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Vegan Keto Breakfast Bowl

  • Author: Romy
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15
  • Yield: 1 serving
  • Category: Recipes
  • Method: Breakfast


• 50g frozen berries (strawberry, raspberry, blueberry, blackberry – or a mix of them)
• 200g Alpro soy yogurt with coconut (or plain)
• 1/2 tsp cinnamon
• optional 1/4 tsp stevia (if you like it extra sweet – I used Natvia)
• 30g Pip&Nut almond & coconut butter (a dream!)
• 1 tsp cacao nibs



1. Add the frozen berries, cinnamon and stevia to a large container and add the yogurt on top.

2. Using a stick blender combine all ingredients. I figured a stick blender works best for me as it is quite a small amount for a regular blender size.

3. Add to a bowl, top with the almond & coconut butter and cacao and voila: breakfast is served!

Are you looking for more keto recipes? Get in touch and let me know whether you’re after more snacks, breakfasts or mains and I’ll happily include more on the blog.


  • Serving Size: 1
  • Calories: 151
  • Sodium: 328mg
  • Fat: 10g
  • Carbohydrates: 13.5g
  • Fiber: 12g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Keto Breakfast Bowl, Vegan Keto Breakfast Bowl Recipe

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