Pumpkin Spice Cranberry Yogurt Bowls
The perfect breakfast bowl when nothing but fall flavors will do.
Servings: 1 (6 oz.) Bowl
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.