Why This Recipe Works
Chia pudding comes together by what seems like Jack and the Beanstalk magic. When chia seeds are combined with liquid and left to soak overnight they create a gel, which thickens and produces a no-cook tapioca-like pudding—a spectacular base for a simple, healthy breakfast. Before letting it rest overnight, we gave the pudding a second whisk 15 minutes after its initial mixing to prevent clumping and make sure the chia developed its luscious texture.
Pudding alchemy aside, chia is great for the keto diet because it provides a thoroughly satisfying texture yet contributes very few net carbs, because it is comprised mainly of fat, with a little protein and a huge amount of fiber. You could rehydrate these little powerhouse seeds with any liquid, but tasters loved the combination of heavy cream and water for its simplicity and clean richness.
Chia pudding is best enjoyed with toppings: A handful of raspberries contributed little pops of color and acidity while crunchy toasted almonds offered textural contrast. Serve with Keto Maple Syrup (this page), if desired. Erythritol is our preferred low-carb sweetener here; however, you can substitute your favorite low-carb sweetener. Be aware that not all low-carb sweeteners can be substituted 1:1 for erythritol. See this page for more information on low-carb sweeteners and substitutions.
Directions:
- Whisk water, cream, chia seeds, erythritol, vanilla, and salt
together in bowl. Let mixture sit for 15 minutes, then whisk again to
break up any clumps. - Cover and refrigerate until pudding is set, about 8 hours. Top
individual portions with raspberries and almonds before serving.
OVERNIGHT CHIA PUDDING WITH RASPBERRIES AND ALMONDS
Ingredients
- ½ cup water
- ½ cup heavy cream
- ¼ cup chia seeds
- 1 tablespoon granulated erythritol
- ½ teaspoon vanilla extract
- ⅛ teaspoon table salt
- ½ cup 2½ ounces raspberries
- 2 tablespoons chopped toasted almonds
Instructions
- Whisk water, cream, chia seeds, erythritol, vanilla, and salt together in bowl. Let mixture sit for 15 minutes, then whisk again to break up any clumps.
- Cover and refrigerate until pudding is set, about 8 hours. Top individual portions with raspberries and almonds before serving.