No Churn Keto Frozen Coconut Yogurt

I couldn’t even settle on a name for this one—somewhere between froyo, sherbet, and granita—but the vibe is simple: easy frozen keto treat. Blend it in minutes and freeze for a creamy, frosty scoop, or stop early and pour it into a glass for a refreshing summer drink. No churn, no gadgets. Keep it dairy-free and vegan by skipping collagen or using plant protein—or make it with Greek yogurt if you prefer dairy. It’s the kind of freezer treat I make when it’s hot and I want something cold without making a project out of it.

Ingredients and Swaps

Here’s what I use and how you can switch it up:

• Coconut Yogurt: Unsweetened vanilla or plain. If plain, add a little sugar-free vanilla extract or vanilla bean powder.
• Coconut Milk: Light coconut milk like Aroy-D = creamier; almond milk = lighter but a bit icier. Full-fat canned coconut milk can be used too (higher fat and creamier).
• Allulose: Syrup keeps it softer; granulated works but can feel slightly grainy. Can be used to taste, especially if using flavored protein powder.
• Protein Powder: Adds protein and a creamier sip. Use pea protein powder if you want to keep it vegan. You can also use whey protein powder, or use collagen or beef protein isolate to keep it dairy-free.

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Which coconut yogurt is best?

Go for unsweetened, full-fat coconut yogurt with a short ingredient list (coconut, water, live cultures). Thicker is better—if yours is runny, strain it or reduce the milk. Unsweetened vanilla works too. Cocos (formerly COYO) is a great pick; it does contain a little tapioca starch (in case you're sensitive to it), and the carbs are similar to plain Greek-style yogurt.

Can I use dairy yogurt?

Yes. Full-fat Greek or thick plain yogurt works 1:1 for coconut yogurt. It’ll be a touch tangier and creamier. Not vegan or dairy-free, of course. Ideally use 5-10% fat Greek yogurt. Options like Skyr (0% fat) will work too but will be less creamy and more icy.

Can I replace allulose syrup with granulated sweetener?

Yes! You can use powdered allulose, xylitol or erythritol. Please note that Erythritol sets firmer/icier. If using granulated sweetener: Dissolve 4 tbsp granulated sweetener in 2 tbsp hot water and let it cool slightly before adding to the blender. Get 20% off RxSugar Allulose here.

Flavor options:

• Chocolate: 1–2 tbsp unsweetened cocoa. Add 1–2 tsp more allulose to balance.
• Cinnamon: 1–1¹/₂ tsp ground cinnamon; a little vanilla is nice here.
• Any other flavor: Add a scoop of your favorite protein powder. I use collagen powder from Perfect Keto - get 20% off and beef protein isolate from Equip - get 20% off. If your protein powder is sweetened, reduce the allulose.

Tips for Best Results

A few tweaks make this turn out exactly the way you like it.

• Use silicone ice tray. Freeze the yogurt in a silicone ice tray so the cubes pop out cleanly.
• Thick yogurt = creamier texture. If yours is thin, strain it or use a bit less milk. You can use a nut milk bag to do that.
• Cold dulls sweetness. Taste the base before freezing and adjust the allulose.
• Using granulated sweetener? Dissolve it in a warm splash of the coconut milk or almond milk first.
• For a smoother set, stir every 20–30 minutes as it freezes.
• Too thick to blend? Add milk, a tablespoon at a time, until it blends smoothly.

Storage Tips

Store covered to prevent ice crystals on top; soften on the counter 5–10 minutes before scooping.

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Serving Suggestions

• With fresh berries: Serve with fresh or frozen strawberries, raspberries, blueberries or blackberries.
• With sauces: Sugar-free Strawberry Syrup or chocolate syrup (like RxSugar - get 20% off); a spoon of almond or peanut butter, or a drizzle of my Smooth and Silky Keto Caramel Sauce!
• Add crunch: toasted coconut chips, roasted almonds, cacao nibs, Keto Granola.
• Coffee lovers: pour over a shot of espresso (Coconut Keto Affogato)
• Fresh lift: lime or lemon zest, lime or lemon juice, and a few mint leaves.
• Dessert pairing: a square of Keto Brownie or a warm Keto Mug Cookie.
• Ice-cream sandwich: between two keto cookies; freeze 30 minutes to set!
• Making "Frosty"? For the “drinkable” version, stop at the frosty stage and pour into a glass.

Step-by-step

1. Spoon the coconut yogurt into a silicone ice-cube tray (it releases cleanly). Freeze until solid, about 2 hours. You can freeze extra and keep the cubes in a bag for later.

   

2. Add the frozen yogurt cubes, light coconut milk or unsweetened almond milk, the allulose syrup or powdered sweetener, collagen powder (see recipe tips for more options), and vanilla if you used plain yogurt.

   

3. Blend on high until smooth and thick—think ice-shake/Frosty texture. You can serve it now as an ice shake: Pour into glasses and enjoy immediately if you like it drinkable.

   

4. Or you can freeze it for froyo: Transfer to a shallow, freezer-safe container, cover, and freeze for about 2 hours. If you want a smoother texture, stir every 20–30 minutes.

   

5. Scoop & serve: Let the container sit at room temperature for 5–10 minutes to soften, then scoop. Add your favorite toppings like fresh berries and Sugar-Free Strawberry Syrup or sugar-free chocolate syrup.

   

Recipe

No Churn Keto Frozen Coconut Yogurt

★★★★★5.0 (3 ratings)

4-ingredient, no-churn coconut frozen yogurt: blend, freeze, scoop—or stop early and sip it as an ice shake. ...

Hands on

15m

Overall

4h

Servings

6

4.6 g

Net carbs

5.5 g

Protein

23.7 g

Fat

255

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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Ingredients makes 6 servings

• 400 g vanilla or plain sugar-free coconut yogurt (14.1 oz)
• 1 cup light coconut milk or unsweetened almond milk (240 ml/ 8 fl oz)
• ¹/₄ cup plain collagen powder (25 g/ 0.9 oz) - for flavored use collagen powder from Perfect Keto (20% off) or beef protein isolate from Equip (20% off)
• ¹/₄ cup Allulose Syrup (60 ml) or 3-4 tbsp powdered Allulose - get 20% off RxSugar
• Optional: 1 tsp sugar-free vanilla extract if using plain coconut yogurt

Instructions

1. Spoon the coconut yogurt into a silicone ice-cube tray (it releases cleanly). Freeze until solid, about 2 hours. You can freeze extra and keep the cubes in a bag for later.

2. Add the frozen yogurt cubes, light coconut milk or unsweetened almond milk, the allulose syrup or powdered sweetener, collagen powder (see recipe tips for more options), and vanilla if you used plain yogurt.

3. Blend on high until smooth and thick—think ice-shake/Frosty texture. You can serve it now as an ice shake: Pour into glasses and enjoy immediately if you like it drinkable.

4. Or you can freeze it for froyo: Transfer to a shallow, freezer-safe container, cover, and freeze for about 2 hours. If you want a smoother texture, stir every 20–30 minutes.

5. Scoop & serve: Let the container sit at room temperature for 5–10 minutes to soften, then scoop. Add your favorite toppings like fresh berries and Sugar-Free Strawberry Syrup or sugar-free chocolate syrup.

Nutrition per serving, about ½ cup

Carbs 7%Protein 9%Fat 84% of calories

Net carbs

4.6 g

Total carbs

11.3 g

Fiber

0 g

Sugars

3.7 g

Protein

5.5 g

Fat

23.7 g

Saturated fat

20.8 g

Calories

255 kcal

Sodium

204 mg · 8.85% RDA

Magnesium

1 mg · 0.23% RDA

Potassium

1 mg · 0.03% EMR

Nutrition by ingredient

Per about 1/2 cup	Net carbs	Protein	Fat	kcal
CoYo Vanilla Yogurt	2.9 g	1.3 g	15.3 g	157
Coconut milk (อร่อยดี,aroy-d)	0.9 g	0.7 g	8.3 g	80
Collagen powder, hydrolyzed gelatin powder	0 g	3.6 g	0 g	14
Allulose syrup, natural low-carb sweetener	0.9 g	0 g	0 g	4
Total	4.6 g	5.5 g	23.7 g	255

Serving size about 1/2 cup

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan

• Recipe can be made dairy-free or coconut-free.