Keto Coconut Yogurt Bowl with Toasted Nuts & Seeds

Prepare the base: If using canned coconut milk, scoop the thick cream layer and whisk until smooth. Add lemon juice, vanilla, and sweetener (if using).

For this step: 3/4 cup full-fat coconut milk, or 1/2 cup coconut cream for a thicker result, 1/2 tsp lemon juice, 1/2 tsp vanilla extract (optional), 1 tsp erythritol or monk fruit sweetener (optional, to taste)

Optional fermentation: For a tangier yogurt, mix in the probiotic capsule and let it sit covered at room temperature for 12–16 hours, then refrigerate.

For this step: 1 probiotic capsule (optional)

Toast toppings: Heat a dry pan over medium heat. Add almonds, pumpkin seeds, and shredded coconut. Toast 2–3 minutes until golden and fragrant.

For this step: 1 tbsp sliced almonds, 1 tbsp pumpkin seeds (pepitas), 1 tbsp unsweetened shredded coconut, 1 tbsp sunflower seeds, 1/2 tbsp chia seeds (optional), Sugar-free maple syrup or melted coconut butter for drizzle

Assemble the bowl: Spoon the coconut yogurt into serving bowls. Top with toasted nuts, seeds, and a drizzle of syrup or melted coconut butter.

For this step: Sugar-free maple syrup or melted coconut butter for drizzle

Serve immediately and enjoy cold.