Creamy Keto Chia Pudding

Keto chia seed pudding swirled with jam and topped with blueberries, granola and pumpkin seeds

Keto chia pudding is a filling, dairy free yogurt alternative. This creamy coconut milk pudding is a fast make ahead low carb breakfast for rushed mornings.

Course Breakfast

Cuisine American

Prep Time 10

Chill Time 6

Total Time 6 10

Servings

Calories 258kcal

Author Kim Hardesty

Ingredients

3 tablespoon Black chia seeds
1 cup Coconut milk full-fat
¼ teaspoon Vanilla extract
1 dash Salt
2 tablespoon Sugar-free jam see post for recipe links
¼-1/2 teaspoon Stevia glycerite or liquid sweetener of choice

Instructions

Whisk the chia seeds and ½ cup of coconut milk in a small bowl.
Add the vanilla, salt and the remaining coconut milk, whisking together. Sweeten to taste with your favorite liquid sweetener.
Refrigerate and stir well after 30 minutes to prevent the chia seeds from clumping together at the bottom of the bowl. Refrigerate overnight.
Layer the thickened chia pudding with 1 tablespoon of sugar free jam (recipe links in post) in serving bowl or in a small portable jar. Stores up to 5 days in the refrigerator.
Serves two at 3.85 g net carbs per serving.

Notes

NOTE: 1. if using a granulated sweetener, dissolve it completely in the coconut milk prior to mixing with the chia seeds or it won’t dissolve completely. 2. Use vegan jam to make this chia pudding vegan.

Nutrition