Keto blackberry chia pudding with coconut milk and vanilla
This Keto Blackberry Chia Pudding combines creamy coconut milk, fresh blackberries, and chia seeds for a nutritious dessert. It's simple to prepare and thickens in the fridge for a satisfying, low-carb treat.
Cook time 0 min
Prep time 35 min
Ingredients:
1 cup coconut milk1/2 cup water
1 cup blackberries
6 tbsp chia seeds
2 tsp vanilla extract
If you want a delicious and healthy dessert that aligns with your keto lifestyle, this Keto Blackberry Chia Pudding with Coconut Milk and Vanilla is an excellent choice. Packed with antioxidants from the blackberries, healthy fats from the coconut milk, and fiber from the chia seeds, this pudding is both satisfying and nutritious. Plus, it's super easy to make!
Instructions:
- Place the blackberries in a blender.
- Blend until they form a smooth puree.
- In a medium-sized bowl, combine the coconut milk, water, and the blackberry puree.
- Add the vanilla extract.
- Stir well to ensure all ingredients are thoroughly mixed.
- Gradually add the chia seeds to the liquid mixture, stirring continuously to avoid clumping.
- Continue stirring for about 2-3 minutes until the chia seeds are evenly distributed.
- Cover the bowl with plastic wrap or transfer the mixture into individual serving containers with lids.
- Place in the refrigerator for at least 4 hours or overnight. This allows the chia seeds to absorb the liquid and thicken the mixture, creating a pudding-like consistency.
- Before serving, give the pudding a good stir to ensure it’s smooth and evenly thickened.
- Serve chilled. Optionally, garnish with a few fresh blackberries or a sprinkle of unsweetened shredded coconut for an extra touch of flavor and texture.
This Keto Blackberry Chia Pudding with Coconut Milk and Vanilla is a quick and easy recipe that not only fits into a ketogenic diet but also provides a burst of flavor and nutrients. Whether you enjoy it for breakfast, dessert, or a healthy snack, it's sure to become a favorite. Happy cooking!
Keto blackberry chia pudding with coconut milk and vanilla FAQ:
You should let the chia pudding gel for at least 4 hours or overnight in the refrigerator. This allows the chia seeds to absorb the liquid and thicken the mixture for the perfect pudding-like consistency.
You can substitute blackberries with other low-carb berries such as raspberries or strawberries, keeping in mind that it may slightly alter the flavor and sweetness of the pudding.
Yes, this recipe is already dairy-free since it uses coconut milk. Ensure that you are using a coconut milk brand that contains no added sugars or dairy ingredients.
Store any leftover chia pudding in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the consistency.
The pudding should have a thick, gel-like texture and be smooth. If it’s too watery, you may not have let it sit long enough for the chia seeds to absorb the liquid.
Tips:
- Ensure that the blackberries are ripe for the best flavor and natural sweetness.
- For a smoother texture, blend the coconut milk, water, blackberries, and vanilla extract together before adding the chia seeds.
- Let the chia pudding sit in the refrigerator for at least 4 hours, or preferably overnight, to allow the seeds to fully absorb the liquid and create a thick, pudding-like texture.
- Give the mixture a good stir about 30 minutes after refrigerating to prevent the chia seeds from clumping together.
- Top with fresh blackberries, a sprinkle of shredded coconut, or a few mint leaves for added flavor and presentation.
Nutrition per serving
4 ServingsCalories 240kcal
Protein 4.85g
Carbohydrates 15g
Fiber 9g
Sugar 4.34g
Fat 20g
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