It took me a long time to grow accustomed to the texture of the chia pudding but now I really enjoy it and eat it for breakfast at least once per week. This summer even more often than that. It’s easy, it tastes great and it keeps me full and energized for hours.
Many people ask me if chia pudding is strictly LCHF and I always find these types of questions so hard to answer. Your daily carb intake depends of what you eat all day and not what you eat in one meal.
For some people having chia pudding will give them too many carbs while others will be fine with it. There’s a huge difference between eating 20 grams of carbs per day and 50 grams per day. Personally I can eat chia pudding and still stay in nutritional ketosis but that also varies from person to person. You need to know your own carb tolerance and you can only find that by testing it.
One advantage I find with having chia pudding is that it’s high in fat (when made with coconut milk and not fat free plant milk) and fairly low in protein. Having too much protein stimulates insulin and inhibits ketosis and many people struggle to lower their protein intake. Having the chia pudding for breakfast can help with this.
If you’re seriously watching your carbs, you might want to go for my original recipe without the fruit and also watch your toppings.
If not, I warmly recommend that you try this delicious recipe with raspberries and cardamom. Such a great combination.
MAKES 2-3 SERVINGS
- 6 tablespoons of chia seeds
- 75g of raspberries
- 500 ml of coconut milk
- 1 tsp of vanilla powder
- 2-3 tsp of ground cardamom
2. Leave the jar on the kitchen table for about 10 minutes while you stir occasionally.
3. Put it in the fridge and leave over night. The next morning, serve your desired portion and eat.
4. For an extra creamy texture you can add 1 tablespoon of full fat Greek yoghurt per serving. That’s delicious!
TOPPINGS (from the right):
- raw cacaonibs
- soaked, dried and chopped tiger nuts /chufa
- nutty granola
- bee pollen