Keto Organic Hibiscus Matcha Blueberry Frozen Yogurt Bark
About Organic Hibiscus Matcha:
Hibiscus, aka the Queen of Tropical Flowers, creates a very full-bodied, smooth drink with sweet citrus notes. It gives a scarlet to deep burgundy coloured cup.
According to natural health practitioners, drinking a tisane made from hibiscus flowers may be good for heart health, improving diabetes and cholesterol. Specifically, hibiscus tea is thought to prevent hypertension and lower blood pressure, thanks to the presence of flavonoids and high levels of Vitamin C within its petals. Hibiscus may also have some antibacterial properties, similar to cranberry juice and help prevent urinary tract infections. It is said to help regulate a women's menstrual cycle (which could be a negative effect for pregnant women).
If you are trying to get pregnant or are pregnant, you should avoid drinking Hibiscus as it may induce menstruation It may also affect certain medications, such as birth control or lowering blood pressure or blood sugar too much if one were taking a blood pressure or diabetic medication. Always consult a medical professional if you are starting a new health regime or if you have a medical condition or are taking medication.
Keto Hibiscus Matcha Blueberry Frozen Yogurt Bark
2 cups Plain Greek Yogurt (or a Low Carb Yogurt)
½ tsp vanilla
1 tsp Organic Hibiscus Matcha Powder
2 tbsp Swerve or Powdered Sweetener or Sugar (if not Keto)
½ cup frozen or fresh blueberries
Handful of frozen raspberries for garnish on top
- Place the yogurt, vanilla, organic hibiscus matcha powder, and swerve in a blender.
- Mix Well
- Add the blueberries to the mix but do not blend.
- Line a 9 x 13 pan with parchment paper and spread the mixture out in the pan.
- Sprinkle the raspberries on the top.
- Freeze for at least 1 hour before eating.
- Keep frozen and Serve Frozen.
Nutrition Facts (Mostly depends upon the yogurt or sweetener/sugar used) – 8 servings
Calories 38 Cal │Total Carbs 4.1 g │Fiber 0.5 g │ Net Carbs 3.6 g │ Fat 0.1 g │ Protein 5.6 g
This recipe was adapted from Sugar Free Londoner