I wanted a frozen treat that didn’t spike my blood sugar or taste like sadness in a bowl. This is it. No ice cream maker. No weird ingredients. Just creamy, tangy, low-carb blackberry magic.
I’ve tested it with and without added sweetener, swapped berries, even stirred it every 30 minutes like a maniac to get that just-soft-enough texture. This version hits the sweet spot (pun intended): 4 clean ingredients, 5g net carbs per serving, and no aftertaste.
Why This One Works So Well
Here’s why this frozen yogurt feels like real dessert:
- Frozen berries = built-in chill and texture without an ice cream maker.
- Full-fat Greek yogurt adds creaminess and fat to keep it keto.
- A hit of lemon juice keeps it bright and balances the tart berries.
- No added sugar unless you want it—the natural berry flavor can carry this, but I’ll show you how to tweak if you like it sweeter.
What I Used (And Why It Worked)
- Frozen blackberries (4 cups / 500g) – Naturally low in net carbs (5g per 100g), high in fiber, and give a gorgeous color. Tart but vibrant.
- Full-fat Greek yogurt (1 cup / 240g) – Don’t skimp on the fat here. Keeps you fuller, and blends like a dream. Avoid non-fat or low-fat—too much hidden sugar.
- Lemon juice (1 tbsp / 15ml) – Just enough to brighten the flavor and cut any dullness from the yogurt.
- Vanilla extract (1 tsp / 5ml) – Optional but adds warmth and makes the whole thing taste a little more “dessert-y.”
Keto Swaps That Actually Work
| Ingredient | Swap Option | Notes |
|---|---|---|
| Blackberries | Raspberries or blueberries | Raspberries are even lower in carbs; blueberries are higher—watch your portion size. |
| Greek yogurt | Coconut yogurt (unsweetened) | Works for dairy-free, but you’ll lose some protein and it may taste tangier. |
| No sweetener added | Add 1–2 tsp allulose or monk fruit/erythritol blend | Only if your berries are super tart. Taste after blending. |
Keto Missteps and How I Fixed Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Too icy | Not blended enough or too much water content in berries | Blend until completely smooth. Strain if needed. |
| Too tart | Berries underripe | Add a keto sweetener to taste. Don’t overdo it—just 1–2 tsp goes far. |
| Rock-hard from freezer | Natural with low-fat/no-churn recipes | Let it sit 5–10 min before scooping. Or stir every 30 min during freezing for a softer texture. |
How to Make It (Step-by-Step)
- Blend it up: Add frozen blackberries, Greek yogurt, lemon juice, and vanilla to a blender or food processor. Blend until super smooth—at least 60–90 seconds.
- Taste test: Dip a spoon in. Too tart? Add a touch of sweetener and blend again.
- Freeze it right: Pour into a shallow container (a loaf pan works well). Spread evenly.
- Texture tip: For soft-serve vibes, stir every 30 minutes for the first 2 hours. Otherwise, just freeze and forget.
- Serve it smart: Let it sit at room temp for 5–10 minutes before scooping. It’ll soften to scoopable perfection.
Makes 6 servings – ~3/4 cup each
Net carbs: 5g per serving
Keto Cooking Tricks That Help
- I blend the berries first alone if they’re extra seedy—then strain and re-blend with the rest for a silky base.
- I freeze in silicone muffin cups for single-serve portions. Pop one out, let it thaw a few minutes, done.
- If I add sweetener, I use allulose—it freezes softer than erythritol and doesn’t crystallize.
Keeping It Keto-Friendly All Week
- Freezer? Yes—for up to 2 months in an airtight container.
- Reheat? Let sit at room temp 5–10 minutes. Don’t microwave it—texture gets weird.
- Macro tip: Portion it out after freezing to avoid the “eyeball scoop and overshoot your carbs” problem.
What I Googled Before Making This
Can I use fresh berries instead of frozen?
Sure, but you’ll need to chill the mixture before freezing or it’ll take forever to set.
Will this spike blood sugar?
Not for me—5g net carbs, fiber from berries, fat from yogurt = stable. But always test your own response.
Can I make this with coconut cream instead of yogurt?
Yes, but it’ll be denser and more like a sorbet. Still tasty!
Nutrition Facts
Per Serving – Approx. 3/4 Cup
| Nutrient | Amount |
|---|---|
| Calories | 63 kcal |
| Total Fat | 0g |
| – Saturated Fat | 0g |
| – Trans Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 10mg |
| Total Carbohydrates | 10g |
| – Dietary Fiber | 5g |
| – Sugars** (natural)** | 5g |
| Net Carbohydrates | 5g |
| Protein | 4g |
Check out More Recipes:
- Low Carb Keto Coconut Macaroons
- Low Carb Keto Coconut Flour Pie Crust
- Low Carb Keto Cheesecake Brownies Recipe
Low Carb Keto Blackberry Frozen Yogurt Recipe
Description
Creamy, tangy frozen yogurt made with blackberries and Greek yogurt—low-carb, keto-friendly, and just 4 simple ingredients.
Ingredients
Instructions
- Blend all ingredients until completely smooth.
- Taste and adjust sweetness if needed.
- Pour into a shallow freezer-safe container.
- Freeze for 2+ hours, stirring every 30 min for a softer texture.
- Let sit at room temp for 5–10 min before serving.
Notes
- I blend the berries first alone if they’re extra seedy—then strain and re-blend with the rest for a silky base.
- I freeze in silicone muffin cups for single-serve portions. Pop one out, let it thaw a few minutes, done.
- If I add sweetener, I use allulose—it freezes softer than erythritol and doesn’t crystallize.
