Almond Raspberry Yoghurt Pots

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Almond Raspberry Yoghurt Pots

Easy yoghurt pots that can be made quickly for a breakfast, dessert or treat.

Course Breakfast, Dessert, Snack

Cuisine Australian, Diabetic Friendly, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Sugar Free, Vegetarian

Keyword almond raspberry yoghurt pots, dairy free breakfast recipes, dairy free keto recipes, easy keto desserts, easy low carb desserts, keto breakfast ideas, keto yoghurt recipes, lchf yoghurt recipes, low carb breakfast ideas, low carb nikki, low carb yoghurt recipes, quick keto recipes

Prep Time 10

Total Time 10

Servings

Calories 150kcal

Ingredients

2 cups full fat Greek yoghurt
½ tsp mixed spice
½ tsp ground ginger
1 ½ tbsp powdered sweetener
4 tbsp frozen raspberries
2 tbsp almonds, chopped

Instructions

Take out your frozen raspberries first of all and set aside.
Combine Greek yoghurt, mixed spice, ginger and sweetener in a bowl. Mix well to combine.
Divide yoghurt between 4 serving dishes. Little bowls or large ramekins would be excellent.
Top with raspberry, breaking it up with your fingers and dropping it on top. You want the raspberries to still be a little frozen when you add them. They'll continue defrosting while you prep the almonds.
Chop up your almonds and add them on top of the raspberries. Serve immediately.

Notes

Net Carbs - 6.3g

For a dairy free recipe, simply sub coconut yoghurt instead of the Greek yoghurt.

Nutrition