Keto Chocolate Yogurt Patties: Easy, No-Bake and Just 3 Net Carbs

There’s something about mixing chocolate and yogurt that just hits different. Add that cool texture from a frozen patty, and it’s not just a snack, it’s a craving fix. Now make it keto? That’s what we’re doing today.

These keto chocolate yogurt patties are creamy, cold, a little tangy in the middle, and have that dark chocolate snap on the outside. No baking. No weird ingredients. Just straight-up good stuff your body doesn’t complain about.

If you’re already living low-carb, or you’re just trying to eat smarter without giving up treats, keep reading. We’re breaking it all down: ingredients, swaps, texture tips, mistakes to avoid, how to store them, and even how to make them look store-bought fancy if you want.

What Are Keto Chocolate Yogurt Patties?

Think of them as frozen yogurt bites, shaped like little chocolate-covered coins. The inside is creamy Greek yogurt mixed with a little sweetener and flavor. The outside is a thin shell of melted dark chocolate or sugar-free chocolate chips.

These patties are:

• Cold like ice cream, but softer
• Sweet, without the sugar crash
• Snackable straight from the freezer
• And yes, keto (under 3g net carbs per piece if you keep the sizes reasonable)

The best part? You only need a handful of ingredients and about 15 minutes of actual hands-on time.

Ingredients You’ll Need

Here’s everything to get started. Keep in mind, good ingredients = better taste.

For the Yogurt Filling:

• 1 cup full-fat Greek yogurt (unsweetened)
• 2–3 tablespoons powdered erythritol or allulose (adjust to taste)
• 1 teaspoon vanilla extract
• Optional: ½ teaspoon lemon zest or a pinch of cinnamon for flavor

For the Chocolate Coating:

• 1 cup sugar-free chocolate chips (Lily’s, ChocZero, or homemade)
• 1 tablespoon coconut oil (helps thin the chocolate and makes it easier to coat)

Best Yogurt to Use (Don’t Skip This)

If you’re not careful, yogurt can sneak in a bunch of carbs.

Here’s what you want:

• Plain Greek yogurt, full-fat. Brands like Fage 5% or Two Good are solid choices.
• Avoid flavored or low-fat versions. They either add sugar or water things down.

Some folks also use strained coconut yogurt or homemade yogurt to keep it dairy-free. Just check the carb count. Not all dairy-free options are keto.

Sweeteners: The Good, The Gritty, The Don’t Bother

The filling needs to be sweet enough to balance the chocolate shell. But not so sweet it makes your teeth ache.

Best options:

• Allulose – melts smoothly, no aftertaste
• Powdered erythritol – more common, just make sure it’s powdered or it’ll be gritty
• Stevia blends – use sparingly, they’re strong

Avoid xylitol if you have dogs in the house. It’s toxic for them, even in small amounts.

How to Make the Best Keto Chocolate Yogurt Patties

We’re not skipping details here. Follow these steps and you’ll get perfect, poppable patties every time.

Step 1: Make the Yogurt Filling

In a bowl, mix:

• 1 cup full-fat Greek yogurt
• 2–3 tbsp powdered sweetener
• 1 tsp vanilla extract

Mix well until it’s smooth. No clumps. No weird texture. Taste it. Want it sweeter? Add a bit more sweetener.

Now cover the bowl and chill it in the fridge while you prep your chocolate. Cold yogurt sets faster and spreads easier.

Step 2: Line Your Tray

You’ll need a baking sheet or flat tray that fits in your freezer.

Line it with parchment paper (not wax paper, unless you like eating wax). This makes the patties easy to remove once frozen.

Step 3: Scoop and Shape

Use a small cookie scoop or a tablespoon to drop yogurt onto the tray. Flatten them slightly with the back of the spoon.

Try to keep them around 2 inches wide and ½ inch thick. Don’t stress about perfect shapes. This isn’t a bakery.

Once the tray is full, place it in the freezer for at least 2 hours, or until they’re solid.

Step 4: Melt the Chocolate

Grab a microwave-safe bowl and add:

• 1 cup sugar-free chocolate chips
• 1 tbsp coconut oil

Microwave in 20-second bursts, stirring between each, until melted and smooth. Don’t overheat or the chocolate gets weird and thick.

If you don’t like microwaves, melt the chocolate in a double boiler.

Step 5: Dip the Patties

Take the frozen yogurt discs out of the freezer. One at a time, dip them into the melted chocolate using a fork.

Tap the fork gently against the bowl to let the extra chocolate drip off.

Place them back on the parchment-lined tray. Repeat till they’re all coated.

Step 6: Freeze Again

Put the tray back in the freezer for another 30 minutes so the chocolate sets.

And you’re done. That’s it.

How to Store Them

Once frozen solid, transfer the patties to an airtight container or freezer bag. They stay good for up to 1 month.

Tip: Put a sheet of parchment paper between layers so they don’t stick together.

Don’t leave them at room temp. They’ll melt and go soft. These are freezer snacks, not countertop cookies.

Flavors To Try (Once You Nail the Base)

After you’ve made a batch or two, you’ll probably want to start messing around with flavors. Go for it.

Here’s what works:

• Mint extract in the yogurt, chocolate mint vibes
• Peanut butter swirl (mix 2 tbsp into the yogurt filling)
• Almond extract + chopped nuts on top
• Espresso powder for mocha flavor
• Lemon zest + a dash of ginger for a citrus zing

Just don’t add too much liquid, or the filling won’t freeze right.

Mistakes To Avoid When Making this Treat

Let’s talk about what can go wrong, so it doesn’t.

a) Yogurt Too Runny

Low-fat or non-Greek yogurt won’t hold shape when frozen. Always go full-fat and thick.

b) Skipping The Freeze Before Dipping

If your patties are soft when you dip them, the chocolate coating gets messy and clumpy.

c) Chocolate Too Hot

Hot chocolate melts the yogurt when you dip. Make sure it’s melted but not steaming.

d) No Coconut Oil? Don’t Panic

You can melt chocolate alone, but it’s thicker. Add 1 tsp avocado oil or MCT oil if that’s what you’ve got.

Nutrition (Per Patty)

This will change depending on your yogurt and chocolate brand, but here’s a rough average if you make 12 patties:

• Calories: 80
• Fat: 6g
• Protein: 2g
• Net Carbs: 2.8g

Track your ingredients if you’re being strict. Some yogurts hide extra carbs.

Why Keto Folks Love These

Let’s be real—most keto snacks taste like someone dared a cardboard box to be sweet. These don’t.

• They feel like dessert
• They’re cold and creamy, like a mini ice cream bar
• They use real ingredients you probably already have
• No cooking, no baking, no messing around

They also fix that late-night sweet craving without blowing up your macros.

Make It Look Fancy (Optional)

Want to show off on Pinterest or serve these to someone who doesn’t eat keto? Try this:

• Drizzle leftover chocolate on top after the first dip
• Sprinkle with crushed nuts, sea salt, or coconut flakes before the shell sets
• Use a silicone mold for perfect shapes

Presentation doesn’t matter if you’re just eating them on the couch—but if you’re handing them to guests, they’ll ask if you bought them.

Can You Eat These Every Day?

Technically, yes. But be careful.

They taste light, they’re small, and they don’t spike your sugar. That makes it really easy to eat five in one go.

Stick to 1–2 per day if you’re watching carbs or calories.

That said, they’re still miles better than reaching for actual ice cream sandwiches or sugar bombs.

Reader Tip: Turn Them Into Bars

If shaping individual patties feels like too much, here’s a shortcut from someone in the comments:

“I just spread the yogurt mix into a small tray, froze it, then poured chocolate on top. Once it set, I broke it into chunks. Way faster.”

Try that if you don’t care about the round shape. It works just as well, and it’s even faster to prep.

Conclusion

These keto chocolate yogurt patties are one of those snacks you’ll end up making again and again. They’re easy to store, easy to eat, and they feel like you’re cheating—even when you’re not.

You don’t need a kitchen full of tools. No mixer. No baking. Just a bowl, a spoon, and a freezer.

Make a batch. Try not to eat them all the same day. (Or do. I’m not judging.)

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