Chocolate Yogurt Recipe - Healthy Recipes Blog (2024)

A wonderfully rich indulgence, this easy no-sugar recipe for homemade chocolate yogurt is made with creamy Greek yogurt and cocoa powder.

Perfect as a mid-afternoon pick-me-up, it's actually good enough to serve as dessert.

Back in my high-carb days, I used to make honey-sweetened homemade frozen yogurt, frozen banana ice cream, and avocado chocolate mousse sweetened with maple syrup (I've since developed a low-carb version), which I considered as better alternatives to traditional desserts.

But now that I eat a low-carb diet, I prefer this chocolate yogurt recipe. It's so easy, it hardly qualifies as a recipe! I make it almost daily - it's my favorite after-dinner dessert.

Ingredients

You'll only need three ingredients to make this tasty yogurt. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Greek yogurt: I use plain whole-milk Greek yogurt in this recipe.

Unsweetened cocoa powder: I prefer using Dutch-processed cocoa powder which is milder and less acidic than natural cocoa powder.

Sweetener: I use stevia. You can use a powdered sweetener instead.

Instructions

How to make homemade chocolate yogurt? Scroll down to the recipe card for detailed instructions. Here's an overview of the steps:

First, you grab some creamy Greek yogurt. Whole milk is best.

Now, add unsweetened cocoa powder and your favorite sweetener (I use stevia glycerite).

Add just a bit of water, especially if your Greek yogurt is very thick.

Then, with a spoon, slowly and patiently mix everything together.

Once fully mixed, I like to let the mixture sit for about 30 minutes at room temperature. This allows the flavors to meld and it also dissolves any remaining stubborn cocoa powder.

Then, I give the yogurt one more stir, and dig in! So since I make this recipe for my after-dinner dessert, I usually make it before we sit down to eat our dinner, then let it rest.

Expert tip

I recommend using unsweetened Dutch-processed cocoa powder, which is cocoa processed with alkali. Dutch processing makes the cocoa powder milder and darker. Natural cocoa powder is more acidic.

It's not that this recipe won't work with natural cocoa powder. But I think it's tastier with alkali-treated cocoa powder.

Frequently asked questions

Variations

An interesting way to vary the basic recipe is to add flavor extracts. You can try adding ½ teaspoon of any pure extract you like, including vanilla extract, coconut extract, and orange extract.

Storing leftovers

Since this is a single-serving recipe and it's AMAZING, I never actually have leftovers. But if you do, you can keep them in the fridge, in an airtight container, for up to 4 days.

Recipe Card

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