{LCHF & Low Carb Recipe} Greek yogurt with homemade nut crunchy and dark berries

D as is my absolute favorite breakfast. Although I do not like sweet spreads and cereal mixes for breakfast at all, this combination immediately hooked me up: cool, wonderfully creamy yogurt (yes, that with 10% fat), juicy dark berries and a crispy crunchy topping with a slight sweetness , aromatic nut flavor and a subtle coconut note. Simply irresistible! The whole thing is a bit like the yogurt with the corner - only without a corner and much, much better. And 100% LCHF and low carb compatibility.

Because the nutcracker is super fast and easy to make in the oven, it's just the personal favorite of sweet and coconut Determine . Or try different nut varieties. Or experiment with spices like cinnamon and vanilla. Or you just let your joy in experimentation run wild ... what's your favorite nutcracker look like?

I keep the finished nutcracker in a screw-top jar - it lasts for several weeks without the flavors flashing. But most of the time he's gone before. Because the whole has proven to be a super-practical breakfast for "auffe work". Now I take off in the morning with my Stylo-Henkelmann * (yogurt and berries in one, nut crunchy in the other container) and am in the morning half past nine in Germany then totally happy. And full.

Fancy nutcrackers? Below is the recipe. Based on an idea from my current favorite book *.

(* Link Amazon Affiliate)

Here comes the recipe for Greek yogurt with homemade nutcrackers and dark berries.

Ingredients for 1 storage jar of nut crunchy and 1 breakfast:

200 g of mixed nuts (hazelnuts, walnuts, almonds, pecans etc.)
80 g Coke Rasp
2 tablespoons flaxseed
50 g sunflower seeds
2 tablespoons coconut sugar *
1 tsp vanilla powder (ground vanilla pod without added sugar)
2 teaspoon ground cinnamon

200 g greek yogurt (10 % Fat)
80g dark berries (blueberries, blackberries etc.)

baking paper

And this is how it works:

Preheat the oven to 100 ° C and lay out a baking tray with baking paper.

Chop the nuts roughly with a large knife (in the food processor this does not work so well) and mix in a bowl with all the other ingredients.

Put on the baking tray, spread evenly and bake for 30 minutes. Whisk the nutcracker twice during baking.

The nutcracker is ready when it smells warm and aromatic of nuts, cinnamon and coconut and the nuts are golden brown.

Tips: I like to buy a big kilo bucket of Greek yogurt. The bucket reaches exactly for five working days and is much cheaper than the small serving bowls. Otherwise look in the Turkish supermarket - there you will find the full-fat yoghurt guaranteed.

Look at the label. There should only be one ingredient in yoghurt: yoghurt. Gelatin, sweeteners and binders have lost nothing in a good yogurt.

Before you buy different types of nuts in individual packs and clog your closet: There are ready-made nut mixes in a 200g bag - perfect for a stock jar of nutcrackers.