Keto Cold Berry Soup
This Keto Cold Berry Soup is a chilled, creamy, and refreshing low-carb dessert soup made with almond milk, heavy cream, and a mix of vibrant berries. It’s the ultimate keto-friendly summer treat — rich, smooth, and packed with antioxidants, ready in minutes with no heavy cooking required.
Servings: 4 bowls
Calories: 210kcal
Cost: 5
Equipment
- medium saucepan
- mixing bowl
- whisk
- blender or immersion blender
- fine mesh sieve (optional)
- serving bowls
Ingredients
- 2.5 cups unsweetened almond milk
- 1 cup heavy cream
- 0.25 cup powdered erythritol or keto sweetener
- 1 tsp lemon zest
- 1 large egg yolk (fresh or pasteurized)
- 1 cup mixed low-carb berries (strawberries, raspberries, blackberries)
- 1 tbsp whipped cream (for garnish)
- 2 sprigs fresh mint (optional, for garnish)
Instructions
- In a medium saucepan, combine almond milk, heavy cream, lemon zest, and sweetener. Heat over medium heat until hot and steaming, but do not let it boil.
- In a separate bowl, whisk the egg yolk. Slowly pour the hot milk mixture into the yolk while whisking constantly to temper it, then return the mixture to the saucepan briefly to combine.
- Blend the berries in a blender or with an immersion blender until smooth. Strain through a fine mesh sieve if desired to remove seeds.
- Add the berry purée to the tempered milk mixture and whisk until smooth and evenly colored.
- Cover and chill the soup in the refrigerator for at least 30 minutes, or until completely cold.
- Serve cold in bowls, topped with whipped cream and fresh mint. Optionally, add a few chopped fresh berries for texture.
Notes
Serve this soup well-chilled with a dollop of whipped cream or a sprinkle of nuts. For a dairy-free version, use coconut cream instead of heavy cream. It keeps for up to 3 days in the fridge and makes a great make-ahead keto dessert or breakfast. Always temper the egg yolk to prevent curdling.