Frozen yogurt is a natural fit for keto dieters with its lower residual sugar than conventional dairy. This froyo has all the birthday cake flavor nostalgia you crave and none of the sugar. It works with a store-bought greek yogurt like Fage, but you should try your hand at making your own.
Stir the yogurt until with a whisk until it is more of a liquid consistency and loosely pourable. Add the salt and stir until incorporated.
Rest the froyo batter in the fridge way in the back for at least six hours and preferrably overnight.
Remove the ice cream and warm slightly, preferably gently in the fridge, until scoopable. Serve.
I used regular sprinkles with all sorts of naughty non-keto ingredients in this recipe since the serving size was very small and they are readily available. That being said, you can find sugar free sprinkles from Amazon.com here.
I use powdered erythritol here since I am not heating the yogurt batter prior to chilling and erythritol is notorious for being resistant to dissolving, particularly when cold. Grinding it down in a bladed spice grinder gives us a much-needed head start on that.