Chia Seed Pudding is a fantastic desert for anyone doing the ketogenic diet. I manage my type 2 diabetes by eating keto and to compliment my main base foods of butter, chicken, beef, coconut oil and eggs I'm always looking for simple, nutritious meals to add to the mix which can be made quickly and from few ingredients. Chia Seed Pudding ticks all those boxes. It's high in healthy fats like omega 3 and is loaded with fiber to keep hunger at bay. An ancient super food, originally grown in Mexico, the Aztecs ate chia seeds for their high energy levels and in the Mayan language, Chia means "strength". Chia Seed Pudding can be made as simply as mixing chia seeds with water and leaving them in the refrigerator over night. The next day you will have a reasonably tasty food with a slightly nutty flavour, the texture of "pudding" and all the benefits of chia! But I prefer to make mine with coconut cream and a bit of stevia.
Weigh 60g of chia seeds in to a bowl. It doesn't sound like much, but at 15g a serving size it becomes quite a lot as it will expand!
Add 1 can (400ml) of coconut cream and 1tsp of stevia to the chia seeds and stir thoroughly ensuring all ingredients are combined together.
This recipe makes 4 servings, so pour equal quantities of the pudding mixture in to 4 containers, you should have already noticed the mix start to thicken and turn in to a pudding.
Place the puddings in to the fridge for 4 hours or ideally over night to let gel. I like to make mine in the morning so I can eat one in the evening!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.