Pumpkin Spice Cranberry Yogurt Bowls
The perfect breakfast bowl when nothing but fall flavors will do.
Ingredients
- 3cupsfresh cranberries (12 oz.) sorted and rinsed
- 1cupwater
- 0.75cupgranulated erythritol (5 oz.)
- 1cinnamon stick
- 2cupsplain full-fat Greek yogurt
- 1cupcoconut cream
- 1servingPumpkin Spice Caramel Keto Chow
- 1tsp.pure vanilla extract
- 0.5tsp.pumpkin pie spiceor ground cinnamon
- NaNdropsliquid stevia
- 3Tbsp.chopped walnuts
- 3Tbsp.pumpkin seedstoasted
Instructions
- To make the cranberry sauce place the cranberries, water, erythritol, and cinnamon stick in a medium saucepan and bring to a boil.
- Cook for about 10 minutes, or until the cranberries have all popped.
- Remove the cinnamon stick and transfer the sauce to a container. For clear cranberry sauce, strain it through a sieve to remove skins. Let chill completely.
- To make the yogurt, combine Greek yogurt, coconut cream, and the Keto Chow in a large mixing bowl and whisk until fully combined.
- Add the vanilla extract, pumpkin spice, and stevia; mix well.
- To assemble, place 1/4 cup chilled cranberry sauce in the bottom of each bowl.
- Top the cranberry sauce in each bowl with 1/2 cup of the yogurt.
- Mix the walnuts and pumpkin seeds together and sprinkle about one Tbsp. over each bowl.
- Let chill at least an hour for the best flavor.
- Wrap tightly and store in the refrigerator for up to five days.
Nutrition
Serving: 1bowl (6 oz.)Calories: 234.61kcalCarbohydrates: 36.08gProtein: 12.92gFat: 14.92gSaturated Fat: 10.04gPolyunsaturated Fat: 2.58gMonounsaturated Fat: 1.8gTrans Fat: 0.11gCholesterol: 13.39mgSodium: 186.67mgPotassium: 453.91mgFiber: 3.73gSugar: 5.96gVitamin A: 271.3IUVitamin C: 28.14mgCalcium: 220.57mgIron: 0.98mgSugar Alcohol: 23.66gNet Carbs: 8.69g