Start your day with a nourishing Yoghurt Bowl packed with protein, healthy fats, and a satisfying crunch. This bowl is a perfect low-carb breakfast or snack, combining thick Greek yoghurt with a medley of toasted nuts and seeds for a creamy, crunchy texture that keeps you full for hours.
Unlike sugary granola bowls, this keto-friendly version skips the carbs and delivers a rich, tangy base topped with nutrient-dense ingredients. The nuts and seeds not only add flavour and crunch but also provide essential omega-3s, fibre, and minerals. You can customise the toppings to suit your taste or what you have on hand.
Simply spoon Greek yoghurt into a bowl, swirl in a little vanilla and your favourite low-carb sweetener, then scatter over a mix of toasted almonds, walnuts, pumpkin seeds, and chia seeds. Finish with a drizzle of almond butter for extra richness. Ready in under 10 minutes, this bowl is as beautiful as it is delicious—ideal for busy mornings or a quick, wholesome snack.
At a glance
- Time: 10 minutes
- Difficulty: Easy
- Servings: 2
- Cost: Affordable
Macros (per serving)
- Protein: 12 g
- Fat: 20 g
- Carbs: 5 g
- Energy: 250 kcal
Ingredients
- 250g Full-fat Greek yoghurt (Unsweetened, thick)
- 20g Almonds (Roughly chopped)
- 20g Walnuts (Roughly chopped)
- 15g Pumpkin seeds
- 1 tbsp Chia seeds
- 2 tsp Almond butter (Smooth or crunchy)
- 1/2 tsp Vanilla extract
- 1–2 tsp Erythritol or stevia (To taste)
Equipment Needed
- Mixing bowl
- Spoon
- Chopping board
- Knife
- Small frying pan
Steps
- Toast the chopped almonds and walnuts in a dry frying pan over medium heat for 2–3 minutes, stirring until fragrant and lightly golden. Set aside to cool.
- In a mixing bowl, combine the Greek yoghurt, vanilla extract, and erythritol or stevia. Stir until smooth and well mixed.
- Divide the yoghurt mixture evenly between two serving bowls.
- Sprinkle the toasted nuts, pumpkin seeds, and chia seeds evenly over each bowl.
- Drizzle 1 teaspoon of almond butter over each bowl for extra creaminess.
- Serve immediately, or chill for up to 30 minutes if you prefer a colder bowl.
Allergens & Swaps
Allergens:
Recipe contains: dairy, nuts
Potential swaps:
- Greek yoghurt → Coconut yoghurt — For dairy-free/vegan option
- Almonds and walnuts → Sunflower seeds and extra pumpkin seeds — For nut-free version
- Almond butter → Tahini — For nut-free or sesame flavour
Serving Ideas
- With black coffee – for a classic, energising keto breakfast.
- Alongside boiled eggs – for extra protein and a savoury touch.
- Topped with a few fresh raspberries – for a hint of tartness and colour.
Additional Info
Chefs Tips
- Toast the nuts just before serving for maximum crunch and flavour.
- Use full-fat yoghurt for the creamiest texture and best satiety.
- Adjust the sweetener to your taste, or skip it for a tangier bowl.
Variations
- Add a sprinkle of cinnamon or cacao nibs for extra flavour.
- Use pecans or hazelnuts instead of almonds and walnuts.
- Swirl in a spoonful of unsweetened cocoa powder for a chocolate twist.
Troubleshooting
- If the yoghurt is too runny, use a thicker strained Greek yoghurt or chill before serving.
- If the nuts soften, store them separately and add just before eating.
Storage & Reheating
Store the toasted nuts and seeds separately in an airtight container. Assemble the bowl just before serving for best texture.
- Fridge: up to 2 days
- Freezer: up to 0 months
- Reheat: Not required; serve chilled or at room temperature.
Ingredient Spotlight
Greek yoghurt: Rich in protein and probiotics, Greek yoghurt is thick, creamy, and perfect for keto.
Nuts and seeds: Provide healthy fats, fibre, and a satisfying crunch while keeping carbs low.
FAQs
Can I use coconut yoghurt instead of Greek yoghurt?
Yes, coconut yoghurt is a great dairy-free alternative and keeps the bowl keto-friendly.
How can I make this nut-free?
Swap the nuts for extra pumpkin and sunflower seeds, and use tahini instead of almond butter.
Is this yoghurt bowl suitable for meal prep?
You can prepare the toppings in advance, but assemble just before eating for the best texture.
What sweetener works best?
Erythritol or stevia are ideal for keeping carbs low and adding sweetness without sugar.
Can I add berries?
A few raspberries or blueberries can be added for flavour, but keep portions small to stay keto.
Yoghurt Bowl with Nuts and Seeds: Creamy, Crunchy Breakfast
Ingredients
- 250g Full-fat Greek yoghurt (Unsweetened, thick)
- 20g Almonds (Roughly chopped)
- 20g Walnuts (Roughly chopped)
- 15g Pumpkin seeds
- 1 tbsp Chia seeds
- 2 tsp Almond butter (Smooth or crunchy)
- 1/2 tsp Vanilla extract
- 1–2 tsp Erythritol or stevia (To taste)
Instructions
- Toast the chopped almonds and walnuts in a dry frying pan over medium heat for 2–3 minutes, stirring until fragrant and lightly golden. Set aside to cool.
- In a mixing bowl, combine the Greek yoghurt, vanilla extract, and erythritol or stevia. Stir until smooth and well mixed.
- Divide the yoghurt mixture evenly between two serving bowls.
- Sprinkle the toasted nuts, pumpkin seeds, and chia seeds evenly over each bowl.
- Drizzle 1 teaspoon of almond butter over each bowl for extra creaminess.
- Serve immediately, or chill for up to 30 minutes if you prefer a colder bowl.
Allergens & Swaps
Allergens: dairy, nuts
- Greek yoghurt → Coconut yoghurt — For dairy-free/vegan option
- Almonds and walnuts → Sunflower seeds and extra pumpkin seeds — For nut-free version
- Almond butter → Tahini — For nut-free or sesame flavour
Nutrition (per serving)
- Protein: 12 g
- Fat: 20 g
- Carbs: 5 g
- Energy: 250 kcal
