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Keto Chia Breakfast Pudding Recipe

I call this a breakfast recipe, but as I’ve said in my recipe videos since day one: there are no rules. Make it your own. Do what you want and feel empowered in the kitchen. Eat it for breakfast, lunch, dinner, midnight snack – you’re the boss so get creative and have fun with it.

But, though you are always at liberty to tweak ingredients, I would stick to the recipe as closely as you can with this one. Here’s why… Number one, the amount of chia is ideal to give you that wonderful creamy consistency. Most of you all have used chia or at least know about it, but for those who don’t, chia has a wonderful ability to release a hydrating gel and absorb liquid and thicken when added to water, making it an excellent addition to any liquid-based recipe that you want to add some texture too. But the texture is not the only reason I decided on this superfood for this recipe. Not only is it packed full of nutrients, the list of which is too long to include here, but its nutrient density and low-calorie count can actually promote weight loss! So if you’re worried about carbs or being knocked out of ketosis, worry not.

I put a lot of focus on our immune health in High Fiber Keto and recipes like this in the book, where we can both reap nutritional and health benefits while enjoying delicious food, that is the ultimate goal, and this recipe has been created with that in mind; a reduction in sugar that in turn helps to support our immune system. It’s a win-win, to say the very least.

It’s always nice to have a pudding-like this in the fridge just ready to be served and enjoyed whenever you like. No excuses, no guilt. Just delicious-healthy.

Cheers, and to your health and happiness.

-Naomi


CHIA CINNAMON BREAKFAST PUDDING
Makes 4 servings
Prep time:
10 minutes, 8 hours to set

  • 2/3 cup full fat coconut milk
  • 1 1/3 cup macadamia nut milk or water
  • 1/4 cup chia seeds
  • 1/4 cup hemp seeds
  • 1 to 2 teaspoons monk fruit extract (optional)
  • 2 teaspoons real vanilla extract
  • 2 teaspoons Ceylon cinnamon
  • 1/4 teaspoon sea salt
  • 2 scoops fiber powder
  • 4 tablespoons SGF Creamy MCT Vanilla Coconut Swirl (optional)

 

Toppings
  • 1/4 cup pumpkins seeds
  • 1/4 cup almonds, chopped
  • 1/4 cup raspberries (optional)
  • 1/2 cup full-fat Greek yogurt

 

Combine the coconut milk, macadamia nut milk or water, chia and hemp seeds, monk fruit extract, vanilla extract, cinnamon, and salt, stir until well mixed or blend until combined. Cover and set in the fridge overnight, for at least 8 hours. The next morning, stir in the fiber and add additional coconut milk until the desired consistency is reached. Serve with toppings and drizzle with MCT oil as desired.

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