Keto Chia Pudding
This Keto Chia Pudding is SO EASY! Creamy, nutritious, and low-carb, it's perfect for breakfast or a snack with endless topping options.
Equipment
- Mixing Bowl
- Whisk or Spoon
- Measuring cups and spoons
- Storage container
- Serving bowls
Ingredients
- 2 1/2 cups non-dairy milk (almond, coconut, or cashew milk work well)
- 2/3 cup chia seeds
- 2 tablespoons sugar-free sweetener (such as erythritol or stevia)
- fresh blueberries (for topping)
- cacao nibs (for added crunch and flavor)
- hemp hearts (for a protein boost)
Instructions
- In a large mixing bowl, pour in the 2 1/2 cups of non-dairy milk. Add the 2/3 cup of chia seeds and 2 tablespoons of your chosen sugar-free sweetener. Using a whisk or spoon, stir the mixture thoroughly to combine all the ingredients.
- Let the mixture sit for about 5 minutes to allow the chia seeds to begin absorbing the liquid. After 5 minutes, give it another stir to break up any clumps.
- Cover the bowl with plastic wrap or transfer the mixture to a storage container with a lid. Place it in the refrigerator for at least 2 hours, or overnight if possible, until thick and creamy.
- When ready to serve, stir the pudding well. Spoon into serving bowls and top with fresh blueberries, cacao nibs, and hemp hearts for added texture and nutrition.
Notes
- Stir the pudding after 5 minutes to prevent clumping and ensure an even texture.
- Store in an airtight container in the refrigerator for up to 5 days; do not freeze.
- Adjust sweetness to taste using your preferred sugar-free sweetener.
- Use non-dairy milk you enjoy, as it impacts the flavor.
- Try seasonal toppings like strawberries, pumpkin puree, or pomegranate seeds for variety.