Chia seed pudding is a bit of a classic in low carb and keto circles because it is a great way to get plenty of fats with some fibre.
If you are managing diabetes you may want to verify that it doesn’t raise your blood sugars too much as different people can have different responses to the chia seeds, particularly when they have been soaked and the fibre becomes more digestible.
This recipe also works well with some cocoa and you can use your favourite sweetener.
One serving provides 337 calories, 13 g of protein, 6 g of fat and 56 g of net carbs.
- 1/4 cup chia seeds, whole or ground
- 1/4 cup coconut milk or heavy whipping cream
- 1/2 cup water or almond milk
- 1 tbsp raw cacao powder (optional)
- 1 tbsp erythritol, swerve or your favourite sweetener
- top with 1/2 tbsp raw cacao nibs. dark chocolate or some berries as shown.
- Mix the chia seeds, almond milk, cocoa powder, erythritol and cream. You can also use coconut cream rather than almond milk.
- Allow mix to sit for at least 10 – 15 minutes but ideally overnight in the fridge to allow the chia seeds to soak up the moisture.
- Serve with coconut meat, cocoa nibs, dark chocolate or berries as a topping.
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