Keto chia pudding has been my favorite thing to make as a breakfast and late snack dessert. Chia pudding is just the perfect base for any fruity and nutty flavors.
With this Cinnamon Keto Chia Pudding you will have something versatile in your fridge with minimum effort.
You can make this pudding the day before or if you don’t have much time, you could boil the milk and the chia seeds will absorb the almond milk faster.
Anyway you do it, you will have a delicious and filling breakfast or dessert!
Cinnamon Keto Chia Pudding Ingredients:
- 2 1/2 cups of unsweetened almond milk
- 3 tbsp monkfruit sweetener
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 2/3 cup chia seeds
You can keep this chia pudding in the fridge inside an air tight container (mason jar) for days!
Topping options:
If you are looking for a delicious and fruity topping, I recommend my Low Carb Strawberry Jam. This jam was the perfect combination for this cinnamon keto chia pudding. I literally could’t put the spoon down!
What are the benefits of chia seeds?
According to Medical News Today “Eating one ounce of chia seeds each day would provide 18 percent of daily calcium needs, 27 percent of phosphorus, 30 percent of manganese, and smaller amounts of potassium and copper.”
Chia seeds are high in fiber and help you feel full for longer. Increasing fiber intake in your diet will also help with weight loss.
Cinnamon Keto Chia Pudding
Equipment
- sealable small container
Ingredients
- 2 ½ cups unsweetened almond milk
- 3 tbsp monkfruit sweetener
- ½ tsp cinnamon
- 1 tsp vanilla extract
- ⅔ cup chia seeds
Instructions
- Pour 2 1/2 cups of unsweetened milk into a sealable container.
- Add the monkfruit sweetener, cinnamon, vanilla extract and mix well.
- Add the chia seeds and seal the container to shake well or mix with spoon.
- Leave it in the fridge more that 5 hours or preferably overnight.
- Top with your favorite toppings and enjoy!
Notes