Saying goodbye to thick, creamy morning parfaits was the hardest part of going dairy-free. That’s why I created this Keto Cashew Yogurt Sundae! It’s a totally indulgent breakfast packed with healthy fats, with zero sugar crash and no complicated fermentation. Just blend, chill, and dig in.
Ingredients
• 1.5 cups Boiling Water / 12.7 oz / 360 g
• 0.5 cups Raw Cashews / 2.6 oz / 75 g
• 1.0 tbsp Erythritol / 0.4 oz / 12 g
• 1.0 tbsp Lemon Juice / 0.5 oz / 15 g
Instructions
1. Place 0.5 cups of raw cashews into a heat-safe bowl.2. Carefully pour 1.5 cups of boiling water over the cashews to quick-soak them.3. Add 1.0 tbsp of Erythritol and 1.0 tbsp of lemon juice to the bowl, stirring until the sweetener dissolves.4. Transfer the entire mixture (cashews and liquid) to a high-speed blender.5. Blend on high for 1-2 minutes until the mixture is completely silky smooth and has thickened.6. Allow the yogurt to cool at room temperature for 10-15 minutes.7. Pour into a glass container and refrigerate for at least 4 hours, or preferably overnight, to set.8. Serve cold and top with your favorite low-carb fruits or nuts.
Nutritional Information
• Calculated per batch (approx. 2 cups). For strict keto, split into two servings.
• Calories: 420 kcal
• Total Fat: 33 g
• Total Carbohydrates: 34 g
• Dietary Fiber: 2.5 g
• Sugar Alcohols: 12 g
• Net Carbohydrates: 19.5 g
• Protein: 13 g
Pro Tips
• Patience is Key for Texture: Don’t stop blending when it just looks smooth. Blend for an extra minute to release the cashew’s natural oils, which creates a velvety, emulsified texture.
• Temperature Matters: The chilling step is non-negotiable for a thick, scoopable yogurt. For the best results, make it the night before so it has a full 8 hours to set.
• The “Probiotic” Hack: To add gut-healthy benefits, stir the powder from one probiotic capsule into the yogurt *after* it has cooled to room temperature but *before* chilling.
FAQ
Q: How do I get my keto cashew yogurt really thick
A: For the thickest, most scoopable texture, blend the mixture for 1-2 full minutes until it’s completely silky smooth. The most crucial step is chilling it in the refrigerator for at least 4 hours, or preferably overnight, to allow it to fully set.
Q: Is this cashew yogurt recipe suitable for a strict keto diet
A: Yes, it is. The entire batch contains 19.5g of net carbohydrates. For those on a strict keto diet, it’s recommended to split the batch into two servings to keep the net carb count per serving under 10g.
Q: Can I add probiotics to this dairy-free yogurt
A: Absolutely. To add gut-healthy benefits, you can stir the powder from one probiotic capsule into the yogurt. Make sure to do this after the yogurt has cooled to room temperature but before you place it in the refrigerator to chill.
Q: Do I need a high-speed blender for this recipe
A: A high-speed blender is recommended to achieve the smoothest, most velvety texture. If you use a standard blender, you may need to blend for a longer duration and scrape down the sides a few times to ensure there is no graininess from the cashews.
