This Peanut Butter Frozen Yogurt is the perfect high protein treat for the warm weather. Made with just a handful of keto friendly ingredients, it delivers creamy peanut butter flavor in every bite!
Cool, creamy, and irresistibly nutty, this high protein frozen yogurt offers up indulgent flavor without the guilt. Made with natural peanut butter and high protein Greek yogurt, it satisfies that sweet tooth while also supporting your health goals. Now that’s my kind of dessert recipe!
This is my second recipe for the Ninja Creami. Given the popularity of my Protein Ice Cream recipe, I thought I’d better get on it and make another!
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Unlike many frozen yogurt recipes that are loaded with sugar, this Peanut Butter Frozen Yogurt uses keto-friendly sweeteners to keep the carbs in check. It also adds a little protein to kick it up to a whopping 23 grams per serving.
I couldn’t help myself, though. I had to toss in a few chopped keto peanut butter cups to take it above and beyond. Because that’s what I do best!
Why you’ll love this recipe
- Easy to make: Blend up the ingredients, freeze overnight, and spin!
- Simple ingredients: With only six basic ingredients, you know exactly what’s in your delicious frozen yogurt.
- High protein: With greek yogurt, peanut butter, and some protein powder, it keeps you full and energized.
- Rich, creamy texture: Just as indulgent as ice cream but lighter and tangier.
- Customizable: Add some chocolate chips, peanut butter cups, or a swirl of keto caramel sauce.
- Keto friendly: This delectable peanut butter frozen yogurt has less than 7 grams net carbs.
Ingredient Notes
- High protein yogurt:Â You have a few options here, including brands like Ratio and Too Good. You can also use Greek yogurt, but try to choose the one with the least carbs and the highest protein content.
- Creamy natural peanut butter: I recommend a brand that isn’t too oily that’s already thick and rich. I am a huge fan of Santa Cruz organic peanut butter.
- Sweetener: You will need to add some additional sweetener, and I recommend allulose to keep the frozen yogurt softer.
- Protein powder: You can use any protein powder you like best, including collagen.
- Heavy cream: This makes the mixture easier to blend up, as well as adding additional creaminess.
- Optional add ins: Keto peanut butter cups or chocolate chips.
Overview: How to Make Keto Frozen Yogurt
- Mix the base: Blend the ingredients together until smooth.
- Freeze overnight: Pour the mixture into a Creami container and set upright in the freezer.
- Creamify: Process in the Creami on the light ice cream setting.
- Add extras: Make a hole in the center of the yogurt, add the chopped peanut butter cups and re-process on the Mix-In setting.
Tips for Success
I recommend using either vanilla flavored yogurt OR vanilla protein powder, but not both. Together, the vanilla flavor may overpower the peanut butter. I used Vanilla Too Good yogurt and plain protein powder.
How much sweetener you need depends on whether you are using flavored yogurt or protein powder, which usually contain a little sweetener like stevia. I found I only needed 1/4 cup additional sweetener.
If you only have plain yogurt and unflavored protein powder, you will need more sweetener (to taste) and 1 teaspoon of vanilla extract.
Do note that this keto frozen yogurt is the perfect consistency right after it comes out of the Creami. It will freeze quite hard in the freezer and needs to sit on the counter for 10 to 20 minutes to become scoopable again.
Conventional Ice Cream Maker: Churn the mixture according to the manufacturer’s directions until it is creamy and thick. Transfer to an airtight container and freeze until ready to serve.
Frequently Asked Questions
Frozen yogurt can be a healthier dessert option, but it all depends on how much added sugar it contains. It is often lower in fat and higher in protein, but many commercial options contain a great deal of sugar. I recommend making your own frozen yogurt at home so you can make sure it meets your keto or low carb diet.
Once your frozen yogurt has set, store it in an airtight container in the freezer for up to 3 months.Â
This keto peanut butter frozen yogurt recipe has 7.8g of carbs and 1.1g of fiber per serving. That comes to 6.7g net carbs per 1/2-cup.
More high protein desserts
Peanut Butter Frozen Yogurt Recipe
Servings: 4 servings
This Peanut Butter Frozen Yogurt is the perfect high protein treat for the warm weather. Made with just a handful of keto friendly ingredients, it delivers creamy peanut butter flavor in every bite!
- 1 1/3 cups (266.67 g) high protein Greek yogurt, Too Good recommended (vanilla or plain)
- 1/3 cup (86 g) natural peanut butter
- 1/4 cup (50 g) sweetener, allulose recommended
- 1/3 cup (36 g) protein powder, (vanilla or plain)
- 3 tbsp (45.65 g) heavy cream
- 2 keto peanut butter cups , chopped (optional)
Prevent your screen from going dark
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Place all the ingredients except for the peanut butter cups in a blender and blend until smooth. Taste and adjust sweetness as desired.
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Pour the mixture into a Ninja Creami container. Place the lid on the container and transfer to a freezer, making sure to keep the container upright and level. Freeze for 24 hours or more.
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Process in the Creami on the light ice cream setting.
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If you plan on mixing in the chopped peanut butter cups, use a spoon to make a hole in the center of the yogurt after it’s done.
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Place the chopped peanut butter cups in the hole and re-process on the Mix-In setting.
Nutritional Information does not include the chopped peanut butter cups. They add an additional 1.8 grams of carbs and 1.5 grams of carbs per serving.Â
Serving: 0.5cup | Calories: 247kcal | Carbohydrates: 7.8g | Protein: 23.2g | Fat: 14.6g | Saturated Fat: 4.4g | Fiber: 1.1g
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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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