Category: Breakfast Treats

Coconut yogurt is a delicious alternative to dairy yogurt is easy to prepare and preservative free!

Coconut Yogurt

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Coconut Yogurt
 
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Nutrition Information
  • Serves: 8
  • Serving size: ½ cup
  • Calories: 228
  • Fat: 19.5g
  • Carbohydrates: 3.5g
  • Fiber: 0g
  • Protein: 11.4g
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Coconut yogurt is a delicious alternative to dairy yogurt is easy to prepare and preservative free!

Try mixing in a tablespoon of the low carb Blueberry Refrigerator Jam or for something a little spicy the Blackberry Jalapeno Refrigerator Jam. Make a parfait by layering with fresh fruit and Coconut Granola.
Ingredients
  • 2 x 13.5 oz cans unsweetened coconut milk or coconut cream
  • 1 tbsp unsweetened dry gelatin
  • 1 tsp sugar
  • 1 probiotic cap, non-dairy starter culture or previously made coconut yogurt (1/4 cup)
  • 3 oz unsweetened protein powder (whey or pea protein)
Instructions
  1. Bloom gelatin in ½ cup coconut milk (room temperature) by sprinkling it over the milk and allowing it to sit for 5-10 minutes then stir to distribute gelatin.
  2. Heat remaining coconut milk and sugar (don’t worry, it will be consumed by the probiotics) in a sauce pan to 150°F. Whisk in bloomed gelatin and allow mixture to cool to 110°F. Whisk in starter and protein powder.
  3. Once temperature reads 110°F, pour into yogurt maker. Allow to process undisturbed for 12-24 hours. Refrigerate for up to one week. Makes 4 cups; ½ cup per serving.
Notes
Net Carbs : 3.5g
SugarOH: 0g

NOTE that you do not have to add the gelatin, sugar or protein powder. The gelatin is added to thicken it. The sugar will feed some of the bacteria as there isn't a lot of carbohydrates in the coconut milk but it really isn't necessary. The protein powder will thicken it slightly as well as provide additional protein to the yogurt so it is more like a Greek yogurt.
 

Coconut Granola

Coconut Granola

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Coconut Granola
 
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Nutrition Information
  • Serves: 6
  • Serving size: ¼ cup
  • Calories: 216
  • Fat: 21.2g
  • Carbohydrates: 12.6g
  • Fiber: 9.7g
  • Protein: 3.8g
Recipe type: Breakfast Treats
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Ingredients
  • 1 ¼ tsp salt; divided
  • ¼ cup raw almonds
  • ¼ cup raw pecans
  • ¼ cup raw walnuts
  • ¼ cup raw hazelnuts
  • 1 cup unsweetened flaked coconut
  • 3 tbsp erythritol
  • Pinch pure powdered stevia
  • 1 tbsp coconut oil, melted
  • 1 tsp vanilla
  • 2 tsp cinnamon or other spices
Instructions
  1. Optional: Combine water with 1 tsp salt. Add nuts and soak covered with 1 inch of water (add more water if necessary to cover the nuts) for 24 hours (while soaking, cover with plastic wrap and set on the counter at room temperature). Drain off water. If skipping this step go to step 2.
  2. Process nuts in a food processor until they are about half their size. Add the coconut flakes, erythritol, stevia, coconut oil, vanilla, cinnamon and ¼ tsp salt. Process 1-5 times until combined and the coconut and nuts are about the size of rolled oatmeal.
  3. If you have made the soaked version: spread mixture evenly over parchment paper or a silicone mat on a sheet pan and bake at the lowest oven setting possible (about 200°F) for 1 hour, stir, then continue to bake for 1 hour with the door cracked, stir again and continue to bake for another hour with the door closed until it is completely dry. A dehydrator may also be used. To toast this mixture keep on the sheet pan and bake for 15 minutes at 275°F. If you have made the un-soaked version: bake at 325°F for 15-20 minutes or until light golden and toasted. Granola may be kept in the refrigerator in an air tight container for up to 2 months or frozen for up to 4 months. Makes 1 ½ cups. Each serving is ¼ cup.
Notes
Net Carbs: 3g
SugarOH: 6g
 

Straw-berry-Orange Muffins

Strawberry-Orange Muffins

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Strawberry-Orange Muffins
 
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Nutrition Information
  • Serves: 8
  • Serving size: 1
  • Calories: 171
  • Fat: 13g
  • Carbohydrates: 14.3g
  • Fiber: 10.6g
  • Protein: 6.5g
Recipe type: Muffins and Quick Breads
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Ingredients
  • 4 oz strawberries
  • 2 tbsp coconut oil, melted
  • 3 eggs
  • ⅓ cup Greek yogurt
  • 3 tbsp erythritol
  • 2 tbsp xylitol
  • Pinch pure powdered stevia
  • 1 tsp vanilla
  • ½ tbsp orange zest
  • 1 cup almond flour
  • ¼ cup coconut flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
Instructions
  1. Preheat oven to 375°F. Prepare a muffin pan with 8 paper liners. Set aside. Finely chop the strawberries and set aside.
  2. Whisk together the oil, eggs, Greek yogurt, erythritol, xylitol, stevia, vanilla and orange zest .
  3. In a separate bowl combine the almond meal, coconut flour, baking powder, baking soda, and salt.
  4. Add the wet ingredients to the dry ingredients and blend until fully combined. Fill muffin cups and bake for 25-30 minutes until set in the center and golden on the tops. Allow to cool for 10 minutes in the pan and then cool completely on a wire rack. Enjoy immediately or store in an airtight container in the refrigerator for one week or in the freezer for up to one month.
Notes
Net Carbs: 3.7g
SugarOH: 7.5g