KETO CHOCOLATE CHIA PUDDING

Chia seeds are cheeky little things aren’t they? It’s no use that no matter how carefully you avoid getting them everywhere, you will undoubtedly find a few chia seeds lodged behind your toaster after using them. Even if toaster is in different room. But it totally worth it for this KETO CHOCOLATE CHIA PUDDING!

This is a super tasty breakfast or dessert. It’s gluten-free and vegan, made with just five ingredients, and deliciously chocolatey!

WHAT ARE CHIA SEEDS?

It come from the plant salvia hispanica, which is in fact a member of the mint family.

These chia seeds in the presence of liquid form a gel called mucilage. This helps to thicken our blueberry chia seed jam, as well as turn this chia pudding into a delicious dessert!

RECIPE VARIATIONS:

• To make it thick and creamy:Use coconut milk as the liquid. Use almond milk for a lighter option.
• For Toppings: We prefer coconut yogurt, fresh berries and chocolate shavings.

Ingredients

• 1 tbsp Cocoa Powder (sift before measuring)
• 2 tbsp low carb sugar
• 1 tsp Vanilla Extract
• 1 cup Coconut Milk (from a can)
• 1/4 cup Chia Seeds

Instructions

1. Take a mason jar and put cocoa powder and sweetener in it. After closing the lid, shake well to remove any lumps.
2. Put vanilla extract and coconut milk to the mason jar. Close the lid and shake.
3. Shake again after adding the chia seeds to the jar. Transfer the jar to the fridge, once the mixture is well combined.
4. Chill for at least 30 mins.
5. Serve with coconut yogurt and seasonal fruit. Enjoy!
6. Net carbs per serving: 5g

Notes

• Prepared chia pudding will store in an airtight container in the fridge for up to one week.

Nutrition