Keto Peanut Butter Greek Yogurt Bites Recipe

Some recipes are just too good to keep to yourself. Keto peanut butter Greek yogurt bites fall right into that category. They’re creamy, sweet without the sugar rush, and filling enough to quiet down those midnight cravings. They’re like a mix between cheesecake and peanut butter cups, only lighter, colder, and a whole lot friendlier for anyone keeping carbs on the low side.

I came up with these on a day when I wanted dessert but didn’t want to go through the whole production of baking something. Turning the oven on in summer? Forget it. And I didn’t want to stand over the stove stirring, either. I wanted something quick, that would stay in the freezer, and that I could grab like a snack. These bites checked every box.

You only need a handful of ingredients, no fancy kitchen gadgets, and about ten minutes of actual hands-on time. The hardest part is waiting for them to freeze.

Why These Bites Are So Good

Before jumping to the step-by-step recipe, it helps to understand why these peanut butter Greek yogurt bites are such a winning idea:

  • Low carb, high protein: Each bite gets its bulk from Greek yogurt and peanut butter. That means they’re creamy but also packed with protein, keeping you full longer than most frozen treats.

  • No oven needed: Everything happens in a bowl and a freezer tray. That’s it.

  • Customizable: Add sugar-free chocolate chips, chopped nuts, or swirl in a touch of cocoa powder. They can be made plain or fancy, depending on your mood.

  • Kid-approved: Even kids who don’t care about carbs love these. My niece calls them “ice cream buttons.”

The Ingredients

One reason Pinterest readers love recipes like this is because they don’t demand twenty ingredients you’ll never use again. Here’s what you’ll actually need:

  • Greek Yogurt – Go for full-fat plain Greek yogurt. It makes the bites rich, creamy, and keeps them lower in carbs compared to flavored ones.

  • Peanut Butter – Natural peanut butter with no added sugar. Crunchy or smooth works, but I usually use smooth for a cleaner look.

  • Sweetener – A powdered keto sweetener blends in best. Think erythritol, monk fruit, or a blend. Powdered is important so you don’t get that gritty texture.

  • Vanilla Extract – Just a splash. It makes the bites taste like dessert instead of just yogurt and peanut butter.

  • Salt – Only if your peanut butter isn’t salted. A little pinch makes everything taste sharper.

  • Optional toppings – Sugar-free chocolate chips, shredded coconut, chopped nuts, or even a drizzle of melted dark chocolate.

That’s it. No hidden ingredients.

Tools You’ll Need

  • Mixing bowl

  • Spoon or spatula

  • Mini muffin tin or silicone molds

  • Measuring spoons and cups

  • Freezer

If you have silicone molds, they make life easier since the bites pop out smoothly. If not, line a mini muffin tin with paper cups.

Step-by-Step Recipe for Keto Peanut Butter Greek Yogurt Bites

Here’s how to make keto peanut butter Greek yogurt bites from start to finish:

Step 1: Mix the Base

In a medium bowl, stir together the Greek yogurt, peanut butter, sweetener, and vanilla. Keep mixing until smooth and creamy. Taste it. If you want more sweetness, add a little extra sweetener.

Step 2: Portion into Molds

Spoon the mixture into silicone molds or a mini muffin tray. Each cavity should be about three-quarters full. Smooth the tops with the back of your spoon.

Step 3: Add Toppings (Optional)

Sprinkle chopped nuts, coconut, or chocolate chips on top. Press them lightly so they stick.

Step 4: Freeze

Place the tray in the freezer for at least 2–3 hours, or until completely firm.

Step 5: Pop Out and Store

Once frozen, pop the bites out of the molds. Transfer to an airtight container or freezer bag. Store them in the freezer for up to a month.

When you want one, just grab and let it sit for a minute or two so it softens slightly before eating.

Taste and Texture

Imagine the tang of Greek yogurt mellowed out by peanut butter, with just the right touch of sweetness. The texture is like cheesecake ice cream—dense but creamy. If you add toppings, you’ll get a nice crunch with every bite.

They’re refreshing enough for hot days, but they also work as a late-night treat when you’re trying to avoid raiding the pantry for cookies.

Nutrition (Per Bite – Approximate)

The numbers will shift depending on the peanut butter and yogurt brand, but here’s a ballpark for each small bite:

  • Calories: 90–110

  • Protein: 5–6 g

  • Fat: 7–9 g

  • Carbs: 2–3 g net

That’s why these bites are keto-friendly. They give you fat and protein without all the sugar.

Variations to Try

Once you make the classic version, you’ll probably want to play around with flavors. Here are a few twists that work beautifully:

  • Chocolate Swirl: Mix in 2 teaspoons of cocoa powder or melt some sugar-free chocolate and swirl it into the mixture before freezing.

  • Nut Crunch: Stir in chopped pecans, almonds, or walnuts. They add crunch and a roasted flavor.

  • Coconut Bliss: Add shredded unsweetened coconut into the mix and sprinkle more on top.

  • Berry Boost: Toss in a few crushed freeze-dried raspberries or blueberries. They add tang and color without carbs.

  • Almond Butter Version: Swap peanut butter for almond butter if that’s what you have on hand.

Tips for Success

  • Use powdered sweetener to avoid gritty texture.

  • Don’t skip the full-fat yogurt. Low-fat tends to ice up instead of staying creamy.

  • Freeze fully before trying to pop them out—otherwise, they’ll stick and fall apart.

  • Keep a stash in the freezer. They’ll disappear quicker than you think.

When to Serve These Bites

These aren’t just desserts. They sneak into lots of parts of life:

  • Afternoon snack when you want something sweet but don’t want to ruin dinner.

  • Post-workout bite thanks to the protein and fat balance.

  • Party trays – Put them on a platter next to fruit skewers and watch them vanish.

  • School lunchbox treat (for kids who aren’t allergic to peanuts).

I’ve even eaten them for breakfast with coffee when I didn’t feel like making eggs. No shame.

My Story with These Bites

The first time I tested these, I was skeptical. Yogurt in the freezer? Wouldn’t it just turn into ice blocks? But the fat in the peanut butter changes the game. It gives the bites a smoother finish, almost like frozen fudge.

I left a tray in the freezer, thinking it would last a week. My husband found them and polished off half before I even remembered to photograph them for my blog. That’s when I knew I had a winner.

Now they’re a permanent freezer item in our house. If I don’t keep a batch ready, someone’s bound to complain.

Storage Tips

Keep them in the freezer in an airtight container or zip-top bag. Layer parchment paper between bites if you’re stacking them to prevent sticking. They hold well for up to a month.

In the fridge, they’ll get soft and lose their shape, so freezer storage is the way to go.

Why They are the Best for Keto Treats

Lots of keto desserts are complicated, almond flour crusts, baking steps, cooling times. These bites cut straight to the good part. They’re fast, freezer-friendly, and use ingredients you probably already have.

Pinterest readers love recipes that save time and look pretty in photos. These bites check both boxes. Google likes them too because people search for easy keto snacks, no-bake keto desserts, and low-carb frozen treats. This recipe fits all of those searches naturally.

Pairing Ideas

You don’t need anything with them, but they shine next to:

  • A hot espresso or iced coffee.

  • Fresh strawberries or blackberries on the side.

  • A small square of dark chocolate for contrast.

They’re rich enough to stand alone but fun to pair with a few little extras.

Conclusion

Keto peanut butter Greek yogurt bites are the kind of recipe that stick with you once you try them. They’re easy, freezer-friendly, kid-approved, and they give you that dessert vibe without kicking you out of ketosis.

Whether you’re a long-time low-carb eater or just looking for something quick and satisfying, these bites fit right in. Keep a tray in your freezer, and you’ll never feel stuck for a sweet treat again.

Print

Keto Peanut Butter Greek Yogurt Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These keto peanut butter Greek yogurt bites are creamy, sweet without sugar, and freezer-friendly. Made with just a few ingredients, they’re a quick no-bake snack or dessert that’s low carb, high protein, and full of flavor.

  • Author: Jane Summerfield
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes (plus freezing)
  • Yield: About 1214 bites 1x
  • Category: Dessert / Snack
  • Method: No-Bake, Freezer
  • Cuisine: American, Keto, Low-Carb
  • Diet: Gluten Free

Ingredients

Scale
  • 1 cup full-fat plain Greek yogurt

  • ½ cup natural peanut butter (no added sugar)

  • 23 tbsp powdered keto sweetener (monk fruit, erythritol, or blend)

  • 1 tsp vanilla extract

  • Pinch of salt (if peanut butter is unsalted)

  • Optional toppings: sugar-free chocolate chips, chopped nuts, shredded coconut

Instructions

  • In a mixing bowl, stir together the Greek yogurt, peanut butter, sweetener, vanilla, and salt until smooth. Taste and adjust sweetness if needed.

  • Spoon the mixture into silicone molds or a mini muffin tin lined with paper cups. Fill each cavity about ¾ full.

  • Add optional toppings like chocolate chips, nuts, or coconut, and press them gently into the top.

  • Freeze for 2–3 hours, or until bites are completely firm.

  • Pop bites out of molds and store in an airtight container in the freezer. Let soften for 1–2 minutes before eating.

Notes

  • Use full-fat yogurt for the best texture. Low-fat tends to ice up.

  • Powdered sweetener blends better than granulated.

  • Keep stored in the freezer, not the fridge.

  • Swap peanut butter for almond butter if preferred.

  • Makes a great snack, dessert, or even breakfast with coffee.

Nutrition

  • Serving Size: 1 Bite
  • Calories: 100 Sugar: 1 g Sodium: 55 mg Fat: 8 g Saturated Fat: 2 g Unsaturated Fat: 5.5 g Trans Fat: 0 g Carbohydrates: 3 g (Net: ~2 g) Fiber: 1 g Protein: 5 g Cholesterol: 5 mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!