Creamy Keto Strawberry Frozen Yogurt – A Cool, Low-Carb Treat
This creamy keto strawberry frozen yogurt tastes like summer in a bowl. It’s bright, refreshing, and has that classic frozen yogurt tang without the sugar crash. You only need a handful of ingredients, and it comes together quickly in a blender.
Whether you’re watching your carbs or just want a lighter dessert, this one hits the sweet spot. Make it for weeknight cravings, weekend gatherings, or anytime you want something cold and satisfying.
Ingredients
Method
- Prep the berries: Hull strawberries. If using frozen, let them sit out for 10–15 minutes to soften slightly. Pat dry to avoid extra water.
- Blend the base: In a blender, combine strawberries, Greek yogurt, heavy cream, sweetener, vanilla, lemon juice, and salt. Blend until very smooth. Taste and adjust sweetness or lemon as needed.
- Chill the mixture: Pour into a bowl, cover, and refrigerate for 1–2 hours until cold. A cold base churns faster and gets creamier.
- Optional texture boost: If using xanthan gum, sprinkle in a tiny pinch while blending again briefly. If using vodka, stir it in now.
- Churn: Add the chilled mixture to your ice cream maker and churn according to the manufacturer’s directions, usually 15–20 minutes, until thick and soft-serve consistency.
- Freeze to set: Transfer to a lidded container. Press parchment directly onto the surface to prevent ice crystals. Freeze 2–4 hours for scoopable firmness.
- No-churn method: Pour the blended base into a shallow container. Freeze for 2–3 hours, stirring vigorously every 30 minutes during the first 2 hours to break up ice crystals. Freeze until set.
- Serve: Let it sit at room temp for 5–10 minutes to soften. Scoop and enjoy.
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What Makes This Recipe So Good
- Truly low-carb: Strawberries are naturally lower in carbs, and we pair them with a keto-friendly sweetener to keep the net carbs in check.
- Ultra creamy: Greek yogurt and a touch of heavy cream deliver that rich, scoopable texture you want from frozen yogurt.
- Fast to make: Blend, chill, churn (or freeze and stir). No fussy steps, no complicated techniques.
- Balanced flavor: A little lemon juice and vanilla make the strawberries pop, while a pinch of salt rounds everything out.
- Flexible: Works with fresh or frozen berries, and you can adjust sweetness to taste.
What You’ll Need
- Strawberries: Fresh or frozen, hulled.
If using frozen, thaw slightly for easier blending.
- Full-fat Greek yogurt: Choose unsweetened, plain Greek yogurt for the right thickness and fewer carbs.
- Heavy cream: Adds body and creaminess, helping prevent an icy texture.
- Keto sweetener: Granulated allulose or powdered erythritol/monk fruit blend. Allulose tends to keep the texture softer.
- Vanilla extract: Enhances the strawberry flavor.
- Lemon juice: Brightens the flavor and adds a classic fro-yo tang.
- Pinch of salt: Boosts sweetness and overall flavor.
- Optional: A touch of vodka (1–2 teaspoons) to reduce iciness, or a pinch of xanthan gum for extra smoothness.
Instructions
- Prep the berries: Hull strawberries. If using frozen, let them sit out for 10–15 minutes to soften slightly.
Pat dry to avoid extra water.
- Blend the base: In a blender, combine strawberries, Greek yogurt, heavy cream, sweetener, vanilla, lemon juice, and salt. Blend until very smooth. Taste and adjust sweetness or lemon as needed.
- Chill the mixture: Pour into a bowl, cover, and refrigerate for 1–2 hours until cold.
A cold base churns faster and gets creamier.
- Optional texture boost: If using xanthan gum, sprinkle in a tiny pinch while blending again briefly. If using vodka, stir it in now.
- Churn: Add the chilled mixture to your ice cream maker and churn according to the manufacturer’s directions, usually 15–20 minutes, until thick and soft-serve consistency.
- Freeze to set: Transfer to a lidded container. Press parchment directly onto the surface to prevent ice crystals.
Freeze 2–4 hours for scoopable firmness.
- No-churn method: Pour the blended base into a shallow container. Freeze for 2–3 hours, stirring vigorously every 30 minutes during the first 2 hours to break up ice crystals. Freeze until set.
- Serve: Let it sit at room temp for 5–10 minutes to soften.
Scoop and enjoy.
How to Store
- Container: Store in an airtight, freezer-safe container. Press parchment or plastic wrap directly on top before sealing the lid.
- Timing: Best texture within 1–2 weeks. Flavor stays good longer, but it can get icier over time.
- Soften before serving: Let the container sit out 5–15 minutes, depending on your freezer, for easier scooping.
- Portion hack: Freeze in individual cups or silicone muffin molds for grab-and-go servings.
Health Benefits
- Lower in carbs: Compared to traditional frozen yogurt, this version skips sugar and uses a keto-friendly sweetener.
- Protein-rich: Greek yogurt adds a solid protein boost that helps keep you satisfied.
- Probiotics: Yogurt contains live cultures that support gut health, depending on the brand.
- Vitamin C: Strawberries bring antioxidants and vitamin C for immune support and skin health.
- Healthy fats: Heavy cream adds fat that can support satiety and fits well in a keto approach.
Common Mistakes to Avoid
- Using low-fat yogurt: It can make the texture icy and thin.
Full-fat Greek yogurt is key.
- Skipping the chill: Churning a warm base won’t set properly and can turn grainy.
- Overloading with sweetener: Too much can taste cooling or bitter, depending on the sweetener. Start modest and adjust.
- Ignoring water content: Very watery berries or added liquids lead to ice crystals. Pat berries dry and measure carefully.
- Not letting it rest before scooping: Straight from the freezer, it may be too firm.
A short rest gives silky scoops.
Alternatives
- Berry swap: Try raspberries, blackberries, or a mix. Adjust sweetener since tart berries may need a touch more.
- Dairy-free version: Use a thick, unsweetened coconut yogurt and replace heavy cream with coconut cream. Expect a slightly different flavor but still rich and creamy.
- Sweetener options: Allulose for softer texture; erythritol/monk fruit for a clean taste; stevia drops for a concentrated option (use very sparingly).
- Flavor boosts: Add lemon zest, a splash of almond extract, or a few fresh basil leaves for a gourmet twist.
- Chunky mix-ins: Stir in diced strawberries or crushed freeze-dried strawberries during the last minute of churning for texture.
FAQ
Is this frozen yogurt really keto?
Yes.
It uses low-carb ingredients and keto-friendly sweetener. Portion size still matters, but the net carbs are much lower than regular frozen yogurt.
Do I need an ice cream maker?
No, but it helps. The churned version is smoother and lighter.
The no-churn method works well if you stir often during freezing to break up ice crystals.
Which sweetener is best for texture?
Allulose tends to produce the softest, least icy result. Powdered erythritol/monk fruit blends can work too, but the texture may be a bit firmer.
Can I use regular yogurt instead of Greek yogurt?
You can, but it will be thinner and icier. Greek yogurt’s higher protein and lower water content make it ideal for creamy results.
How do I prevent iciness?
Use full-fat ingredients, chill the base, consider a small amount of vodka or a pinch of xanthan gum, and store with parchment pressed on top.
Let it soften before scooping.
Can I make it sweeter?
Absolutely. Blend, taste, and add more sweetener a little at a time. Keep in mind that cold dulls sweetness slightly, so aim just a touch sweeter than you think at room temp.
How long does it last in the freezer?
For best texture, enjoy within 1–2 weeks.
It’s safe longer, but ice crystals can form over time.
Wrapping Up
This creamy keto strawberry frozen yogurt is simple, refreshing, and satisfying without the sugar overload. With just a few ingredients and an easy method, you can whip up a dessert that feels special any night of the week. Keep a batch in the freezer, adjust sweetness to your taste, and enjoy a scoop whenever the craving hits.
It’s a low-carb treat that doesn’t taste like a compromise.
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