Keto Yogurt Ice Cream

2 cups full-fat Greek yogurt
1 cup fresh blueberries
1/2 cup powdered erythritol or your preferred keto-friendly sweetener (adjust to taste)
1 teaspoon pure vanilla extract
1/2 teaspoon lemon zest (optional, for added flavor)
A pinch of salt

Start by washing and drying the fresh blueberries.
In a blender or food processor, combine the fresh blueberries, powdered erythritol, pure vanilla extract, lemon zest (if using), and a pinch of salt.
Blend the mixture until it becomes a smooth blueberry puree. Taste and adjust the sweetness if needed by adding more sweetener.
In a mixing bowl, combine the full-fat Greek yogurt with the blueberry puree. Mix well until the ingredients are fully incorporated.
If you have an ice cream maker:
- Transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
If you don’t have an ice cream maker:
- Pour the mixture into a freezer-safe container.
- Cover the container and place it in the freezer.
- Every 30 minutes, remove the container and stir the mixture with a fork to break up any ice crystals. Repeat this process for about 2-3 hours, or until the ice cream reaches the desired consistency.
Once your ice cream is ready, you can serve it immediately for a soft-serve texture or transfer it to an airtight container and freeze for a firmer ice cream.

(assuming 1/2 cup per serving):

Keto and low carb recipes.