Low-Carb Carrot Cake Chia Jars

Ingredients

• 5 tbsp chia seeds (40 g/ 1.4 oz)
• 1 ¹/₂ cups unsweetened almond or any nut or seed milk (360 ml/ 12 fl oz)
• 1 tsp vanilla bean powder or 2 tsp sugar-free vanilla extract
• 1 ¹/₂ tsp cinnamon
• ¹/₂ tsp ground ginger
• 1 cup grated carrots, divided (115 g/ 4 oz)
• 200 g Greek yogurt (10% fat) or coconut yogurt (7 oz)
• ¹/₂ cup chopped pecans, divided (57 g/ 2 oz)
• Optional: liquid stevia or low-carb sweetener of choice to taste

Instructions

1. Place the chia seeds in bowl or jar. Add the almond milk, spices, vanilla and half the carrot. Stir.
   Are carrots keto? Check out this post (myth number 2).
2. Leave to soak for at least 30 minutes until the chia seeds swell.
3. Stir through the Greek yoghurt or coconut yogurt (for dairy-free).
4. Add half of the pecans. Optionally, add a little more almond milk if you like it thinner.
5. To serve, top with the rest of the grated carrot and chopped pecans.
   
6. Enjoy!
7. To store, refrigerate for up to 3 days.

Nutrition (per serving)