Keto coconut almond muesli

Keto coconut almond muesli with Greek yoghurt, chia seeds and raspberries: a quick low-carb breakfast with crunch, a creamy texture and fruity freshness.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 420 kcal per serving
• Protein: 15 g
• Fat: 35 g
• Carbs: 9 g

Ingredients

• 30 g flaked almonds
• 20 g desiccated coconut
• 1 tbsp chia seeds
• 150 g Greek yoghurt
• 1 handful of raspberries

Method

You’ll need: frying pan · mixing bowl · grater

1. Toast the flaked almonds and desiccated coconut in a dry frying pan over a medium heat until lightly golden and fragrant.
2. Put the Greek yoghurt in a bowl and smooth it out.
3. Scatter the chia seeds and the toasted coconut and almond mix evenly over the yoghurt.
4. Gently wash the raspberries and add them on top.
5. If you like, leave the muesli to stand briefly so the chia seeds soak up a little liquid.
6. Serve the keto coconut almond muesli straight away, while the toasted ingredients are still nice and crunchy.

Good to know

Even when mornings are short on time, breakfast can still taste good. This muesli is creamy, crunchy and pleasantly fresh.

Swaps

Flaked almonds → pecans (also low in carbs, with unsaturated fats); Greek yoghurt → unsweetened coconut yoghurt (dairy-free, less protein depending on the product); raspberries → blackberries (similar fibre content); chia seeds → ground linseed (also provides fibre and omega-3 fatty acids)

Allergens

Contains milk and tree nuts. Chia seeds swell a lot and some people aren't used to them, so use a small amount for children. In pregnancy the ingredients are generally fine as long as the yoghurt is pasteurised.