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There’s something so refreshing about sorbet on a sunny day. The store bought ones are loaded with sugar but this low-carb, dairy-free berry fruit sorbet uses a keto-friendly sweetener and fresh berries for the ultimate in low-carb summer treats.
It’s good guys, like really good! The lime adds a touch of sharpness that compliments the sweetness. A small scoop is all you need. Perfect for a hot summers day or between courses if you're having a dinner party to cleanse your palate.
Can't get enough of summer sorbet? Check out our Low-Carb Watermelon & Lime Sorbet that is perfect for making frozen Margaritas, and Keto Chocolate Espresso Sorbet for all coffee lovers!
We added MCT oil for two reasons. It will help keep the sorbet softer as it won't freeze as much. You can substitute it with almond, macadamia or walnut oil. Just avoid using coconut oil as it wouldn't have the same effects (coconut oil solidifies at room temperature). Adding MCT oil is the secret to making any keto ice-cream softer and less icy. Also, the additional oil will boost the sorbet with healthy fats and energy and make it more keto-friendly.
How to Make Berry Sorbet in an Ice-Cream Maker
This recipe can also be made in an ice-cream maker if you want to cut down the freezing time. After adding the keto syrup and MCT oil, simply put the berry mix in the ice-cream maker and process according to the manufacturers instructions but should take about 15 minutes and is ready to enjoy straight away.
How To Make Frozen Low-Carb Smoothie
The frozen berry cubes are also great for making smoothies and frostinos. Simply blend a berry cube or two with heavy whipping cream, coconut cream or almond milk for the ultimate low-carb summer smoothie!
Hands-on Overall
Serving size 2 scoops, 130 g/ 5 oz
Nutritional values (per 2 scoops, 130 g/ 5 oz)
Net carbs6.5 grams
Protein0.9 grams
Fat2.7 grams
Calories62 kcal
Calories from carbs 48%, protein 6%, fat 46%
Total carbs10.2 gramsFiber3.7 gramsSugars5.3 gramsSaturated fat2.3 gramsSodium2 mg(0% RDA)Magnesium16 mg(4% RDA)Potassium146 mg(7% EMR)
Ingredients (makes 6 servings)
- 1/2 cup + 1 tbsp granulated Swerve or Erythritol (110 g/ 3.9 oz)
- 1/2 cup filtered water (120 ml/ 4 fl oz)
- 3 tbsp lime juice - about 1 lime (45 ml)
- 2 cups fresh or frozen strawberries (305 g/ 11 oz)
- 2 cups fresh or frozen raspberries (245 g/ 8.7 oz)
- 1 tbsp MCT oil or macadamia oil, almond oil or walnut oil (15 ml)
Instructions
- Place the water and sweetener in a pan. Heat on quite a high heat for 4 - 5 minutes until like a syrup. Stir through the lime juice. Allow to cool slightly.
If it sets, gently heat again until melted.
- Place the berries in a blender and blitz until smooth.
- Strain through a muslin cloth or fine wire sieve and discard the pith (or skip this step if you don't mind seeds in your sorbet). Stir the keto syrup and MCT oil into the berry juice.
- Pour into a small non stick loaf tin, cover with cling film or lid and freeze for 3 to 4 hours, or overnight, until fully set.
- Run the sides of the tin under the warm water tap to remove the frozen sorbet. Chop into small chunks and place in blender. Blitz until smooth.
Note: I left mine in the freezer overnight, this is totally fine, you’ll just need to stab it to break into small chunks and repeat the process of blitzing, stirring and re-blitzing, until it all combines. Adding 1 - 2 tbsp of water helps.
- Pour the low-carb berry sorbet back into your loaf tin and freeze until scoop-able. Mine took about an hour. Keep an eye on it though as you don’t want it to fully freeze again. If it does, you just simply repeat the blitzing step above.
- Scoop and enjoy!
- Store in the freezer for up to 1 month. It will set hard again so simply, chop, blitz and pop back in the freezer to set.
This sorbet is perfect for making summer low-carb cocktails and frozen keto smoothies!
Ingredients
- 1/2 cup + 1 tbsp granulated Swerve or Erythritol (110 g/ 3.9 oz)
- 1/2 cup filtered water (120 ml/ 4 fl oz)
- 3 tbsp lime juice - about 1 lime (45 ml)
- 2 cups fresh or frozen strawberries (305 g/ 11 oz)
- 2 cups fresh or frozen raspberries (245 g/ 8.7 oz)
- 1 tbsp MCT oil or macadamia oil, almond oil or walnut oil (15 ml)
Instructions
- Place the water and sweetener in a pan. Heat on quite a high heat for 4 - 5 minutes until like a syrup. Stir through the lime juice. Allow to cool slightly.
If it sets, gently heat again until melted. - Place the berries in a blender and blitz until smooth.
- Strain through a muslin cloth or fine wire sieve and discard the pith (or skip this step if you don't mind seeds in your sorbet). Stir the keto syrup and MCT oil into the berry juice.
- Pour into a small non stick loaf tin, cover with cling film or lid and freeze for 3 to 4 hours, or overnight, until fully set.
- Run the sides of the tin under the warm water tap to remove the frozen sorbet. Chop into small chunks and place in blender. Blitz until smooth.
Note: I left mine in the freezer overnight, this is totally fine, you’ll just need to stab it to break into small chunks and repeat the process of blitzing, stirring and re-blitzing, until it all combines. Adding 1 - 2 tbsp of water helps.
- Pour the low-carb berry sorbet back into your loaf tin and freeze until scoop-able. Mine took about an hour. Keep an eye on it though as you don’t want it to fully freeze again. If it does, you just simply repeat the blitzing step above.
- Scoop and enjoy!
- Store in the freezer for up to 1 month. It will set hard again so simply, chop, blitz and pop back in the freezer to set.
This sorbet is perfect for making summer low-carb cocktails and frozen keto smoothies!
Nutrition (per serving, 2 scoops, 130 g/ 5 oz)
Calories62kcal
Net Carbs6.5g
Carbohydrates10.2g
Protein0.9g
Fat2.7g
Saturated Fat2.3g
Fiber3.7g
Sugar5.3g
Sodium2mg
Magnesium16mg
Potassium146mg
Detailed nutritional breakdown (per 2 scoops, 130 g/ 5 oz)
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