Blackberry Vanilla Bean Yogurt Cake
  • 2½ cups almond flour
  • ⅔ cup powdered erythritol
  • 1 tbsp coconut flour
  • 2 tsp baking powder
  • ½ tsp sea salt
  • 1 cup Chobani® Whole Milk Plain Greek Yogurt
  • ¼ cup extra virgin olive oil
  • ¼ cup almond milk
  • 2 large eggs
  • 1 tsp almond extract
  • Vanilla beans scrapped from two pods
  • Zest of 1 medium lemon
  • 1 tbsp lemon juice
  • 1 cup fresh blackberries
Optional Toppings:
  • ½ cup Chobani® Whole Milk Plain Greek Yogurt
  • 16 fresh blackberries
  • 2 tbsp powdered erythritol
  • Preheat the oven to 350°F.
  • In a large bowl, whisk together the almond flour, erythritol, coconut flour, baking powder, and sea salt.
  • In another bowl whisk together the yogurt, olive oil, almond milk, eggs, almond extract, vanilla beans, lemon zest, and lemon juice.
  • Mix the wet ingredients into the dry until combined. Fold in the blackberries.
  • Grease an 8 or 9-inch cast iron skillet with olive oil. Pour the batter into the prepared pan and transfer the pan to the oven. Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool then slice into 8 pieces.
  • To serve, top with a dollop of yogurt and a few fresh blackberries along with a dusting of powdered erythritol.
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Mediterranean Grilled Chicken with Herbed Tzatziki
  • 1 lbs boneless skinless chicken thighs
  • 1 tsp sea salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp Italian seasoning
  • ¼ tsp paprika
  • ¼ cup melted ghee, smaltz, or refined coconut oil
  • 1 tbsp lemon juice
  • 1 cup Chobani® Whole Milk Plain Greek Yogurt
  • 1 clove garlic
  • ½ cup fresh herbs (dill, thyme, oregano)
  • 3 tbsp extra virgin olive oil
  • 3 tbsp lemon juice
  • Pinch cayenne pepper
  • Salt, to taste
Greek Salad:
  • 3 small heirloom or roma tomatoes, seeded and quartered
  • 1 medium cucumber, diced
  • ⅓ cup pitted kalamata olives
  • ¼ cup sliced red onion
  • 1 tbsp minced fresh dill
  • 1 tbsp extra virgin olive oil
  • Flaky sea salt for garnish
  • Place all of the ingredients for the chicken in a large sealable container - marinate for at least one hour.
  • Place all of the Tzatziki ingredients in a blender or food processor until process until combined. Refrigerate until ready to serve.
  • Preheat your cast-iron grill pan over medium high heat. Grill the chicken for about 6 minutes per side until it has charred grill lines.
  • Plate the chicken with the Tzatziki on a platter. In a large bowl toss together the Greek salad ingredients then add it to the platter along with the chicken serve immediately.
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Keto Greek Yogurt Pancakes Recipe
Dry Ingredients:
  • ¼ cup Blanched Almond Flour
  • 2 tbsp Coconut Flour
  • 2 tbsp Confectioners Erythritol
  • ½ tsp Baking Powder
  • Pinch of salt
Wet Ingredients:
  • ⅓ cup Chobani® Whole Milk Plain Greek Yogurt
  • 2 eggs
  • 1 tsp vanilla extract
Additional ingredients:
  • Non-stick cooking spray
  • Salted butter
  • Sugar-free pancake syrup
  • In a medium mixing bowl, combine and whisk together all dry ingredients. Next add all wet ingredients and whisk until batter is well blended.
  • Pre-heat a griddle or frying pan over medium heat and lightly spray the pan with non stick cooking spray of choice. Once the pan is hot, pour ¼ cup of pancake batter into the center of the pan and allow the pancakes to cook until bubbles form and sides set before flipping. Cook other side until golden brown.
  • Serve hot with butter and sugar-free syrup and enjoy!
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Grilled Chicken with Cilantro Lime Greek Yogurt Sauce
Grilled Chicken:
  • 2 large chicken breasts, sliced in half
  • 1 tbsp taco seasoning
  • 2 tbsp olive oil for cooking
Cilantro Lime Greek Yogurt Sauce:
  • ½ cup Chobani® Whole Milk Plain Greek Yogurt
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 lime, juiced
  • ½ tsp taco seasoning
  • 2 tbsp cilantro, chopped
  • Heat a grill pan to medium high heat
  • Add 1 tbsp olive oil to the pan
  • Add the taco seasoning to both sides of your chicken breast
  • Sear the chicken breasts for 4-5 minutes per side
  • Add all of the ingredients for the sauce to a small bowl and mix them together with a fork
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Marinated Steak with Shrimp & Asparagus
  • 4 - 8 oz New York Strip Steak
  • ½ cup Chobani® Whole Milk Plain Greek Yogurt
  • 1 tbsp Garlic & Herb Salt-Free Seasoning
  • 2 tsp Sea Salt
  • 1 tsp Black Pepper
  • 3 tbsp Olive Oil
  • 2 tbsp Lemon Juice
  • Mix all of the ingredients for the marinade in a small bowl
  • Pat the steaks dry then coat the steaks with the marinade.
  • Add the steaks to a large bowl with a lid or a gallon-sized storage bag. Marinate the meat for at least 4 hours.
  • Remove the steaks from the refrigerator about 30 minutes before cooking
  • Heat a cast iron grill pan for 4 minutes
  • Wipe excess marinade from the steaks. Place two steaks at a time in the grill pan and cook for 5 minutes per side (or until they reach 145 degrees for Medium Well).
  • Allow the steaks to rest for 5 minutes before cutting into them.
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