Breakfast

Coconut yogurt with toasted seeds

Name: Coconut yogurt with toasted seeds
Total time: 10 min
Yield: 1 serving
Cuisine: American
Ingredients: 5½ oz Coconut yogurt; ¾ oz Mixed seeds; 0 oz Granulated erythritol; Ground cinnamon, a pinch

The only dairy-free breakfast here that is not fish or a handful of nuts, and it takes as long as toasting the seeds.

5gnet carbs

30gfat

6gprotein

314kcal

Per serving10 minServes 1

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Ingredients

For the whole dish · serves 1

Coconut yogurt5½ oz
Mixed seeds¾ oz
Granulated erythritol0 oz
Ground cinnamona pinch

Method

4 steps · 10 minutes

Read the pot before you buy it. Most coconut yogurts are sweetened, and the unsweetened kind is the only one these figures describe.
Toast the seeds in a dry pan over medium heat for 3 minutes, shaking often, until the pumpkin seeds start to pop.
Tip them onto a cold plate at once. Left in the hot pan they carry on and catch.
Stir the erythritol and cinnamon through the yogurt, then scatter the seeds on top rather than mixing them in — folded through, they soften within a minute.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.