Coffee, peanut butter, and Greek yogurt come together in this high-protein, low-carb breakfast bowl that's sweet, caffeinated, and ready in just 5 minutes.
If you're like us, plain Greek yogurt isn't exactly something you get excited about eating on its own. That's why we love finding simple ways to dress it up and turn it into a breakfast or snack that actually feels like a treat.
This Peanut Butter Coffee Yogurt combines everything we love about a coffeehouse drink with the creamy goodness of Greek yogurt. It's made with instant coffee, peanut butter, sugar-free chocolate, and a squirt of sugar-free whipping cream for a little morning indulgence.
It's an ideal grab-and-go breakfast since it's packed with protein, low in carbs, and ready in just 5 minutes. The caffeine helps give you a little boost, while the protein helps keep you full!
Ingredients
Greek yogurt: We use Fage 2% milkfat Greek yogurt, but you can use non-fat Greek yogurt or a higher-fat variety if you prefer.
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Creamy peanut butter: Be sure to get sugar-free, creamy peanut butter for the best texture. We like Santa Cruz Creamy Peanut Butter, but any creamy peanut butter will work.
Sweetener: We use a monk fruit sweetener blended with allulose to keep it sugar free. Feel free to substitute your favorite sweetener.
Instant coffee: We use Starbucks instant coffee to add a strong coffee flavor. Any instant coffee brand will work, so use whatever you have on hand.
Sugar-free chocolate: We use Lily's Sugar-Free Milk Chocolate, but you can substitute sugar-free semisweet or dark chocolate if you prefer.
Pecans: Crushed pecans add a yummy crunch and pair well with the peanut butter and chocolate. Walnuts or another nut can be used instead.
Sugar-free whipped cream: A squirt of Reddi-wip Zero Sugar Whipped Cream makes this breakfast feel a little more indulgent!
Preparation Steps
STEP 1: In a small bowl, dissolve the instant coffee in ½ teaspoon of water.
STEP 2: Add the Greek yogurt, peanut butter, and monk fruit sweetener. Stir until the mixture is smooth and creamy.
STEP 3: Top with crushed sugar-free chocolate and crushed pecans. Add a squirt of sugar-free whipped cream and serve immediately.
Make Ahead
This Peanut Butter Mocha Protein Cup is perfect for meal prep. Mix the yogurt, peanut butter, sweetener, and coffee ahead of time, then store it in the refrigerator until you're ready to enjoy it. Add crushed pecans, crushed chocolate and whipped cream just before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give the mixture a quick stir before serving, as some separation may occur during storage
More Creamy High Protein Breakfasts
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Recipe
Peanut Butter Coffee Yogurt Bowl (High Protein)
Ingredients
- ½ teaspoon instant coffee
- ½ teaspoon water
- 5.3 ounce container (large ½ cup) Fage 2% milkfat, plain Greek yogurt
- 1 tablespoon monk fruit sweetener with allulose (or other sweetener of choice)
- 2 tablespoon sugar-free, creamy peanut butter
- ½ tablespoon Lily's sugar-free chocolate, crushed or chopped
- ½ tablespoon pecans, crushed or chopped salted
- 1 to 2 tablespoons sugar-free whipped cream
Instructions
- In a small bowl, dissolve the instant coffee in ½ teaspoon of water. Add the Greek yogurt, peanut butter, and monk fruit sweetener. Stir until the mixture is smooth and creamy.
- Top with crushed sugar-free chocolate and crushed pecans. Add a squirt of sugar-free whipped cream and serve immediately.
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