In a small saucepan, combine fresh or thawed blueberries, lemon juice, and honey over medium heat. Stir gently and bring the mixture to a simmer, allowing it to cook for about 5-6 minutes until the blueberries soften and the consistency resembles a jam.

Once ready, stir in chia seeds for added texture. Remove from heat and let the compote cool completely before using.

In a medium mixing bowl, whisk together Greek yogurt, honey, and vanilla extract until smooth and creamy.

Taste the mixture and adjust the sweetness if necessary by adding more honey or a keto-friendly sweetener. Set aside for assembly.

Grab your mini silicone muffin molds. Spoon about 1 tablespoon of the yogurt mixture into each cavity, filling them approximately ¾ full.

Then, add ½ teaspoon of the cooled blueberry compote on top of each yogurt layer. Use a toothpick or a small knife to swirl the compote gently into the yogurt.

Carefully place the filled tray flat in the freezer. Allow the Blueberry Greek Yogurt Bites to freeze for at least 2 hours or until completely solid.

Once frozen, gently pop the Blueberry Greek Yogurt Bites out of the silicone molds. Store them in an airtight container in the freezer.

When you’re ready to indulge, let them thaw for about 2-4 minutes at room temperature.