Ingredients:
- 2 oz. sugar-free chocolate chips
- 1/2 cup heavy cream divided
- 1/2 cup plain, full-fat Greek yogurt
- 1/4 cup Banana Keto Chow
- 1-2 tsp. powdered erythritol
- 4 large strawberries washed and dried
- 2 Tbsp. salted nuts chopped
- 1 12-cup mini muffin tin
- 12 mini paper or silicone cup liners
Directions:
- Line the mini muffin cups with the liners.
- De-stem the strawberries and, starting from the stemmed end, cut the largest part of the berries into three round slices. You may have some smaller pieces left over.
- Place the chocolate chips and 1/4 cup of the heavy cream in a microwave safe bowl; microwave in 30-second bursts until the cream is hot and the chocolate chips are almost melted. Stir the mixture until it’s smooth and set aside to cool. Do not overheat or the cream will curdle.
- In a mixing bowl, combine the yogurt with the remaining 1/4 cup heavy cream, Keto Chow, and erythritol. Whisk or whip until light and fluffy.
- Spoon or pipe the yogurt mixture into the bottom 3/4 of each muffin cup and top each cup with a slice of strawberry; press down to level.
- Top each strawberry slice with a spoonful of the chocolate mixture, then sprinkle over a bit of the chopped nuts.
- Freeze the bites for at least 2 hours until solid enough to remove from the liners.
Nutrition Facts
Banana Split Frozen Yogurt Bites
Serving Size
1 bite
Amount per Serving
Calories
78.7
% Daily Value*
Fat
6.2
g
10
%
Saturated Fat
3.6
g
23
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.41
g
Monounsaturated Fat
1.39
g
Cholesterol
15
mg
5
%
Sodium
60.4
mg
3
%
Potassium
152.2
mg
4
%
Carbohydrates
5.2
g
2
%
Fiber
1.8
g
8
%
Sugar
1.3
g
1
%
Sugar Alcohol
1.8
g
Net Carbs
1.6
g
Protein
3.5
g
7
%
Vitamin A
215.4
IU
4
%
Vitamin C
9.9
mg
12
%
Calcium
73.2
mg
7
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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