📝 About This Recipe
This elegant keto-friendly breakfast transforms humble chia seeds into a luxurious, custard-like treat that feels more like a dessert than a healthy start to the day. By infusing creamy almond milk with real vanilla bean and a hint of warm cinnamon, we create a nutrient-dense powerhouse packed with omega-3s and fiber. It is the ultimate make-ahead meal for busy mornings, offering a satisfying crunch and a silky finish that keeps you fueled and focused.
🥗 Ingredients
The Pudding Base
- 1/4 cups Black or white chia seeds (ensure they are fresh for best gelling)
- 1 cups Unsweetened almond milk (preferably carrageenan-free)
- 4-6 drops Liquid monk fruit or stevia drops (adjust to your preferred sweetness level)
- 1/2 teaspoons Pure vanilla extract (or half a vanilla bean, scraped)
- 1/4 teaspoons Ground cinnamon (Ceylon cinnamon recommended)
- 1 pinch Sea salt (to balance the sweetness)
Keto Toppings & Textures
- 2 tablespoons Slivered almonds (lightly toasted)
- 6-8 pieces Fresh raspberries (low-glycemic choice)
- 1 tablespoons Unsweetened coconut flakes (large flakes provide better crunch)
- 1 teaspoon Hemp hearts (for added protein and omega-3s)
- 2 tablespoons Full-fat Greek yogurt (optional, for a layered parfait look)
👨🍳 Instructions
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1
In a medium-sized glass mixing bowl or a wide-mouth Mason jar, pour in the 1 cup of unsweetened almond milk.
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2
Add the vanilla extract, sweetener drops, cinnamon, and the pinch of sea salt to the milk.
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3
Whisk the liquid ingredients vigorously for 30 seconds to ensure the sweetener and spices are evenly distributed.
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4
Slowly pour in the 1/4 cup of chia seeds while whisking continuously to prevent the seeds from clumping together immediately.
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5
Let the mixture sit at room temperature for about 5 minutes. This allows the seeds to begin their initial absorption.
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6
After 5 minutes, give the mixture another thorough whisk or a very hard shake if using a jar. This is the most critical step to avoid 'chia clumps' at the bottom.
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7
Cover the bowl with plastic wrap or screw the lid onto the Mason jar tightly.
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8
Place the container in the refrigerator and chill for at least 4 hours, though overnight (8-10 hours) is ideal for the thickest, most pudding-like consistency.
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9
While the pudding sets, lightly toast your slivered almonds in a dry pan over medium heat for 2-3 minutes until fragrant and golden.
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10
Once set, remove the pudding from the fridge and stir it one last time. If it feels too thick, splash in an extra tablespoon of almond milk to loosen it.
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11
Divide the pudding into two serving bowls or glasses.
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12
Top each serving with the toasted almonds, fresh raspberries, coconut flakes, and a sprinkle of hemp hearts.
💡 Chef's Tips
For a smoother texture, you can blend the entire mixture in a high-speed blender before chilling to break down the seeds. Always double-check that your almond milk is 'unsweetened' to keep the carb count low for keto requirements. If you find the pudding too thin, add 1 more tablespoon of chia seeds and wait another hour; if too thick, whisk in more almond milk. To prevent clumping, the second stir after 5-10 minutes of soaking is non-negotiable. Store in individual jars for an easy grab-and-go breakfast that stays fresh for up to 5 days.
🍽️ Serving Suggestions
Pair with a hot cup of Bulletproof coffee or keto-friendly matcha latte. Layer the pudding with spoonfuls of Greek yogurt to create a high-protein breakfast parfait. Serve alongside two hard-boiled eggs for a complete, high-fat keto brunch spread. Add a dollop of almond butter on top for extra creaminess and healthy fats. For a cold summer treat, serve in a chilled glass bowl with a sprig of fresh mint.