Ingredients
- 2 cups fat base (pick 1)
- (Vegan: 2 cups full-fat coconut cream)
- (Vegetarian light: 2 cups half & half)
- (Vegetarian heavy: 2 cups heavy cream)
- (Mixed light: 1 cup full-fat coconut cream, 1 cup half & half)
- (Mixed heavy: 1 cup full-fat coconut cream, 1 cup heavy cream)
- 1 cup water
- 1 cup liquid sucralose (ex: Sugar-free Torani or Monin syrups); can use less to decrease sweetness)
- 2 tablespoons cinnamon (optional)
- 2 tablespoons vanilla (optional)
- 1 cup chia seeds
Nutrition Info Per Serving
Serving Size
½ cup
Carbohydrates
9
g
Protein
4
g
Fat
22
g
Calories
247
You looked for the best low carb chia seed pudding, and now you're here. Great! Taste just one mouthful of our low-carb recipe for chia seed pudding, and you will be amazed how so much delicious flavor can be loaded into a single dish without spoiling your diet. Best of all, our low carb chia seed pudding recipe is so quick to make, a novice could make it. Ready to whip up the best low carb chia seed pudding you've prepared in your life? Read on!
Instructions
- Use a fork to mix your fat base, water, and sucralose syrup in a (tupperware) container you plan to store the pudding in. Note: if using canned coconut milk, it may be partially solidified, so microwave for 1 minute to liquify.
- Stir in cinnamon and vanilla, if using.
- Add chia seeds and stir well with fork. Note: chia seeds will immediately clump once they touch liquid, just keep stirring until evenly distributed!
- Refrigerate for at least 5 hours (overnight is best).
- Remove from fridge and fluff with a fork. This chia seed pudding will be very sticky (travels easier this way) – when serving a portion, stir in some water or cream to loosen it up!