Keto Berry “Frozen Yogurt” Recipe
Spring can be a tempting time of year on a keto diet. Warmer temperatures tend to correspond with ice cream shops opening their doors and windows for business. Make this keto berry “frozen yogurt” recipe and you won’t have to miss out on the fun!
No Ice Cream Machine, No Problem!
I don’t want you to be scared away from the idea of keto froyo because you don’t want to invest in an ice cream maker. You don’t need it.
Ice cream makers are such a niche gadget that they aren’t on my list of must-haves. Of course, if you already have one you could put it to work for this recipe.
Because you have to blend, freeze, mix, and refreeze, it is a bit of a process. But let’s not forget that there is a treat at the end!
The Sugar in Frozen Yogurt
Froyo is often touted as a healthy alternative to ice cream. This is unfortunate, as frozen yogurt is loaded with sugar. I’m talking a fully loaded keto nightmare.
This of course presents a dilemma, because I LOVE frozen yogurt. I was in fact a little heartbroken way back when finding out the truth about this tempting treat.
Thankfully, this keto masterpiece helps curb my froyo cravings and offers a much healthier alternative to ice cream and the frozen yogurt you’d get at an ice cream shop or café.
- Mix together the vanilla, coconut cream, lemon, erythritol or stevia and freeze for 30 minutes.
- Food process or blend the frozen coconut cream mix and berries (for a few pulses). Divide between 6 small containers/glasses.
- Place back into the freezer and freeze for a few hours. You may need to thaw it a bit before serving.
- This snack will keep in the freezer for up to 3 weeks.
All nutritional data are estimated and based on per serving amounts.
- Calories: 117
- Sugar: 4 g
- Fat: 8 g
- Carbohydrates: 10 g
- Fiber: 5 g
- Protein: 0 g