decadent keto

chia puddings

3 ways

​​ 1. BLACK FOREST CHIA PUDDING 

Yield: 2 servings

Serving Size: 3/4 cup pudding (180ml)

  • 3/4 cup (180ml) heavy whipping cream (or coconut cream)

  • 1/4 cup (60ml) keto-friendly milk (I recommend unsweetened cashew milk)

  • 3 Tbsp (36g) keto sweetener (powdered erythritol, tagatose, or allulose work best)

  • 2 Tbsp (15g) unsweetened cacao powder 

  • 1/2 tsp vanilla extract (or almond flavoring)

  • 3 Tbsp (32g) chia seeds 

  • 1/4 cup (56g) chopped cherries (fresh or frozen)

  • 1/8 tsp sea salt 

  • *optional* chopped keto-friendly chocolate (DIY recipe here)

1. First warm together the milk and cream with 2 Tbsp of the sweetener, plus the salt, vanilla and cacao. Whisk until all the cacao is mixed in. Mix in the chia seeds and let chill at least 2 hours or overnight to thicken. Stir well, then split between 2 or 3 small serving cups. 

2. Make the cherry compote by heating together the remaining Tbsp of keto sweetener and the cherries. Mix well once some water has cooked off, then chill in the freezer for 5 minutes until thickened. Split between the 2 servings of pudding, then garnish with the keto chocolate shavings.

​​ 2. PUMPKIN PIE CHIA PUDDING

Yield: 2 servings

Serving Size: 3/4 cup pudding (180ml)

  • 3/4 cup (180ml) heavy whipping cream (or coconut cream)

  • 1/4 cup (60ml) keto-friendly milk (I recommend unsweetened cashew milk)

  • 3 Tbsp (36g) keto sweetener (powdered erythritol, tagatose, or allulose work best)

  • 2 Tbsp (24g) unsweetened pumpkin puree

  • 1/2 tsp vanilla extract (or maple flavoring)

  • 3 Tbsp (32g) chia seeds

  • 1/2 tsp (56g) unsweetened pumpkin pie spice blend (click here for DIY recipe)

  • 1/8 tsp sea salt 

  • *optional* keto-friendly whipped cream (click here for recipe)

1. First warm together the milk and cream with 2 Tbsp of the sweetener, 1 Tbsp of the pumpkin puree, plus the salt, vanilla and spice blend. Whisk until all the spices are mixed in. Mix in the chia seeds and let chill at least 2 hours or overnight to thicken. Stir well, then split between 2 or 3 small serving cups. 

2. Make the pumpkin cream topping by mixing together the remaining 1 Tbsp of keto sweetener, the last Tbsp of pumpkin, and a few spoonfuls of the chia pudding. Mix well, then split between the 2 servings of pudding, then garnish with the keto whipped cream and a dusting of the spice blend.

​​ 3. GERMAN CHOCOLATE CHIA PUDDING

Yield: 2 servings

Serving Size: 3/4 cup pudding (180ml)

  • 3/4 cup (180ml) heavy whipping cream (or coconut cream)

  • 1/4 cup (60ml) keto-friendly milk (I recommend unsweetened cashew milk)

  • 3 Tbsp (36g) keto sweetener (powdered erythritol, tagatose, or allulose work best)

  • 1/2 Tbsp (4g) unsweetened cacao powder 

  • 1/2 tsp vanilla extract (or almond flavoring)

  • 3 Tbsp (32g) chia seeds

  • 2 Tbsp (12g) toasted, unsweetened shredded coconut 

  • 2 Tbsp (16g) toasted, chopped pecans 

  • 1 Tbsp (14g) melted butter (or vegan butter, or other fat of choice)

  • 1/8 tsp sea salt 

  • *optional* chopped keto-friendly chocolate (DIY recipe here)

1. First warm together the milk and cream with 2 Tbsp of the sweetener, plus the salt, vanilla and cacao. Whisk until all the cacao is mixed in. Mix in the chia seeds and let chill at least 2 hours or overnight to thicken. Stir well, then split between 2 or 3 small serving cups. 

2. Make the coconut pecan "frosting" by heating together the remaining 1 Tbsp of keto sweetener, the butter, pecans, and chocolate until the butter has melted. Mix well, then chill in the freezer for 5 minutes until thickened. Split between the 2 servings of pudding, then garnish with the keto chocolate shavings.

INGREDIENT SOURCING:

Allulose: https://amzn.to/2SrP9za
Powdered Erythritol: https://amzn.to/2JnVpnE
Chia Seeds: https://amzn.to/2lfkh9z
Coconut Cream: https://amzn.to/2xct1is
Cashew Milk: https://amzn.to/2W53ra6
Cacao powder: https://amzn.to/2EtyqXy  
Keto Chocolate: https://amzn.to/2JnWeNg
Tagatose: https://www.iherb.com/pr/NuNaturals-Sweet-Health-Tagatose-1-lb-454-g/46825
Butter-flavored coconut oil: https://amzn.to/2XhmcYv
Shredded coconut: http://amzn.to/2DuPjBj
Pecans: https://amzn.to/2lfn4j3
Maple flavoring: http://amzn.to/2gKSc3P
Pumpkin Spice Mix: https://amzn.to/2lU9VMt
Sea salt: https://amzn.to/2xYwRzt
Vanilla extract: https://amzn.to/2XgBsFX


EQUIPMENT USED:

Heat-Safe Silicone Spatula: http://amzn.to/2nJvc9z

Pyrex Mixing Bowl: https://amzn.to/2HPXprn

Magnetic Measuring Spoons: https://amzn.to/2QVq6U5

Electric Kitchen Scale: https://amzn.to/2LjURAm

Measuring Cups: https://amzn.to/2lfhyNg
Baby Food Jars/ Custard Jars: https://amzn.to/2lRwYre

Metal Whisk: https://amzn.to/2AOUxF8

Professional Whipped Cream Dispenser: https://amzn.to/2VgV1gL

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

Become a TPH Patron and get special perks here:  https://www.patreon.com/tphketodesserts

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