Servings: 2 · Prep Time: 10 mins · Cooking Time: 10 mins
Total Time: 20 mins
This crunchy and creamy sundae makes for a great low carb breakfast or brunch option. The granola and jam come together quickly on the hob, with the strawberries bringing a natural sweetness to the sundae. The granola calls for a little erythritol but you can omit this entirely if you would prefer not to use a sweetener.
- water (2 tbsp)
- full fat Greek yoghurt (1 cup)
- erythritol (1 tsp)
- cinnamon (1 tsp)
- chia seeds (1 tbsp)
- macadamia nuts (1 tbsp chopped)
- coconut oil (1/2 tbsp)
- strawberries (1/2 cup roughly chopped)
- pecans (1/4 cup roughly chopped)
- almonds (1/4 cup roughly chopped)
Add the strawberries to a small saucepan with the water and bring to a rapid boil. Let the mixture bubble for a minute until the strawberries soften and you can mash them easily with a fork.
Reduce to a simmer and continue to mash the strawberries until you have a jam like consistency. Set aside to cool.
Melt the coconut oil in a frying pan over a low/medium heat. Add the chopped nuts, chia seeds, cinnamon and erythritol. Stir to combine.
Toast the granola mixture gently for about five minutes until lightly golden and fragrant. Set aside to cool completely.
Once cool, divide the yoghurt, jam and granola between two serving glasses, creating alternating layers.
Strawberry Low Carb Granola Sundae 1.CR2
Strawberry Low Carb Granola Sundae 2.CR2
Strawberry Low Carb Granola Sundae 3.CR2