Chocolate Chia Seed Pudding Almond Milk
Delicious chocolate chia seed pudding with almond milk. An easy 4 ingredients whole30 breakfast recipe with 6.9 g net carbs per serve.
Prep Time5 mins
Resting time4 hrs
Total Time4 hrs 5 mins
Servings: 2 puddings
- 1 teaspoon raw cocoa nibs
- 1/4 cup fresh strawberries
- 2 tablespoons unsweetened whipped coconut cream or heavy cream
In a glass mason jar, add the chia seeds, unsweetened cocoa powder, sugar free sweetener and unsweetened almond milk.
Close the jar and shake vigorously to combine all the ingredients together.
Refrigerate for 30 minutes. Open the jr, give a good stir with a fork to avoid the seeds to stick together and form lumps. Close the jar and shake vigorously again for about 20 seconds.
Refrigerate at least 3h30 minutes or overnight before serving.
When ready to eat serve in individual serving bowl with extra whipped coconut cream, cocoa nibs and fresh berries on top.
Can be stored in the fridge in a glass mason jar for up to 1 week.
Texture: If your pudding is too thick to your taste, you can adjust the consistency by adding slightly more almond milk, 1 tablespoon at a time.
Sweetener: you can replace sugar-free liquid sweetener by sugar-free crystal sweetener like Monk fruit or erythritol. Use same amount and add 2 tablespoons of extra almond milk to balance the texture.
Net carbs: 6.9 g per serve. This recipe serve 2 puddings.
Serving: 1pudding | Calories: 293kcal | Carbohydrates: 27.4g | Protein: 11.2g | Fiber: 20.5g | Sugar: 0.2g