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Home » Pudding » Vanilla Low Carb Chia Pudding with Fresh Blueberry Sauce Vanilla Low Carb Chia Pudding with Fresh Blueberry Sauce August 2, 2018 By Sarah 6 Comments Jump to Recipe Vanilla Low Carb Chia Pudding with Fresh Blueberry Sauce makes a nutritious, delicious meal on the go! Vanilla pudding is one of those desserts that people seem to be very nostalgic about. Maybe it was a Handi-Snack tucked into your lunchbox or maybe it was a homemade from-scratch family recipe. Or maybe it was those boxes of JELL-O instant vanilla pudding. Whatever the reason, if you have a soft spot for vanilla pudding, you’ll want to try this low carb chia pudding. Once you learn the basic method for making chia pudding, you’ll find that it’s easy to make a ton of variations. You can go with chocolate, nut butter, or any fruit that strikes your fancy. Here I made a quick fresh blueberry sauce thickened with a little pectin.   Nutritional Value of Chia Seeds   According to the USDA, here is the nutrition information for 2 tablespoons of chia seeds: Calories: 90kcals Protein: 3g Total Fat: 5.5g Saturated Fat: .4g Trans Fat: 0g Cholesterol: 0mg Total Carbohydrates: 8g Net Carbohydrates: 1g Fiber: 7g Sugars: 0g Calcium: 125mg Iron: 1.35mg Sodium: 3mg Is Chia Pudding Good for Weight Loss?   Chia seeds are a good source of fiber and are low in net carbs, so they’re easy to fit into just about any way of eating, whether it’s paleo, low carb, keto, etc. Chia seeds can be a very helpful tool for eating nutritious, real food-based recipes, such as chia pudding. And when you’re trying to lose weight, even though it’s not the full story, calories in versus calories out is also a consideration (read an interesting article on this topic on Healthline). When you make chia seeds into chia pudding, remember that the end result is only as healthy as the ingredients you put into it. In particular, be mindful of the liquid and sweetener you use. For example, if you want to keep this recipe paleo, maybe use coconut milk instead of heavy cream and honey as the sweetener. Or if you want to keep it vegan, almond milk and maple syrup may be good options. Here, I went with a low carb chia pudding option, using heavy cream and stevia. How Long Is Low Carb Chia Pudding Good For?   This low carb chia pudding will stay good for up to five days in the fridge. I like to store it in individual lidded glass jars so they’re easy to grab and go.    Other Sweet Recipes Using Chia Seeds: Strawberry Chia Seed Iced Green Tea from An Edible Mosaic Flourless Lemon Chia Cake Cookies from Hummusapien Chocolate Chia Cake from One Clever Chef 30-Minute Strawberry Balsamic Vanilla Chia Seed Jam from Healthy Sweet Eats Vanilla Low Carb Chia Pudding with Fresh Blueberry Sauce PRINT RECIPE PIN RECIPE Vanilla Low Carb Chia Pudding with Fresh Blueberry Sauce makes a nutritious, delicious meal on the go!     Ingredients        Chia Pudding: ½ cup (120 ml) heavy cream 1 ½ cups (355 ml) water 6 tablespoons chia seeds 1 teaspoon pure vanilla extract 2 packets stevia 1 pinch sea salt   Blueberry Sauce: 2 cups (1 pint) fresh blueberries 1 packet stevia ½ teaspoon pure vanilla extract ½ teaspoon RealFruit pectin 1 pinch sea salt  Other: 2 tablespoons pecans, chopped, for garnish (optional)         Instructions   For the bottom layer, add all ingredients to a food processor and pulse until the mixture is finely chopped and sticks together when squeezed. Use a 1 teaspoon scoop to measure out the mixture; roll into balls and press each ball into the bottom of a 1-tablespoon sized (15 ml) candy mold. (Alternatively, you could use a mini muffin tray, but your candy will look different from my candy pictured here and you might end up with a different number of candy pieces.) For the top layer, melt together the coconut butter and coconut oil in a medium bowl in a microwave or double boiler. Stir in the maple syrup, cocoa powder, and salt. Spoon the chocolate mixture on top of the bottoms. Transfer the candy mold to the freezer to set, about 30 minutes; remove the candies from the mold. Serve or store in an airtight container in the fridge until serving.             Nutrition   Serving Size: ⅕ of recipe Calories: 204 Sugar: 5  Sodium: 74 Fat: 17 Saturated Fat: 6 Trans Fat: 0 Carbohydrates: 14 Fiber: 8 Protein: 4 Cholesterol: 32 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Banana Golden Milk Turmeric Latte Nice Cream Low Carb Samoa Cookie Truffles (aka Chocolate Covered Caramel Coconut Candy) »     Comments Lewis Johnson                                                        February 20, 2019 at 7:53 pm So delicious. Reply Claire                                                                            April 14, 2019 at 11:27 pm This hardened in the fridge after only a few hours. It was the consistency of play dough. I have absolutely no idea what happened. I made two changes: didn’t have vanilla extract so I used almond extract and I don’t care for Stevia so I used 1 tsp of granulated Swerve. Any thoughts? Reply faith                                                                              April 22, 2019 at 3:48 pm Claire, Oh no, I’m sorry to hear that! Honestly, I have no idea; I’ve never experienced (or heard of) this happening with chia pudding before. If the only changes you made were the two you mentioned, I don’t think it would effect the outcome

Home » Pudding » No-Added-Sugar Vanilla Bean Chia Pudding with Easy Cherry Sauce No-Added-Sugar Vanilla Bean Chia Pudding with Easy Cherry Sauce May 24, 2018 By Sarah Leave a Comment Jump to Recipe No-Added-Sugar Vanilla Bean Chia Pudding with Easy Cherry Sauce combines creamy vanilla pudding with sweet, intense cherry sauce; it’s an irresistible combination! Chia pudding revolutionizes the making of pudding! Gone are the days when you have to stand over a hot stovetop, stirring your heart out. Chia pudding makes itself; all you do is combine chia seeds and liquid and stash it in the fridge overnight. Also gone is the time when pudding was full of unpronounceable non-food “foods”, like what you’d find in the store-bought pudding mixes. Making chia pudding at home lets you use wholesome, nourishing ingredients. And lastly, having pudding equate to something that’s heavy laden with sugar is also a thing of the past. You can sweeten your own homemade version of chia pudding with any healthy sweetener that fits into your lifestyle, like fruit (like mashed banana or pureed dates), stevia, honey, maple syrup, coconut sugar, etc. This No-Added-Sugar Vanilla Bean Chia Pudding with Easy Cherry Sauce starts with a vanilla-laced creamy chia pudding base and is topped with an easy cherry sauce that’s sweetly aromatic and intensely cherry flavored. It’s the perfect breakfast to start your day, or the perfect dessert to end it with.  How to Make Chia Pudding   Chia pudding is so easy to make! When you mix chia seeds with liquid, it forms a type of gel, with a texture similar to pudding (although a bit more slippery, not all that different from tapioca pudding). All you have to do to make chia pudding is combine seeds with liquid (and add any flavors you like, such as sweetener, vanilla, etc.). I usually use a ratio of 3 tablespoons seeds to 1 cup of liquid (to make 2 servings) What Kind of Milk or Liquids Can Be Used for Chia Pudding   I’ve used nut “milks” (such as almond), whole milk (cow’s milk), and a combination of heavy cream and water. I’ve also used coffee in combination with cream for a mocha-flavored pudding. How Long Chia Pudding Lasts in the Fridge   I like to divide my pudding into individually portioned servings, which I store covered in the fridge. If you store them this way, chia pudding lasts up to 5 days in the fridge. If you’re trying to meal prep in advance, individual servings of chia pudding can make a great breakfast to grab on the go and bring to work eat at your desk.  Ingredients Used in This No-Added-Sugar Vanilla Bean Chia Pudding with Easy Cherry Sauce A lot of the ingredients are pantry staples, but if you’re wondering what brands I use, here they are: Chia seeds Stevia packets (this kind is a blend of organic stevia/organic erythritol) Vanilla Almond extract RealFruit Instant Pectin   Other Delicious Chia Pudding Recipes Cinnamon-Vanilla Chia Seed Pudding from An Edible Mosaic Banana Bread Chia Pudding from Vegan Richa Keto Toasted Coconut Chia Pudding from The Keto Queens Creamsicle Chia Pudding from Fed + Fit Low-Carb Overnight Black Forest Mocha Chia Seed Pudding from Healthy Sweet Eats No-Added-Sugar Vanilla Bean Chia Pudding with Easy Cherry Sauce PRINT RECIPE PIN RECIPE No-Added-Sugar Vanilla Bean Chia Pudding with Easy Cherry Sauce combines creamy vanilla pudding with sweet, intense cherry sauce; it’s an irresistible combination!     Ingredients   Vanilla Bean Chia Pudding: ½ cup (120 ml) heavy whipping cream (see Note) 1 ½ cups (355 ml) water 6 tablespoons chia seeds (I use Chosen Foods) ½ teaspoon vanilla extract ½ teaspoon vanilla bean paste ¼ teaspoon almond extract 1 pinch salt 2 packets stevia   Easy Cherry Sauce: 1 (340 g/12 oz/2 ½ cups) bag frozen cherries (see Note) 2 tablespoons water 1 pinch salt 1 packet stevia 1 teaspoon vanilla extract ⅛ teaspoon almond extract 1 teaspoon RealFruit Instant Pectin (optional; to thicken the sauce a bit)   Optional: 5 teaspoons 90% dark or stevia-sweetened chocolate shavings, for garnish (optional)         Instructions For the pudding, whisk together all ingredients in a bowl. Cover and transfer to the fridge to sit overnight and turn into pudding (give it a stir every so often if you think of it). For the sauce, add the frozen cherries, water, and salt to a medium saucepan over medium heat. Cover the saucepan and cook until the cherries are softened, about 10 to 15 minutes, stirring occasionally. Keep an eye on it and turn the heat down if necessary so it doesn’t boil over. Once the cherries are softened, turn off the heat, stir in the stevia, vanilla, almond extract, and pectin, and use a fork to mash the cherries a bit. Cool completely. To serve, layer the pudding and sauce in individual glasses. Top with chocolate shavings if desired. Store leftovers covered in the fridge for up to 5 days.               NOTES Heavy Whipping Cream Substitute for the Paleo Version: For the paleo version, use canned unsweetened full-fat coconut milk instead. Frozen Cherries: This is a great way to use frozen cherries because in this recipe, the cherries don’t have to hold their shape. If you have access to fresh cherries, you can always wash, de-stem, de-pit, and flash-freeze them to make this when cherries are out of season. Or if you have an excess of fresh cherries on hand during cherry season, you can go that route and make this recipe with fresh cherries instead, you might just need to add a splash more water. Low-Carb Version: Although this recipe has no added sugar, it isn’t exactly low carb. With 11g net carbs per serving (mostly from the cherries) you can probably fit it into a low-carb lifestyle. Or if you need to reduce the carbs a bit, an easy way to do this is to use only half of the cherry sauce (which will cut the carbs in about half). Prep Time: 25 minutes     Cook Time: 25 minutes     Category: Dessert           Cuisine: American     Nutrition Serving Size: ⅕ of recipe  Calories: 218 Sugar: 10 Sodium: 78 Fat: 15

Home » Pudding » Low Carb Black Forest Pudding Low Carb Black Forest Pudding August 4, 2016 By Sarah Leave a Comment Jump to Recipe Smooth and creamy Low Carb Black Forest Pudding pairs the flavors of cherry and chocolate with notes of coffee and almond. It’s an elegant breakfast that’s easy enough for any morning! There’s nothing like the promise of a fabulous breakfast to get you out of bed in the morning, and knowing that this beauty is waiting in the fridge will do the trick. This recipe is actually just a fancied up version of chia seed pudding, blended to a smooth and creamy consistency. Like any chia pudding, this Black Forest Pudding needs to be mixed up ahead of time and left to sit in the fridge so the chia seeds can gel and form the pudding. It’s as easy as stirring together a few ingredients; it babysits itself in the fridge! Do you ever eat cake for breakfast? Confession: this cake may have been my breakfast a couple days this week.   The Best Black Forest Chia Seed Pudding I love Black Forest Cake (my mom used to make it for special occasions when I was a kid!), which is a combination of chocolate and cherry flavors. Here I added almond because I think it pairs so well with the flavor of cherry. I used coffee as the liquid base of this Black Forest Pudding to bring in a mocha component (with the coffee/chocolate combo). I think it’s cute and clever way of incorporating your morning coffee directly into breakfast. If that’s not your thing though, feel free to substitute any kind of milk you like instead of the coffee. Once the chia seeds are gelled, you can serve the pudding as-is if you like the tapioca pudding-like consistency. However, here I wanted to blend it up for something that feels even more special.  Ingredients in Easy Black Forest Pudding Heavy cream (or you can use half and half) Strong brewed coffee Chia seeds Unsweetened cocoa powder Stevia/erythritol blend sweetener packets (or your sweetener of choice) Vanilla extract Almond extract Salt Almonds Cherries  How to Make Chia Pudding Stir together the cream, coffee, chia seeds, cocoa powder, stevia, vanilla extract, almond extract, and salt in a medium bowl. Cover and refrigerate until thickened (overnight works well!). If you want the pudding smooth, puree the mixture in a blender or food processor until smooth. Transfer the pudding to 2 serving glasses, top with the almonds and cherries, and serve.  How to Store Chia Seed Pudding Once it’s made, store Black Forest Chia Seed Pudding covered in the fridge for up to 5 days.   Tips for Making Low Carb Black Forest Pudding Recipe Lower the carbs even more. Simply omit the cherries! Make it more decadent. Top it with a dollop of whipped cream and a dusting of dark chocolate shavings. The vegan version. Use unsweetened full-fat canned coconut milk instead of heavy whipping cream. Keep everything else the same. Go paleo. Swap out the cream for unsweetened full-fat canned coconut milk, omit the stevia/erythritol, and add 1 ½ tablespoons of honey or maple syrup. More Healthy Cranberry Baked Goods Recipes to Try Eggnog Pudding Keto Coconut Pudding Almond Vanilla Chia Pudding with Peach Pie Topping Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Low Carb Black Forest Pudding PRINT RECIPE PIN RECIPE Smooth and creamy Low Carb Black Forest Pudding pairs the flavors of cherry and chocolate with notes of coffee and almond. It’s an elegant breakfast that’s easy enough for any morning!     Ingredients ¼ cup heavy whipping cream (or you can use half and half instead) ¾ cup strong brewed coffee (cooled to room temperature) 3 tablespoons chia seeds 2 tablespoons unsweetened cocoa powder 2 1g packets stevia/erythritol blend ½ teaspoon pure vanilla extract ⅛ teaspoon pure almond extract 1 pinch sea salt 10 almonds (toasted and chopped (for garnish)) 4 cherries (washed, pitted, and halved (for garnish))         Instructions Stir together the cream, coffee, chia seeds, cocoa powder, stevia, vanilla extract, almond extract, and salt in a medium bowl. Cover and refrigerate until thickened (overnight works well). If you want the pudding smooth and creamy, puree the mixture in a blender or food processor. Otherwise, you can serve it as-is for a texture similar to tapioca pudding. Transfer the pudding to 2 serving glasses, top with the almonds and cherries, and serve.               NOTES Net Carbs: 6g per serving (½ of recipe = 1 serving) To lower the carbs even more, simply omit the cherries! To make it more decadent, top it with a dollop of whipped cream and a dusting of dark chocolate shavings. For the vegan version, use unsweetened full-fat canned coconut milk instead of heavy whipping cream. Keep everything else the same. To make this vegan, swap out the cream for unsweetened full-fat canned coconut milk, omit the stevia/erythritol, and add 1 ½ tablespoons of honey or maple syrup. Prep Time: 25 minutes     Cook Time: 25 minutes     Category: Dessert           Cuisine: American     Nutrition Calories: 245 Sugar: 3 Sodium: 37 Fat: 20 Saturated Fat: 8 Carbohydrates: 15 Fiber: 9 Protein: 6 Cholesterol: 41 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Soft and Chewy Spiced Zucchini Cookies Low-Carb White Chocolate Butter Pecan Candies (aka Fat Bombs) » Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe