If you’ve spent a while on keto, you’ve no doubt heard of or tried chia seed puddings. Unfortunately, so many of the recipes out there taste absolutely awful, or turn into a solid goop ball in the fridge! I’ve spent a bit of time perfecting these two into what I consider to be the perfect texture.
Chia seeds are a little miracle of nature. When you look at their nutritional profile, it’s easy to see why they have become so popular. A two tablespoon serve of chia seeds contains;
- Calories: 117
- Protein: 4 grams
- Fat: 7.4 grams
- Fiber: 8.3 grams
Wowza that’s a lot of fibre! They are also packed with amino acids, potassium, calcium, zinc and so much more.
I’ve also made a Keto Coffee Chia Seed Pudding recipe that I highly recommend trying, especially if you want a super quick breakfast and a coffee hit all in one!
Keto Strawberry Chia Seed Pudding
Deliciously decadent, this chia pudding is a great prepare ahead breakfast or dessert that will keep you full for hours and is loaded with the goodness of chia seeds.
- 1 cup coconut milk
- 1.5 cups strawberries stems removed and chopped
- 2 teaspoons vanilla essence
- 1/4 teaspoon salt
- 2 tablespoons xylitol
- 5-6 tablespoons chia seeds
- 1 teaspoon cocoa powder
In a small saucepan, combine the strawberries, vanilla essence, salt, xylitol and 1/2 cup water.
Simmer over medium heat for 5- 10 minutes until the water has reduced by half. Mash the strawberries with a fork to your preference, I like leaving some larger chunks.
Add the coconut milk and stir to combine thoroughly.
Add the chia seeds and mix through the strawberry base, then allow to sit for 5 minutes. Check the consistency - it will thicken more upon refrigeration but should be relatively thick at this stage. Add a few more chia seeds if not.
Put into 4 individual serving containers or glasses and sprinkle with cocoa powder.
Store covered in the refrigerator.