Greek Yogurt Protein Fluff

Quick and easy to whip up, this Greek yogurt and whey protein fluff with your favorite fresh (or frozen!) berries is just perfect for summer.

This light and airy keto dessert or breakfast is protein-packed with yogurt and natural grass-fed gelatin. It’s sugar-free and easy to make with only 4 ingredients!

Sugar-free Greek yogurt and protein fluff topped with fresh strawberries.

I wasn’t sure how to call this recipe. Greek yogurt and whey protein… Mousse? Whip? Fluff? All names apply. It’s a soft and fluffy dessert (fluff), velvety and creamy (mousse), airy and light (whip).

So you can call it whatever you like, and most importantly, have it whenever you like! Whether for breakfast, dessert, or a post-workout protein boost, this keto yogurt gelatin fluff is sure to hit the spot!

Keto natural gelatin and yogurt mousse with strawberries in glasses.

Why you’ll love this recipe

  • High in protein: Protein helps keep you full and satisfied, and it’s essential for preserving lean muscle. With 22.5 grams/serving, this Greek yogurt whip is a great way to get your protein fix.
  • Low in carbs: This protein mousse is a great way to satisfy your sweet tooth without going over your carb limit, with only 4.4 net carbs/serving.
  • Natural ingredients: This delicious dessert has no added sugars, artificial sweeteners, colors or preservatives.
  • Easy to make! This keto protein fluff is quick and easy to make. You can whip it up in minutes, the hardest part of this recipe is waiting until it’s chilled!
  • Customizable: I love making this recipe with mixed berries or strawberries, but you can use any other fruit you like, plus different protein powder flavors, too!

In the photos throughout the post you’ll see a bright pink yogurt and gelatin fluff, and a light pink one. I shot both to show you how you can get lovely colorful variety just by changing up the fruit used.

The bright pink recipe was made with frozen berries, with a mix of strawberries, blueberries, blackberries and currants. The light pink one you see below was made with just fresh strawberries.

Strawberry yogurt and gelatin fluff on a spoon, with soft mousse texture.
It melts in your mouth!

Ingredient notes and substitutions

These are the simple, wholesome ingredients for this versatile high protein keto recipe (you’ll need only four!)

Greek yogurt: I prefer full-fat grass-fed Greek yogurt for its richness and creaminess! Yogurt serves as the creamy base for the protein fluff, giving it a velvety texture.

Other keto and low-carb yogurt options that you can use instead of Greek yogurt are plain natural yogurt or Skyr. You just need to make sure that there are no added sugars.

Unflavored gelatin powder: This collagen-rich ingredient helps binding the ingredients together and it gives the gelatin fluff its airy and delicate mouthfeel.

I use grass-fed natural gelatin. As it’s unflavored, this gelatin allows the other ingredients’ flavors to shine through.

Berries: The stars of this recipe, these low-carb darlings infuse the fluff with a burst of colors, flavors and natural sweetness. You can use just your favorite – strawberries, blueberries, blackberries, raspberries – or mix them all!

The greatest thing about this refreshing keto summer dessert is that you can actually make it any time of the year, just by substituting fresh for frozen berries.

If adding frozen berries to the fluff, you’ll need to thaw them first. This way, they will blend properly for a smooth, mousse like texture.

Dessert glasses with keto protein yogurt fluff lined up on a table with strawberries.

Whey protein powder: It increases the protein density and therefore the nutritional value, turning this easy yogurt fluff recipe into more than simply dessert. It can be a very satisfying breakfast or after gym snack, too!

I like to use unflavored whey protein isolate, as I can always use in any recipe, no matter the flavor.

For this recipe vanilla whey protein also works great! I prefer this vanilla whey because it’s one of the very few made with natural sweeteners (stevia and monk fruit).

Note about sweeteners: If using vanilla whey, the protein fluff recipe will for sure be sweet enough because of the added sweetener.

If you use unflavored whey protein and the natural sweetness of the berries added isn’t enough to sweeten the gelatin mousse, you can add a keto-friendly liquid sweetener like monk fruit in the mix.

Greek yogurt and whey protein fluff with berries in a cold glass.

How to make Greek yogurt berry fluff

Here’s how to make the recipe, with step by step photos to help you. You’ll find even more details and the ingredients list with amounts in the recipe card below.

  1. Sprinkle the gelatin on top of 1/2 cup of cold water. Let stand for 5 minutes, or until it’s soft.
  2. Boil another 1/2 cup of water and pour it over the bloomed gelatin and mix until it’s melted and fully dissolved (no granules should be visible). Let it cool down.
  3. Add the berries, dissolved gelatin, yogurt and whey protein powder to the blender (in this order). Blend on high until smooth, then pulse a few times to incorporate air. Scrape the sides of the jar with a spatula if ingredients get stuck to the walls of the jar.
  4. Distribute the Greek yogurt protein fluff evenly into 4 serving glasses and refrigerate for at least 2 hours before serving.
Mixed berries in blender.
1. Add berries to blender first.
All ingredients for Greek yogurt gelatin fluff in blender jar, before processing.
2. Add dissolved gelatin, yogurt and protein.
Blending keto protein fluff ingredients.
3. Blend until smooth.
Pouring the whipped yogurt and gelatin in serving glasses.
4. Pour the blended mix into glasses and chill.

Hot tips for the best protein fluff

  • You can also melt the gelatin in a microwave, after hydrating it in water. Let it cool down before pouring over the berries. Then, instead of boiling the remaining water, just add it cold to the blender.
  • If using frozen berries, make sure they are fully thawed first.
  • If you don’t have a blender, it’s perfectly fine to make this recipe with an immersion blender. It will just take a little longer.

Customize it

Protein powder flavors: I mentioned unflavored whey protein isolate or vanilla, as these as the most usual flavors. If you are into making low-carb recipes, you probably already have one of these in your pantry.

But these aren’t the only protein flavors that you can use!

This Greek yogurt and protein fluff is great with strawberry protein powder, or other tropical fruit flavors like toasted coconut or banana cream.

Strawberry keto Greek yogurt fluff.

Fruit variety: You can easily modify the recipe to use low-carb fruits other than berries. Here are a few ideas that would taste great in this gelatin fluff recipe:

Peaches, cranberries, guava, cherries and oranges (the whole fruit, not the juice!). According to the USDA database, they are all under 10 grams of net carbs per 3.5 oz (100 gram) serving. They all have less carbs than blueberries!

Add flavorings: For more intense and varied flavors, you can also add flavor extracts, like the extracts of vanilla, lemon or orange.

Just pick the flavor that matches your fruit choice! I like to add vanilla with mixed berries or strawberries, and lemon extract is perfect with blueberries, for example.

Garnish ideas: Top the yogurt protein fluff with fresh berries or sliced fruit, coconut shavings, mint leaves, or homemade whipped cream!

Storage and freezing

A light pink color fluff with just strawberry added.

This keto Greek yogurt fluff should be kept in the fridge, for up to 4-5 days.

Ideally, keep it in containers that have a lid. Or if you make them in serving glasses like I do, just cut pieces of plastic wrap and stretch it over the top of the glasses as an improvised lid.

This is important if you are not planning to consume it straight away, as gelatin-based desserts tend to act like a sponge and absorb smells of everything else that might be in your fridge.

If you must, you can freeze the recipe in airtight containers for up to 3 months. But beware that the fluffy texture may not hold up after freezing and thawing.

Greek yogurt and whey protein fluff with berries in a cold glass.

Greek Yogurt Protein Fluff With Berries

5 from 2 votes
This light and airy protein-packed Greek yogurt fluff with natural gelatin is low-carb, keto, sugar-free and super easy to make! A delicate and refreshing summer dessert that will melt in your mouth!
Author: Pris Frank
Prep Time 10 minutes
Chill 2 hours
Total Time 2 hours 10 minutes
Course Dessert
Cuisine Low-carb
Servings 4




  • In a small bowl, bloom the gelatin. Sprinkle the gelatin on top of 1/2 cup of cold water. Set aside to hydrate until it has a texture similar to apple puree.
  • Pour the boiling water over the bloomed gelatin and mix until the gelatin is melted and fully dissolved (no granules should be visible). Wait until it cools down.
  • Add the berries, dissolved gelatin, yogurt and whey protein powder to the blender (in this order). Blend on high until smooth, then pulse a few times to incorporate air. Scrape the sides of the jar with a spatula if ingredients get stuck to the walls of the jar. Now it's time to try for taste – add sweetener as needed.
  • Distribute the Greek yogurt protein fluff evenly into 4 serving glasses and refrigerate for at least 2 hours before serving.


You can use either unflavored or vanilla flavored whey protein powder for this recipe. For vanilla, I recommend this one which is sweetened with monk fruit and stevia.
Depending on the berries used (and protein flavor), you might like to sweeten it. I prefer liquid monk fruit sweetener in this recipe, but you can use any type of sweetener.
You can alter the amount of gelatin for a different texture: I like it at 1 1/2 tablespoons as it’s a nice balance of soft and firm. Reduce to 1 tablespoon if you prefer it creamier, almost like a smoothie, or increase to 2 tablespoons if you prefer a firmer dessert.


Serving: 1Calories: 139kcalCarbohydrates: 6.6gProtein: 22.5gFat: 2.7gFiber: 2.2gNet Carbohydrates: 4.5g
Tried this recipe?Leave a comment and let us know how it was!

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