Keto Chia Pudding
A low carb chia pudding, made rich with coconut oil. I typically keep this recipe super simple -- chia seeds, almond milk, and coconut oil. Add a sweetener of choice, and an optional flavor extract if desired. This healthy low carb chia seed pudding is perfect for meal prepping! 1 NET CARB PER SERVING
Servings: 8 servings
- 3 cups almond milk unsweetened, vanilla
- 2-3 tablespoons monk fruit sweetener or sweetener of choice
- 1/4 teaspoon flavor extract almond or vanilla, optional
- 2 tablespoons coconut oil melted (or 1 tablespoon coconut oil, 1 tablespoon MCT oil)
- 1/2 cup chia seeds *see notes
Add almond milk and sweetener to a blender, and pulse to combine. Drizzle in melted coconut oil while processing to keep coconut oil from clumping.
Add chia seeds, and pulse. Let sit for 5 minutes, and pulse again. Repeat 2-3 more times until the pudding has started to thicken.
Pour into jars, and refrigerate to fully thicken. The coconut oil helps the pudding become thicker and creamier when cooled.
Store in the refrigerator for up to 5 days.
*Chia seeds vary greatly in absorbency based on age of seeds (if you've had a package in your pantry for 2 years, they won't absorb as much liquid), and also brand. Start with the recommended 1/2 cup of seeds, and if your mixture hasn't mostly thickened after an hour, and 2-3 tablespoons more. If the mixture is thicker than you'd like it to be, add a few tablespoons of almond milk at a time until the mixture is the consistency you enjoy.
The nutrition facts are for 1/8 of this recipe, which I consider to be a snack-sized jar. When I am prepping this for breakfast, I pack it in 4 jars so the nutrition facts are doubled for that size.
Calories: 95kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Sodium: 124mg | Potassium: 43mg | Fiber: 4g | Sugar: 1g | Vitamin C: 1mg | Calcium: 180mg | Iron: 1mg