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+ servings
two loaf tins filled with frozen yoghurt.

Keto Frozen Yogurt

Megan Ellam
This is hands down the absolute BEST sugar-free keto frozen yogurt. So incredibly easy to make, no-churn, and <2g net carbs per serve.
5 from 48 votes!
Prep Time 5 mins
Cook Time 9 mins
Freeze 5 hrs
Total Time 5 hrs 14 mins
Course Desserts
Cuisine Australian Keto
Servings 10
Calories 109 kcal

Equipment

  • Blender or Food Processor

Ingredients
 
 

  • 100 g xylitol or allulose, see notes
  • 700 g Greek yogurt or no-sugar Vanilla Yoghurt (e.g. YoPro)
  • 100 g thickened cream
  • Pinch salt flakes
  • 6 large egg yolks room temperature
  • 1 packet/sachet sugar-free jelly/jello any flavour, see notes
  • 1/2 teaspoon xanthan gum

Instructions
 

CONVENTIONAL METHOD

  • Add the sweetener, yoghurt, cream, and salt to a small saucepan over medium-low heat. Simmer until the sweetener is no longer grainy (3-5 minutes). Remove from the heat.
  • In a separate bowl whisk the egg yolks. Slowly pour the warm cream mixture into the eggs while constantly whisking.
  • Return the custard mixture to the pan and place over moderate heat. Whisk in the sachet of jelly; continue to whisk, intermittently, until custard thickens and coats the back of a spoon (5-10 minutes). Whisk through the xanthan gum until smooth and combined.
  • Strain the ice cream to remove any lumps. Pour the yoghurt into a thin layer in a large ziplock bag or shallow tray and freeze it flat for 8 hours or overnight.
  • Break or cut the ice cream into small chunks and pulse in a food processor or blender until smooth before freezing again. Freeze at least a further 3 hours after blending before serving.

THERMAL METHOD

  • Insert whisk attachment. Add all ingredients to the mixer bowl. Mix 10 sec/speed 4.
  • Cook 9 min/90°C/speed 2. Strain the yoghurt to remove any lumps. Pour into a thin layer in a large ziplock bag or shallow tray and freeze it flat for 8 hours or overnight.
  • Break or cut the ice cream into small chunks. Working in two batches add half of the chunks to the mixer bowl; chop 60 sec/speed 7. Scrape and repeat until smooth. Repeat with the remaining mixture before freezing again. Freeze at least a further 3 hours after blending before serving.

Notes

This recipe is suitable to make in any ice cream maker if you prefer.
Always keep yoghurt airtight to avoid ice crystals.
  1. SUBSTITUTES
    Guar gum, xanthan gum or 2-3 tablespoons of vodka can be added for creamier softer yoghurt.
  2. The best sweeteners for keto ice desserts are xylitol and allulose. Please note that xylitol is toxic to dogs and should be used and consumed with caution when around our four-legged family members. If using other sweeteners, the ice cream will be a lot firmer and may require you to leave it at room temperature for a while before it is scoopable.
  3. For a dairy free keto ice cream please substitute coconut cream in place of the thickened cream.
  4. The sugar-free (or low sugar) jello can be replaced with 1 teaspoon of gelatin and 1 teaspoon of any flavouring (or flavour to taste) you prefer. I have used 1 teaspoon of Vitalzing Drops in the mixtures and they have tasted great.
 

Nutrition

Serving: 1serveCalories: 109kcalCarbohydrates: 3gProtein: 9gFat: 7gSaturated Fat: 3gTrans Fat: 1gCholesterol: 128mgSodium: 38mgPotassium: 118mgFiber: 1gSugar: 2gVitamin A: 297IUVitamin C: 1mgCalcium: 97mgIron: 1mgMagnesium: 9mgNet Carbs: 2g
Keyword keto frozen yogurt, sugar free frozen yogurt, sugar free yogurt
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