This is a no-cook breakfast bowl of unsweetened Greek yogurt, sweetened lightly and stirred together with chia seeds, then topped with mixed berries and a drizzle of almond butter. It takes 10 minutes, makes 2 bowls, and each bowl has about 8 grams of carbohydrates and 20 grams of protein.
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The chia seeds are soaked in water first, so they thicken into a gel and give the yogurt a pudding-like body. Berries add sweetness and almond butter adds a nutty finish.
What Goes in the Bowl
The full amounts are in the recipe card at the bottom. These are the ingredients that decide how the bowl turns out.
- Unsweetened Greek yogurt (1 cup): the creamy base. Full-fat yogurt gives a creamier texture and richer flavor.
- Mixed berries (1/2 cup): strawberries, blueberries and raspberries add sweetness while keeping the carbs low. Blackberries work in their place.
- Chia seeds (2 tablespoons): soaked in 2 tablespoons of water, they thicken the mixture and add fiber.
- Almond butter (1 tablespoon): adds a nutty flavor. Peanut butter is a straight swap.
- Vanilla extract (1 teaspoon) and erythritol (1 tablespoon): these sweeten the yogurt. Stevia or monk fruit can stand in for the erythritol, and each has its own flavor.
- Unsweetened shredded coconut (1 tablespoon) and fresh mint: both optional. The coconut adds texture and the mint adds a fresh note.
Assembling It
Stir the yogurt, vanilla and erythritol in a medium bowl until smooth. In a separate small bowl, mix the chia seeds with the 2 tablespoons of water and leave them for about 10 minutes, until they thicken. A small separate bowl lets you see when they have set.
Fold the thickened chia into the yogurt. Divide the mixture between serving bowls and top with the berries. Drizzle the almond butter over the top, add the coconut if you are using it, and finish with mint. Serve immediately.
If you want a thicker bowl, add an extra tablespoon of chia seeds, since they absorb more liquid. If you are short on time in the morning, make the yogurt base and the chia mixture the night before and add the toppings when you eat.
Ways to Change It
- Nut butter: peanut, cashew or sunflower seed butter. Sunflower seed butter makes it nut-free.
- Fruit: blackberries, cherries or sliced kiwi, or diced avocado. Check the carbs if you are keeping it keto.
- Flavor: a pinch of cinnamon, or a splash of almond or coconut extract, stirred into the yogurt.
- Dairy-free: unsweetened coconut yogurt or almond yogurt in place of Greek yogurt. Check that it is low in carbs.
- More protein: a scoop of keto-friendly protein powder in the yogurt base.
- Crunch: a handful of keto granola or pumpkin seeds.
- Seasonal fruit: peaches or nectarines in summer, spiced apples in fall.
What to Serve With It
Scrambled eggs, avocado slices, or crispy bacon or sausage links turn the bowl into a larger breakfast. For something to drink, herbal tea such as chamomile or peppermint, or black coffee with a splash of heavy cream, adds no carbs.
Storing Leftovers
Leftovers keep in an airtight container in the refrigerator for up to 2 days. Add the toppings just before serving so they stay fresh.
Nutrition per Serving
One bowl has approximately 290 calories, 20 grams of fat (3 grams saturated), 8 grams of carbohydrates, 5 grams of fiber, 4 grams of sugar, 20 grams of protein and 50 milligrams of sodium. These are estimates.
FAQ
Can I store leftovers of the yogurt bowl?
Yes, for up to 2 days in an airtight container in the refrigerator. Add the toppings just before serving.
Can I use something other than Greek yogurt?
Yes. Coconut yogurt or almond yogurt work for a dairy-free version. Choose unsweetened ones that are low in carbs.
Can I add more protein?
Yes. Stir a scoop of keto-friendly protein powder into the yogurt mixture.
Can I use other low-carb fruit?
Yes. Blackberries, raspberries or sliced kiwi all work. Keep an eye on the carbs to keep the bowl keto.
Can I make it vegan?
Yes. Use a plant-based yogurt and a vegan-friendly sweetener, and replace the almond butter with sunflower seed butter if you want it nut-free.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Yogurt Berry Bowl: A Creamy Low-Carb Delight!
Ingredients
Instructions
In a medium bowl, combine the Greek yogurt, vanilla extract, and erythritol. Mix until smooth and well combined.
In a separate bowl, mix the chia seeds with 2 tablespoons of water and let them sit for about 10 minutes until they thicken.
Once the chia seeds have thickened, fold them into the yogurt mixture.
In serving bowls, layer the yogurt mixture and top with mixed berries.
Drizzle almond butter over the top and sprinkle with shredded coconut if using.
Garnish with fresh mint leaves for an extra touch. Serve immediately.
Notes
For a creamier texture, use full-fat Greek yogurt.
You can substitute the berries with other low-carb fruits like blackberries.
Switch almond butter for peanut butter for a different flavor.
Nutrition
| Serving Size | 1 bowl |
|---|---|
| Calories | 290 calories |
| Sugar Content | 4g |
| Sodium Content | 50mg |
| Fat Content | 20g |
| Saturated Fat Content | 3g |
| Unsaturated Fat Content | 17g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 8g |
| Fiber Content | 5g |
| Protein Content | 20g |
| Cholesterol Content | 10mg |