This frozen yogurt is so rich and creamy and tastes just like ice cream from the store, but you don’t need an ice cream maker to make it. It is also low carb, low sugar, high protein and keto-friendly. The frozen yogurt only needs 2 ingredients and is a no-churn recipe.

This frozen yogurt is so incredibly creamy, you can’t even tell that it is a low carb treat. I also like adding vanilla which makes it tastes more like ice cream rather than frozen yogurt. The frozen yogurt is easy to prepare and you don’t need an ice cream maker to make it.

Ingredients

  • Greek yogurt
  • Allulose
  • vanilla extract (optional, if you want it to taste more like vanilla ice cream)

Greek yogurt: This recipe uses Greek yogurt. I recommend using whole milk Greek yogurt which will give this frozen yogurt a very creamy and rich texture. You can use low fat Greek yogurt, but the flavor won’t be as rich.

Allulose: Allulose is a low carb sugar substitute. This recipe uses allulose because it melts easily into the yogurt and doesn’t become gritty when frozen. Make sure to use allulose and not other low carb sugar substitutes. All the other low carb sugar substitutes we tested turn gritty when frozen.

How to Make Keto Frozen Yogurt

  • The Greek yogurt and allulose are whisked together. Let the mixture sit for a few minutes, stirring a few times, until the allulose is fully melted into the yogurt.
  • Pour the mixture into silicone ice cube trays. Freeze until solid.
  • Add the ice cubes to a high powered blender and blend until you have a creamy ice cream texture. You can serve right away or you can transfer the mixture to a container and freeze for a firmer texture.

Expert Tips

  • If you like the tangy flavor of frozen yogurt, you can make this recipe with just Greek yogurt and allulose. If you want your frozen treat to taste more like vanilla ice cream, add vanilla extract to the mixture.
  • It is best to freeze the frozen yogurt mixture in silicone ice cube trays because the smaller form will make it easier for the blender to break up the frozen yogurt and blend it.
  • You do need to use a high-powered blender and not a food processor. A food processor will not be able to fully blend the yogurt. I used a Vitamix.
  • The ice cream has a soft serve consistency when first blended. It is ready to eat right away. You can also freeze the ice cream for about 60 minutes for a firmer consistency.
  • You do need to use allulose and not other low carb sugar substitutes. Other low carb sugar substitutes will crystallize when frozen, creating a gritty texture.

More Keto Ice Cream Recipes

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5 from 1 vote

2 Ingredient Keto Frozen Yogurt

Creamy, tangy, and naturally sweetened, this easy keto frozen yogurt recipe comes together with just a few simple ingredients and no ice cream machine. Freezing the yogurt into cubes before blending creates an ultra-smooth, soft-serve texture that’s high in protein, low carb, and perfect for an easy homemade frozen dessert.
Servings: 8 servings (1/2 cup per serving)
Prep Time: 10 minutes
Total Time: 10 minutes
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Ingredients

  • 3 cups (680g) plain whole milk Greek yogurt
  • 1 cup (190g) allulose

Instructions
 

  • In a large bowl, whisk together yogurt and allulose until fully combined. If adding vanilla, also mix in 1 tbsp of vanilla extract with the other ingredients. Let the mixture sit for 5–10 minutes, stirring occasionally, until the allulose has dissolved. You'll notice the yogurt mixture looks smooth and not gritty when the allulose is fully dissolved.
  • Transfer the yogurt mixture to silicone ice cube trays, filling each cavity evenly. Freeze until completely solid, at least 6 hours or preferably overnight.
  • Remove the frozen yogurt cubes from the molds. Working in 2 batches, transfer half of the cubes to a high-powered blender and blend, stopping to scrape down the sides as needed, until smooth and creamy with a soft-serve consistency. If the mixture is struggling to blend, add a splash of milk or cream to help it come together. Remove the ice cream from the blender and repeat with the remaining cubes.
  • The frozen yogurt can be served right away. You can also transfer the mixture to a freezer-safe container and freeze for 1–2 hours for a firmer, more scoopable consistency. Keep any uneaten frozen yogurt in a freezer-safe container in the freezer.

Notes

  • Adding 1 tbsp of vanilla extract will make this frozen yogurt taste more like vanilla ice cream.
  • This recipe works best with whole milk Greek yogurt. You can use lowfat or fat free but keep in mind the yogurt will taste more tangy and less creamy. I used Fage 5% Greek yogurt.*
  • This recipe works best with allulose. Other sugar substitutes will crystalize when frozen, resulting in a gritty texture. I use Wholesome Yum* and Microingredients* brands.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • This recipe yields about 4 cups of frozen yogurt. The estimated nutrition is for a 1/2 cup serving.
  • If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols and allulose. 
Serving: 1serving, Calories: 80kcal, Carbohydrates: 27g, Protein: 8g, Fat: 4g, Saturated Fat: 3g, Sodium: 30mg, Fiber: 1g, Sugar: 3g, carbs from allulose: 24g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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