Keto chia pudding
Units
Servings
Ingredients
- 70 g chia seeds, about 6 tablespoons rounded
- 500 ml milk or unsweetened almond milk rounded
- 80 g raspberries or blackberries, a small handful per bowl rounded
- 60 g Greek yogurt, a spoonful per bowl rounded
- 30 g walnuts, roughly chopped rounded
Method
Method
- Put the chia seeds in a jar or bowl and pour in the milk.
- Stir well straight away. Wait two minutes, then stir again so they do not clump. The second stir is the one that decides whether you get pudding or a lump with milk around it.
- Cover and refrigerate overnight, or at least 20 minutes, until it thickens to a pudding.
- Spoon into bowls and top with the berries, a spoon of Greek yogurt, and the walnuts.
Notes
- This is the daily breakfast of keto week. It sits under dessert because that is what it is, but it gets eaten at around eleven in the morning at the front of the eating window.
- Steffi tip. Too thick? Stir in a splash of milk. Too thin? Add one more tablespoon of chia and wait ten minutes. Make two or three jars at once, they keep all week.
- Raspberries and blackberries are the lowest-sugar berries, which is why they are the ones named. A small handful per bowl is the portion, not a fistful.
- Stir the chia into Greek yogurt instead of milk if you want a thicker, denser bowl.
- Not the same recipe as the dark chocolate chia pudding in this archive. That one is a sweetened cocoa dessert with maple syrup, made in advance and served at the end of a meal. This is the plain berry breakfast version: no cocoa, no sweetener, and the yogurt and walnuts go on top rather than into the mix.