(With 5 Flavor Options That Won’t Spike Your Blood Sugar)
I Used to Miss Frozen Yogurt…
…until I hacked this recipe into a low-carb dream that doesn’t kick me out of ketosis or turn into a rock-solid ice cube. I’ve tested it five ways—plain, vanilla, fruit, chocolate, and peanut butter—and every version scoops like a real treat, not some sad icy substitute.
No processed junk. No weird aftertaste. Just full-fat yogurt, a touch of cream, and keto sweeteners that won’t wreck your day. My kids love it. I love it. And my glucose monitor stays quiet.
Why This One Works So Well (Keto Edition)
- Full-fat yogurt + cream = smooth AF. Low-carb yogurts can be tricky, but using whole milk Greek yogurt or unsweetened coconut yogurt + a splash of cream gives us the richness we need.
- Sweet but still safe. Swapping honey for a keto-friendly sweetener keeps blood sugar flat but still hits the dessert note.
- Churn = magic. If you’ve got an ice cream maker, use it. If not, I’ll walk you through the stir-every-30-min workaround.
- No thickeners needed. No xanthan. No guar. Just real food, cold temps, and the right ratios.
Ingredients That Kept It Keto
Base (Plain)
- 1 quart full-fat Greek yogurt – Watch the label: no added sugar. Coconut yogurt also works if dairy-free.
- 1/2 cup powdered allulose or monk fruit/allulose blend – Doesn’t crystallize like erythritol.
- 1/4 cup heavy cream – Makes it scoopable. Sub full-fat coconut milk for dairy-free.
- 1/4 tsp sea salt – Don’t skip it. Brings out the sweet and balances the tang.
Flavors:
- Vanilla: Add 1 tbsp vanilla extract to the base.
- Chocolate: Add 1/2 cup Dutch cocoa + 1 tsp vanilla.
- Peanut Butter: Add 3/4 cup natural peanut butter. It firms up more but so worth it.
- Fruit: Blend in 1 to 1 ½ cups of keto-friendly fruit like strawberries or raspberries. Stick to berries—others spike too fast.
Keto Swaps That Actually Work
| Want to Swap | What Works | What Doesn’t |
|---|---|---|
| Honey | Allulose, monk fruit, or stevia | Erythritol (gets icy, not smooth) |
| Yogurt | Greek or coconut, full-fat only | Anything low-fat or sweetened |
| Cream | Coconut cream or half-and-half | Skim milk, almond milk (too watery) |
| Fruit | Berries in small amounts | Bananas, mangoes = blood sugar spike |
What I Got Wrong
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Rock-hard froyo | Not enough fat / wrong sweetener | Use heavy cream + allulose |
| Icy texture | Used fresh fruit / not enough churning | Stick to frozen berries + churn properly |
| Bland flavor | Skimped on salt or sweetener | Always taste and adjust pre-churn |
Step-by-Step (Keto Style)
- Whisk it up. In a bowl, combine yogurt, sweetener, cream, salt, and your flavor add-ins.
- Make it cold. Chill the mixture to ~40°F (fridge cold). If it’s warm, you’ll get soup.
- Churn or stir.
- With an ice cream maker: Churn for 20–25 min until soft-serve texture.
- Without: Freeze and stir every 30 min for 4 hours. Yes, it’s annoying. Yes, it works.
- Freeze fully. Spoon into a container, smooth the top, and freeze 4+ hours or overnight.
- Scoop smart. Let sit 15 min on the counter before scooping. No fake stabilizers here—just patience.
Keto Cooking Tricks That Help
- I use powdered allulose—no crystals, no weird cooling effect.
- I mix double batches of base and store one in the fridge for midweek froyo cravings.
- For the chocolate flavor, I sift the cocoa to avoid clumps—worth the extra 30 seconds.
- Add a collagen scoop for bonus protein and even silkier texture (especially in the vanilla one).
Freezing + Reheating Without Ruining It
- Keeps frozen for up to 1 month—but let it sit out a bit before scooping.
- Avoid glass containers that take forever to thaw. I love metal loaf pans with lids.
- Once thawed, don’t refreeze. It gets weirdly flaky.
What I Googled Before Making This
Is frozen yogurt keto-friendly?
Not usually. Most are packed with sugar—even the “healthy” ones. This version can be keto if you use low-carb yogurt + a keto sweetener.
Will fruit frozen yogurt spike my blood sugar?
Not if you keep it to a small amount of berries. I aim for 1 cup max per batch and log it just to be safe.
Can I use erythritol?
Only if you don’t mind ice crystals. I don’t recommend it here.
Do I need an ice cream maker?
It helps. But no, not essential—just be ready to stir like you mean it every 30 minutes for 4 hours.
Nutrition Facts
All Flavors Per 1/2 Cup Serving
| Flavor | Calories | Fat (g) | Protein (g) | Total Carbs (g) | Fiber (g) | Sugar Alcohols (g) | Net Carbs (g) |
|---|---|---|---|---|---|---|---|
| Plain | 90 | 5.2 | 3.4 | 9.4 | 0 | 4.8 | 4.6 |
| Vanilla | 92 | 5.2 | 3.4 | 9.6 | 0 | 4.8 | 4.8 |
| Berry | 95 | 5.2 | 3.5 | 10.2 | 1.0 | 4.8 | 4.4 |
| Chocolate | 98 | 6.2 | 4.0 | 12.5 | 3.5 | 4.8 | 4.2 |
| Peanut Butter | 140 | 11.2 | 5.6 | 9.8 | 2.0 | 4.8 | 3.0 |
Check out More Recipes:
- Low Carb Keto Ice Cream Bars
- Low Carb Keto Protein Ice Cream
- Low Carb Keto Almond Milk Ice Cream
- Low Carb Keto Coffee Ice Cream
Low Carb Keto Frozen Yogurt Recipe
Description
Creamy, low-carb frozen yogurt with five flavor options—easy to make, keto-friendly, and no ice cream maker required (but better with one!).
Ingredients
(Base Version)
Add-ins (Optional by Flavor)
Instructions
- In a bowl, whisk all ingredients until smooth (blend if using fruit).
- Chill until fridge-cold (40°F).
- Churn in ice cream maker ~20 min to soft-serve texture, or freeze and stir every 30 min for 4 hours.
- Freeze at least 4 hours. Let soften at room temp before scooping.
Notes
- I use powdered allulose—no crystals, no weird cooling effect.
- I mix double batches of base and store one in the fridge for midweek froyo cravings.
- For the chocolate flavor, I sift the cocoa to avoid clumps—worth the extra 30 seconds.
- Add a collagen scoop for bonus protein and even silkier texture (especially in the vanilla one).
