This is an original recipe from the 28 Day Challenge!
Yield: 4 Servings
Prep time: 2 minutes Inactive time: 40 minutes Total time: 5-10 minutes
Ingredients1/4 Cup Pumpkin Puree (Recipe below, ingredients are a small or medium pumpkin, sea salt, coconut oil)
1/4 Cup Unsweetened Almond Milk
2 Tbs Coconut Oil
3-4 drops Liquid Stevia (more or less depending on taste)
1/4 tsp Ginger Powder
1/4 tsp Nutmeg
1/4 tsp Ceylon Cinnamon
1/4 tsp Vanilla Bean (You may also use powder, or pure extract)
Optional: Add a "pumpkin spice" flavoring to amp up the pumpkin spice!
Note: I saved the rest of the puree to make sugar free pumpkin pie next weekend! You can also use store bought canned pumpkin for this but not that canned pumpkin elevated blood sugar more which is not ideal for ketosis. P.S. I also baked the pumpkin seeds and covered them in coconut oil, stevia and all of the spices above and some pepper. Great as a crunchy topping on the pudding or with pumpkin cream soup!
I used a small sized pumpkin and split it in half, removed the seeds and fibers, sprinkled it with sea salt and baked it on a coconut oil greased pan in the oven for 40 minutes.
I removed the pumpkin from the oven once baked and let it cool, then used my hand blender to make it into puree.
While the pumpkin is cooking, pour the coconut milk, almond milk, coconut oil, stevia and spices in a blender. Once blended, add the pumpkin puree and blend.
Remove the blender container and stir in the chia seeds lightly. If you blend the chia seeds as small as they are they come apart and don’t gel in the same way as when whole. Divide the pudding mixture into four glass mugs or ramekins. Set in the fridge for 1-3 hours, depending on how thick you like it to be. Remove from fridge when ready to eat and top with pure whipped cream (no sugar added) and Ceylon cinnamon if desired and enjoy!
Special Diet Information
Gluten free, sugar free, low glycemic, low carb, dairy free option, grain free.
Makes 4 servings.
Macros per serving: Calories: 180, Fat: 17.25 g, Protein: 2.25 g, Carbohydrate: 4.25 g, Fiber: 2.75 g, Net Carbs: 1.5 g.
86% Fat, 5% Protein, 9% Carb. Using Net Carbs: 97% Fat, 1% Protein, 2% Carb.