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Indulge this summer by enjoying my easy sugar-free protein-packed chocolate-coated blueberry frozen yogurt treats.
Imagine fresh blueberries gently blended with the highest quality Greek yogurt coated with rich and creamy chocolate waiting for you in the freezer.
My chocolate blueberry frozen yogurt treats have no added sugar, making them a healthy choice.
What Are Keto Frozen Blueberry Yogurt Treats?
Are you looking for a protein-packed healthy frozen summer treat without guilt?
These frozen blueberry yogurt treats are dipped in a sugar-free chocolate coating.
Indulge in these delicious keto treats throughout the year when you want something sweet.
Looking for more sugar-free, low-carb, or keto treats? Have a look at some of my other recipes.
- Chocolate Keto Peanut Butter Fat Bombs
- Keto Peanut Butter Ice Cream Pancake Sandwiches
- Chia Seed Pudding Keto and Non-Keto
- Easy CopyCat Keto Snickers Bars
- The Best Keto Angel Food Cake
- Iced Dalgona Coffee (Whipped Coffee) 3 Ways Keto, Vegan, Traditional
Ingredients Needed For Chocolate-Covered Blueberry Frozen Yogurt Treats
- 1 cup fresh organic blueberries
- 1 cup Greek Yogurt
- 2 tablespoons sugar-free powdered sweetener (optional)
- 1 cup of sugar-free chocolate chips (use any chocolate you like).
- 1 tsp of coconut oil
Preparing The Mixture For Chocolate-Covered Blueberry Frozen Yogurt Bites
- Line a large baking sheet with parchment paper.
- Add the yogurt and fresh blueberries to a large bowl and mix until coated.
- Spoon 1 to 2 tablespoons of the blueberry yogurt mixture onto the parchment paper.
- Place the baking sheet into a freezer for at least two hours to harden.
- Add the chocolate and a teaspoon of coconut oil in a microwave-safe bowl. Melt in 20-second segments.
- Remove the baking sheet from the freezer and spoon or dip each frozen blueberry yogurt treats into the melted chocolate. I used a spoon that coated just the tops, although covering the entire treat in chocolate is an option.
Recipe Variations
- Add nuts to the yogurt mixture for texture.
- For added sweetness, include sugar or powdered sweetener in yogurt.
- Include cacao nibs in the yogurt mixture for crunch.
- Use other fresh fruits like raspberries, strawberries, blackberries, or bananas.
- Add any chocolate you’d like for the coating, such as milk, royal blue chocolate, semi-sweet, white, dark, sugar-free, or vegan dairy free.
- Include unsweetened shredded coconut in the yogurt mixture.
- Put a scoop of protein or peanut butter powder into the yogurt mixture.
Storage Options
If you double or triple the recipe, it’s best to layer the chocolate blueberry frozen yogurt treats in an air-tight container layered with parchment paper.
Store in the coldest area of the freezer for up to two weeks.
Ingredient Substitutions and FAQs
Can I use frozen blueberries?
I’ve never tried making my recipe with frozen blueberries, but I’d avoid them.
The reason is that the ice crystals will add moisture to the recipe, potentially sabotaging it.
Any fresh fruit combination chosen for this recipe must be washed and dried thoroughly.
Do I have to use Greek Yogurt?
No, you can use any yogurt you like, although a higher fat content offers a creamier product.
I used a 0% Oikos high-protein Greek Yogurt for this recipe and can confirm it works but not as creamy.
Can I use another oil other than coconut to make a hard chocolate shell?
It’s best to use refined coconut oil for high heat.
As temperature drops, saturated fats harden, and coconut oil, in particular, turns firm, almost glassy, when cold.
Serious Eats
Will using wax paper work the same as parchment paper?
Gorgeous Keto Asparagus Salad with Greek Feta Cheese
Keto Asparagus salad is the perfect Spring or Summer side-dish that is inexpensive to make and looks pretty awesome on any dinner or party table.
Ingredients
- 1lb Asparagus
- 1 large sweet red pepper
- 3/4 cup Greek Feta Cheese Crumbled
- Dressing
- 1/2 cup Apple Cider Vinegar
- Salt (adjust as needed)
- Pepper
- 1/2 cup Extra Virgin Olive Oil
- Large bowl with ice-cubes for an ice bath
Instructions
- Wash your asparagus under cold water gently as they can be fragile
- Snap the bottoms off naturally or cut them with a knife. This is to prevent any old stalk from making it into your dish as it is too chewy.
- In a large skillet with a lid add a 1/2 cup of cold water, asparagus, pinch of salt and cover on high heat for approx 7 mins. I test along the way for crunchiness so I don’t over-cook. It depends on the size of the asparagus but since they are all different keep an eye on them.
- Once done drain any water in the pan and put the asparagus immediately into an ice bath to cool and retain colour.
- In the meantime, you can chop your sweet red pepper into small pieces and crumble your feta.
- In a small mason jar add apple cider vinegar, extra virgin olive oil, salt, and pepper then shake, shake, shake.
- Line the asparagus on a pretty serving platter, top with red pepper and feta then pour the dressing over.
- Chill in the refrigerator for 20 minutes and serve or serve at room temperature
