Keto Pumpkin Chia Pudding: Guilt-Free Fall Bliss

Discover the delicious Keto Pumpkin Chia Pudding that offers guilt-free indulgence with fall flavors and a low-carb twist.

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Prep Time 5

Chill Time 2

Total Time 2 5

Servings: 2 servings

Course: Desserts

Cuisine: American

Calories: 98

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pudding

1 cup Coconut Milk Can substitute with unsweetened almond milk
0.5 cup Pumpkin Puree Use pure pumpkin puree, not pie filling
1 teaspoon Vanilla Extract Opt for pure vanilla for best flavor
2 tablespoons SweetLeaf Stevia Drops or Swerve Adjust based on taste preference
1 teaspoon Cinnamon Can replace with pumpkin pie spice
0.25 cup Chia Seeds Key for texture and nutrition
1 teaspoon Ginger Optional, allspice is a good substitute
0.5 teaspoon Nutmeg Complements pumpkin flavor
0.125 teaspoon Cloves Can be omitted for milder taste

Optional Toppings

1 dollop Homemade Sugar-Free Whipped Cream For a dessert-like experience
1 dash Extra Cinnamon or Pumpkin Spice Enhances flavor and presentation

Equipment

Mixing bowl
Whisk
Refrigerator
serving containers

Method

Step-by-Step Instructions

In a mixing bowl, whisk together coconut milk, pumpkin puree, vanilla extract, sweetener, and cinnamon until smooth.
Add chia seeds to the mixture and stir well, allowing it to sit for about 5 minutes.
Transfer mixture to serving containers, cover, and chill for at least 2 hours or overnight.
Once set, stir gently and serve topped with whipped cream and extra cinnamon.

Nutrition

Serving: 1servingCalories: 98kcalCarbohydrates: 3gProtein: 2gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 20mgPotassium: 200mgFiber: 5gVitamin A: 300IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

For best texture, refrigerate overnight. Enjoy as a snack or healthy breakfast throughout the week.

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