Looking to make a deliciously healthy breakfast that isn’t just eggs? This keto matcha chia seed pudding is a delicious dairy free alternative to a keto breakfast option, and tastes absolutely delicious.
Keto matcha chia pudding
Going dairy free might seem daunting on the ketogenic diet, since so many keto foods are related to dairy. Lets see, cheese… heavy chipping cream… cheese… more cheese… dammit!
Well, you’re going to have to get pretty comfortable with coconut, and this chia seed pudding is the perfect way to ease in.
Firstly, chia seeds are a great source of fiber and omega 3’s, which help balance out the omega 6 in our body.
It also absorbs water, and makes a gell type substance if mixed with water, or in this case, coconut.
How to make matcha chia pudding
Keto matcha chia seed pudding is simple, you just have to get the ratio right between the chia seeds and the liquid. Too much liquid, and the coconut milk won’t set.
Too many chia seeds, and you’ll be picking chia seeds out of your teeth for years to come…
So, you need a ratio, just in case you want to scale up or scale down this recipe.
Use any nut / coconut milk you like
1 cup of nut / seed / coconut milk
2 Tbsp of chia seeds
This way, you will never have too much of either milk, nor seeds.
Matcha chia pudding coconut milk
This keto matcha chia seed pudding uses coconut cream, but of course you can also use coconut milk. The difference will mainly come down to the texture.
Coconut cream is great because it already has a thick consistency.
Where as coconut milk is thinner, but obviously has a lot less calories.
If this is a breakfast option, I suggest you stick with the coconut cream. If you’re really watching your caloric intake, then switch it out for coconut milk for a similar taste.
Keto matcha chia seed pudding
- 13.5 fl oz coconut cream
- 4 Tbsp chia seeds
- 2 Tbsp water
- 1 Tbsp Powerfood Keto Elixir Green substitute with 2 tsp food grade matcha tea, and 9 drops of liquid stevia
- In a medium mixing bowl, combine the coconut cream, water, chia seeds and powerfood powder together. Mix with a spoon (or an egg whisk works really well here too), until well combined.
- Pour into 4 tulip jars, or mason jars, and seal the lid. Place into the fridge to set overnight.
- Will keep in the fridge for up to 5 days, or 4 weeks in the freezer.