Keto Matcha Lemon Breakfast Jars

Keto Matcha Lemon Breakfast Jars

Ingredients

• 1 cup unsweetened almond milk ((or cashew milk, 240 ml/ 8 fl oz))
• 1 tsp matcha green tea powder
• 4 tbsp chia seeds ((or cashew milk, 240 ml/ 8 fl oz))
• 2 tbsp erythritol ((or cashew milk, 240 ml/ 8 fl oz))
• 2 tbsp oil ((or cashew milk, 240 ml/ 8 fl oz))
• 3/4 cup coconut cream ((or cashew milk, 240 ml/ 8 fl oz))
• 1 tsp lemon zest ((or cashew milk, 240 ml/ 8 fl oz))
• 1 tbsp fresh lemon juice ((or cashew milk, 240 ml/ 8 fl oz))

Instructions

1. Prepare the matcha chia layer.
2. In a bowl whisk the almond milk with the matcha powder.
3. Add 1-2 tablespoons of powdered Erythritol or a few drops of stevia (or skip the sweetener if desired).
4. Add the chia seeds and let them bloom in the matcha milk for 20-30 minutes (or overnight in the fridge).
5. Stir once or twice to combine.
6. Optionally, you can stir in some grass-fed collagen powder and/or MCT oil.
7. Scoop the coconut cream into a bowl (only the thick, creamy part).
8. Add freshly grated lemon zest, almond milk and lemon juice.
9. Add 1-2 tablespoons of powdered Erythritol or a few drops of stevia (or skip the sweetener if desired).
10. Mix to combine.
11. Scoop the creamy lemon-coconut layer on top of the matcha-chia layer.
12. Optionally, dust with more matcha powder.
13.  Enjoy immediately or store in the fridge for up to 3 days.