Keto cashew yogurt sundae is a creamy, dairy-free treat that skips fermentation entirely — just quick-soaked cashews, boiling water, erythritol, and lemon juice blended until silky. Chill it overnight and you get a thick, scoopable yogurt ready for low-carb fruit and nuts. It's indulgent enough for dessert and simple enough for breakfast.
Saying goodbye to thick, creamy morning parfaits was the hardest part of going dairy-free. That’s why I created this Keto Cashew Yogurt Sundae! It’s a totally indulgent breakfast packed with healthy fats, with zero sugar crash and no complicated fermentation. Just blend, chill, and dig in.
Ingredients
• 1.5 cups Boiling Water / 12.7 oz / 360 g
• 0.5 cups Raw Cashews / 2.6 oz / 75 g
• 1.0 tbsp Erythritol / 0.4 oz / 12 g
• 1.0 tbsp Lemon Juice / 0.5 oz / 15 g
Instructions
1. Place 0.5 cups of raw cashews into a heat-safe bowl.2. Carefully pour 1.5 cups (360 ml) of boiling water over the cashews to quick-soak them.3. Add 1.0 tbsp (15 ml) of Erythritol and 1.0 tbsp (15 ml) of lemon juice to the bowl, stirring until the sweetener dissolves.4. Transfer the entire mixture (cashews and liquid) to a high-speed blender.5. Blend on high for 1-2 minutes until the mixture is completely silky smooth and has thickened.6. Allow the yogurt to cool at room temperature for 10-15 minutes.7. Pour into a glass container and refrigerate for at least 4 hours, or preferably overnight, to set.8. Serve cold and top with your favorite low-carb fruits or nuts.
Nutritional Information
• Calculated per batch (approx. 2 cups / 480 ml). For strict keto, split into two servings.
• Calories: 420 kcal
• Total Fat: 33 g
• Total Carbohydrates: 34 g (1.2 oz)
• Dietary Fiber: 2.5 g
• Sugar Alcohols: 12 g
• Net Carbohydrates: 19.5 g (0.69 oz)
• Protein: 13 g
Pro Tips
• Patience is Key for Texture: Don’t stop blending when it just looks smooth. Blend for an extra minute to release the cashew’s natural oils, which creates a velvety, emulsified texture.
• Temperature Matters: The chilling step is non-negotiable for a thick, scoopable yogurt. For the best results, make it the night before so it has a full 8 hours to set.
• The “Probiotic” Hack: To add gut-healthy benefits, stir the powder from one probiotic capsule into the yogurt *after* it has cooled to room temperature but *before* chilling.
FAQ
Q: How do I get my keto cashew yogurt really thick
A: For the thickest, most scoopable texture, blend the mixture for 1-2 full minutes until it’s completely silky smooth. The most crucial step is chilling it in the refrigerator for at least 4 hours, or preferably overnight, to allow it to fully set.
Q: Is this cashew yogurt recipe suitable for a strict keto diet
A: Yes, it is. The entire batch contains 19.5g (0.69 oz) of net carbohydrates. For those on a strict keto diet, it’s recommended to split the batch into two servings to keep the net carb count per serving under 10g. (0.35 oz)
Q: Can I add probiotics to this dairy-free yogurt
A: Absolutely. To add gut-healthy benefits, you can stir the powder from one probiotic capsule into the yogurt. Make sure to do this after the yogurt has cooled to room temperature but before you place it in the refrigerator to chill.
Q: Do I need a high-speed blender for this recipe
A: A high-speed blender is recommended to achieve the smoothest, most velvety texture. If you use a standard blender, you may need to blend for a longer duration and scrape down the sides a few times to ensure there is no graininess from the cashews.
Pro Tips
- Pour the boiling water straight over the raw cashews for a quick soak — it softens them in minutes so the blender turns the mixture completely silky.
- Keep blending a full minute past 'looks smooth.' That extra time releases the cashews' natural oils and creates the velvety, emulsified texture of real yogurt.
- If you want the gut-friendly version, stir the powder from one probiotic capsule into the yogurt after it cools to room temperature but before it goes into the fridge.
- Chill the yogurt at least 4 hours, preferably overnight — the cold set, not cooking, is what makes it thick and scoopable rather than runny.
- Keep the finished yogurt in a glass container in the fridge and stir before serving; a little separation on top is normal with cashew bases.
Frequently Asked Questions
Is this cashew yogurt keto-friendly?
Split between two servings, each portion lands around 10 g net carbs once you subtract the erythritol's sugar alcohols. Top with nuts or a few berries to keep the whole sundae in range.
Do I need to ferment the yogurt?
No fermentation at all — the texture comes from blended soaked cashews and a cold overnight set. The probiotic stir-in is an optional extra, not a requirement.
How long does the yogurt keep?
About 4-5 days in a sealed glass container in the fridge. Stir it well before serving, as the base naturally separates a little on standing.
Can I use a different sweetener?
Erythritol keeps it sugar-free with a clean taste, but any granular keto sweetener works — dissolve it into the warm cashew liquid and adjust to taste before the yogurt sets.
Recipe card below.
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Keto Cashew Yogurt Sundae
Ingredients
Method
- Place 0. 5 cups (1200 ml) of raw cashews into a heat-safe bowl. 2. Carefully pour 1. 5 cups (1200 ml) of boiling water over the cashews to quick-soak them. 3.
- Add 1. 0 tbsp (0 ml) of Erythritol and 1. 0 tbsp (0 ml) of lemon juice to the bowl, stirring until the sweetener dissolves. 4.
- Transfer the entire mixture (cashews and liquid) to a high-speed blender. 5.
- Blend on high for 1-2 minutes until the mixture is completely silky smooth and has thickened. 6. Allow the yogurt to cool at room temperature for 10-15 minutes. 7.
- Pour into a glass container and refrigerate for at least 4 hours, or preferably overnight, to set. 8.
- Serve cold and top with your favorite low-carb fruits or nuts.
- Patience is Key for Texture: Don't stop blending when it just looks smooth.
- Blend for an extra minute to release the cashew's natural oils, which creates a velvety, emulsified texture.
