Jan 28

Jan 28 Chia Seed Pudding

Lunch, Breakfast, Appetizers and Snacks, Dessert 1, Dairy Free 2

Fuel your healthy snack, breakfast, or even dessert with this power packed Chia Seed Pudding Recipe. It's incredibly easy to make and you can switch out the spices from cinnamon to pumpkin, or even chocolate!

You need a TOTAL of 2.5 cups of liquid. We love using a coconut almond milk for 2 cups and then heavy cream for the last half cup. If you want to keep it dairy free, you can replace the cream with more coconut almond milk. Have a coconut milk allergy? Use just almond milk! You can realize customize this to meet your dietary needs! Just keep in mind, changing the liquid will change the macros.

We’ll make a batch and portion them into 8oz mason jars!

Here are the Ingredients You’ll Need:

Heavy cream
Full fat coconut milk
Salt
Cinnamon (or pumpkin pie spice!)
Vanilla
Chia seeds
We use powdered or granulated sweetener.
TIP: Make this DAIRY FREE by using Coconut or Almond milk instead of heavy cream.

Recipe:
1/2 Cup Heavy Cream
2 Cups Full Fat Coconut Milk
1/4 teaspoon Salt
2 teaspoon Cinnamon (or pumpkin pie spice!)
3 teaspoons Vanilla
2/3 Cup Chia Seeds
2 Tablespoons Sweetener

Store in a sealed container (or use portion into the mason jars like we do!). Refrigerate 2+ hours to let it thicken.

Keeps in the refrigerator for up to a week. If it thickens too much, you can add additional almond/coconut milk when you serve it.

Serves: 6 (approx 1/2 Cup)
Calories: 168, Fat: 13g, Carbs: 8g, Fiber: 5g (Net Carbs 3g), Protein: 3g

Print Recipe

Watch The Keto Dad make this recipe!