Keto Pumpkin Spice Chia Pudding
Indulge in the cozy flavors of fall with our Keto Pumpkin Spice Chia Pudding, a creamy and satisfying dessert or snack that's low in carbs and high in healthy fats.
Servings 4 servings
Calories 180kcal
Equipment
- Medium-sized mixing bowl
- Whisk
- Measuring cups and spoons
- Plastic wrap or lid for covering
Ingredients
- 1 cup unsweetened almond milk 240 ml
- ¾ cup pumpkin puree 175 grams
- ½ cup chia seeds 96 grams
- ¼ cup heavy cream 60 ml
- 3 tablespoons powdered erythritol 36 grams
- 1 teaspoon vanilla extract 5 ml
- 1 teaspoon pumpkin pie spice 2 grams
- ¼ teaspoon salt 1 gram
Optional toppings: a sprinkle of cinnamon, whipped cream, pecans
Instructions
- In a medium-sized mixing bowl, whisk together the almond milk, pumpkin puree, heavy cream, powdered erythritol, vanilla extract, pumpkin pie spice, and salt until well combined and smooth.
- Stir in the chia seeds until they are evenly distributed throughout the mixture.
- Cover the bowl with plastic wrap or a lid, and refrigerate for at least 2 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken the pudding.
- After the pudding has set, give it a good stir to break up any clumps of chia seeds. If the pudding is too thick, you can add a little more almond milk to reach your desired consistency.
- Serve the chia pudding into individual bowls or glasses, and if desired, top with a sprinkle of cinnamon, a dollop of whipped cream, and a few pecans for added texture and flavor.
Notes
The chia pudding can be stored in the refrigerator for up to 5 days.
Feel free to adjust the sweetness to your liking by adding more or less erythritol.
For a nut-free version, substitute the almond milk with coconut milk or another keto-friendly non-dairy milk of your choice.
The nutritional information provided is an estimate and will vary based on the exact ingredients used and portion sizes.
Nutrition
Calories: 180kcal | Carbohydrates: 12g | Protein: 5g | Fat: 14g | Fiber: 8g | Net Carbs: 4g