I’ve said many times that I always like to round off my evening meal with a little bit of sweetness. However, as I’ve been restricting my carb and sugar intake of the past couple of months, it has become a challenge. A little bowl of keto chocolate almond chia seed pudding gives me the sweet finish I crave after finishing my dinner.
I’m a new convert to chia seeds – like goji berries, they’ve been hailed a new ‘super food’. You can buy a small packet in the supermarket for less than a couple of quid. They’re a great source of Omega 3 (great news for vegans & vegetarians), thiamin, niacin and dietary minerals.
These guilt-free puddings can be whipped up in under ten minutes – just give the chia seeds an hour or more to swell. Their incredible ability to absorb liquid is the reason they help you feel full. If you’re a fan of tapioca (I am) – you’ll love chia seeds!
Save this recipe to Pinterest for later
- 5g/1tbsp cacao powder, unsweetened
- 120 ml/4fl oz almond milk
- 25g/1tbsp almond butter
- 75g/60 ml/2fl oz coconut milk
- 30g/1oz chia seeds, whole
- 3 tsps Natvia or other no-cal, low carb sweetener
- 2tsp raw cocoa nibs (optional) and/or
- 2tsp toasted flaked almonds (optional)
- In a measuring jug, combine the cacao powder and a couple of tablespoons of the almond milk to form a paste. Add the rest of the almond milk and stir to mix
- Add the almond butter and stir to combine
- Add the coconut milk, chia seeds and sweetener. Stir well until fully combined
- Pour into glass coupes or small bowls and refrigerate for at least an hour
- Sprinkle with cacao nibs and/or toasted flaked almonds before serving (optional)