Blueberry Cheesecake FROYO Bars


  • 1/4 cup Erythritol
  • 1 cup frozen blueberries
  • 1 tbsp lemon juice
  • 1/4 tsp xanthan gum
  • 8 oz cream cheese
  • 1 cup low carb greek yogurt
  • 1 tbsp vanilla
  • 1/2 cup Swerve powdered sweetener (or more to taste)
  • 1 cup Chocolate Granola


Heat blueberries, erythritol, and lemon juice in a saucepan, stirring often. Bring to simmer and add in xanthan gum a little bit at a time. Simmer until mixture thickens. Chill until cool. In a mixing bowl, beat softened cream cheese until smooth. Slowly add yogurt and vanilla extract. Still mixing, mix in Swerve. Scoop into 3 oz. plastic cups or ice cream molds. Insert a popsicle sticks into the center of each, and top with keto Chocolate Granola. Freeze until set, at least 5 hours. Before serving, it’s sometimes helpful to let the bars thaw slightly.

Nutrition Estimate
Servings: 14
Calories 152
Total Fat 13.8g
Net Carbohydrates 3g
Protein 3.5g 

Disclaimer: Nutrition is an approximate.


No-Churn Cookies and Coconut Cream


Use code MOOSE10 for 10 off Sweet Logic.


Whip heavy whipping cream, Logica, and vanilla until stiff peaks form. Slowly add coconut milk, whipping on high speed. Pour mixture in airtight container and put in freezer. Prepare Fudge Brownies according to package instructions, break in small pieces, and store in refrigerator. Stir ice cream every hour, adding brownie pieces and a drizzle of chocolate syrup once ice cream has reached the consistency of soft-serve ice cream (about 6 hours).

Nutrition Estimate
Servings: 12
Amount per 1/2 cup serving
Calories 173
Total Fat 17.2g
Net Carbohydrates 2.4g
Protein 2.2g
*Disclaimer: Nutrition is approximate