Keto yogurt, y’all. It’s a controversial subject for anyone discussing keto-friendly foods with other keto enthusiasts. “Full-fat” yogurt is sometimes touted as the keto yogurt solution, but the fat and carbohydrate content among full-fat yogurts on the market differs wildly. FAGE Total Plain, for example, features 10 grams of fat and 8 grams of carbohydrate per serving. Dannon Yogurt (Plain Whole Milk) includes 2 grams of fat and 2.75 grams of carbs per serving. More carbs than fat? Absolutely not the fat-to-carbs ratio that lends itself to staying in ketosis.
So that’s why I was so stoked to see deliciously creamy fat content of Peak Triple Cream Yogurt: 24 grams of sweet, organic, pastured milk fat per serving, with 4 grams of carbs. Peak is “made with triple the milk fat of regular whole milk yogurt”, by adding cream! The result is as decadent as you might imagine. If you love Greek yogurt, you owe it to yourself to try Peak, which tastes even better. I couldn’t wait to pair Peak Plain with some berries and zero-carb sweetener, dodging the added carbs in the Peak Strawberry and Peak Vanilla flavors, although. . . Psssssst, all you folks reveling in your carbs: Peak Vanilla is DELICIOUS.
I sat down with Evan Sims, Peak’s founder, for a chat over coffee about what inspired him to develop triple cream yogurt.
Yogurt is a category that is marketed as healthy. But in many non-fat and low-fat yogurts, more than half of the total calories come from sugar. It’s junk food in disguise. In Peak, I replaced sugar with cream, one of nature’s true superfoods. Cream’s incredibly clean-burning, deeply satiating, nutrient-dense rich silkiness is a winner on many levels, and it’s the nutritional foundation on which I built Peak.
Peak is definitely the next step in yogurt’s evolution, keto yogurt or not. I’m a huge fan of the Peak Plain’s no-frills ultra-creaminess (so SO so filling, too!) as it is for breakfast or a snack, but for this dessert recipe it’s blended with blackberries for beautiful color and a touch of fruity flavor.
Obviously, I cheated and added a fourth ingredient to these (melted unsweetened chocolate) after I took them out of their popsicle molds. I love streaking things with melted chocolate. But it’s completely optional, and unless you really appreciate bitter flavors like I do, you should most definitely opt for dark chocolate rather than unsweetened!
P.S. I recommend ignoring the automatic nutrition facts break-down included this recipe. It’s not calculating Peak Yogurt correctly, due to its uniquely high-fat content. You can view the plain Peak’s nutritional facts, with all of its glorious fat, here.
- 20 oz plain Peak Triple Cream Yogurt*
- 2 cups blackberries
- 1 tsp liquid stevia (adjust to taste)**
- Melted chocolate (optional)
- Blend the Peak Yogurt, blackberries, and stevia until smooth. Pour into popsicle molds, then freeze for at least three hours.
- Run hot water over the outside of the molds to extract the popsicles, then top with melted chocolate, if desired.
*Do not use regular yogurt and then comment complaining that the texture/mouthfeel of the popsicles is poor. Peak is very CREAMY. This is an advantage when blending it with just enough blackberries to make it pourable, and then freezing it. **I use Trader Joe’s brand of liquid stevia. It has much less of the famous (or infamous) bitter aftertaste. However, in this recipe, the yogurt’s creaminess and blackberries’ tanginess would probably balance even the bitterest of stevia.