These are great little yogurt pots, made using a combination of full-fat Greek yogurt and whipped double cream (sweetened with a little confectioner’s Swerve). I mashed fresh raspberries to stir through for some lovely natural sweet tartness, and I couldn’t resist adding ground (milled) flaxseed for added goodness and fibre. I LOVE the combination of plain yogurt and ground flax – it reminds me of the milk I slurped up as a child after finished a bowl of All-bran flakes. It adds a lovely ‘bran’ flavour to these yogurt cream pots and I am sure you will love it as much as I do. It will make for a great high-fat breakfast, but I marked this under dessert category too because… well, why not?
Place the raspberries into a bowl and use a small fork to mash them well to a pulp.
In a separate bowl, whip the cream to stiff peaks using a hand mixer. Its not a large amount of cream, so you will need a small-medium bowl. Add the whipped cream to a bowl containing the yogurt, sweetener and ground flaxseed. Mix well to combine.
Fold the raspberries through the yogurt cream and divide between two suitable bowls or mini jars. Keep in the fridge for 20 minutes before enjoying. They can also be covered and enjoyed the following day or two (if you choose to be making your breakfast / night-time treats ahead of time).
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest).
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Macro Details per serving
Nutritional Information per serving
Calories 282Kcal / 1180kJ
Fat 26g of which saturates 16g Carbohydrates 4.5g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 4.2g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 4.5g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.