I have recently become obsessed with Low Carb Chia Pudding! What is chia pudding you ask? well, when you soak chia seeds in a liquid, they absorb that liquid and become soft…like a pudding! They really are so versatile and they take on any flavor you put them in.
At only 1 net carb per tablespoon, chia seeds make the perfect morning breakfast treat when mixed with yummy flavors. I have also been obsessed with warm and yummy cinnamon so that’s why I thought this almond and cinnamon low carb chia pudding would make a perfect quick breakfast!
For this low carb chia pudding I used:
- chia seeds
- unsweetened almond milk
- almond butter
- and liquid stevia
This super easy breakfast (or anytime snack, let’s be honest) needs to be made at least 3 hours ahead of time to give the chia seeds time to absorb the liquid. I like to put some in the fridge the night before. About 1 hour after you place it in the fridge, just pull it out and give it a quick stir because the chia seeds like to sink to the bottom. In the morning, give it another stir and try not to eat the whole bowl!
I have one other chia seed pudding on the blog and that is Golden Milk Chia Pudding. Check it out!
At only 1 net carb per tablespoon, chia seeds make the perfect morning low carb breakfast treat when mixed with yummy flavors.
- 2 Tbsp Chia Seeds
- 3/4 cup unsweetened almond milk
- 2 Tbsp Almond Butter
- 1/4 tsp liquid stevia
- 1/2 tsp ground cinnamon
Add all ingredients to a bowl except chia seeds
whisk mixture until the almond butter is dissolved, or you can pulse in a blender
add chia seeds and mix well
Refrigerate for 1 hour, then stir
Refrigerate for another 2 hours or overnight
If the mixture is too thick, add more almond milk or water
⭐️ Did you make this low carb chia pudding recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer