Chia Pudding

Ingredients

Instructions

1. 1

   Toast the almonds in a small dry pan over medium-low heat for 2-3 minutes, stirring often, until lightly golden and fragrant. Remove immediately to a plate so they do not continue cooking, then let cool and roughly chop.

2. 2

   In a bowl or jar, whisk together the thick coconut milk, vanilla extract, stevia, and a pinch of fine sea salt until completely smooth. If the coconut milk has separated in the can, stir it well first so the pudding sets evenly.

3. 3

   Add the chia seeds and whisk for 30-45 seconds, making sure there are no clumps. Let stand for 5 minutes, then whisk again; this second stir is the key technique for preventing the seeds from settling and creating a lumpy texture.

4. 4

   Cover and rest for 20 minutes at room temperature for a soft-set pudding, or chill if you prefer it colder and slightly firmer. The pudding is ready when it looks thick, spoonable, and the chia seeds are evenly suspended rather than sinking to the bottom.

5. 5

   Spoon the chia pudding into 2 serving glasses or bowls and top with the toasted chopped almonds. Serve immediately, or refrigerate for a thicker texture.

Nutrition per serving

Notes

• •For a firmer keto pudding, increase the chia seeds to 60 g total or chill for 1-2 hours.
• •Use unsweetened canned coconut milk, not refrigerated drinking coconut milk, or the pudding will be too thin.
• •A few berries can be added for garnish, but they will raise the carb count.

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