Breakfast Granola Sundae

About

Make this simple Keto granola sundae when you’re craving something sweet for breakfast or you want to make an extra-healthy dessert. You can whip the sundae up quickly in the morning at breakfast time or make a quick snack in between meals too. The sundae is really simple and made with Greek yogurt. The yogurt is paired with a few berries for extra sweetness and a really quick homemade granola. The granola is made with a blend of nuts and seeds toasted in a bit of coconut oil. The nuts and also the warm oil itself will flavor the yogurt in your sundae. Enjoy the sundae by the spoonful or swirl all the ingredients together for a berry-nut-yogurt mixture.

A quick note about the berries

The berries are measured in teaspoons for this recipe. For your reference, a teaspoon of raspberries is approximately two berries, while a teaspoon of blueberries is approximately three berries. If your berries are large, keep this difference in mind.

Where do my Keto fats come from?

You may think a lot of your granola sundae fat comes from the Greek yogurt in the recipe. While a little bit does, much of your fat also comes from the coconut oil used to cook the granola and the nuts and seeds in the granola themselves. Almonds, chia seeds, pumpkin seeds, and pecans all have healthy fat that is good for your Keto diet.

Save a few more carbs

You can save a few more carbs per serving by substituting erythritol sweetener with liquid stevia drops. Liquid stevia adds zero carbs per serving and is not believed to trigger an insulin response. You also don’t need to use as much liquid stevia in your recipe as you would other sweeteners.

Ingredients

2 tablespoon greek yoghurt by chobani
1 tablespoon pecans
½ tablespoon almonds
½ tablespoon 100% natural milled chia seed by chia bia
½ tablespoon pumpkin seeds
½ teaspoon coconut oil
½ teaspoon ground cinnamon by tone's
½ teaspoon 100% pure crystals sweetener by erythritol
2 teaspoon raspberries
2 teaspoon blueberries

Instructions

Roughly chop the pecans and almonds, and add them to a small mixing bowl with the chia and pumpkin seeds. Stir to combine. Add the coconut oil to a small pan over low heat with the cinnamon and erythritol.
Once the coconut oil has melted, swirl it to coat the pan and add the chopped nuts and seeds. Toss them around in the oil, then gently toast the nuts for 5 minutes until fragrant. Remove the pan from the heat.
Let the granola cool for just a couple of minutes before using it. Spoon one tablespoon of yoghurt into a sundae glass and top with half the warm granola mixture. Add two raspberries and two blueberries.
Spoon the remaining yoghurt over the top, and crumble the remaining granola over the top. If you have any remaining fruit, add it on top of the granola. Enjoy with a spoon.