Keto Mocha Chia Breakfast Bowl

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I don't always eat breakfast but I never miss my morning cup of coffee with cream. So what if you could use coffee to make a tasty and nourishing chia bowl?

Chia pudding is so easy to make and it's a convenient keto-friendly breakfast option. It's a life saver for those who are always busy! I just make a double batch and keep it all in a container ready to prepare a quick breakfast meal.

And it's so versatile. For an extra crunch I like to top my chia pudding with some simple keto cereal, toasted coconut chips, flaked almonds or cacao nibs. If you can spare a few more minutes, you can even use the chia pudding base to make sugar-free chia parfaits!

Optional Swaps and Add-ons

• Add 2-4 tbsp collagen powder in step 1 for extra gut-healing protein
• Add 1-2 tbsp MCT oil in step 1 for a fat & energy boost
• Add 2-4 tbsp hemp seeds as topping for extra magnesium (here's why magnesium is important when you follow a keto diet)
• Use cacao nibs used instead of chocolate chips for a sweetener-free option
• Use any nut, or coconut seed butter instead of almond butter
• Low-carb sweetener can be substituted, omitted or used to taste (here's a list of the top 5 keto sweeteners)

This meal is relatively high in total carbs and fibre, and low in net carbs. To learn how fibre can help keep your blood sugar levels stable, read this post: Total Carbs or Net Carbs: What Really Counts?

Nutritional values (per 1 bowl)

Mocha Chia Breakfast Bowl
Step by Step

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4.8 stars, average of 163 ratings

This easy and convenient low-carb chia pudding recipe is perfect for meal prep. A nutritious breakfast meal in just a few minutes.

Hands on5m

Overall30m

Servings3

Calories366 kcal

Pin it Print Recipe

Ingredients

• ¹/₂ cup coconut milk or heavy whipping cream (120 ml/ 4 fl oz)
• ¹/₂ cups unsweetened almond milk or water (120 ml/ 4 fl oz)
• ¹/₂ cup strong brewed coffee (120 ml/ 4 fl oz) - you can use regular or Swiss water process decaf coffee
• 1 heaped tbsp almond butter or coconut butter (32 g/ 1.1 oz)
• ¹/₂ tsp cinnamon or vanilla powder
• 1 tbsp cacao powder or Dutch process cocoa powder (5 g/ 0.2 oz)
• 2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz)
• 4 tbsp whole chia seeds (32 g/ 1.1 oz)
• ³/₄ cup 5 Ingredient Keto Chocolate Cereal (85 g/ 3 oz), ¹/₄ cup per each bowl

Instructions

1. Prepare the 5 Ingredient Keto Chocolate Cereal. If you make a full batch of my cereal, you'll have enough to make twenty chia breakfast bowls.
2. Meanwhile, place the coconut milk, almond milk, coffee, almond butter, cinnamon, cacao powder and Erythritol into a blender. Process for a few seconds until smooth and frothy.
3. Pour the mocha mixture into a bowl and add chia seeds. Using a spoon, stir and set aside for 20-30 minutes. If needed, stir once more half way through so the the chia seeds can soak in the mocha mixture.
4. Divide the mixture between 3 bowls or jars (about 150 g/ 5.3 oz each serving).
5. Just before serving, top with the keto cereal or any desired toppings. The chia pudding can be stored in the fridge in a sealed jar or bowl for up to 5 days. Always add the topping just before serving.
   

Nutrition (per serving, 1 bowl)

Calories366kcal

Net Carbs5.2g

Carbohydrates14.4g

Protein8.9g

Fat32.2g

Saturated Fat16g

Fiber9.1g

Sugar2.4g

Sodium47mg

Magnesium107mg

Potassium441mg

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