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Low Carb Blueberry Frozen Yogurt Clusters - A Creamy, Crunchy, No-Fuss Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Blueberries: Fresh or frozen both work. If using frozen, no need to thaw.
  • Low-carb sweetener: Erythritol, allulose, monk fruit blend, or stevia. Choose your favorite and sweeten to taste.
  • Vanilla extract: A little goes a long way to round out the flavor.
  • Pinch of salt: Optional, but it brightens the sweetness and balances the tang.
  • Chopped nuts (optional): Almonds, pecans, or walnuts for extra crunch and healthy fats.
  • Sugar-free chocolate (optional): Chips or a bar for melting and drizzling.
  • Coconut oil (optional): Helps thin chocolate for a smoother drizzle.
  • Lemon zest (optional): Adds brightness and a fresh note that pairs well with blueberries.

Method
 

  1. Line a tray: Line a baking sheet or large plate with parchment paper or a silicone mat. Make sure it fits in your freezer.
  2. Mix the yogurt: In a bowl, stir together Greek yogurt, low-carb sweetener, vanilla extract, and a tiny pinch of salt. Taste and adjust sweetness. If using lemon zest, fold it in now.
  3. Add blueberries: Gently fold in blueberries so they’re coated but not crushed. If adding chopped nuts, fold in a small handful.
  4. Form clusters: Use a spoon or small scoop to drop mounds of the mixture onto the lined tray. Aim for 1–2 tablespoons per cluster.
  5. Optional chocolate drizzle: Melt sugar-free chocolate with a touch of coconut oil in short microwave bursts, stirring until smooth. Drizzle over the clusters.
  6. Freeze: Place the tray in the freezer for 2–3 hours, or until fully set and firm to the touch.
  7. Transfer to storage: Once frozen, move the clusters to an airtight container or freezer bag. Keep them in the freezer until ready to eat.
  8. Serve: Let a cluster sit at room temperature for 2–3 minutes to soften slightly before biting in for the best texture.