This creamy, keto, low carb, strawberry frozen yogurt is quick and easy to make and perfect for any time of day! No Ice Cream maker needed! Just 6 grams of net carbs!
Frozen Low Carb Yogurt
The beauty of frozen yogurt as opposed to standard ice cream, is the instant soft serve texture every time.
Frozen strawberry yogurt is often made with fresh strawberries but non fruit varieties, like vanilla, or chocolate are just as popular.
Even better than the soft serve texture is that anyone can make it at home, without the need for an ice cream maker. This low carb frozen yogurt recipe just requires the help of a high speed blender or food processor to get the yogurt mixture to a smooth, creamier texture we have grown to love.
Perfect Sugar-Free Dessert
This easy recipe uses frozen strawberries and plain Greek yogurt with no added sugar. It's a quick low carb delicious dessert for when you have a sweet tooth craving on your low-carb diet.
Good recipes like this make creating your meal plans for your low carb lifestyle so satisfying and delicious without the need to turn to high carb desserts.
Nutritional information is at the bottom of this blog post in the recipe card.
Tools to Make Keto Frozen Yogurt
High Powered Blender- I love my Vitamix, worth every penny in my opinion. I've also had a Blendtec for years and after about 7 years it finally stopped working well, I switched over to Vitamix.
Silicon Ice Cube Tray- The yogurt gets frozen in small cubes and the silicone tray makes for easy removal.
Silicone Spatula- Scraping down the sides of the blender really helps with this spatula.
Greek plain full-fat yogurt
Unsweetened almond milk- you can swap with heavy whipping cream or coconut milk if desired.
Sugar-free syrup -optional, I used Lakanto sugar-free maple syrup but other sugar-free sweetener options would be fine, like my Sugar Free Keto Simple Syrup recipe.
How to Make keto Frozen Yogurt
Place yogurt in ice cube tray (makes about 9 ice cubes) and freeze for 2 hours, or until set, or overnight.
Add frozen yogurt and remaining ingredients to blender and process until smooth. I used a plunger that came with Vitamix to help it process. Scrape the sides with a silicone spatula several times in-between blends.
Once smooth, serve immediately or transfer to a piping big with a large flower shaped nozzle and swirl.
Optional for extra fancy presentation use the star tip in your decorating tool and swirl into serving glasses. Top with optional sugar free chocolate chips.
Keto Ice Cream Recipes
This Keto Butter Pecan Ice Cream will hit all the right spots for you! Just as decadent as sugar laden butter pecan but without the guilt!
My No Churn Vanilla Keto Ice Cream is also an easy, delicious recipe to enjoy without needed an ice cream machine!
Can I use fresh berries instead of frozen?
You could use fresh berries instead of frozen but you may need to freeze after mixing in blender as it may not be ready as soft serve.
Can I use heavy cream instead of plain yogurt?
You would need to whip the heavy cream to stiff peaks then fold in the berries once blended.
Can I use regular yogurt not Greek?
You could use regular yogurt but you won't have as thick and creamy soft serve frozen yogurt as you will with using Greek yogurt.
Can I use coconut milk instead of yogurt?
You could replace the yogurt to make this dairy free by using coconut milk, but I would recommend canned coconut milk rather than a carton of fresh coconut milk.
Can I use fat-free yogurt?
I would not recommend using fat-free yogurt for making this low-carb frozen yogurt.
Place frozen yogurt in an airtight container in the freezer for up to 1 month. When you are ready to enjoy, allow to soften on the counter for 15-20 minutes to come to room temperature to enjoy.
Keto Low Carb Strawberry Frozen Yogurt
Low-Carb Strawberry Fro-Yo
- Place yogurt in ice cube tray (makes about 9 ice cubes) and freeze for 2 hours, or until set, or overnight.
- Add frozen yogurt and remaining ingredients to blender and process until smooth. I used a plunger that came with Vitamix to help it process. Scrape the sides with a silicone spatula several times in-between blends.
- Once smooth, serve immediately or transfer to a piping big with a large flower shaped nozzle and swirl.
- Storage: Best made and enjoyed fresh.
Jo is the creative food photographer and stylist behind the healthy eating blog, Modern Food Stories. Jo's a testament that once you find the right approach for you, you can overcome chronic illness through the healing power of food. She believes the secret to radiant health starts and ends with a healthy gut so all her recipes are grain, gluten and refined sugar free. Many are also dairy-free.