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With a handful of ingredients, you can make this eye-catching Keto Cold Berry Soup. Perfect for hot summer days!
This summer has been HOT! Right now I can hardly stand cooking or baking anything in the kitchen, and I’m trying to make meals that require minimum time in or on the stove. This berry soup is one of my perfect candidates. It is served chilled and contains a healthy amount of vitamins and antioxidants.
Cold berry soups are served throughout Russia and Eastern Europe. They are easy to make with just some milk, berries, and sugar. We will make a super healthy keto version, with low-carb milk (almond milk), heavy cream, natural sweetener, and one egg yolk (to add some healthy fats). You can easily customize the soup by adding your favorite (combination of) berries. For my version I used strawberries, raspberries, and blackberries. I just love that light purple-pink color of the soup!
This sweet keto soup is very easy to make and works great for breakfast, appetizer, or dessert. It’s multifunctional! You can make it ahead of time and have it ready for breakfast as soon as you wake up. My one year old loves it for a little pick-me up snack, and she drinks it straight out of her straw-cap bottle.
Tips for a creamy and beautiful bowl of Keto Berry Soup!
Egg yolk. In this recipe, the raw yolk will not be cooked through all the way. I use the yolk of a fresh, organic egg and haven’t had problems with salmonella. I like the nutrient-density of raw eggs. HOWEVER, if you are worried about food poisoning or don’t have fresh eggs, I recommend using pasteurized eggs for this recipe.
Berries. You can use any low-carb berries, like strawberries, raspberries, blueberries, or blackberries. I think a combination of strawberries with another type of berry works best. To give the soup some bite, chop up some berries and add them to your soup.
Toppings. For an elegant look, serve the berry soup with a dollop of whipped cream and decorate with fresh mint leaves. Beautiful!
Enjoy this gorgeous Keto Cold Berry Soup!
MORE RECIPES WITH FRESH BERRIES
- Keto Strawberry Yogurt Cream
- Keto Macerated Strawberries with Balsamic
- Sugar-Free Keto Mini Pavlovas
Keto Cold Berry Soup
- 2½ cups almond milk
- 1 cup heavy cream
- 1 tsp lemon zest
- ¼ cup Swerve Sweetener confectioners
- 1 egg yolk fresh or pasteurized
- 4 oz strawberries about 5 medium strawberries
- ¼ cup raspberries
- ¼ cup blackberries
- In a medium saucepan, heat the almond milk, heavy cream, lemon zest, and sweetener until hot. Do not let come to a boil.
- In a medium bowl, whisk the egg yolk and pour the hot milk mixture over it while whisking constantly. Set aside.
- Blend the berries in a blender or with an immersion blender. Add pureed berries to the milk mixture and whisk until well combined.
- Chill the berry soup in the fridge for about 30 minutes. Divide soup into 4 soup bowls and serve cold with dollops of heavy cream. Store leftovers in an airtight container in the fridge for up to 3 days.
- If you are worried about salmonella, make sure to use pasteurized eggs for this recipe.
- To add some bite to the soup, chop up some strawberries and add before serving.