Keto Breakfast Granola Sundae

This simple breakfast recipe is quick and delicious and utilizes a quick cheat method to rustle up a mini pan-toasted batch of granola!

Packed with flavour and healthy fats, this makes a great lazy weekend breakfast.

Where the recipe calls for 2 teaspoons of raspberries and 2 teaspoons of blueberries, this allows for roughly 4 raspberries and 6 blueberries. 

The nuts are quantified in tablespoons, allowing approximately 3-4 almonds and 3-4 pecans.



Prep Time: 4 min
Cook Time: 6 min
Ready In: 10 min


Greek Yoghurt by Chobani
2 tablespoon

(28g or 1 oz)
1 tablespoon

(6g or 0.22 oz)
½ tablespoon

(5g or 0.16 oz)
100% Natural Milled Chia Seed by Chia Bia
½ tablespoon

(8g or 0.26 oz)
Pumpkin Seeds
½ tablespoon

(4g or 0.14 oz)
Coconut Oil
½ teaspoon

(2g or 0.08 oz)
Ground Cinnamon by Tone’s
½ tsp

(2g or 0.07 oz)
100% Pure Crystals Sweetener by Erythritol
½ tsp
2 teaspoon

(5g or 0.18 oz)
2 teaspoon

(6g or 0.22 oz)


1. Roughly chop the pecans and almonds and add to a small mixing bowl with the chia and pumpkin seeds. Stir to combine.

2. Add the coconut oil to a small pan over a low heat with the cinnamon and erythritol.

3. Once the oil has melted, swirl to coat the pan and add the chopped nuts and seeds, tossing them in the oil. Toast gently for 5 minutes until fragrant and remove from the heat to cool.

4. Spoon one tablespoon of yoghurt into a sundae glass and top with half the granola mixture. Add two raspberries and two blueberries.

5. Spoon the remaining yoghurt over the top and crumble over the remaining granola and finish with the remaining fruit.

Keto Breakfast Granola Sundae

Serving Size: 1 servings
Serving Weight: 2oz (57g)
Nutrient Value % Goal
Calories 172.8
Total Carbs 9.7g 32.2%
  Net Carbs info 3.3g 11.0%
  Diabetes Carbs info 4.3g
  Fiber 4.4g
  Sugar 2.1g
  Sugar Alcohols 2.0g
Protein 7.1g 5.5%
Fat 13.2g 10.2%

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