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Matcha and lemon is a match made in heaven. These healthy parfaits make the perfect low-carb breakfast or dessert. So what's the hype about matcha?
Green tea is well known for its myriad health benefits. Matcha is a type of green tea that is particularly high in antioxidants called catechins, and mind-calming amino acid called L-theanine. Green tea is beneficial for heart health, metabolic health and has shown to lower insulin levels in menopausal women. Thanks to the high content of catechins, it is beneficial for people suffering from non-alcoholic fatty liver disease.
I made these jars without sweeteners but you can use some powdered Erythritol or stevia drops. You can also add a few tablespoons of grass-fed collagen or MCT oil. While collagen will provide a healthy source of protein that will help you stay full for longer, MCT oil will provide a quick boost of energy.
Hands-on Overall
Nutritional values (per serving)
Net carbs6.5 grams
Protein7.4 grams
Fat38 grams
Calories404 kcal
Calories from carbs 7%, protein 7%, fat 86%
Total carbs14.9 gramsFiber8.3 gramsSugars0.8 gramsSaturated fat28.3 gramsSodium75 mg(3% RDA)Magnesium43 mg(11% RDA)Potassium552 mg(28% EMR)
Ingredients (makes 2 servings)
Matcha layer:
Lemon layer:
Note: Low-carb sweetener in this recipe can be omitted or used to taste. Instead of coconut cream you can use mascarpone cheese or whipped cream.
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.
- Use a spoon and divide the chia mixture between 2 jars (if serving for breakfast), or up to 4 jars (if serving them as a dessert).
- 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.
Matcha Lemon Breakfast Jars
Step by Step
Ingredients
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.
- Use a spoon and divide the chia mixture between 2 jars (if serving for breakfast), or up to 4 jars (if serving them as a dessert).
- 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.
Nutrition (per serving)
Calories404kcal
Net Carbs6.5g
Carbohydrates14.9g
Protein7.4g
Fat38g
Saturated Fat28.3g
Fiber8.3g
Sugar0.8g
Sodium75mg
Magnesium43mg
Potassium552mg
Detailed nutritional breakdown (per serving)
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