Keto Coconut Yogurt Bowl with Toasted Nuts & Seeds
A creamy, dairy-free coconut yogurt bowl loaded with toasted nuts and crunchy seeds — a quick, satisfying, and completely keto-friendly breakfast that takes five minutes flat.
Ingredients
Yogurt Base
- 3/4 cup full-fat coconut milk
- or 1/2 cup coconut cream for a thicker result
- 1/2 tsp lemon juice
- 1 probiotic capsule (optional)
- 1/2 tsp vanilla extract (optional)
- 1 tsp erythritol or monk fruit sweetener (optional, to taste)
Toppings
- 1 tbsp unsweetened shredded coconut
- 1 tbsp sliced almonds
- 1 tbsp pumpkin seeds (pepitas)
- 1 tbsp sunflower seeds
- 1/2 tbsp chia seeds (optional)
- Sugar-free maple syrup or melted coconut butter for drizzle
Instructions
- 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).
- 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.
- Toast toppings: Heat a dry pan over medium heat. Add almonds, pumpkin seeds, and shredded coconut. Toast 2–3 minutes until golden and fragrant.
- Assemble the bowl: Spoon the coconut yogurt into serving bowls. Top with toasted nuts, seeds, and a drizzle of syrup or melted coconut butter.
- Serve immediately and enjoy cold.