Dessert
Raspberry chia pudding
Made the night before while you are clearing up, so tomorrow it is simply already in the fridge.
7gnet carbs
20gfat
6gprotein
232kcal
Per serving10 minServes 4
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Ingredients
For the whole dish · serves 4
- Chia seeds3 oz
- Coconut milk14 fl oz
- Raspberries5½ oz
- Granulated erythritol1½ oz
- Vanilla extracthalf a teaspoon
Method
6 steps · 10 minutes
- Shake the can of coconut milk hard before opening it, or you will pour off the thin water and leave the fat behind.
- Whisk the coconut milk with the erythritol and vanilla until the sweetener has dissolved.
- Stir in the chia seeds, then walk away for 10 minutes.
- Come back and stir again, hard. The seeds clump into a raft on the first sitting and this second stir is what stops the pudding setting in two layers.
- Crush half the raspberries and fold them through, then divide between four glasses.
- Refrigerate at least 4 hours or overnight, and top with the remaining whole raspberries just before serving.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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