Chia pudding is perfect for the ketogenic diet. It's high in healthy fats and will keep hunger at bay. This recipe is based on my Strawberry Breakfast "Pudding" - one of the many recipes in the KetoDiet App. When I first made it I was surprised how filling it was and I ended reducing the serving size.
Whole or Ground Chia Seeds?
When making chia pudding, I prefer whole seeds but you can use either. I also used whole chia seeds in my keto oatmeal, cereal, granola, chia jams and smoothies. Ground chia seeds will add a more distinctive (some may perceive it as slightly bitter) flavour and are better in baked goods like keto tortillas, pizza crust, muffins, breadsticks or croutons.
This meal is relatively high in total carbs and low in net carbs. If you are not sure whether to focus on net or total carbs, check out this post: Total Carbs or Net Carbs: What Really Counts?
Nutritional values (per serving)
|of which Saturated||11.3||grams|
Macronutrient ratio: Calories from carbs (8%), protein (11%), fat (81%)
Ingredients (makes 4 servings)
- Place the coconut milk, water and raspberries into a blender and pulse until blended. Reserve a few raspberries for topping.
The best coconut milk I've tried is Aroy-D. It contains no guar gum and has no aftertaste, it's only made with Thai coconut and water. Unlike most canned coconut milk products it does not solidify in the fridge and is perfect for making chia seed pudding without making it too thick.
- Mix the chia seeds, raspberry milk, vanilla and optionally add sweetener.
- Let it sit for at least 25-30 minutes, ideally overnight in the fridge. Then, spoon into serving glasses.
- Serve with the reserved raspberries and store in the fridge for up to 3 days.
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