Ingredients:
- 2 cups unsweetened almond milk (or coconut milk for extra creaminess)
- 3 tablespoons chia seeds (for the “tapioca” texture)
- 1/4 cup heavy cream (optional, for richness)
- 1/4 cup keto-friendly sweetener (like erythritol, monk fruit, or allulose)
- 1 teaspoon vanilla extract
- A pinch of salt
Optional Add-Ins:
- 1/4 teaspoon cinnamon or nutmeg
- A few fresh berries or sugar-free chocolate chips for garnish
Instructions:
- Mix the Base: In a medium-sized bowl, whisk together almond milk, heavy cream, sweetener, vanilla extract, and a pinch of salt until well combined.
- Add Chia Seeds: Stir in the chia seeds, ensuring they’re evenly distributed.
- Refrigerate: Cover the bowl and refrigerate for at least 2 hours, or until the mixture thickens to a pudding-like consistency. Stir occasionally in the first 30 minutes to prevent clumping.
- Serve: Spoon the pudding into serving dishes and garnish with optional toppings like a sprinkle of cinnamon or a few berries.
