If you’re on the ketogenic diet, then you’ll enjoy this keto-friendly recipe by Jen Fisch of ketointhecity.com and author of The Easy 5-Ingredient Ketogenic Diet Cookbook: Low-Carb, High-Fat Recipes for Busy People on the Keto Diet. “I developed this recipe one day when I had a can of coconut milk in my pantry and wanted to find a new way to use it. I reached out to my lovely Instagram followers, and someone suggested I make chia pudding,” shares Jen. “I whipped up the pudding using blackberries, which are a great low-carb option and they add a lot of great flavor and texture. This sweet treat could be a dessert, but I also enjoy it as a super-delicious breakfast. Loaded with fiber, iron, calcium, and omega-3 fatty acids, chia seeds are one of the most nutritious foods on the planet. It’s puzzling that such a tiny food can have so many health benefits, right? The chia seeds soak in the coconut milk and soften overnight to help set the pudding mixture. Chia seeds help slow digestion, and the fat content of this dish helps keep you feeling satisfied for hours!”
Whip this up and share it on Instagram, using the hashtag #mySBplate so we can see!
- 1 cup unsweetened full-fat coconut milk
- 1 teaspoon liquid stevia
- 1 teaspoon vanilla extract
- 1⁄2 cup blackberries, fresh or frozen (no sugar added if frozen)
- ¼ cup chia seeds
- In a food processor (or blender), process the coconut milk, stevia, and vanilla until the mixture starts to thicken.
- Add the blackberries, and process until thoroughly mixed and purple. Fold in the chia seeds.
- Divide the mixture between two small cups with lids, and refrigerate overnight or up to 3 days before serving.
- The first time I made this recipe, I tried whisking the mixture by hand in a bowl instead of using a food processor or blender, assuming it would thicken overnight, but it did not. So using a food processor or blender is a must.