Raspberry Layered Vanilla Chia Pudding (Keto Friendly)

PALEO/GLUTEN FREE/DAIRY FREE/REFINED SUGAR FREE/
10 WEEK CHALLENGE FRIENDLY/KETO

Chia Pudding is one of those things you either love or hate! I personally love the gel like texture, and find this super satisfying as a snack or sweet treat. A lot of people will have this for breakfast, but for me I’m such an egg based breakfast kind of girl that nothing else cuts it!

This chia pudding is visually stunning with its striking layers, and I took the liberty of adding some leftover lemon curd from my lemon bar adventures. Chia pudding is really versatile so you can add whatever flavours you like to it – especially when using almond milk since it doesn’t have a strong flavour. For me, I like my chia pudding made with almond milk as I find coconut cream a little too rich for my liking. And whilst I’m usually all about the rich foods, there’s something about it that just doesn’t work for me with a chia pudding.

So here it is – my Raspberry Layered Vanilla Chia Pudding. Enjoy!

Don’t forget to tag me in your creations – @elorahh and #theshrinkingviolet – I LOVE seeing your photos.

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Print Recipe

Raspberry Layered Vanilla Chia Pudding

Course

Baking and Sweet Treats, Breakfast

Servings

People

Ingredients

Vanilla Chia Pudding

• 1/4 cup Chia seeds
• 1.5 cups almond milk
• 2 tsp Erythritol
• 2 tsp vanilla extract

Raspberry Jelly

• 1/2 cup Frozen raspberries
• 1 tsp Erythritol
• 1 tsp gelatin I like Great Lakes
• 3 tbsp cold water

Raspberry Reduction

• 1/2 cup Frozen raspberries
• 1 tsp Erythritol

Course Baking and Sweet Treats, Breakfast Servings People Ingredients Vanilla Chia Pudding 1/4 cup Chia seeds 1.5 cups almond milk 2 tsp Erythritol 2 tsp vanilla extract Raspberry Jelly 1/2 cup Frozen raspberries 1 tsp Erythritol 1 tsp gelatin I like Great Lakes 3 tbsp cold water Raspberry Reduction 1/2 cup Frozen raspberries 1 tsp Erythritol

Instructions

1. Place all of your ingredients for the chia pudding into a large, airtight jar and seal the lid. Shake vigorously to combine and place in the fridge for 6-8 hours, or until the chia has thickened to a gel like consistency. Come back and shake the jar every couple of hours (or if you do this overnight, make it a couple of hours before bed and shake it just before you go to sleep). This prevents clumps!
2. Whilst your chia pudding thickens, start your raspberry jelly. Place your first 1/2 cup of frozen berries into a small put with erythritol over a medium heat. Use a fork to mash the berries as they warm up to help along releasing their juice.
3. Meanwhile, in a small bowl, mix together your gelatin and cold water. Once your berries are warm and have released all of their juice, mash until smooth. Add your gelatin, stir and bring to a boil. Pour your gelatin mixture into the base of the glass you wish to use for your chia pudding. Place in the fridge to set.
4. Finally, make your raspberry reduction by adding the remaining frozen raspberries to a small pot with your erythritol and warming. Again, mash them until smooth. Bring to a gentle boil and reduce until thick. Place in the fridge until needed.
5. To layer your pudding, alternate between first adding the chia pudding, followed by the raspberry reduction and so on until you have a couple of nice layers.

Recipe Notes

If you aren't keto, my Paleo Lemon Curd is delicious to add - just like I have done in the pictures!

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