Breakfast

Greek yogurt, raspberry and seed bowl

Name: Greek yogurt, raspberry and seed bowl
Total time: 5 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 11 oz Greek yogurt; 3 oz Raspberries; 1 oz Pumpkin seeds; ¾ oz Sliced almonds; ½ oz Chia seeds

Five minutes and no heat, with raspberries doing the fruit job at a fraction of the carbs a banana would cost.

8gnet carbs

26gfat

12gprotein

314kcal

Per serving5 minServes 2

Cook it with Keto Tracker AI

See how it fits the carbs you have left today, log it in one tap when it’s on the plate, and send the ingredients to your shopping list. Free, with no account.

Download on theApp Store Get it onGoogle Play

Ingredients

For the whole dish · serves 2

Greek yogurt11 oz
Raspberries3 oz
Pumpkin seeds1 oz
Sliced almonds¾ oz
Chia seeds½ oz

Method

6 steps · 5 minutes

Toast the pumpkin seeds and sliced almonds in a dry pan for 2–3 minutes, shaking often, until they smell nutty and the almonds are patchily gold.
Tip them straight onto a cold plate. Left in the hot pan they carry on cooking and turn bitter.
Spoon the yogurt into two bowls and stir the chia seeds through it.
Leave it 3 minutes if you can spare them — the chia swells slightly and the yogurt thickens rather than sitting loose.
Crush half the raspberries with a fork and ripple them through, then scatter the rest over whole.
Top with the toasted seeds and nuts, added last so they stay crisp.

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.