Blueberry Chia Pudding

I’ve been making this dessert for years, even before I started the ketogenic diet. The chia seeds absorb the liquid to create a deliciously soft texture, and the blueberries and coconut flakes combine to create a simple pudding that is delicious.

PREP TIME: 20 MINUTES

COOK TIME: NONE

PASSIVE TIME: 2 HOURS

MAKES: 2 SERVINGS

SERVING SIZE: ¹⁄₂ cup (5.2oz/160g)

1 cup (8fl oz/240ml) unsweetened coconut milk

1 tsp vanilla extract

3 tsp confectioners erythritol

¹⁄₄ cup (1.2oz/40g) chia seeds

¹⁄₄ cup fresh blueberries

2 tbsp unsweetened coconut flakes

1. In a medium mason jar, combine the coconut milk, vanilla extract, and erythritol. Tightly seal the jar and shake vigorously for 30 seconds.

2. Remove the lid and add the chia seeds. Reseal the jar and shake for 1 additional minute. Transfer the jar to the fridge for 5 minutes, then shake again for 1 minute. Repeat this process two more times, then leave the mixture in the refrigerator for 2 hours or until the chia seeds become soft and the mixture thickens.

3. To serve, divide the pudding between two serving bowls or dessert jars, and top with the blueberries and coconut flakes, or tightly seal the mason jar and store in the fridge for up to 5 days.

Tip Unsweetened almond milk or any other low-carb, unsweetened nut milk can be substituted for the coconut milk.

NUTRITION PER SERVING

160
CALORIES

12g
TOTAL FAT

11g
TOTAL CARBS

3.5g
NET CARBS

4g
PROTEIN

Blueberry Chia Pudding