Servings: 1

INGREDIENTS:

Cinnamon Roasted Walnuts:
1 Tbsp coconut oil
1 tsp granulated sweetener..stevia or erythritol preferably.
¼ tsp cinnamon pinch of salt
½ cup walnuts
Pumpkin Pie Greek Yogurt:
1/4 cup Full Fat sour cream 
1/4 cup heavy cream
1 Tbsp pumpkin puree (2 tbsp of pumpkin puree max or else risk of kicking you out of keto)
1 tsp pumpkin pie spice
1 tsp granulated sweetener stevia or erythritol preferably.
(using 1-2 tsp of sugar free pumpkin pudding mix is also an option, sometimes hard to find out of season though)

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Melt oil in microwave safe bowl. Combine with sweetener, cinnamon and salt.
3. Add walnuts and toss.
4. Arrange walnuts evenly on baking sheet. Bake for 12-15 minutes or until golden brown.
5. Meanwhile, combine ingredients for “yogurt” in a small bowl and mix until smooth.
6. Top with 2 Tbsp of roasted walnuts