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High-Protein Keto Strawberry Froyo

5 stars, average of 6 ratings

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This sugar-free strawberry 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 dessert!

Here's what you need to make this easy summer treat:

  • Berries. We're using strawberries but you can use other options such as blackberries, blueberries or raspberries instead.
  • Yogurt. We are using 5% plain Greek-style yogurt. You can use 0% Greek-Style yogurt or Skyr which is a zero-fat Icelandic yogurt. If you can't have dairy, use coconut yogurt instead.
  • Low-carb sweetener. We are using Allulose although it may not be available where you live. Powdered Erythritol, Swerve or a few drops of stevia are all good alternatives.
  • Protein powder. We are using collagen for that extra protein boost and creaminess. Instead of collagen you can use the same amount of whey protein isolate, egg white protein powder or plant-based pea protein powder.
  • Vanilla extract. Alcohol-based vanilla extract will add flavor and keep the ice cream from freezing too hard.

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.

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Frozen Yogurt Without an Ice Cream Maker

No ice cream maker? No problem! Simply swap frozen strawberries for the fresh strawberries. Blend with all of the remaining ingredients, pour into a container and freeze for 1 to 2 hours before serving.

How about low-carb sweeteners? You can use Erythritol or Erythritol-based sweeteners which are available in most countries. However, if you have the option, use Allulose. It's your best bet if you want to keep your ice cream soft.

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Hands-on Overall

Serving size 2 scoops, 150 g/ 5.3 oz

Allergy information for High-Protein Keto Strawberry Froyo

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian

Nutritional values (per serving, 2 scoops, 150 g/ 5.3 oz)

Net carbs6.5 grams
Protein13.5 grams
Fat5.1 grams
Calories133 kcal
Calories from carbs 21%, protein 43%, fat 36%
Total carbs7.3 gramsFiber0.8 gramsSugars6.2 gramsSaturated fat3 gramsSodium46 mg(2% RDA)Magnesium18 mg(5% RDA)Potassium315 mg(16% EMR)

Ingredients (makes 5 servings)

Instructions

  1. Wash and hull the strawberries. High-Protein Keto Strawberry Froyo
  2. Place the strawberries, yogurt, sweetener, collagen and vanilla extract into a food processor or a blender. Process until you get a smoothie-like consistency.
    Note: If available, you can use Allulose instead of Erythritol or Swerve as Allulose is best for soft ice cream. See recipe tips for more swaps. High-Protein Keto Strawberry Froyo
  3. 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.) High-Protein Keto Strawberry Froyo
  4. When ready, transfer into a freezer-friendly container, or 5 single-serve containers. Freeze for 30 to 60 minutes before serving. High-Protein Keto Strawberry Froyo
  5. 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 my Low-Carb Sugar Cones. High-Protein Keto Strawberry Froyo

Ingredient nutritional breakdown (per serving, 2 scoops, 150 g/ 5.3 oz)

Net carbsProteinFatCalories
Strawberries, fresh
2.3 g0.3 g0.1 g13 kcal
Yogurt, plain (full-fat, Greek style, 5% fat)
3.8 g9 g5 g96 kcal
Erythritol (natural low-carb sweetener)
0.4 g0 g0 g2 kcal
Gelatin powder, hydrolyzed (collagen)
0 g4.3 g0 g17 kcal
Vanilla extract, sugar-free, alcohol-based
0.1 g0 g0 g6 kcal
Total per serving, 2 scoops, 150 g/ 5.3 oz
6.5 g13.5 g5.1 g133 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (2)

Can gelatin be used as a substitution for the collagen? Or would it make it tough?

You could use about 1 tablespoon of gelatine but you will need to prepare it differently by sprinkling over about 1/2 cup of water and then heating up until it's completely dissolved before drizzling in the blender. This will make the ice cream soft and creamy (almost custard-like before freezing). However, it will not add much protein which was the main purpose of using collagen powder. Or you could use whey protein powder or egg white protein powder instead of the collagen.