Low carb berry breakfast parfaits

Low carb breakfast berry parfaits

Deliciously indulgent, breakfast berry parfaits with blueberry sauce, low carb nut granola and fresh raspberries makes the perfect easy breakfast.
Course Breakfast, Low Carb, Parfait
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Calories 2281kcal
Author Alida Ryder


for the nut granola

  • 2 cups mixed nuts
  • 1 tablespoon flax seed linseeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon chia seeds
  • 2 tablespoons pumpkin seeds
  • 2 teaspoons coconut oil melted
  • 1-2 tablespoons honey/maple syrup/low carb sweetener to taste (optional)
  • pinch of salt

for the blueberry sauce

  • 2 cups frozen blueberries
  • 2-3 teaspoons Xylitol or another sugar alternative
  • 1 tablespoon water

for the parfait

  • plain Greek yoghurt
  • fresh raspberries or other fruit of your choice


  • To make the granola, pre-heat the oven to 180°c and line a baking tray with baking paper/parchment.
  • Combine all the granola ingredients then tip onto the baking tray and place in the oven.
  • Allow to bake for 5-10 minutes until the nuts are golden brown. Check on the granola regularly as it can burn easily.
  • Remove from the oven and allow to chill.
  • To make the blueberry sauce, combine all the ingredients in a small saucepan and bring to a simmer. Allow to cook for 5-10 minutes until the berries have released their juice. Remove from the heat and allow to cool.
  • To make the parfaits, layer the yoghurt with the granola, sauce and fresh fruit in a jar/bowl of your choice. If making the parfait in a jar, close with the lid and place in the fridge overnight before serving.


Keep any left-over granola in an airtight container.
Keep any left-over blueberry sauce in an airtight container in the fridge.


Calories: 2281kcal | Carbohydrates: 145g | Protein: 63g | Fat: 178g | Saturated Fat: 29g | Sodium: 46mg | Potassium: 2276mg | Fiber: 42g | Sugar: 47g | Vitamin A: 160IU | Vitamin C: 29.9mg | Calcium: 399mg | Iron: 15.9mg