Ingredients:

  • 1/2 cup (120ml) unsweetened full-fat coconut milk (canned)
  • 1 cup (240ml) unsweetened almond milk
  • 1/4 cup (40g) chia seeds
  • 2 tablespoons unsweetened cocoa powder
  • 1-2 tablespoons keto-friendly sweetener (erythritol, allulose, or stevia blend), to taste
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Pinch of salt
  • 1/4 cup (25g) unsweetened shredded coconut
  • 2 tablespoons (15g) slivered or chopped almonds
  • 1 tablespoon sugar-free chocolate chips

Instructions:

  1. In your chosen mixing bowl or a mason jar, whisk together the chia seeds, cocoa powder, keto friendly sweetener (remember to use 1-2 tablespoons as per your taste), and the pinch of salt. Whisk this really well. You want to break up any cocoa powder lumps now, before liquids make it harder. This prevents a gritty or unevenly flavored pudding.
  2. Pour in the unsweetened full-fat coconut milk, unsweetened almond milk, vanilla extract, and almond extract. Whisk vigorously until well combined and no lumps remain from the cocoa powder.
  3. Cover the bowl or jar and refrigerate for 15-20 minutes. After this initial chill, remove and stir again vigorously to redistribute any settled seeds and ensure an evenly creamy texture.
  4. Return the pudding to the refrigerator and chill for a minimum of 2 hours, or ideally overnight, until it has thickened to a creamy, pudding-like consistency.
  5. Once thoroughly chilled and set, divide the keto almond joy chia pudding into two serving glasses or small bowls. Top each serving with unsweetened shredded coconut, slivered almonds, and sugar-free chocolate chips before serving.