This sugar free keto sorbet is so creamy and delicious, and bursting with fresh raspberries. It’s a delightful way to cool off on a hot summer’s day.
Words cannot describe how delighted I am with this keto raspberry sorbet. Seriously, it turned out much better than I even could have hoped.
Smooth and creamy, and no residual iciness at all. And that rich raspberry color and flavor make it ever so appealing. It’s now one of my favorite ways to use raspberries, along side my Keto Cobbler recipe.
The only downside is that it was so good, I had to fight my two daughters off of it. I found myself in a battle in the evenings, running to the freezer ahead of the girls so I could get some before they finished it all.
I guess it’s a good problem to have!
Scoopable Sugar Free Sorbet
I’ve been testing and working on a keto friendly sorbet recipe for a while now. Getting the right consistency and texture is tough even for homemade sorbet that uses sugar.
Conventional sorbet takes a lot of sugar. And by a lot, I mean a lot – often 1 1/2 to 2 cups per batch. And it’s the sugar that helps keep the mixture from freezing rock hard.
But for many of us, our tastes have changed and we no longer enjoy that level of sweetness. I usually cut the sweetness back by at least 30% or more in my recipes. So figuring out how to use keto sweeteners and still get creamy texture and scoopable consistency was tricky, to say the least.
As it turns out, I had to skip the erythritol based sweeteners altogether and use allulose on its own. By doing so, I was able to make truly creamy sorbet that didn’t freeze rock solid.
The best allulose sweetener
You may be aware that I’ve had trouble with allulose in the past, as it upset my stomach very badly. I wrote about this issue in my Guide to Keto Sweeteners, which is worth checking out if you’re curious about allulose.
However, I’ve discovered that it may actually have been the brand of allulose I was using at the time. Since then, I’ve tried Good Dee’s sweetener blend, which is simply allulose and monk fruit.
No tummy upset at all, even when I use it relatively concentrated amounts like this keto sorbet. Hooray!
I can’t say that this will apply to everyone, since we all react a little differently to various sweeteners. But I recommend giving it a try.
How to make Sugar Free Raspberry Sorbet
Once I figured out the sweetener, it was easy to make this keto sorbet. The prep work takes only 10 minutes or so, although you do want to chill the mixture for a few hours before churning. Here’s how it works:
- Make the syrup. Combine the water and allulose sweetener and bring to a boil. It won’t get truly syrupy but it will thicken up slightly. Let it cool for 15 minutes.
- Puree the berries. I recommend adding a little water and lemon juice. They help thin the mixture, making it easier to strain, and the lemon juice offsets the sweetness of the berries.
- Strain the berries. Unless you really like getting seeds in your teeth, you don’t want to skip this step. I recommend doing half of the puree at a time so you can really press on the solids and get out as much juice as possible.
- Combine and chill. Whisk the two mixtures together and chill at least 2 hours.
- Taste and adjust sweetness. If you find the mixture isn’t quite sweet enough, you can whisk in more sweetener. I recommend any powdered or liquid sweetener.
- Whisk in vodka. This is optional but it also helps reduce iciness and keeps the sorbet from freezing too hard.
- Churn in an ice cream maker. You want the sugar free sorbet to be about the consistency of soft serve ice cream.
- Freeze. Transfer it to an airtight container and freeze another few hours until firm.
- Scoop and enjoy!
Frequently Asked Questions
Absolutely. Do keep in mind that changing the fruit will change the nutritional information as well. Try blueberries, blackberries, or even peaches.
Yes but I recommend thawing them first, to make it easier to blend them into a puree.
Please read the section on scoopable sugar free sorbet, as I talk about why allulose works. You can try BochaSweet or even xylitol, but erythritol based sweeteners will make your sorbet rock hard. You can still make it this way but you will need to leave it out on the counter for a while before serving.
You can make sorbet without an ice cream maker but it’s much more effort. You will need to stir the mixture every hour as it freezes to keep ice crystals from forming. You can see how it’s done HERE.
Alternatively, you can freeze it in ice cube trays and blend a few up in a high powered blender when you want some sorbet. It’s not perfect but it does work.
The vodka is optional but it does help keep the sorbet scoopable out of the freezer.
Storage Instructions
This sugar free sorbet should last for several months in your freezer. It is best stored in an airtight container.
More delicious frozen keto desserts
- No Churn Strawberry Ice Cream
- Peanut Butter Brownie Ice Cream Cake
- Keto Vanilla Ice Cream
- Root Beer Float Popsicles
- Keto Lemon Gelato
Sugar Free Sorbet Recipe
Ingredients
- 2 cups + 2 tablespoons (500 ml) water , divided
- 1 cup (236.59 g) allulose
- 3 cups (360 g) fresh raspberries
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) vodka, (optional, helps reduce iciness)
- Additional powdered sweetener to taste
Instructions
- In a medium saucepan over medium heat, combine 2 cups of water with the allulose. Bring to a boil and cook 5 minutes. Let cool 15 minutes.
- In a blender or food processor, puree the berries with remaining 2 tbsp of water and the lemon juice.
- Strain half of the mixture through a fine mesh sieve, pressing on the solids to release as much juice as possible. Discard the seeds and repeat with the remaining puree. You should end up with about 1 1/2 cups.
- Combine the raspberry puree and the water/sweetener mixture and refrigerate until well chilled, about 2 hours. Taste and adjust sweeteness as desired.
- Whisk in the vodka, if using. Pour into an ice cream maker and churn according to manufacturer's directions. Once the sorbet reaches the consistency of soft serve ice cream, transfer to an airtight container and freeze until firm.
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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Carolyn, Carolyn, Carolyn
I made this today! I just got a cuisinart ice cream maker for Christmas (the newest one) so I wanted to try it out today. I made an Oreo PROTEIN Ice Cream my buddy suggested which was pretty good but I mean, it has fricking Oreos so…
I knew I also wanted to make like a gelato or sorbet as well. Did a little quick search and found your SUPER SIMPLE recipe. I wanted both blackberries and raspberries so I split the difference and did 1 1/2 cups of blackberries and 1 1/2 cups of raspberries, I also use Better Stevia (no erutrhol or monk fruit, JUST Stevia) so I did 2g instead of your allulose. Next time I might do 1g!
It. Is. Amazing. It looks pretty, it smells terrific and holy cow it tastes SO good. It’s got that refreshing fruity taste but also a little tart, a little sweet. Man, I am going to be coming back to your recipe for sure.
Good job, Carolyn! Thank you for sharing your recipe.
So glad you liked it!
Can you add glycerine instead of vodka? I saw someone swear by it on one of the Creami groups.
You are welcome to experiment.
My first time using an ice cream maker and so worth it. All the store bought ice creams are so hard and weird, and I’ve never seen sugar free sorbet. This was so delicious that we all loved it and can’t wait to make it again.
Hi Carolyn! What can I use to replace the vodka to make the sorbet less icy. thx! 🙂
There is no good alternative.
like
Are you still using Good Dee’s Sweetener Blend these days? The Amazon link has the product as unavailable and I can’t even seem to find it on Good Dee’s website (though it might be hidden since the website can see I’m a Canadian shopper and apparently Canada thinks we’re all gonna die if we use allulose). Thanks!
PS–I don’t suppose BochaSweet would work? I have a ton of that kicking around.
My apologies–just noticed you say that BochaSweet could work. However, I’d still be interested to know whether you’re still using the Good Dee’s Sweetener Blend, as I’d love to get the best results I can. Thanks!
I don’t think she makes in anymore, sorry!
No worries–I’m guessing the Madhava brand is agreeing with your stomach.
Can you substitute Stevia sugar for the allouse.
No. It will freeze rock hard.
could this be used in a Ninja Creami?
I’d love to know as well! I think she just bought one, so hopefully we will be seeing recipes for it soon! She’s the only one I trust with keto sweets!
This is really yummy. I used strawberries from my garden. Will definitely make again.
Dear Caroline,
I am wondering if I can sub allulose with liquid allulose? I do think my stomach is getting a bit upset form allulose powder.
Thanks for you reply. :))
I think so, but I’d only use about half the water, since it’s already liquid. I haven’t tried it so I can’t guarantee it.