No products in the cart.
This breakfast tastes so indulgent that it may be hard to believe it’s nutrient-packed and healthy! The creamy coconut milk balances out the rich bitterness of the cacao powder, and you can adjust the stevia content to suit your taste buds. Chia seeds are the main event here with their high protein and fiber content, making them great for a keto diet.
Some people may be put off from chia pudding as they don’t enjoy the ‘frog spawn’ texture, so this is a blended velvet-smooth version with more of a chocolate mousse feel to it– yum! However, if gloopy chia puddings are your thing or you don’t have a blender, this will work just as well keeping the chia seeds whole. Just whisk all the ingredients together and allow the mixture to set in the fridge as per the recipe.
The toasted nut crunch topping will yield more than you need for this recipe, so keep the remaining amount in an airtight jar and sprinkle it on smoothies, soups, and salads throughout the week.
Makes 2 breakfast servings or 4 dessert servings.
1 cup Coconut Milk
½ cup Water
6 tbsp Chia Seeds
2 tbsp Cacao Powder
1 tsp Vanilla Extract
10 drops Natural Stevia
1 tbsp Powdered Erythritol (optional)
¼ cup Mixed Nuts
¼ cup Coconut Flakes
Pumpkin Seeds (optional)
1
In a blender, combine coconut milk, water, chia seeds, cacao powder, vanilla, stevia, and erythritol (if using). Blend on the most powerful setting. The mixture will suddenly thicken, so keep blending until completely smooth.
2
Pour the mixture into bowls and smooth it out with the back of a spoon. Leave to set in the fridge for at least 15 minutes.
3
In a pan over medium heat, dry roast the nuts and coconut flakes until fragrant and slightly browned.Be careful to keep moving the nuts around the pan, as they will quickly burn otherwise. Sprinkle the roasted nuts and coconut on top of your chia pudding, and serve!
| KETO CHOCOLATE CHIA PUDDING WITH TOASTED NUT CRUNCH | CALORIES | FATS(G) | CARBS(G) | FIBER(G) | NET CARBS(G) | PROTEIN(G) |
|---|---|---|---|---|---|---|
| 1 Cup Tinned Coconut Milk | 362 | 36 | 6.8 | 2.2 | 4.6 | 2.8 |
| 6 tbsp Chia Seeds | 504 | 26.4 | 33.3 | 27 | 6.3 | 19.2 |
| 2 tbsp Cacao Powder | 25 | 1.48 | 5.86 | 3.6 | 2.26 | 2.12 |
| 1 tsp Vanilla Powder/ Extract | 12 | 0 | 0.53 | 0 | 0.53 | 0 |
| 10-20 drops Natural Stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 tbsp Powdered Erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| ¼ cup Mixed Nuts | 219 | 19.99 | 7.66 | 2.9 | 1.76 | 5.86 |
| ¼ cup Coconut Flakes | 99 | 9.68 | 3.55 | 2.4 | 1.15 | 1.03 |
| Totals | 1221 | 93.55 | 57.7 | 38.1 | 16.6 | 31.01 |
| Per Serving (/2)* | 467.4 | 33.43 | 23.81 | 16.67 | 6.99 | 12.40 |
*nutritional information adjusted to allow for 1 tbsp per serving of the toasted nut crunch, use the remainder as a topper for other recipes.
Ingredients
1 cup Coconut Milk
½ cup Water
6 tbsp Chia Seeds
2 tbsp Cacao Powder
1 tsp Vanilla Extract
10 drops Natural Stevia
1 tbsp Powdered Erythritol (optional)
¼ cup Mixed Nuts
¼ cup Coconut Flakes
Pumpkin Seeds (optional)
Directions
1
In a blender, combine coconut milk, water, chia seeds, cacao powder, vanilla, stevia, and erythritol (if using). Blend on the most powerful setting. The mixture will suddenly thicken, so keep blending until completely smooth.
2
Pour the mixture into bowls and smooth it out with the back of a spoon. Leave to set in the fridge for at least 15 minutes.
3
In a pan over medium heat, dry roast the nuts and coconut flakes until fragrant and slightly browned.Be careful to keep moving the nuts around the pan, as they will quickly burn otherwise. Sprinkle the roasted nuts and coconut on top of your chia pudding, and serve!
