Sugar-Free Strawberry Sorbet

Name: Sugar-Free Strawberry Sorbet
Cook time: 3 h 3 min
Total time: 3 h 3 min
Yield: 1 dish
Ingredients: Strawberries; Erythritol

Strawberries give this sorbet a bright berry flavor and some fiber, while erythritol keeps it free from added sugar. Brief blending and stirring during freezing help create a smoother texture. Keep it in the freezer and serve small scoops as a light dessert.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Strawberries	Strawberries	Ingredient quantity for Strawberries in g
Include ingredient: Erythritol	Erythritol	Ingredient quantity for Erythritol in g

	Product release:	310
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

Cooking time, minutes

3 3
	Blend with a blender	3
	Freeze	3

Macronutrients in 100 g

Proteins	0.7
Fats	0.3
Plaid	1.9
Net carbohydrates	5.5
Fructose	3.9
Calories	31 kcal
Indexes
Glycemic index	38.7
Glycemic load	2.3
Insulin index, II	29
Disease inflammatory index, DII	-0.65
Antioxidant, ORAC	4 163

Calories per dayGenderGrowth

Weight loss	Detention	Set
3%	2%	2%
972	1350	1620

BJU

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
C	637667228113
B9	6641262

Minerals

Nutrient	% of RDA
Fructose	??????
Proanthocyanidins	1021022042045134
Manganese	16211925168
Iron	521431
Fibers	5878?5

Lipids

Nutrient	% of RDA
Alpha-linolenic acid (Omega-3)	6971153

Very simple

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Blender

364

Servings: 4 (1 serving ≈ 78 gram)

Digestion time: 1 hour

Hull the strawberries (300 g) and blend them with erythritol (35 g) until smooth.

Transfer the puree to a shallow container and freeze for 3 hours. Stir it twice during the first hour so the ice crystals stay small and the texture remains scoopable.

Let the sorbet stand at room temperature for 5–7 minutes before serving, then portion it into bowls.

Published: 28.07.2026

Updated: 29.07.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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