For a fancy brunch or an on-the-go snack, you can use this keto granola recipe to suit your needs.
Single serving recipe.
2 tbsp Greek Yogurt
1 tbsp Pecans
½ tbsp Almonds
½ tbsp Chia Seeds
½ tbsp Pumpkin Seeds
½ tsp Coconut Oil
½ tsp Ground Cinnamon
½ tsp Lakanto Monkfruit Sweetener
2 tsp Raspberries
2 tsp Blueberries
Roughly chop the pecans and almonds and add to a small mixing bowl with the chia and pumpkin seeds. Stir to combine.
Add the coconut oil to a small pan over a low heat with the cinnamon and Lakanto Monkfruit Sweetener.
Once the oil has melted, swirl to coat the pan and add the chopped nuts and seeds, tossing them in the oil. Toast gently for 5 minutes until fragrant and remove from the heat to cool.
For the sundae
Spoon one tablespoon of yogurt into a sundae glass and top with half the granola mixture. Add two raspberries and two blueberries.
Spoon the remaining yogurt over the top and crumble over the remaining granola and finish with the remaining fruit.
This recipe was created with the Carb Manager App. You can easily add this recipe to your macros using Carb Manager Premium. Check it out here.