Cool off this summer and get a little protein boost with this easy keto frozen yogurt bark. It’s the perfect low carb treat when you’re craving something sweet and refreshing on a hot day. Bursting with fresh berries and a little sugar-free chocolate too! Store it in the freezer for anytime you need a quick snack.
Recipe Highlights
Easy make-ahead snack – this frozen yogurt bark takes only about 10 minutes of active time. The hardest part is waiting for it to set up in the freezer! And it stays good in the freezer for months.
Customizable recipe – I made mine with my homegrown raspberries and some keto white chocolate. But you can use any mix ins you like, including other berries, nuts, or dark chocolate.
High protein, low sugar – with over 12 grams of protein and only 2.9 grams net carbs, it’s a perfect treat for low carb and keto diets.
Ingredients and Substitutions
- Greek yogurt: Any thick Greek-style yogurt will work. To maximize the protein content, I recommend looking for a high protein yogurt with no added sugars.
- Protein powder: You can use any kind of protein powder you like best for this recipe. If it’s flavored or sweetened, you may want to cut back on the sweetener and vanilla.
- Sweetener: Use a powdered or liquid sweetener for this recipe. It can be one with bulk (like erythritol or allulose) or a highly concentrated sweetener like stevia or monk fruit extract.
- Berries: I love the combination of raspberries and yogurt, but any low carb berry will do.
- Chocolate: White chocolate goes well with raspberries. But dark chocolate would be delicious as well.
How to Make Keto Frozen Yogurt Bark
- Whisk the ingredients: Whisk the yogurt with the protein powder, sweetener, and vanilla until smooth.
- Mash the berries: Add the berries to the yogurt and mash them up a little so the mixture becomes a little pink. Leave some larger pieces.
- Spread onto the pan: Spread into a rectangle on a parchment lined baking sheet.
- Freeze: Freeze until solid, about 3 hours.
- Drizzle: Melt the white chocolate and drizzle over the frozen bark.
- Serve: Let sit at room temperature for about 2 minutes before cutting into squares.
Carolyn’s Tips for Success
Choose a yogurt that is low in carbs and high in protein. I used Chobani Protein plain yogurt (20g of protein and 8g of carbs per serving). Too Good and Ratio are also good choices.
White chocolate is finicky and can seize when subjected to too much heat. You can melt it in the microwave or in a double boiler. No matter how you choose to do it, only let it melt about halfway. Then remove from heat and continue to stir until fully melted.
The bark will freeze very hard but it will also begin to soften quickly. I recommend letting it sit out for a few minutes before cutting it or eating it, so it’s not too icy and hard.
You can cut it into 12 larger pieces (2 pieces per serving) or 24 smaller squares. Whatever you like best!
More Keto Yogurt Recipes to Love
High Protein Frozen Yogurt Bark Recipe
Ingredients
- 1 1/2 cups high protein Greek yogurt, (I used Chobani)
- 2/3 cup unflavored whey protein powder
- 1/4 cup powdered sweetener, (allulose recommended)
- 1/2 tsp vanilla extract
- 1 1/4 cups fresh raspberries
- 1 ounce sugar-free white chocolate chips, (optional)
Instructions
- Line a rimmed cookie sheet with parchment or waxed paper.
- In a large bowl, combine the yogurt, protein powder, sweetener, and vanilla extract. Whisk together until smooth and creamy.
- Add the berries and mash them slightly with a fork or a potato masher. Leave some larger pieces.
- Spread the mixture on the prepared baking sheet to about 1/3 to 1/2 inch thick. Place in the freezer until firm.
- In a small microwave-safe bowl, melt the white chocolate chips on high, stirring every 20 to 30 seconds. Once they are halfway melted, remove and keep stirring until completely melted.
- Drizzle lightly over the frozen bark. Let sit at room temperature for 2 minutes or so before cutting into squares.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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