Keto Matcha Lemon Breakfast Jars
Ingredients
- 1 cup unsweetened almond milk (or cashew milk, 240 ml/ 8 fl oz)
- 1 teaspoon matcha green tea powder
- 4 tablespoons chia seeds (or cashew milk, 240 ml/ 8 fl oz)
- 2 tablespoons erythritol (or cashew milk, 240 ml/ 8 fl oz)
- 2 tablespoons oil (or cashew milk, 240 ml/ 8 fl oz)
- 3/4 cup coconut cream (or cashew milk, 240 ml/ 8 fl oz)
- 2 tablespoons unsweetened almond milk (or cashew milk, 240 ml/ 8 fl oz)
- 1 teaspoon lemon zest (or cashew milk, 240 ml/ 8 fl oz)
- 1 tablespoon fresh lemon juice (or cashew milk, 240 ml/ 8 fl oz)
- 2 tablespoons erythritol (or cashew milk, 240 ml/ 8 fl oz)
- matcha green tea powder (or cashew milk, 240 ml/ 8 fl oz)
Instructions
- Prepare the matcha chia layer.
- In a bowl whisk the almond milk with the matcha powder.
- Add 1-2 tablespoons of powdered Erythritol or a few drops of stevia (or skip the sweetener if desired).
- Add the chia seeds and let them bloom in the matcha milk for 20-30 minutes (or overnight in the fridge).
- Stir once or twice to combine.
- Optionally, you can stir in some grass-fed collagen powder and/or MCT oil.
- Scoop the coconut cream into a bowl (only the thick, creamy part).
- Add freshly grated lemon zest, almond milk and lemon juice.
- Add 1-2 tablespoons of powdered Erythritol or a few drops of stevia (or skip the sweetener if desired).
- Mix to combine.
- Scoop the creamy lemon-coconut layer on top of the matcha-chia layer.
- Optionally, dust with more matcha powder.
- Enjoy immediately or store in the fridge for up to 3 days.
Originally posted 2019-02-20 17:02:51.