My daily mission is to provide action-oriented recommendations and how-to's on low-waste living, sustainable style, non-toxic beauty, responsible travel, and adventurous allergy-friendly home cooking.
Keto yogurt is 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 widely. 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!
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 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 as I do, you should most definitely opt for dark chocolate rather than unsweetened!
