Pumpkin Spice Cranberry Yogurt Bowls White 10
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Pumpkin Spice Cranberry Yogurt Bowls

The perfect breakfast bowl when nothing but fall flavors will do.
Prep Time30 minutes
Chill Time1 hour
Total Time1 hour 30 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Pumpkin Spice Caramel
Keto Chow Flavor: Pumpkin Spice Caramel
Recipe Creator: Chef Taffiny Elrod
Serving: 1 (6 oz.) Bowl
Yield: 6 bowls (6 oz. each)
Author: Taffiny Elrod

Ingredients

  • 3 cups fresh cranberries (12 oz.) sorted and rinsed
  • 1 cup water
  • 3/4 cup granulated erythritol (5 oz.)
  • 1 cinnamon stick
  • 2 cups full-fat Greek yogurt
  • 1 cup coconut cream
  • 1 serving Pumpkin Spice Caramel Keto Chow
  • 1 tsp. vanilla extract
  • 1/2 tsp. pumpkin pie spice or ground cinnamon
  • 10-20 drops liquid stevia
  • 3 Tbsp. chopped walnuts
  • 3 Tbsp. toasted pumpkin seeds

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.

Photography by Sarah DeYoung