American · dessert, snack
High-Protein Frozen Yoghurt Bars with Chocolate and Almonds
Video by Low Carb Love on YouTube · Open on YouTube
- Vegetarian
- Gluten-free ingredients
Contains: Milk, Tree nuts. Check labels on stock, sauces and spice mixes.
Greek yoghurt makes the base: about 16 g protein and 10 g net carbs a bar, coated in sugar-free chocolate and almonds instead of a sugary shell.
The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.
Ingredients 5
Method
Tap a time to watch that step in the video.
- Line a baking tray with baking paper. Spoon the yoghurt into 4 round piles, spread each into a flat disc and press a popsicle stick (or small wooden spoon) into each. 2:01
- Freeze for 1–2 hours, until the discs are completely solid. 2:37
- Melt the sugar-free chocolate chips with a little avocado or coconut oil in the microwave in short bursts, stirring so it doesn't burn. 5:21
- Work quickly, as the chocolate sets fast on the frozen yoghurt: spoon chocolate over one bar, front and back. 6:13
- Press the chocolate-coated bar into the chopped almonds, sprinkle with flaky salt and lay it back on the tray. Repeat, then return the bars to the freezer until serving. 6:18
Tip. Choose a vanilla protein yoghurt with no added sugar, or plain Greek yoghurt sweetened to taste with monk fruit. Keep the bars in a zip-lock bag or glass container in the freezer.
The method is a summary in our words — the video shows every step.
One portion (1 bar) gives you 1 of 4
Where the energy comes from one serve
- Net carbs 17%
- Protein 28%
- Fat 55%
Low carb: under 26% of the energy is from carbs.
Vitamins & minerals % of a day, one serve · tap for more
Selenium High28%
16 µg a serve, mostly from vanilla high-protein Greek yoghurt (98%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin B12 High27%
0.6 µg a serve, mostly from vanilla high-protein Greek yoghurt (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Vitamin E Source16%
2.4 mg a serve, mostly from roasted almonds (92%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Magnesium Source14%
58 mg a serve, mostly from roasted almonds (40%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Calcium Source13%
173 mg a serve, mostly from vanilla high-protein Greek yoghurt (81%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Zinc Source12%
1.3 mg a serve, mostly from vanilla high-protein Greek yoghurt (55%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin A Source12%
110 µg a serve, mostly from vanilla high-protein Greek yoghurt (100%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Iron Source11%
2 mg a serve, mostly from sugar-free dark chocolate chips (81%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Show the other 7
Potassium6%
300 mg a serve, mostly from vanilla high-protein Greek yoghurt (57%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Folate5%
19 µg a serve, mostly from vanilla high-protein Greek yoghurt (79%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin B65%
0.1 mg a serve, mostly from vanilla high-protein Greek yoghurt (86%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Vitamin C1%
1 mg a serve, mostly from vanilla high-protein Greek yoghurt (100%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Omega-31%
0 g a serve, mostly from avocado oil (100%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin D0%
0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin K0%
0.2 µg a serve, mostly from vanilla high-protein Greek yoghurt (100%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Low Carb Love; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.