Strawberry Granola Sundae
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5 from 1 vote
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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, brunch, Dessert, Snack
Cuisine: American
Keyword: Almond, Almonds, Breakfast, carb dodging, chia, granola, low carb, low carb recipe, Strawberry, Sweet, Vegetarian
Servings: 2
Calories: 356kcal


  • 6 medium strawberries roughly chopped
  • 2 tbsp water
  • ½ tbsp coconut oil
  • 1 tbsp macadamia nuts chopped
  • 30 g almonds roughly chopped
  • 30 g pecans roughly chopped
  • 1 tbsp chia seeds
  • 1 tsp ground cinnamon
  • 1 tsp erythritol
  • 280 g full fat Greek yoghurt (yogurt)


  • 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.


Calories: 356kcal | Carbohydrates: 18g | Protein: 19g | Fat: 26g | Fiber: 9g

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