Keto Blueberry Chia Pudding Recipes
KETO BLUEBERRY CHIA PUDDING RECIPE
This keto blueberry chia pudding is lusciously creamy but not too sweet breakfast meal prep recipe! Coconut and blueberries are a match made in flavor heaven.
Provided by Katie Clack
Categories Breakfast
Number Of Ingredients 7
Steps:
- In a small saucepan, add the blueberries, lemon zest, and monk fruit sweetener. Bring to a strong simmer and simmer for 8 minutes to reduce until it coats the back of a spoon. Mash up about half of the blueberries in the compote so you still have some chunks of blueberries in the compote.
- Combine the coconut milk, coconut beverage and vanilla extract in a bowl or container. Stir to mix.
- Add your chia seeds to the mixture and stir well so the seeds are thoroughly combined.
- Cover for 2-3 hours or overnight so the mixture thickens to a pudding like texture. Then you can portion out into mason jars with layers of the blueberry compote. They will keep for up to 4 days in the refrigerator.
KETO BLUEBERRY CHIA SEED PUDDING
Thick, creamy, and filled with blueberries, this keto Blueberry Chia Seed Pudding is perfect for breakfast, snacks, and dessert!
Provided by Chef Jenn
Categories Dessert
Time 2h10m
Number Of Ingredients 4
Steps:
- Add the almond milk and blueberries to a blender and pulse until smooth.
- Combine the blueberry-almond milk mixture with the chia seeds and lemon zest and mix well.
- Divide the mixture between 2 cute glass jars or bowls and refrigerate for at least 2 hours or overnight.
- Serve and enjoy!
Nutrition Facts : ServingSize 1 jar, Calories 108 kcal, Carbohydrate 14 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Sodium 165 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 5 g
BLUEBERRY CHIA PUDDING WITH ALMOND MILK
A light vegan dessert or breakfast on the go, this chia pudding is made with almond milk. Serve plain or add a variety of toppings; I like toasted almonds and coconut!
Provided by VAL_51
Categories Everyday Cooking Vegan Breakfast and Brunch
Time 8h10m
Yield 3
Number Of Ingredients 6
Steps:
- Combine almond milk, chia seeds, blueberries, maple syrup, vanilla extract, and cinnamon in a blender; blend until smooth. Pour into 3 ramekins or glasses. Chill until set, 8 hours to overnight. Serve chilled.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 19.4 g, Fat 6.5 g, Fiber 6.9 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 110.3 mg, Sugar 10.6 g
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5/5 (4)Servings 1Cuisine AmericanCategory Breakfast
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- Combine heavy cream or nut milk, chia seeds and lemon zest in a small bowl. Refrigerate overnight or until thickened.
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- Add the blueberries into a small (non-stick) pot and set the heat to medium. Let the blueberries simmer for about 10 minutes and stir them regularly while they cook. You know the blueberries are good once their consistency starts to resemble that of thick blueberry jam.
- Mash the cooked blueberries with a fork until you get a smooth mass with as few large blueberry chunks as possible.
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