Haven't tried peanut butter in your yogurt yet? You should! This high-protein, low-carb peanut butter and roasted strawberry Greek yogurt is deliciously sweet yet sour and full calcium and probiotics!
We were inspired to make this high-protein peanut butter and roasted strawberry Greek yogurt after NYT Cooking did a post on peanut butter and jelly yogurt. However, we decided to replace the jelly with fresh roasted strawberries. And, to our surprise, we loved it!
I now think about making this low-carb peanut butter and roasted strawberry yogurt most mornings. Yes, I'm a little obsessed with it at the moment. But, that said, if you like peanut butter and yogurt, you'll likely love this too.
In this recipe, we lightly sweeten the unsweetened peanut butter (we use Santa Cruz Organic Creamy Light Roasted Peanut Butter) and roast the strawberries with sweetener (but you don't have to). We love the added sweetness and even like to add a few pinches of low-carb granola on the top to make it crunchy.
If you're in a hurry, you could simply use fresh cut strawberries, which work just as well. The strawberries take about 10 minutes to roast.
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Ingredients
Just 4 ingredients in this high-protein, low-carb breakfast treat!
- FAGE total 0% milkfat plain Greek yogurt
- Unsweetened peanut butter — we use Santa Cruz Organic Creamy Light Roasted Peanut Butter
- Organic strawberries
- Swerve Sweetener (or other other preferred sweetener)
How to Make
STEP 1: Pre-heat the oven to 425 degrees F and line a rimmed sheet pan with parchment paper. Quarter two large strawberries and combine with ½ tablespoon Swerve Sweetener (or other preferred sweetener). Place the strawberries on lined sheet pan a few inches apart and roast for 7 to 8 minutes, until strawberries soften (yet still a little firm) and begin to release their juices.
STEP 2: Mix two tablespoons of peanut butter with ½ tablespoon of Swerve Sweetener (or other preferred sweetener). Heat in the microwave in 30 second increments until soft and a little runny.
STEP 3: Mix 1 ½ tablespoons of peanut butter mixture with the yogurt. Spoon the remaining ½ tablespoon of peanut butter mixture over the top. Place the roasted strawberries on top. Add additional toppings as desired. Serve immediately.
Frequently Asked Questions
Yes, you can east unsweetened peanut butter on a low-carb and ketogenic diet. Unsweetened peanut butter, such as Santa Cruz Organic, is low in carbs (2 net carbs per 2 tablespoons), high in healthy fats and a good source of protein.
If you're on a ketogenic diet, you'll want to consume Greek yogurt in moderation. And not all Greek yogurt is made the same — some Greek yogurts are much higher in carbs and sugars than others. Therefore, be sure to check the carbs and sugars in the nutritional informational before purchasing.
Yes, you can eat strawberries (and in general most berries) while on keto as long as you monitor you how many you eat. A helpful rule of thumb is that one strawberry has about 1 net carb. This makes them a wonderful low-carb recipe ingredient since they offer a fresh fruity flavor — but just be careful not to add too many!
Related Recipes
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Recipe
Peanut Butter & Roasted Strawberry Greek Yogurt
Ingredients
- 2 large organic strawberries, quartered
- ½ tablespoon Swerve Sweetener (granular) for roasted strawberries (or preferred sweetener)
- ½ tablespoon Swerve Sweetener (granular) for peanut butter (or preferred sweetener)
- 6 ounces Fage Non-Fat Plain Greek Yogurt (1 single serving container)
- 2 tablespoons Santa Cruz Organic Light Roasted Peanut Butter (or other unsweetened peanut butter)
Instructions
- Prepare the roasted strawberries: Pre-heat the oven to 425 degrees F and line a rimmed sheet pan with parchment paper. Quarter two large strawberries and combine with ½ tablespoon Swerve Sweetener (or other preferred sweetener). Place the strawberries on lined sheet pan a few inches apart and roast for 7 to 8 minutes, until strawberries soften (yet still a little firm) and begin to release their juices.
- Prepare the peanut butter: Mix two tablespoons of peanut butter with ½ tablespoon of Swerve Sweetener (or other preferred sweetener). Heat in the microwave in 30 second increments until soft and a little runny.
- Combine and serve: Mix 1 ½ tablespoons of peanut butter mixture with the yogurt. Spoon the remaining ½ tablespoon of peanut butter mixture over the top. Place the roasted strawberries on top. Add additional toppings as desired. Serve immediately.
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