Keto Blueberry Chia Pudding Recipe
This keto blueberry chia pudding is lusciously creamy but not too sweet breakfast meal prep recipe! Coconut and blueberries are a match made in flavor heaven.
Ingredients
Blueberry Compote
- 2 cups fresh or frozen blueberries
- 1 lemon, zested and juiced
- 2 tsp monk fruit sweetener
Coconut Chia Pudding
- 1 14oz canned coconut milk
- 3/4 cup coconut beverage or other milk alternative
- 1/2 tsp pure vanilla extract
- 6 tbsp chia seeds
Instructions
Blueberry Compote
- In a small saucepan, add the blueberries, lemon zest, and monk fruit sweetener. Bring to a strong simmer and simmer for 8 minutes to reduce until it coats the back of a spoon. Mash up about half of the blueberries in the compote so you still have some chunks of blueberries in the compote.
Coconut Chia Pudding
- Combine the coconut milk, coconut beverage and vanilla extract in a bowl or container. Stir to mix.
- Add your chia seeds to the mixture and stir well so the seeds are thoroughly combined.
- Cover for 2-3 hours or overnight so the mixture thickens to a pudding like texture. Then you can portion out into mason jars with layers of the blueberry compote. They will keep for up to 4 days in the refrigerator.
Notes
- The mixture is good for 4-5 days in the refrigerator
- If you don't have monk fruit sweetener, you can use an other keto friendly sweetener
- If you don't follow a keto diet, you can substitute the monk fruit for 2 tbsp of maple syrup, honey or white sugar
Tried this recipe?Let us know how it was!