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 ½ 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 water divided
- 1 cup allulose
- 3 cups fresh raspberries
- 2 tablespoon lemon juice
- 2 tablespoon 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 tablespoon 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 ½ 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.
Christina says
I would like to make lemon. Do you have a recipe?
Desiree’ says
I love sorbet! Can’t wait to try this! I wonder if the Keto simple syrup from Wholesome Yum would work as the sweetener, it’s a blend of Allulose and Monk Fruit extract. Just not sure of how I would have to use.
Anna Wisner says
Okay, having just made your peach ice cream (o.m.g. delicious!) I want to make this, too. But the only allulose I have is the Trader Joe’s brand, which is mixed with Stevia Glycosides. I re-read your guide to sweeteners, but it doesn’t say what the properties of this type of stevia are; I have used it in the regular ice creams, and they all have stayed soft and scoop able, even after freezing. Do you perhaps think it will do the same thing in a sorbet?
Carolyn says
It should work… it’s mostly allulose with a little stevia to make it sweeter.
Lynda says
How could we make these into Popsicles? Perhaps leave out the vodka and use Swerve?
Thanks!
Carolyn says
Sure! And of course, pop it into popsicle molds. Allulose will make it too soft, but Swerve will allow them to set properly.
Lisa W says
You’re not just a healthy food creator and author, you’re a keto test kitchen. It didn’t occur to me to consider that different brands could affect us differently. Thank you for providing valuable, (and free!) education.
Jennifer says
Do you think this would work as popsicles?
Matt Taylor says
Yes!! I love a good sorbet, and this Keto version is amazing. Raspberries are one of my favorite fruits too. You never cease to impress me with your Keto versions of popular desserts.
Toni says
This is such a perfect summer dessert! My kids couldn’t get enough of it!
Beth says
Yummy! This sorbet was outstanding and very refreshing! Everyone just loved it here especially my husband! I’ll definitely be making this more!
Olga says
If you don’t have allulose can you just use monkfruit powder?
Carolyn says
Please turn over your package of monk fruit sweetener and see what the main ingredient is. If it’s erythritol, as most of them are, then no… your sorbet will freeze ROCK hard. and if it’s monk fruit only, then it’s a highly concentrated extract and you only use a little tiny bit.. .and your sorbet will freeze rock hard. I am pretty clear in this blog post that ONLY allulose or BochaSweet will work.
Kirsten says
I wish there was an alternative to allulose as it’s not approved for sale here in Canada.????
Carolyn says
I gave several alternatives in the blog post.
Carolyn says
It will be. Canada and Europe tend to be very slow in approving new things…
Annette Mahoney says
Wow that looks and sounds amazing, it’s peach season where I live along with cherries. I will try it will the bocha sweet.Thank you for all you do.
Patti says
Hi Carolyn!!
I tried to make this sorbet It was wonderful all the way along…until after I had chilled the mixture and started to use the ice cream maker. I had had the pot in the freezer for weeks so it was good and cold. So I am watching it begin the freezing and it appears to be coming along and all of a sudden it stops getting firmer! I was being so careful of the instructions even to the vodka that I used for vanilla ice cream…MARVELOUS!! I do not know what happened. I used mostly allulose but about 1/4 cup Bochasweet. I put it in the container to freezer! We may have HAPPY SLUSHIES!!! Any ideas?
Thank you! Patti
Carolyn says
Honestly, no ideas. What kind of ice cream machine is it? Perhaps it was the BochaSweet although that would be strange since it generally behaves much the same way as allulose does.
Another reader made this already and had no issues so I am really not sure what to say. I would freeze it in ice cubes and then blend it to make something more like sorbet, as I mentioned in the instructions for no churn.
Patti says
It’s a Cuisinart and has done great before. It’s crazy and it was still very cold, on the inside when I put it back into the freezer.Weeeeeeel, I just checked it again….It froze overnight!!!! But very icey! Does alcohol go bad? LOL
Thank you!!!
Carolyn says
So strange, I can’t account for it. Nothing will go bad… Like I said, chop it up, and then blend it up.
Christine says
I’ve had the same issue, found the answer in my ice cream machine instruction : add the alcohol only when there’s 5 minutes left to churning. No problem ever since!
Misty Vossler says
So, I spent my day today making this and also your rootbeer float popsicles. They were both easy, and amazing. I made raspberry sorbet, blueberry, blackberry, and lime. If anyone else tries the lime, you are going to want to double the allulose. It works really, really well, but, my husband was kind enough to point out that when I tried the lime sorbet with only one cup of allulose that I made the same face that I make when my mother in law asks to visit????. Thank you Carolyn for another incredible recipe.
Carolyn says
Wow, look at you go!
Misty Vossler says
I bought an ice cream maker a couple of summers ago, but, was intimidated by it, I don’t know why, so, I determined to spend this week trying all your amazing ice cream recipes to get over it. Next on my list is your coffee liqueur, and Nutella. I foresee a mudslide ice cream in my future.
Carolyn says
Great idea! And don’t be intimidated, they are easy. If you have a cuisinart machine, it will work well.
Kate says
Would love to see you work on a lemon sorbet too. This would be simple but elegant with fresh raspberries on top.
Heather Schmidt says
Yes, a lemon and a lime flavor…. then we could make rainbow sorbet, lol.
Cynthia Poppe says
Living in the Raspberry capital of the world!!! (NW Washington state – Whatcom County) This raspberry recipe is perfect timing…. Tasty good! Thanks
Carolyn says
I’ve been up there, in Bellingham, and seen all those berries firsthand. I worked with the growers a few years ago. So good!
Sandramagri@gmail.com says
Do you think I could use wine instead of vodka?
Carolyn says
Sure.
Amy Cronin says
Thank you for all you do! You are changing people’s lives!
Michele says
Could I use frozen raspberries instead of fresh?
Carolyn says
I already answered that. Please read the FAQ