These Frozen Yogurt Bites with Keto Granola Crust look like mini cheesecake tartlets but they are a lot lighter and you don’t even need an oven! They’re gluten free and dairy free too if you use a vegan yogurt alternative.
Serve the frozen yogurt bites for dessert, as a summery snack or as a sweet treat on a cozy weekend brunch. I usually take them out of the freezer five minutes before serving so they can thaw a bit.
The crust is made with ALL GOOD keto granola and extra virgin coconut oil (which acts as a binder). It’s very rich and flavorful, really tasty with the refreshing yogurt topping. Our keto granola is gluten free, grain free, dairy free ánd free from refined sugars. Click here to taste our keto granola flavors.
If you wish you can also mix a handful of mashed raspberries/blueberries/blackberries into the yogurt filling, or a spoonful of açaí or maqui powder. Maqui powder is a deep purple superfood powder made from the South American maqui berry. It is particularly rich in anthocyanins, powerful antioxidants with a natural anti-aging effect. You could also add a good pinch of real vanilla powder (dried seeds of a vanilla bean) for extra flavor.
Enjoy these summer tartlets!
Love,
Julie
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Love,
Julie
Frozen Yogurt Bites with Keto Granola Crust (Low Carb Dessert)
DIRECTIONS:
- Mix the keto granola with the melted coconut oil (acts as a binder) and keto sweetener to taste (or vanilla or chocolate protein powder to sweeten, like these ones) in a small food processor.
- Grease the baking cups with extra virgin coconut oil to prevent the crust from sticking to the bottom, or line them with baking paper. I used silicone muffin tins and greased them with coconut oil.
- Divide the dough into 8 servings and press into each baking cup to make the crusts.
- Mix the (vegan) yoghurt with the MCT oil (or melted coconut oil) and flavor with keto sweetener to taste, and a handful of mashed berries or a spoonful of maqui powder if desired. You could also add a generous pinch of real vanilla powder (seeds of a vanilla bean) for extra flavor.
- Spoon the yogurt filling into the baking cups on top of each crust and put them in the freezer for 2 hours or longer, until they are firm enough to serve.
- Garnish with berries, shredded coconut and melted dark chocolate (at least 85% cacao) if desired.
JULIE’S TIPS & TRICKS:
- I love vegan coconut yogurt (very creamy and naturally sweet without any added sugars) but you could use any unsweetened full-fat yoghurt of your choice.
- If you like these frozen yogurt bites, have a look at these Frozen Yogurt Bars from my new book ‘Keto in 15 Minuten Mediterraan’ too.
Would you like more recipes for low carb treats and ‘back to school’ snacks?
Let me know by leaving a comment down below.
Nutritional value (per frozen yogurt bite with vegan ‘coco start’ yogurt, without toppings/maqui)
Carbohydrates 2.2 g (without polyols from keto sweetener),
Protein 1.4 g,
Fats 19.9 g,
Calories 196 kcal
