We were inspired to make this low-carb peanut butter and roasted strawberry Greek yogurt after NYT Cooking did a post on peanut butter and jelly yogurt. But, since we don't usually purchase or make any low-carb jellies, we decided to replace the jelly with 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 sweeten the unsweetened peanut butter (we use Santa Cruz Organic Creamy Light Roasted Peanut Butter) and roast the strawberries with Swerve sweetener (but you don't have to). We love the added sweetness and even like to add a few pinches of keto 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. This low-carb peanut butter and roasted strawberry Greek yogurt is 8 net carbs.
Ingredients
There are only 4 ingredients in this low-carb breakfast treat:
- 1 6-ounce FAGE total 0% milkfat plain Greek yogurt
- 2 tablespoons of unsweetened peanut butter -- we use Santa Cruz Organic Creamy Light Roasted Peanut Butter
- 2 organic strawberries, quartered
- ½ tablespoon Swerve sweetener for the peanut butter, PLUS ½ tablespoon Swerve sweetener for the strawberries
How to Make
There are just a few steps in making this peanut butter and roasted strawberry yogurt.
- Prepare the roasted strawberries: Pre-heat the oven to 425 degrese and line a rimmed baking sheet with parchment paper. Quarter two strawberries and combine with ½ tablespoon Swerve sweetener. Place the strawberries on prepared baking sheet a few inches apart and roast for 8 to 10 minutes, until strawberries soften (yet are 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. 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 and dig in!
Frequently Asked Questions
Can you eat peanut butter on a keto diet? Yes, unsweetened peanut butter can be eaten 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.
Can you eat Greek yogurt on a keto diet? 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. In this recipe, we use 6 ounces of FAGE total 0% milkfat plain Greek yogurt, which has 5 grams of net carbs. Those 5 net carbs come from the natural sugar found in milk; no additional sugars are added. Greek yogurt is a healthy food option since it's high in protein and calcium, and full of probiotics.
Are strawberries okay to eat on a keto diet?
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!
Other Low-Carb And Keto Breakfast Ideas
- Microwave Keto Blueberry Mug Muffin: Who doesn’t love a yummy blueberry muffin for breakfast every once in a while? This keto blueberry mug muffin is quick (only needs a minute or so in the microwave), easy and satisfies any cravings for a blueberry muffin. Best of all, it’s moist and sweet with the right amount of blueberry goodness.
- Coconut Chia Pudding: This keto coconut chia pudding is the perfect take-and-go breakfast treat. You simply make the pudding the night before and it’s ready for you in the morning. It takes less than 10 minutes to prepare and you can pack it up in a to-go mason jar. Plus, chia pudding is such a nutritious breakfast! And it’s delicious when you top with granola, berries or coconut flakes.
- Hard-Boiled Eggs with Guacamole, Bacon and Cheese: Here’s a low-carb and keto hard-boiled egg recipe you’re sure to enjoy! It’s because the eggs are combined with guacamole, crispy bacon and shredded cheese for a bit of Mexican flair. This tasty keto breakfast recipe comes together fast when you use refrigerated or store-bought hard-boiled eggs. To make it go even faster, you can even skip the microwave bacon — then it’s just a few minutes!
Peanut Butter & Roasted Strawberry Greek Yogurt
Ingredients
- 2 organic strawberries quartered
- ½ tablespoon Swerve Granular for the roasted strawberries
- ½ tablespoon Swerve Granular for the peanut butter
- 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 and line a rimmed baking sheet with parchment paper. Quarter two strawberries and combine with ½ tablespoon Swerve sweetener. Place the strawberries on prepared baking sheet a few inches apart and roast for 8 to 10 minutes, until strawberries soften (yet are still a little firm) and begin to release juices.
- Prepare the peanut butter: Mix two tablespoons of peanut butter with ½ tablespoon of Swerve 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.
Leave a Comment