About
Simple yet delicious, this frozen yogurt bark is swirled with rich and creamy almond butter and topped with fresh raspberries and crunchy chopped almonds.
Once set this makes a great dessert or snack.
There is no sweetener added to the recipe, however you can stir a little of your preferred keto sweetener in to the yogurt mixture if you wish.
Ingredients
- 9 each almonds, dry roasted, unsalted
- 9 each raspberries
- 2 tablespoon almond butter, unsalted
- 1 ¼ cup yogurt, plain, whole milk
Instructions
- Line an 8 x 8 inch freezer proof tray or dish with baking paper and spoon in the yogurt, spreading it evenly across the tray.
- Randomly drop teaspoonful’s of the almond butter across the surface of the yogurt and use a knife or spatula to gently swirl the two together, ensuring the surface stays relatively level.
- Arrange 9 raspberries evenly spaced across the top.
- Roughly chop the almonds and scatter over the surface.
- Transfer to the freezer to set for 2-3 hours, then using a warm knife, slice into 9 squares.
Nutrition Facts
- Servings: 9
- Calories: 50.8kcal/212.4kJ (per serving)
- Fat: 3.7g (per serving)
- Carbs: 2.7g (per serving)
- Protein: 2.2g (per serving)
