Can I use regular yogurt instead of Greek yogurt for this recipe?

You can, but it won’t freeze the same way. Regular yogurt is thinner and has more water, so the patties may turn icy or fall apart. Full-fat Greek yogurt makes them thick, creamy, and easy to dip in chocolate.

What’s the best way to melt sugar-free chocolate without burning it?

Use short bursts in the microwave, about 20 seconds at a time, stirring after each round. Stop when most of it is melted, then stir until smooth. You can also use a double boiler if you want more control.

How do I stop the chocolate from cracking or falling off when I bite into it?

Make sure the yogurt patties are fully frozen before dipping, and let the chocolate cool slightly before coating. If the chocolate is too hot or the yogurt too soft, the shell can crack or slide off.

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

Keto Chocolate Yogurt Patties Recipe

Print Recipe

Cold, creamy yogurt covered in a thin layer of sugar-free chocolate. These no-bake keto patties are easy to make, freezer-friendly, and taste like a mix between frozen yogurt and a candy bar—without the sugar.

Author: Jane Summerfield
Prep Time: 15 minutes prep + 2.5 hours freezer time
Cook Time: 0 minutes
Total Time: 2 hours 45 minutes
Yield: 12 patties 1x
Category: Snack / Dessert
Method: No-bake/Freezer
Cuisine: American, Keto, Low-Carb
Diet: Gluten Free

Ingredients

Scale

Yogurt Filling:

1 cup full-fat plain Greek yogurt (unsweetened)
2–3 tbsp powdered erythritol or allulose (adjust to taste)
1 tsp vanilla extract
(Optional) ½ tsp lemon zest or a pinch of cinnamon

Chocolate Coating:

1 cup sugar-free chocolate chips (like Lily’s or ChocZero)
1 tbsp coconut oil

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Instructions

Mix the filling: In a bowl, mix the yogurt, sweetener, vanilla, and any optional flavoring. Stir until smooth. Chill in the fridge for 10–15 minutes.
Shape the patties: Line a baking tray with parchment paper. Scoop the yogurt onto the tray in small round shapes (2-inch wide, ½-inch thick). Freeze for 2 hours or until solid.
Melt the chocolate: In a microwave-safe bowl, melt the chocolate chips and coconut oil in 20-second bursts, stirring in between until smooth.
Coat the patties: Use a fork to dip each frozen yogurt disc into the chocolate. Let the extra chocolate drip off, then place back on the tray.
Freeze again: Put the coated patties back in the freezer for 30 minutes or until the chocolate is firm.
Store: Once fully frozen, transfer to an airtight container. Keep in the freezer for up to 1 month.

Notes

Use full-fat Greek yogurt for best texture and fewer carbs.
Powdered sweetener mixes better than granulated—less gritty.
Add peanut butter, mint extract, or espresso powder for different flavors.
Don’t skip the coconut oil—it makes the chocolate easier to dip and helps it set right.
Freeze before and after dipping for clean results.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Serving Size: 1 patty
Calories: 80 Sugar: <1g Sodium: 20mg Fat: 6g Saturated Fat: 4g Unsaturated Fat: 1.5g Trans Fat: 0g Carbohydrates: 3.5g Fiber: 0.7g Net Carbs: ~2.8g Protein: 2g Cholesterol: 5mg

Find it online: https://www.wellnesswarrior.org/keto-chocolate-yogurt-patties/