I might have mentioned it once… or twice… but I like sweets. It is probably one of the hardest things for me to give up on keto, and is the main reason I’m sure I have not fully adapted yet. I give in a lot. However, as I go further towards the ultimate goal of becoming keto adapted, I do notice that definition of sweet is changing. Milk chocolate no longer tastes good to me, and I love dark chocolate now. I used to question how people could stand dark chocolate, it always tasted bitter to me… before keto.
Even though my tastes are changing, I still haven’t kicked that sweet habit yet though. I turn to substitutions almost daily. There are some hard core ketoers who insist you shouldn’t substitute low carb alternatives to replace carby items. I just don’t believe it’s got to be all or nothing and I’ll do whatever I need to do to keep on my path. So if I want to replace pancakes with low carb pancakes, or milk chocolate with dark chocolate, then I’m going to. And, if I want to replace cinnamon toast crunch with cinnamon chia seed pudding, then I will!
And I did.
Chia seeds are considered a superfood. Chia seeds are great sources of fiber, protein, calcium, magnesium, manganese, phosphorus, zinc, potassium, Omega-3s, and vitamins B1, 2 ,and 3. And a plus for those on a low carb diet is that they are very low carb; only 1 gram of net carbs per 1 ounce (28 grams, or 2 tablespoons).
A lot of people throw them on top of their morning oats, but this isn’t an option for many ketoers. So we throw them in shakes, bake them in various dishes, sprinkle them on our vegetables, use them as thickeners in sauces and gravies, and… make puddings with them.
When placed in a liquid, chia seeds absorb the moisture, soften, and swell up. It reminds me a lot of tapioca pudding… yes, I like tapioca pudding.
The base of this pudding is very versatile. If you don’t like cinnamon (And if you don’t, what is wrong with you?!), you can stir in other flavors like unsweetened cocoa or orange flavoring. In my calculations I estimate about 6 servings, but in my experience this is a very filling pudding; you will more than likely get around 8 servings, especially if you add whipped cream. As a bonus, you get to sing the “Ch, Ch, Ch, Chia!” song while you make this.
Have other flavoring ideas, or other ways to use chia seeds? Please comment below!
If you want to skip the instructions with the pictures, and just want the written recipe, click here.
Cinnamon Chia Seed Pudding
-1 1/2 cups almond/coconut milk (or just almond milk, or just coconut milk)
-1/2 cup heavy whipping cream
-1/3 cup chia seeds (I usually find them in the bakery aisle if you’re having trouble finding them)
-1/3 cup splenda (or the equivalent of your favorite sweetener)
-1 tbsp ground cinnamon
-1 tsp vanilla extract
1. Now pay close attention… this might get complicated… place all the ingredients in a bowl.
2. Now stir.
3. Place in a sealable container and refrigerate for at least 6 hours for a good pudding consistency. Ideally, if you can let it sit overnight, that would be even better. If possible, try to shake or stir the container a few times. The chia seeds have a tendency to settle at the bottom of the container.
4. After refrigeration, stir well. And behold, your cinnamon chia seed pudding!
5. Optionally, you can top with whipped cream for more deliciousness. Enjoy!
You can easily get 6 good-sized servings out of this, and per serving this came to about 136 calories, 5 grams net carbs, 3 grams of protein, and 12 grams of fat. If you’re anything like me though, you’ll probably have at least 8 servings (a small amount is very filling).
I used the MyFitnessPal recipe creator to calculate nutritional information. Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.
I hope everyone enjoys!
Please don’t mind the mess.
Cinnamon Chia Seed Pudding recipe minus the story:
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