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A simple overnight breakfast recipe, this raspberry vanilla chocolate chia pudding takes just 5 minutes of prep time! Paleo, sugar-free, ketogenic, low-carb, Whole30. 
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Raspberry Vanilla Chocolate Chia Pudding (Paleo, Low-Carb)

A simple overnight breakfast recipe, this raspberry vanilla chocolate chia pudding takes just 5 minutes of prep time! Paleo, sugar-free, ketogenic, low-carb, Whole30. 
Prep Time5 minutes
Total Time8 hours 5 minutes
Servings: 4 people

Ingredients

  • 1 13.66 oz can full-fat coconut milk (400 mL)
  • 3 tablespoons chia seeds
  • Sweetener to taste omit for Whole30
  • 1/2 cup raspberries, fresh or frozen 65 g
  • 2 tablespoons cocoa powder or 2 pieces dark chocolate
  • 1/2 teaspoon vanilla extract or vanilla bean powder

Instructions

  • To a microwave-safe jar, add entire can of coconut milk. If partially solid, melt in the microwave until entirely liquid.
  • Add in chia seeds, and sweetener and mix until well-incorporated.
  • Place in fridge until chia seeds have gelled up, approximately 20-30 minutes.
  • Split chia pudding into three even bowls. To the first one, add vanilla bean powder. To the second one, add thawed raspberries. To the third, add cocoa powder or melted chocolate. Add additional sweetener if desired.
  • Layer the three flavors in four jars and return to fridge or eat immediately.
  • Store in the fridge for up to 3 days.

Notes

Nutrition Facts (per serving, one batch makes four servings): 234 calories, 20 g total fat, 11 g total carbs, 6 g fiber (5 g net carbs), 4 g protein