This Creamy Low Carb Froyo with Mixed Berry Swirl is the ultimate summer treat for your sweet tooth. Swirling the berry compote through the yogurt mixture gives you the best of a vanilla frozen yogurt with a burst of flavorful fresh berries for an incredible sugar-free sweet treat. This low carb frozen yogurt recipe can be made sweetener free, if you prefer.
Carbs in Frozen Yogurt Versus Ice Cream
Whether you follow a keto diet or low carb diet or you're just looking to reduce your sugar intake, this frozen yogurt will be a great addition to help you stay on track this summer.
Traditional ice cream is full of sugar and high in carbs and if you need a dairy free option using coconut milk, it often still has added sugar.
Most ice cream shops and yogurt shops have vegan options but again rarely will you find any choices for keto friendly or low carb ice cream.
If you do find sugar free ice cream, often the ingredients to sweeten are full of artificial sweeteners like sorbitol, Maltitol and/or aspartame which are known to spike blood sugar. When blood sugar is spiked, no weight loss happens and inevitably cravings occur.
The best choice for a healthy ice cream alternative is to have an easy recipe made in your freezer when the desire strikes. Fat is your friend on a ketogenic diet because it helps satiate and you may actually eat less because of that feeling of satisfaction.
I've got plenty of ice cream recipes here on my blog but not as many froyo recipes, but what's the difference you ask?
Ice cream has at least 10% milkfat coming from using heavy whipping cream.
Frozen yogurt uses cultured milk as the main ingredient and no cream. Since the cultures don't survive when frozen, there are no probiotic benefits like from traditional regular yogurt.
1cup of vanilla ice cream using the Cronometer app has 273 calories, 4.6 grams of protein, 31.1 grams of carbs and 14.5 grams of fat.
1 cup of vanilla frozen yogurt has 261 calories, 4.3 grams of protein, 44 grams of carbs and 8.9 grams of fat.
Our keto frozen yogurt recipe has 170 calories, 11 grams of protein, 8 grams total carbs and 9 grams of fat. (7 g net carbs)
Can I use Fresh Fruit instead of Frozen?
You could use fresh fruit but frozen is best since it's packed at peak ripeness and you can find frozen fruit at anytime of the year.
Can I make these into yogurt bites or popsicles?
You could make this into popsicles or yogurt bites. You could use ice cube trays to layer the vanilla yogurt and berries or a suitable silicone mold with the same size. Silicone candy molds would work too.
Can I use a different low Carb sweetener?
If you’re not familiar with allulose, it’s the BEST for low carb froyo and ice creams. Erythritol can set like a brick but allulose will leave your froyo smooth, with a creamy texture as opposed to icy and also has less of an aftertaste.
Feel free to use my Sweetener Guide & Conversion chart to determine how much of another sweetener to use.
Can I make this a high protein ice cream?
For extra protein you can add a few scoops of collagen and for the ultimate in creaminess, I love a little MCT oil too.
Simple Ingredients Needed
Exact measurements and nutritional information is provided below in the recipe card.
Plain Greek Yogurt, full fat
MCT oil ( this will help with a creamier texture) or coconut oil
Optional; Powdered Allulose or your favorite low carb sugar substitute or skip any sugar-free sweetener if you prefer
I only use low-carb sweeteners that do not spike blood sugar level. If you want to use other keto-friendly sweeteners, please see my Sweetener Guide & Conversion chart to help you decide how much to use.
Powdered Allulose, Optional
If needed place your ice cream machine bowl in the freezer overnight.
Mix the yogurt, allulose, vanilla, heavy cream, salt and optional MTC oil and optional collagen powder in a bowl with a hand whisk until smooth. Pour the froyo mix into your ice cream maker and churn as per the manufacturer’s instructions. Mine took about 30 minutes.
Meanwhile, add the frozen berries (with optional sweetener) to a pan and cook for 3 - 5 minutes on a low heat until soft.
Smash the berries with a spatula to break them up. Add a dribble water if sticking at the start. Take off the heat and add the ground chia. Allow to fully cool to thicken up.
Add half of the yogurt mixture to a freezable pan (8.5 x 7 x2inches). Add several dollops of berry mix and swirl with a toothpick. Repeat using the remaining yogurt and berry mix.
Place in the freezer until set.
You can let this fully freeze and just remove from the freezer and allow to come to room temperature before scooping into bowls.
Storage: Airtight container in Freezer for 2 weeks.
More Keto Frozen Yogurt and Ice Cream Recipes
You can usually find keto friendly ice cream at most grocery stores now, but making a quick low carb ice cream at home is very easy and won't have questionable ingredients or sugar alcohol in it like most store bought ice creams.
Sugar Free Frozen Yogurt with Berries
Creamy Low Carb Froyo with Mixed Berry Swirl
- ½ cup strawberries frozen
- ½ cup raspberries frozen
- ½ cup blueberries frozen
- 1 tablespoon powdered allulose Optional
- 1 teaspoon chia ground
- Place your ice cream canister in the freezer overnight.
- Mix the yogurt, allulose, vanilla, heavy cream, salt and optional MTC oil and optional collagen powder in a bowl with a hand balloon whisk until smooth. Pour the froyo mix into your ice cream maker and churn as per the manufacturer’s instructions. Mine took about 30 minutes.
- Meanwhile, add the frozen berries (with optional sweetener) to a pan and cook for 3 - 5 minutes on a low heat until soft. Smash the berries with a spatula to break them up. Add a dribble water if sticking at the start. Take off the heat and add the ground chia. Allow to fully cool to thicken up.
- Add half of the froyo mix to a freezable canister (8.5 x 7 x2inches). Add several dollops of berry mix and swirl with a toothpick. Repeat using the remaining froyo and berry mix.
- Place in the freezer until set.
- You can let this fully freeze and just remove from the freezer and allow to come to room temperature before scooping into bowls.
- Storage: Freezer for 2 weeks.