Keto Raspberry Sorbet
Need a refreshingly guilt-free treat that screams summer but whispers keto? This vegan raspberry sorbet hits all the right notes.
Bright, tangy raspberries mingle with a hint of sweetness, delivering a frosty burst without wrecking your macros.
Skip the sugar crash and dive into this creamy, fruity delight that feels indulgent but stays low-carb and plant-based.
Whip it up in minutes, impress your friends, and cool off like the keto queen you are—without sacrificing flavor.
This sorbet proves dessert can be both healthy and cheeky, just like you.
Keto Raspberry Sorbet
Vegan keto raspberry sorbet offering a tangy, refreshing, low-carb frozen dessert.
Ingredients
- 3 cups fresh or frozen raspberries
- ¾ cup water
- ⅓ cup erythritol or preferred keto sweetener
- 1 tbsp lemon juice
- ½ tsp vanilla extract optional
Instructions
- Blend raspberries, water, sweetener, lemon juice, and vanilla until smooth.
- Pour mixture into freezer-safe container.
- Freeze for 2 hours, then stir to break ice crystals.
- Repeat stirring every 30 minutes for 2 more hours.
- Scoop and serve chilled, garnished with fresh berries if desired.
Notes
Nutritional Values (Per Serving)
- Calories: 70
- Total Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 1g
Vitamins and Minerals (Per Serving)
- Vitamin C: 35%
- Iron: 5%
- Calcium: 4%
- Magnesium: 3%
- Potassium: 3%
Additional Notes & Tips to Enhance Flavor
- Use frozen berries for a thicker texture without extra ice.
- Add a pinch of sea salt to boost flavors.
- For extra creaminess, swirl in a splash of coconut milk before freezing.
