Here’s an easy Keto Maple Pecan Chia Pudding Recipe for you.
Who’s on keto but still loves the perfect sweet treat? This works as a satisfying breakfast or an after dinner dessert. It’s also the perfect pick me up during the day.
I have been using the Choc Zero maple syrups and absolutely loving them. Especially the fact that they have a ton of fiber in them and they’re not diluted with water. For this recipe I used their Maple Pecan syrup and it was perfection! If you’re on Keto and you haven’t tried them before, click here and buy it asap.
Roast the pecans and then chop them up and store them in an airtight container. Top the pudding just before eating. This way they stay crunchier instead of topping the pudding and then refrigerating it.
I made the complete pudding mixture in a 4 cup measuring cup – you know the extra large ones? They’re perfect for this. Then I let the chia seeds do their magic and thicken up the pudding. Once it was thickened, I then gave it a quick stir then poured them into individual ramekins. Do what works for you.
I did add in a teaspoon of maple extract to give it more of a maple flavour but if you don’t have that on hand feel free to add more of the maple pecan syrup or even a spoonful of vanilla extract.
If you’re looking for the perfect keto indulgence, you’ve found it. Give it a try today.
xo, Zarine
Maple Pecan Chia Pudding (KETO)
- 1 tin(400ml) organic coconut milk (can substitute with almond milk)
- 3 tbsp ChocZero Maple Pecan syrup
- 1 teaspoon maple extract
- ¼ cup chia seeds
- ¼ teaspoon salt
- ⅓ cup roasted pecans
Add the coconut milk, maple pecan syrup, and maple extract into a medium sized bowl and stir together.
Add in the chia seeds and salt and mix together fully.
You can either let the pudding set in the bowl or you can pour it into 4 individual cups and refrigerate for at least 4 hours over overnight.
Just before eating top with the roasted pecans.
