Keto Yoghurt Bark
Indulge in the creamy, refreshing delight of Keto Yoghurt Bark, a no-bake dessert that is equal parts healthy and indulgent! This low-carb treat features unsweetened full-fat Greek yoghurt sweetened with powdered erythritol and infused with aromatic vanilla, creating a rich base for an array of colorful toppings. Fresh strawberries, blueberries, crunchy chopped nuts, unsweetened shredded coconut, and sugar-free dark chocolate chips are sprinkled over the yoghurt layer, delivering a burst of flavor and texture in every bite. Quick to prepare and freezer-friendly, this bark is an ideal guilt-free snack or dessert for those following a keto lifestyle. Perfect for meal prep, simply freeze until solid and savor as a fresh, nutritious treat that’ll satisfy your sweet tooth without compromising your dietary goals. Keywords: keto-friendly dessert, no-bake recipe, yoghurt bark, low-carb treat, healthy frozen snack.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Unsweetened full-fat Greek yoghurt
- 2 tablespoons Powdered erythritol (or preferred keto-friendly sweetener)
- 1 teaspoon Vanilla extract
- 0.5 cup Fresh strawberries
- 0.5 cup Fresh blueberries
- 2 tablespoons Chopped nuts (e.g., almonds or pecans)
- 1 tablespoon Unsweetened shredded coconut
- 2 tablespoons Sugar-free dark chocolate chips
Instructions
Line a baking sheet or a shallow dish with parchment paper to prevent sticking.
In a mixing bowl, combine the unsweetened full-fat Greek yoghurt, powdered erythritol, and vanilla extract. Stir until the mixture is smooth and well combined.
Pour the yoghurt mixture onto the prepared baking sheet and spread it evenly into a thin layer using a spatula (about 1/4-inch thick).
Rinse and pat dry the strawberries and blueberries. Slice the strawberries into thin pieces.
Sprinkle the sliced strawberries, blueberries, chopped nuts, shredded coconut, and sugar-free dark chocolate chips evenly over the yoghurt layer.
Gently press the toppings into the yoghurt to ensure they stick after freezing.
Place the baking sheet in the freezer and freeze for at least 3 hours, or until the yoghurt is completely solid.
Once frozen, remove the bark from the baking sheet and peel off the parchment paper. Break it into bite-sized pieces using your hands or a knife.
Store the yoghurt bark in an airtight container in the freezer for up to 2 weeks. Enjoy straight from the freezer for a refreshing keto-friendly treat!
Nutrition Facts
Calories |
106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.0 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 150 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
