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Frozen Banana Split Bites with Yogurt

These are great to keep in the freezer for when you want just one bite of a frozen treat. For a faster preparation, you can divide the ingredients between four small dishes for yogurt sundaes.
Course Dessert, Snacks
Keyword Banana, Chef Taffiny Elrod
Recipe Creator Chef Taffiny Elrod
Prep Time 15 minutes
Freeze Time 2 hours
Total Time 2 hours 15 minutes

Yields:

12 pieces

Ingredients:

  • 2 ounces sugar-free chocolate chips
  • 1/2 cup heavy cream divided
  • 1/2 cup full fat, Greek style yogurt
  • 1/4 cup Banana Keto Chow
  • 1-2 tsp powdered erythritol
  • 4 large strawberries washed and divided
  • 2 tbsp salted nuts chopped
  • 12 cup mini muffin tin and 12 mini paper or silicone cup liners

Directions:

  • Line the mini muffin cups with the liners.
  • 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 completely 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 and 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.
  • Store the frozen yogurt bites in an airtight container in the freezer for up to a month.
Nutrition Facts
Banana Split Frozen Yogurt Bites
Serving Size
 
1 piece
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
 
152.22
mg
4
%
Carbohydrates
 
5.2
g
2
%
Fiber
 
1.8
g
8
%
Sugar
 
1.3
g
1
%
Sugar Alcohol
 
1.79
g
Net Carbs
 
1.63
g
Protein
 
3.5
g
7
%
Vitamin A
 
215.42
IU
4
%
Vitamin C
 
9.92
mg
12
%
Calcium
 
73.18
mg
7
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

Ingredients:

  • 2 ounces sugar-free chocolate chips
  • 1/2 cup heavy cream divided
  • 1/2 cup full fat, Greek style yogurt
  • 1/4 cup Banana Keto Chow
  • 1-2 tsp powdered erythritol
  • 4 large strawberries washed and divided
  • 2 tbsp salted nuts chopped
  • 12 cup mini muffin tin and 12 mini paper or silicone cup liners
Nutrition Facts
Banana Split Frozen Yogurt Bites
Serving Size
 
1 piece
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
 
152.22
mg
4
%
Carbohydrates
 
5.2
g
2
%
Fiber
 
1.8
g
8
%
Sugar
 
1.3
g
1
%
Sugar Alcohol
 
1.79
g
Net Carbs
 
1.63
g
Protein
 
3.5
g
7
%
Vitamin A
 
215.42
IU
4
%
Vitamin C
 
9.92
mg
12
%
Calcium
 
73.18
mg
7
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Line the mini muffin cups with the liners.
  • 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 completely 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 and 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.
  • Store the frozen yogurt bites in an airtight container in the freezer for up to a month.

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