To make the cranberry sauce place the cranberries, water, erythritol, and cinnamon stick in a medium saucepan and bring to a boil.
Cook for about 10 minutes, or until the cranberries have all popped.
Remove the cinnamon stick and transfer the sauce to a container. For clear cranberry sauce, strain it through a sieve to remove skins. Let chill completely.
To make the yogurt, combine Greek yogurt, coconut cream, and the Keto Chow in a large mixing bowl and whisk until fully combined.
Add the vanilla extract, pumpkin spice, and stevia; mix well.
To assemble, place 1/4 cup chilled cranberry sauce in the bottom of each bowl.
Top the cranberry sauce in each bowl with 1/2 cup of the yogurt.
Mix the walnuts and pumpkin seeds together and sprinkle about one Tbsp. over each bowl.
Let chill at least an hour for the best flavor.
Wrap tightly and store in the refrigerator for up to five days.