Keto Matcha Lemon Breakfast Jars

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4.5 from 94 votes

Keto Matcha Lemon Breakfast Jars

40 minutes

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.

Article Categories:
Breakfast

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