Keto Raspberry Chia Pudding with Almond Butter Recipe

Keto Raspberry Chia Pudding With Almond Butter Recipe

Ingredients

Yield: 1 serving

• cup (160 ml) unsweetened almond milk or other nondairy milk of choice
• 2 tablespoons (32g) unsweetened creamy almond butter, room temperature
• 1 tablespoon frozen raspberries or 5 fresh raspberries
• 3 tablespoons (30g) chia seeds
• 8 to 10 drops liquid stevia (optional)

Suggested Toppings.

• more raspberries

Method

1. Put half of the milk and the almond butter in a jar that holds at least 8 fluid ounces (240 ml)
2. With a fork, whisk until the almond butter is dissolved
3. Add the raspberries and use the fork to break them up
4. Add the chia seeds, stevia, and the rest of the almond milk
5. Secure the lid tightly and shake until well combined
6. Let the mixture sit for 10 minutes, until the chia seeds have absorbed almost all of the milk
7. Stir to break up any clumps, top with more raspberries, and enjoy
8. Refrigerate in a tightly sealed jar for up to 3 days

Nutrition Info. (not including toppings): 411 calories – 33.9g fat – 14g protein – 19.2g total carbs – 6.3g net carbs

Full List of Vegan Recipes
Full List of Almond Recipes