This sugar-free blueberry froyo is deliciously creamy yet lighter than classic ice cream. It's not just low in carbs but it's also high in protein and low in calories which makes this the perfect guilt-free summer dessert!
Recipe Tips
No Ice Cream Maker?
No problem! Simply combine all of the ingredients apart from the blueberry sauce, just like you would before pouring in the ice cream maker. Place in the freezer and then stir every 30 minutes until soft-frozen. Then drizzle the sauce over and swirl through. Place back for 30 to 60 minutes before serving.
Which Yogurt is Best for Making Froyo?
This recipe uses Skyr which is thick, Icelandic yogurt that is naturally low in fat and high in protein. If you can't get Skyr, use any thick Greek-style yogurt such as Fage.
Another way to add more protein (and make this froyo creamier!) is by using a few scoops of unflavored collagen powder just like we did in this High-Protein Strawberry Froyo.
Which Sweetener is Best to Use in Keto Froyo?
Allulose if the best option as it will keep the ice cream soft and creamy. Instead of Allulose syrup, you can use powdered Allulose. Finally, you can use Erythritol-based sweeteners although the ice cream won't be as soft.
There are a few Allulose options available on Amazon. The brand I use and like is RxSugar. If you live in the US you can get RxSugar 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout. If you want to use other low-carb sweeteners, here are more options and a conversion chart.
We all have different dietary needs so it's only natural that you may need to adjust the macros in this keto recipe. You can make any adjustments directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.
Preparation time
Hands-on: 5 minutes
Overall: 2 hoursNutritional values (per serving, 2 scoops, 150 g/ 5.3 oz)
| Total Carbs | 7.9 | grams |
| Fiber | 0.3 | grams |
| Net Carbs | 7.6 | grams |
| Protein | 11.1 | grams |
| Fat | 19.2 | grams |
| of which Saturated | 12.2 | grams |
| Energy | 255 | kcal |
| Magnesium | 4 | mg (1% RDA) |
| Potassium | 49 | mg (2% EMR) |
Macronutrient ratio: Calories from carbs (12%), protein (18%), fat (70%)
Ingredients (makes 6 servings)
- 600 g Skyr yogurt, Icelandic 0% yogurt (1.3 lb)
- 1 1/4 cups heavy whipping cream (300 ml/ 10 fl oz)
- 1 tbsp sugar-free vanilla extract (15 ml)
- 1/3 cup Allulose syrup (80 ml/ 2.7 fl oz) or 1/2 cup powdered Allulose or Erythritol (80 g/ 2.8 oz)
- 2/3 cup frozen blueberries (100 g/ 3.5 oz)
Instructions
- Place the yogurt, cream, sweetener (reserving about 2 tablespoons for the blueberry swirl) and vanilla. Note: Instead of Skyr (thick, Icelandic, high protein, 0% fat yogurt) you can use any thick, plain, Greek style yogurt. For Allulose alternatives, see the recipe tips above.
- Mix until well combined. Pour into an ice cream maker and churn until soft-serve consistency. This will take 40-50 minutes. (Or see recipe tips above tips for no ice cream maker.)
- When the frozen yogurt is almost ready, use a hand blender to blitz the blueberries with the remaining 2 tablespoons of sweetener.
- When ready, transfer into a freezer-friendly container, or 6 single-serve containers. Pour the blitzed blueberries over the froyo and stir with the other side of a spoon to create swirls. Freeze for 30 to 60 minutes before serving.
- If frozen for more than an hour, the ice cream may be too hard to scoop. Soften out of the freezer for a few minutes before scooping. Store covered in the freezer for up to two months.
- Serve on its own or try with our Low-Carb Sugar Cones.
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