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Keto Greek yogurt bowl with toasted pecans and pumpkin seeds

Keto Greek Yogurt Bowl with Toasted Pecans and Pumpkin Seeds

Plain whole-milk Greek yogurt topped with cinnamon-toasted pecans, pumpkin seeds and a few raspberries, about 9.5 g net carbs per bowl.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup raw pumpkin seeds (pepitas) hulled, unsalted
  • 1 teaspoon ground cinnamon
  • 3 cups plain whole-milk Greek yogurt 0 g added sugars
  • 1 cup fresh raspberries

Method
 

  1. Heat the oven to 350°F (175°C).
  2. Spread the pecans and pumpkin seeds on a rimmed baking sheet. Toast for 5 to 10 minutes, stirring once or twice, until fragrant and lightly browned.
  3. Tip them onto a plate right away, toss with the cinnamon and let cool for 10 minutes.
  4. Rinse the raspberries under running water and pat them dry.
  5. Spoon 3/4 cup of yogurt into each of 4 bowls. Top each with a quarter of the nut mixture and 1/4 cup of raspberries, and serve.

Notes

About 9.5 g net carbs per bowl, most of it from the yogurt. Use 1/2 cup of yogurt per bowl to save about 2 g. Built like USDA MyPlate's Yogurt Berry Parfait, with toasted nuts and seeds instead of granola. Keep leftover nut mix in a sealed jar and add the raspberries only when serving.