Looking for a simple vegan/vegetarian, gluten-free keto breakfast? Or maybe you are just sick and tired of having eggs every morning on keto. If either of these sounds like you, then you need to try this keto raspberry chia seed pudding recipe! It's simple to make, takes less than 5 minutes, and will leave you satisfied with a creamy, fruity, breakfast treat. This pudding is packed full of micronutrients without the added sugar.
This is an overnight recipe, which means as soon as you make it, you can put it in a container, place it in the fridge, and forget about it until the next day. However, if you are pressed for time, try blending the chia seeds in with the mixture in the blender. By blending the chia seeds, they will expand quicker and the keto raspberry chia seed pudding will be ready in a just a few minutes rather than hours.
In a blender, mix together all of the ingredients except for the chia seeds.
Blend until smooth.
Add the mixture to an air-tight container and stir in the chia seeds. Stir until well combined.
Note: you can add all of the mixtures to one large container or portion it out into separate containers.
Place your keto raspberry chia seed pudding in the fridge overnight to thicken.
Top with your favorite garnishes (like additional whole raspberries or other berries) and enjoy!
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
