Keto Raspberry Yogurt Chocolate Bites Recipe
These easy keto raspberry yogurt chocolate bites are creamy, fruity, and coated in sugar-free chocolate. No baking needed. Just mix, freeze, and enjoy a low carb treat that feels like dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes + freezing time
- Yield: 12 bites 1x
- Category: Dessert
- Method: No-Bake, Freezer
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
For the Yogurt Filling:
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1 cup full-fat Greek yogurt (unsweetened) or keto-friendly yogurt
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1/2 cup raspberries (fresh or thawed from frozen)
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1–2 tbsp powdered erythritol or monk fruit (to taste)
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1/2 tsp vanilla extract
For the Chocolate Coating:
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1 cup sugar-free chocolate chips (like Lily’s or ChocZero)
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1 tbsp coconut oil
Instructions
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Mix Yogurt Layer: In a bowl, mix the yogurt, mashed raspberries, sweetener, and vanilla extract.
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Fill Molds: Spoon the yogurt mix into silicone molds or mini muffin cups, filling each about 3/4 full.
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Freeze: Freeze the molds for 1–2 hours or until fully solid.
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Melt Chocolate: In a bowl, melt the chocolate chips and coconut oil together in the microwave in short bursts (20–30 seconds), stirring in between.
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Coat the Bites: Remove frozen yogurt bites from the molds. Dip or spoon chocolate over each one.
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Final Freeze: Place them on a parchment-lined tray and freeze again for 10–15 minutes until chocolate hardens.
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Store: Keep in a sealed container in the freezer. Let sit 1–2 minutes before eating.
Notes
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Use powdered sweetener for a smoother mix.
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Frozen berries work fine — just thaw and drain first.
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Add crushed nuts or coconut flakes for extra texture.
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Can swap raspberries for strawberries, blueberries, or blackberries.
Nutrition
- Serving Size: 1 bite
- Calories: 90 Sugar: 1g Sodium: 20mg Fat: 7g Saturated Fat: 4g Unsaturated Fat: 2.5g Trans Fat: 0g Carbohydrates: 3g Fiber: 1.5g Net Carbs: 1.5g Protein: 2g Cholesterol: 5mg