Description
A simple and delicious Keto Chia Pudding that is low in carbs and perfect for a nutritious breakfast or snack. Made with chia seeds soaked in unsweetened almond milk and lightly sweetened with erythritol, this pudding is creamy, satisfying, and customizable with your favorite keto-friendly toppings.
Ingredients
Scale
Chia Pudding Base
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk
- 2 tablespoons erythritol or your favorite sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Combine Ingredients: In a bowl, add 1/4 cup chia seeds, 1 cup unsweetened almond milk, 2 tablespoons erythritol, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Mix all ingredients thoroughly to ensure the chia seeds are evenly distributed.
- Initial Rest: Let the mixture sit for 5 minutes to allow the chia seeds to begin absorbing the liquid.
- Stir Again: Stir the mixture once more to break up any chia seed clumps that may have formed during the initial rest.
- Refrigerate: Cover the bowl and refrigerate the pudding for at least 2 hours or overnight so it fully thickens and achieves a creamy consistency.
- Serve: Serve the pudding chilled, optionally topped with your favorite keto-friendly toppings such as nuts, berries, or coconut flakes.
Notes
- For a sweeter pudding, adjust the amount of erythritol to your liking.
- Use full-fat unsweetened almond milk for a creamier texture.
- You can prepare the pudding the night before for a quick, grab-and-go breakfast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Try topping with sliced almonds, chia seeds, or keto-friendly fruits like raspberries or blackberries.
