Raspberry Chia Pudding Keto + Sugar free
I discovered chia seeds few years ago when I started to bake a little bit healthier and I decided to completely stop eating refined sugar. First, I was not sure about why people were so excited about it. Well, I know it is a supercharged seed rich in fibre and minerals but I did not think it added lots of taste to baking. I later understood that the power of chia seeds was not their taste but their amazing abilities to soak water 12 times of their weight ! And creating a jelly like texture when soaked in liquid. As almost half of chia seeds are made of fibre it also means that most of them are not digested by our body therefore not adding extra calories to our diet and improving transit.
Raspberry chia pudding
So I started to use them a lot in dessert to create pudding, parfait, flan, cream or even jam. Today I am sharing one of my favourite snack recipe that I called a Raspberry and Cream Chia Seeds Pudding. While not containing cream I really think it taste like the Strawberry & Cream drink I was used to drink from Starbucks.
It is a very simple snack to prepare the only thing is it has to be made the day before to enjoy the pudding like texture. But then, it store very well in your fridge if you cover the bowl with a plastic wrap to avoid the top to dry. I like to experiment with different dairy free milk, berries or grounded nuts to create a variety of snacks each time. It has also been approved my 2 years old little girl so I will say it is a very family friendly snack or even dessert if you like. I hope you enjoy this recipe. Leave me a comment if you try this. Carine.
More keto chia seed pudding recipes
If you love keto chia seed pudding for breakfast I recommend you also try :
Made this lovely raspberry chia seed pudding and want to share your picture with me ? Join me on Instagram!
xoxo Carine
Raspberry Chia Seeds Pudding
Ingredients
- 3 tablespoon Chia seeds
- 3/4 cup Unsweetened vanilla almond milk
- 1/4 cup Coconut cream
- 1/2 cup Raspberries fresh or defrost
- 2 tablespoon Erythritol or pinch of stevia powder
Instructions
- In a blender, blend all the ingredients on high speed for 30-45 seconds until smooth and no lumps.
- Otherwise, if you don't have a blender or if you love the chia seed texture, mash raspberries with a fork and combine with the rest of the ingredients.
- Transfer into 2 breakfast bowl or glass. Cover the bowl with plastic wrap and refrigerate at least 3 hours or overnight. Note that if you didn't choose the blender method you may have to stir the pudding after 30 minutes to avoid the side to form lumps!
- The next day serve for breakfast or snack, with sliced almonds and fresh raspberries on the top.
Storage
- Store up to 3 days in the fridge, in an airtight container
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