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Keto Chia Pudding Recipe

Make breakfast to go with this Keto Chia Pudding Recipe, with tangy lemon zest in a coconut-milk based chia pudding!
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Prep Time 30 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 1 serving
Calories 480 kcal

Equipment

  • Small Saucepan

Ingredients
  

For the Chia Pudding

  • 2 tbsp (20g) chia seeds
  • 2 tbsp (15g) unsweetened shredded coconut
  • ½ cup + 2 tbsp (157mL) full-fat, canned coconut milk
  • 1 tbsp (15mL) pure maple syrup see substitutions section for keto options
  • ½ tsp vanilla extract
  • 2 tsp fresh lemon zest

For the Topping

  • 1 tsp unsweetened shredded coconut
  • vegan whipped cream I use Gay Lea brand, omit for keto

Instructions
 

For the Chia Pudding Base

  • Mix together the pudding ingredients in a mason jar or clear cup until they are well mixed. Set it in the fridge to thicken for about 20 minutes.

For the Toasted Coconut Topping

  • Add the coconut to a small saucepan over low heat, stirring it around constantly for 1-2 minutes until it's toasted.
  • Remove from the heat and set aside once the coconut is starting to turn light brown. Be careful as it burns very quickly!

To Assemble

  • Remove the pudding from the refrigerator. Top with the optional whipped cream, then sprinkle on the toasted coconut.
  • Enjoy!

Notes