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.