Keto Frozen Yogurt Bites

If you ask me, frozen yogurt bites are one of the smartest snacks you can keep in your freezer.

These little keto-friendly treats are packed with fresh berries and creamy Greek yogurt for a guilt-free bite that actually satisfies. Sweet strawberries and blueberries give you that fruity flavor while the erythritol keeps things sugar-free.

They come together in minutes with just a handful of ingredients and a muffin tin. Pop them in the freezer and you’ve got a stash of grab-and-go snacks ready whenever a craving hits.

Perfect for hot afternoons or late-night sweet tooth emergencies, these bites prove that eating low-carb doesn’t mean giving up dessert.

What Kind of Yogurt Should I Use?

For these frozen yogurt bites, Greek yogurt is your best bet since it’s thicker and will hold its shape better when frozen. Regular yogurt will work too, but you might end up with a slightly icier texture. If you’re keeping things keto, make sure to grab plain, unsweetened yogurt and check the label for carb count – full-fat Greek yogurt typically has fewer carbs than low-fat versions. You can always add your own keto-friendly sweetener like stevia or monk fruit if you want a sweeter bite.

Options for Substitutions

This simple recipe is easy to customize based on what you have in your kitchen:

• Yogurt: Greek yogurt works great here and adds extra protein. You can also use coconut yogurt for a dairy-free version, though it will have a slightly different flavor and texture.
• Strawberries: Feel free to swap strawberries with raspberries, blackberries, or sliced peaches. Just keep the amount roughly the same – about 5 medium berries or equivalent fruit pieces.
• Blueberries: Any small berry works here. Try chopped cherries, pomegranate seeds, or even small chunks of kiwi for variety.
• Sweetener: If you want these a bit sweeter and want to keep them keto-friendly, add a teaspoon of stevia, monk fruit sweetener, or erythritol to the yogurt before freezing. Regular honey or maple syrup works too if you’re not following keto.

Watch Out for These Mistakes While Making

The biggest mistake when making frozen yogurt bites is using regular low-fat yogurt, which freezes rock-hard and icy – stick with full-fat Greek yogurt or add a tablespoon of heavy cream to keep them creamy and scoopable.

Another common error is over-blending the berries into a completely smooth puree, which makes the bites taste flat – pulse just a few times to leave some small chunks for better texture and flavor pockets.

Don’t skip greasing your ice cube molds with a tiny bit of coconut oil before filling them, as this simple step makes popping out the frozen bites so much easier and prevents frustrating breakage.

Finally, resist the urge to eat them straight from the freezer – let them sit at room temperature for 2-3 minutes first, which softens them just enough to get that perfect frozen yogurt texture instead of an ice-hard block.

What to Serve With Keto Frozen Yogurt Bites?

These frozen yogurt bites are perfect as a standalone snack or dessert, but they’re also great alongside a cup of hot tea or coffee for a nice temperature contrast. If you’re putting together a snack board, try pairing them with some mixed nuts, a few slices of cheese, or some dark chocolate squares for a variety of textures and flavors. They also work well as a topping for your morning smoothie bowl or mixed into plain Greek yogurt for an extra burst of fruity sweetness. For a fun dessert spread, serve them with fresh berries and a dollop of whipped cream on the side.

Storage Instructions

Freeze: These frozen yogurt bites are meant to be kept in the freezer, so just store them in an airtight container or freezer bag for up to 2 months. I like to keep a batch ready in the freezer so I always have a quick snack when I’m craving something sweet and cold.

Serve: Pull out as many bites as you want straight from the freezer and enjoy them frozen. They’re perfect right out of the freezer and will start to soften after a few minutes at room temperature, so eat them quickly for the best texture!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 150-180
• Protein: 7-10 g
• Fat: 2-5 g
• Carbohydrates: 25-30 g

Ingredients

• 7 medium strawberries (finely diced into 1/4-inch pieces)
• 1 cup Fage 5% Greek yogurt
• 2 tbsp blueberries
• 1 tablespoon erythritol (granulated)
• 1/4 teaspoon vanilla extract

Step 1: Prepare the Yogurt Mixture

• 1 cup Fage 5% Greek yogurt
• 1 tablespoon erythritol
• 1/4 teaspoon vanilla extract
• 7 medium strawberries
• 2 tbsp blueberries

In a food processor, combine the Greek yogurt, erythritol, and vanilla extract, pulsing until smooth and well combined.

Add the finely diced strawberries and blueberries, then pulse gently 3-4 times just until the berries are distributed throughout the yogurt while maintaining small, visible fruit chunks.

I prefer to keep some texture rather than fully blending the berries—it gives the bites a more interesting mouthfeel and prevents them from becoming too dense.

Step 2: Portion into Ice Cube Molds and Freeze

• yogurt mixture from Step 1

Divide the yogurt mixture from Step 1 evenly among ice cube mold cavities, filling each one to the top.

Transfer the mold to the freezer and freeze for 3-4 hours until the bites are completely solid.

I find that freezing overnight actually gives you better results—the bites become firmer and easier to pop out of the mold without breaking.

Once fully frozen, you can pop the bites out and store them in a freezer bag for up to 2 weeks.

Keto Frozen Yogurt Bites

Delicious Keto Frozen Yogurt Bites recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 10 minutes mins

Cook Time 2 hours hrs 25 minutes mins

Total Time 3 hours hrs 37 minutes mins

Servings: 12 bites

Calories: 165

Ingredients Method

Ingredients

  

• 7 medium strawberries (finely diced into 1/4-inch pieces)
• 1 cup Fage 5% Greek yogurt
• 2 tbsp blueberries
• 1 tablespoon erythritol (granulated)
• 1/4 teaspoon vanilla extract

Method

 

1. In a food processor, combine the Greek yogurt, erythritol, and vanilla extract, pulsing until smooth and well combined. Add the finely diced strawberries and blueberries, then pulse gently 3-4 times just until the berries are distributed throughout the yogurt while maintaining small, visible fruit chunks. I prefer to keep some texture rather than fully blending the berries—it gives the bites a more interesting mouthfeel and prevents them from becoming too dense.
2. Divide the yogurt mixture from Step 1 evenly among ice cube mold cavities, filling each one to the top. Transfer the mold to the freezer and freeze for 3-4 hours until the bites are completely solid. I find that freezing overnight actually gives you better results—the bites become firmer and easier to pop out of the mold without breaking. Once fully frozen, you can pop the bites out and store them in a freezer bag for up to 2 weeks.