This chia pudding is so easy to make and will keep you fuller for longer. Making chia pudding is one of my tricks to always have breakfast to go. I make a batch of 3-4 servings in the evening and have it ready in the morning. I personally like the grainy texture of chia seeds but if you prefer a smooth texture, just blend them until powdered before you add the liquids. The sweeteners are optional - as you get used to low-carb eating, your palate will change and you may not need to use any sweeteners.
This meal is relatively high in total carbs and low in net carbs. If you are not sure which of these you should count, have a look at my post here: Total Carbs or Net Carbs: What Really Counts?
Nutritional values (per serving):
|of which Saturated||14.5||grams|
Macronutrient ratio: Calories from carbs (8%), protein (13%), fat (79%)
Ingredients (makes 1 serving):
The main reason I use two sweeteners in most of my recipes is that a combination of more sweeteners mask the aftertaste / bitterness of some of them. If the pudding is too thick, add 2-4 tbsp of water or almond milk.
Mix the chia seeds, coconut milk, water, cacao powder, Erythritol and stevia. If you prefer a smoother texture, use ground chia seeds (ground chia seeds may taste bitter). Let it sit for at least 10-15 minutes, ideally overnight in the fridge.
Top with cocoa nibs just before serving. Enjoy!