Low Carb Chocolate Frozen Yogurt
Low carb • Sugar-free chocolate frozen yogurt — 10 minutes, four scoops
This is low-carb chocolate frozen yogurt, not shop soft-serve. Plain Greek yogurt, cocoa, and allulose freeze into a thick brown tub you swirl with a spoon, like the photo. Ten minutes of mixing. No sugar, no condensed milk.
Four scoops. Freeze until scoopable, then rest 5 minutes before you serve.
Freeze: 3 hr
Scoops: 4
Why you’ll love this frozen yogurt
- 11g protein per scoop — Greek yogurt
- 5g net carbs — allulose and cocoa, not sugar
- About 10 minutes active, then freeze
- Thick brown swirl in a tub, like the photo
- No boxed mix, no sugar
- It stays scoopable if you use allulose, not erythritol alone
Health notes
- Protein: Greek yogurt carries the scoop.
- Lower carb than shop frozen yogurt: No sugar. Close to keto at 5g net.
- Four scoops: Macros are per scoop, not the tub.
- Sweetened yogurt or extra cocoa mix will jump the carbs. Use plain yogurt.
Key element — thick yogurt, then a short freeze
A icy block sat too long. Mix cold Greek yogurt with cocoa and allulose until thick, freeze 3 hours, then swirl so the tub looks like the photo.
Diabetic-Friendly
Low Carb Chocolate Frozen Yogurt
- Prep10 min
- Total10 min
- Calories140 kcal
Ingredients
Instructions
- Mix. Stir yogurt, cocoa, allulose, vanilla, salt, and cream if using until smooth and thick.
- Taste. Add a pinch more allulose if you want it sweeter.
- Pack. Spread in a pint tub. Smooth the top.
- Freeze. Cover. Freeze about 3 hours until scoopable, not rock hard.
- Swirl. Rest 5 minutes. Stir into soft peaks, like the photo. One fourth is one serving.
Notes & Tips
- Full-fat Greek yogurt tastes richer than nonfat.
- Sift the cocoa if it clumps.
- Allulose keeps the scoop softer than erythritol.
- If it freezes hard, rest 8 to 10 minutes, then stir.
- An ice cream maker works: churn 15 minutes, freeze 1 hour.
Variations & serving ideas
- Skyr: Same 2 cups.
- Monk fruit blend: Use a 1:1 allulose mix. Straight erythritol can freeze hard.
- Sweetened yogurt or sugar cocoa mix: Skip them. That is how carbs jump.
- Espresso: Add 1/2 tsp instant espresso with the cocoa.
- Peanut butter: Swirl 1 tsp sugar-free peanut butter into each scoop.
- Mint: Add 1/8 tsp peppermint extract.
- Ice cream maker: Churn 15 minutes, freeze 1 hour.
Storage
- Freezer: Up to 1 week (Press parchment on the surface)
- Scoop: After 5 minutes rest (Longer if it froze hard)
- Refrigerator: Skip (It melts)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 140 kcal |
| Total fat | 6 g |
| Sodium | 55 mg |
| Total carbohydrate | 7 g |
| Fibre | 2 g |
| Protein | 11 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this frozen yogurt keto-friendly?
Yes. About 5g net per scoop with plain Greek yogurt and allulose.
Why is it icy?
It froze too long, or you used only erythritol. Use allulose and rest 5 minutes before scooping.
Can I use sweetened yogurt?
It adds sugar. Stay with plain yogurt so each scoop stays at about 5g net.
Why swirl it after freezing?
Stirring makes the soft peaks in the tub, like the photo.
Do I need an ice cream maker?
No. The 10-minute mix is no-churn. A maker just shortens the freeze.
How do I store leftovers?
Freeze up to 1 week with parchment on the surface. Rest 5 minutes before scooping.
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