Low Carb Yoghurt Bark
Treat yourself to a guilt-free snack with this refreshing Low Carb Yoghurt Bark, the perfect balance of creamy indulgence and wholesome ingredients. Made with full-fat Greek yoghurt, a hint of vanilla, and a touch of your favorite low-carb sweetener, this no-bake recipe is quick and easy to whip up in just 10 minutes. Topped with vibrant fresh berries, crunchy chopped nuts, and optional sugar-free dark chocolate chips or shredded coconut, every bite is packed with satisfying flavor and texture. Simply freeze, break into bite-sized pieces, and enjoy as a cool, nutrient-rich treat that’s perfect for keto diets or anyone craving a healthier dessert. With its minimal prep time and customizable toppings, this Low Carb Yoghurt Bark is ideal for meal prepping or serving as a light snack for family and friends!
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Recipe Information
Ingredients
- 2 cups Greek yoghurt (unsweetened, full-fat)
- 1 teaspoon Vanilla extract
- 2 tablespoons Low-carb sweetener (e.g., erythritol or stevia blend)
- 1 cup Fresh berries (e.g., raspberries, blueberries, or strawberries)
- 0.25 cup Chopped nuts (e.g., almonds, walnuts, or pecans)
- 2 tablespoons Unsweetened shredded coconut (optional)
- 2 tablespoons Dark chocolate chips (sugar-free, optional)
Instructions
Line a baking sheet or a shallow rectangular dish with parchment paper to prevent sticking.
In a medium mixing bowl, combine the Greek yoghurt, vanilla extract, and low-carb sweetener. Stir well until smooth and sweetener is dissolved.
Pour the yoghurt mixture onto the prepared baking sheet and use a spatula to spread it evenly to about 1/4-inch thickness.
Sprinkle the fresh berries evenly over the surface of the yoghurt.
Add the chopped nuts, shredded coconut (if using), and dark chocolate chips (if using) on top, pressing them lightly into the yoghurt to help them stick.
Place the baking sheet in the freezer and freeze for 3-4 hours, or until completely solid.
Once frozen, remove the yoghurt bark from the freezer and break it into bite-sized pieces or slices using your hands or a sharp knife.
Store the yoghurt bark pieces in an airtight container in the freezer for up to 2 weeks. Serve directly from the freezer for a cool, crunchy snack or dessert.
Nutrition Facts
Calories |
98 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 10% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 21 mg | 1% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.7 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 149 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.
