Keto Matcha Lemon Breakfast Jars

Step 1Prepare 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).

Step 2Add 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.

Step 3Optionally, you can stir in some grass-fed collagen powder and/or MCT oil.

Step 4Use 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).

Step 5Scoop the coconut cream into a bowl (only the thick, creamy part).

Step 6Add 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.

Step 7Scoop 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.