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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!
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Recipe Tips
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.
There are a few Allulose options available on Amazon. The brand I use and like is RxSugar. If you live in the US you can get RxSugar 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout.
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Hands-on Overall
Serving size 2 scoops, 150 g/ 5.3 oz
Nutritional values (per 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
- Wash and hull the strawberries.
- 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.
- 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.)
- When ready, transfer into a freezer-friendly container, or 5 single-serve containers. Freeze for 30 to 60 minutes before serving.
- 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 Strawberry Froyo
Step by Step
Ingredients
Instructions
- Wash and hull the strawberries.
- 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.
- 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.)
- When ready, transfer into a freezer-friendly container, or 5 single-serve containers. Freeze for 30 to 60 minutes before serving.
- 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.
Nutrition (per serving, 2 scoops, 150 g/ 5.3 oz)
Calories133kcal
Net Carbs6.5g
Carbohydrates7.3g
Protein13.5g
Fat5.1g
Saturated Fat3g
Fiber0.8g
Sugar6.2g
Sodium46mg
Magnesium18mg
Potassium315mg
Detailed nutritional breakdown (per 2 scoops, 150 g/ 5.3 oz)
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