This low carb keto breakfast recipe raspberry chia pudding helps you burn fat throughtout the day..
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Chia pudding is perfect for the ketogenic diet. It's high in healthy fats and will keep hunger at bay.
How to make this low carb keto breakfast recipe Raspberry Chia Pudding:
Ingredients (makes 4 servings)
1 cup coconut milk (240 ml/ 8 fl oz)
1/2 cup water or unsweetened almond milk (120 ml/ 4 fl oz)
1 cup fresh or frozen raspberries (150 g/ 5.3 oz)
1/2 cup whole chia seeds (76 g/ 2.7 oz)
1 tsp vanilla powder or 2-3 tsp unsweetened vanilla extract
Optional: Erythritol, Swerve or Stevia to taste (SweetLeaf or NuNaturals)
Instructions
1. Place the coconut milk, water and raspberries into a blender and pulse until blended. Reserve a few raspberries for topping.
2. Mix the chia seeds, raspberry milk, vanilla and optionally add sweetener.
3. Let it sit for at least 25-30 minutes, ideally overnight in the fridge. Then, spoon into serving glasses.
4. Serve with the reserved raspberries and store in the fridge for up to 3 days.
Nutritional values (per serving, about 2/3 cup/150 g/ 5.3 oz)
Net carbs: 4.2 grams
Protein: 5.5 grams
Fat: 18.2 grams
Calories: 223 kcal
Calories from carbs 8%, protein 11%, fat 81%
Total carbs: 12 grams
Fiber: 7.7 grams
Sugars: 1.7 grams
Saturated fat: 11.3 grams
Sodium: 12 mg(1% RDA)
Magnesium: 35 mg(9% RDA)
Potassium: 213 mg(11% EMR)
With just four net carbs, this chia pudding is perfect for breakfast, snacks, or even dessert. Swap out the berries for blueberries or blackberries if you prefer.
