Keto Raspberry Yogurt Chocolate Bites (No-Bake, Low Carb & Seriously Good)

Ever been halfway through the afternoon and your brain just gives up? You know the kind — you’re working, or pretending to, and suddenly you’re in the kitchen, staring into the fridge like it owes you something sweet.

But you’re trying to keep it low carb. Maybe you’re doing keto. Maybe you’re just tired of feeling gross after a sugar hit. Either way, you want a snack that feels like dessert but doesn’t trash your day.

Let me save you the wandering. These keto raspberry yogurt chocolate bites are the answer. They’re cold, creamy, a little tart, a little sweet, and totally satisfying. Plus, they’re made with things you probably already have if you’ve done keto for longer than a week.

And best part? You don’t even need to turn on the oven.

Why These Bites are one of My Favorites 

These little freezer snacks hit all the cravings at once. Sweet. Cold. A little crunchy. But here’s what makes them a no-brainer:

• Low carb, high fat: Your keto macros? Covered.

• No bake: You won’t heat up the kitchen or need fancy equipment.

• Freezer-friendly: Make a big batch, stash them, thank yourself later.

• Tastes like dessert: But without the blood sugar crash or carb regret.

• Made with basic stuff: Nothing weird. Nothing you have to order online.

Also, and this might be the real kicker — they’re super customizable. If you don’t like raspberries? Swap them. Want more chocolate? Easy. Want less sweetener? Do your thing.

Let’s break it all down.

Ingredients You’ll Need

Alright, here’s your shopping list. You don’t need a ton of stuff, but quality does matter — especially the chocolate and yogurt.

For the Yogurt Filling:

• 1 cup full-fat Greek yogurt (unsweetened) or a keto-friendly yogurt like Two Good or Ratio

• 1/2 cup raspberries (fresh or frozen)

• 1-2 tbsp powdered erythritol or monk fruit (adjust to taste)

• 1/2 tsp vanilla extract

For the Chocolate Coating:

• 1 cup sugar-free chocolate chips (Lily’s or ChocZero work great)

• 1 tbsp coconut oil (makes the chocolate easier to work with)

That’s it. No weird flours. No syrups. No butter baths.

Let’s Talk Substitutes

You know how some recipes feel like they’ll fall apart if you change one thing? Not this one. This one is your chill, easygoing friend.

• Yogurt: You can use coconut cream or even mascarpone if you want it dairy-free or thicker.

• Raspberries: Swap for strawberries, blueberries, or blackberries — just mash ’em the same way.

• Sweetener: Powdered works best (it blends better), but if you only have granular, toss it in a blender first.

• Chocolate chips: If you only have a bar, just chop it up. Aim for at least 70% cocoa if not using keto-specific brands.

Tools You’ll Want

You don’t need a fancy kitchen. But these will help:

• Mini muffin pan (or silicone mold)

• Small mixing bowls

• Spoon or spatula

• Freezer space (clear a little spot!)

If you don’t have a silicone mold, use parchment paper in a regular muffin tin. Just don’t skip lining it — the bites will stick and you’ll be sad.

Step-by-Step Instructions (Raspberry Yogurt Chocolate Bites)

 

Step 1: Mix the Yogurt Base

In a small bowl, mix your yogurt, sweetener, vanilla, and raspberries.

You can mash the raspberries fully or leave some whole bits — up to you. Personally, I like a little texture. It feels like I’m eating actual fruit, not baby food.

Why this matters: You want the yogurt mixture to be creamy but not too runny. If it’s too thin, it’ll make the chocolate soggy when it freezes.

If you’re using frozen raspberries, let them thaw first and drain any extra juice. Otherwise, you’ll end up with icy spots in your bites.

Step 2: Fill the Molds

Spoon about a tablespoon of the yogurt mix into each mold or mini muffin cup. Don’t fill them to the top — you need room for the chocolate later.

Smooth the tops if you want them to look neat. Or don’t. They’ll taste the same.

Place the mold in the freezer for about 1-2 hours, or until completely frozen.

Why freeze first? If you try to dip them before they’re frozen solid, the yogurt melts into the chocolate. It’s messy and you’ll be annoyed.

Step 3: Melt the Chocolate

Once your yogurt bites are frozen, melt the chocolate chips and coconut oil together in a heat-safe bowl.

You can do this over a double boiler or just in the microwave in 20-second bursts. Stir between each one.

The coconut oil helps make the chocolate smooth and gives it that crackly shell when it sets.

Let the chocolate cool for a minute or two so you’re not pouring molten lava over your bites.

Step 4: Coat the Bites

Pop the frozen yogurt bites out of the mold and place them on a tray lined with parchment paper.

Spoon the melted chocolate over each bite, or dip the bottoms if you’re feeling fancy.

Work quickly — they’ll start to melt if they sit too long.

Once they’re all coated, stick the tray back in the freezer for 10-15 minutes until the chocolate hardens.

Boom. You’re done.

Storage Tips

These store best in the freezer. Keep them in a sealed container or zip-top bag.

They’ll last for about 3 weeks, though let’s be honest — you’ll eat them way before that.

When you want one, just let it sit out for a minute or two before biting in. If you try to eat it straight out of the freezer, it might be a little too hard.

What They Taste Like (Honest Review)

These bites are cold and creamy with a punch of tart raspberry and just enough sweetness. The chocolate shell gives that little snap when you bite in. Think frozen yogurt meets truffle, but way less sugary and no weird aftertaste.

They’re not too sweet, which is kind of the point. You can tweak the sweetener if you like them sweeter, but the balance with the raspberry is chef’s kiss.

Also, they don’t taste like “keto” food — you know the kind that tries too hard and ends up chalky or oily. None of that here.

 How I Enjoy these (aka Snack Situations)

• After-work snack: You just clocked out and need a treat that doesn’t mess with dinner.

• Late-night sweet tooth: It’s 10pm and you’re on the couch watching reruns. Grab one. Or three.

• Post-gym cool-down: Not a protein bar, but still gives you that happy brain reward.

• Kid-approved snack: Yes, they’ll ask for more. Just don’t tell them it’s healthy.

• Bring-to-work treat: Pop a few in a container, keep them in the office freezer, and casually flex when everyone else grabs a vending machine cookie.

Little Tweaks to Try Next Time

You’ve made the classic version. Now you can mess around with it. Here are some ideas:

• Add crushed nuts before the chocolate sets — almonds, walnuts, macadamia. Crunch level 100.

• Mix in a little lemon zest with the yogurt for a citrus twist.

• Use peanut butter or almond butter swirled into the yogurt.

• Dust with shredded coconut or cocoa powder before freezing.

Once you get the base idea down, it’s easy to make them your version.

Why They’re So Addictive

Let’s be real. Keto snacks often fall into two categories: “This will do” and “Wait… this is actually good?”

These yogurt chocolate bites land in the second camp. They don’t feel like diet food. They don’t taste like someone tried to hide the weird texture of almond flour behind vanilla flavoring.

They’re just… good. And you can eat one (or more) without wrecking your carb count.

Conclusion

If you’ve ever missed having a sweet bite after dinner or a cool treat on a hot day, make these. Seriously.

You don’t have to be perfect. You don’t need six kinds of flour and a candy thermometer. You just need a little time and a few freezer molds.

Next time someone tells you keto snacks are boring? Hand them one of these and walk away.

They’ll get it.

Need more recipes like this? I’ll be writing a few more keto-friendly no-bake desserts soon, think chocolate peanut butter fudge, frozen coconut bars, and a killer mint chip fat bomb. If you like snack-style stuff that actually feels like dessert, stick around.

Now go make a batch. Your future self , the one standing at the fridge at 3pm tomorrow,  is gonna be so grateful.

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