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Ketogenic Diet: Instant Chia Pudding

BY KETOGENICGIRL

Yield: 4 Servings
Prep time: 2 minutes Total time: 10 minutes and 1-2 hours of refrigeration 

Ingredients

1.5 cans coconut milk (400 ml each, refrigerate the can and use only the cream and not the liquid. OR 1.5 cups of coconut cream. The coconut cream only comes to 350 ml or 300 g) 
1.5 cups unsweetened almond milk
1/4 cup organic chia seeds
1/2 teaspoon liquid stevia glycerite
1/4 teaspoon almond flavour
1/4 tsp vanilla extract
Pinch of sea salt
Ceylon cinnamon to taste

Directions

In a blender combine all of the ingredients except for the chia seeds. Pour into a mixing bowl and add chia seeds, mixing well. Pour into 4 even bowls, glass mugs or ramekins.

Set in the fridge and chill for 1-2 hours or overnight while the chia seeds bloom and the pudding sets. When ready, remove from fridge and top with cacao nibs and Ceylon cinnamon!

Note: You may use all of the coconut milk at room temperature but it will have slightly higher carb content than using the cream only and discarding the water.

Special Diet Information

Gluten free, sugar free, low glycemic, low carb, dairy free, grain free.

Nutritional Info (based on the coconut milk version)
Makes 4 servings.
Macros per serving: Fat: 27.7 g, Protein: 4.5 g, Carbs: 6 g, Fiber: 4.5 g, Net Carbs: 1.5 g. 

Calories: 306



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