Raspberry Vanilla Chia Pudding [Keto, Dairy-free, Sugar-free, Paleo]
Beautiful Raspberry Vanilla Chia Pudding
[ Keto | Dairy-Free | Low-carb | Sugar-free | Paleo]
There is nothing better than a tasty breakfast, and this healthy treat takes it to the next level. The fresh raspberries are reduced to make a tart and vibrant flavor for this chia pudding (not to mention a gorgeous color!). Packed with nutrients and fiber, this is exactly how you should start your day!
This can also be turned into a fabulous dessert by simply adding some freshly whipped cream and even your favorite sugar-free chocolate syrup. Pure decadence!
INGREDIENTS:
6 oz - Fresh Raspberries
2 TSBP - Water
2 cups - Unsweetened Almond Milk (Original flavor, not vanilla)
2/3 cup - Allulose or Erythritol Sweetener
1/2 TBSP - Vanilla Extract
1/2 cup - Chia Seeds
Extra berries for garnish
Optional: Sugar-free chocolate syrup or fresh whipped cream
DIRECTIONS:
Note: For the “Frosty” berries seen in the photo above, place the extra berries for the garnish in the freezer to chill.
In a small saucepan with a lid, add the raspberries and water. Simmer over Medium heat for 6-8 minutes, smashing the raspberries as it boils.
Add in the almond milk, sweetener, and vanilla. Stir to combine, place the lid on the pot, and bring to a gentle boil, stirring occasionally.
As soon as the mixture has a gentle boil (bubbling around the edges), turn off the heat. Add the chia seeds and stir very well. Place the lid back on top, and let the mixture rest, covered, for 10 to 15 minutes, stirring halfway through. Transfer to a bowl, and let cool completely in the fridge.
Serve in pretty glasses. Serve with extra berries, whipped cream, or chocolate syrup, for an extra decadent treat.
If you are making the “frosty” berries, remove the berries from the freezer just before serving, as the “frosty” effect will only last for a few minutes.