Low-Carb Baked Strawberry Pots

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3.50 from 120 votes

Low-Carb Baked Strawberry Pots

30 minutes
Calories 250kcal


  • 300 grams strawberries (10.6 oz)
  • 1 tablespoon water
  • 1 vanilla pods (10.6 oz)
  • 400 grams yogurt (10.6 oz)
  • 90 grams ground almonds (10.6 oz)
  • 35 grams sliced almonds (10.6 oz)
  • 1 teaspoon vanilla powder
  • 1 pinch salt
  • 1/3 cup coconut flakes (10.6 oz)


  • Remove the stalks from the strawberries.
  • Cut the strawberries in half, or quarters if large.
  • Place on a non stick baking tray.
  • Split open the vanilla pod and add to the tray of strawberries along with the lemon juice and water.
  • Mix.
  • Roast in the oven for 15 minutes until soft but the strawberries still retain a slight bite.
  • Once cooked, remove from the oven and allow to cool.
  • Meanwhile place the ground and flaked almonds, vanilla and salt on another baking tray.
  • Mix and toast in the oven for 15 minutes until golden.
  • After 12 minutes add the coconut chips and allow to roast for a further 3 minutes until brown.
  • Remove from the oven and allow to cool.
  • Layer the strawberries and yoghurt in a pot or small bowl and top with the almond crumb.


Calories: 250kcal

Originally posted 2019-02-20 17:39:48.

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