amounts wreck his stomach), so most monkfruit blends are out. Would straight monk fruit drops work in the mocktail version? Roughly how many drops would match 1/4 cup of the blend? We're trying to add more low-carb drinks to our rotation now that it's warming up, and this one looks perfect if I can just nail the sweetener.
Yeah, drops work fine. Start at 20, blend and taste before adding more. Concentration varies enough between brands that there's no clean conversion from the 1/4 cup, but 20 is usually in the right neighborhood for this amount of strawberries.
Third batch this season. I dial back the monkfruit a bit since fresh strawberries are already sweet enough. The lime is what keeps me coming back.
Fresh strawberries in July don't need much. I back mine down to two tablespoons when they're really ripe. The lime is what makes it taste like an actual daiquiri and not just strawberry slush.
Made the mocktail version for my kids last weekend and my 10-year-old asked me twice if I had put 'real sugar' in it because it tasted too good to be fake. Had to show her the monkfruit bag before she believed me. The strawberry flavor is actually bright, not that flat artificial-sweet thing you get with most sugar-free mixes. Making another batch this weekend for sure.
Ha, the monkfruit bag reveal is a whole thing. My kids needed the same proof. Fresh strawberries in season barely need sweetener anyway, the flavor's already there.