keto chia pudding {3 recipes!}

chocolate chia seed pudding

1 cup unsweetened almond milk or macadamia milk

1 cup canned coconut milk (full-fat and unsweetened)

3/4 teaspoon llinea monk fruit

2 teaspoons vanilla extract

1/3 cup chia seeds

3 tablespoons unsweetened cocoa powder

pinch of salt (optional)

INGREDIENTS

makes 4 servings

vanilla chia seed pudding

1 cup unsweetened almond milk or macadamia milk (or nut milk of choice)

1 cup canned coconut milk (full-fat and unsweetened)

3/4 teaspoon llinea monk fruit

1 tablespoon vanilla extract

1/3 cup chia seeds

pinch of salt (optional)

tropical chia pudding parfait

1 can (14 oz.) unsweetened, full-fat coconut milk

1/2 cup unsweetened almond milk or macadamia milk

3/4 teaspoon llinea monk fruit + 1/2 teaspoon for pineapple compote

1 teaspoon vanilla

2 tablespoons lime juice, divided

1 teaspoon fresh lime zest

1/4 cup chia seeds

1 cup chopped fresh pineapple

1 tablespoon water

1/2 cup unsweetened shredded coconut

1/2 cup chopped macadamia nuts

STEPS

For chocolate and vanilla:

1. In a medium mixing bowl, stir together the nut milk, coconut milk, and monk fruit.

2. Whisk in the chia seeds and stir to combine well. Add the pinch of salt and flavor add-ins at this time depending on which chia pudding recipe you are making (vanilla extract and cocoa powder).

3. Cover the chia pudding and refrigerate for at least 4 hours, preferably overnight.

4. Serve with toppings of choice like fresh berries, low-carb granola, nuts, or whipped cream.

For tropical chia pudding parfait:

1. In a medium mixing bowl, stir together the nut milk, coconut milk, 3/4 teaspoon monk fruit, vanilla, 1 tablespoon lime juice and lime zest.

2. Whisk in the chia seeds and stir to combine well.

3. Cover the chia pudding and refrigerate for at least 4 hours, preferably overnight.

4. Make the pineapple compote (optional): Set saucepan over medium heat and combine the chopped fresh pineapple with the water, 1 tablespoon of lime juice, and 1/2 teaspoon llinea monk fruit. Cook for about 10 minutes or until the pineapple breaks down and the juices reduce. Let it cool.

5. Toast the coconut and macadamia nuts (optional): Spread the coconut and macadamia nuts on a sheet pan in an even layer. Toast at 350°F for 1-3 minutes, watching it closely as it will quickly brown.

6. Assemble the tropical chia pudding parfait: Spoon the coconut-lime chia seed pudding into a serving dish. Top with the pineapple compote and toasted macadamia nuts and coconut.

NOTE

The sweetness can be adjusted at any point by adding in a few more drops of llinea monk fruit, to taste.

The pineapple compote is low-sugar but if it does not fit within your macro goals, feel free to swap in your fruit of choice or omit it entirely. Cooking the pineapple gives it a wonderful caramelized flavor.

Other add-ins for keto chia seed pudding include: nut butters, fresh fruit, low-carb granola, or keto-friendly chocolate chips.

CHECK OUT STEM + SPOON FOR MORE KETO RECIPES!