Creamy Low Carb Froyo with Mixed Berry Swirl

5 from 2 votes

Creamy Low Carb Froyo with Mixed Berry Swirl

This Creamy Low Carb Froyo with Mixed Berry Swirl is the ultimate summer treat. Swirling the berry compote through in layers gives you the best of a vanilla froyo with a burst of berry goodness. This low carb froyo can also be made sweetener free if you prefer.

Prep Time 40

Servings

Calories 170kcal

Author Jo Harding

Ingredients

3 cups Greek yogurt plain
¼ cup powdered allulose
2 teaspoon vanilla extract
⅔ cup heavy cream
1/16 teaspoon salt
1 tablespoon MTC oil Optional (helps make it more smooth)
2 tablespoon collagen powder Optional (for high protein)

Swirl

½ cup strawberries frozen
½ cup raspberries frozen
½ cup blueberries frozen
1 tablespoon powdered allulose Optional
1 teaspoon chia ground

Instructions

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.

Notes

Net Carbs 7g

Nutrition