Description
This delicious creamy pudding combines the festive flavors of eggnog and cinnamon, all while being keto-friendly.
Ingredients
Scale
- 1 cup unsweetened almond milk
- 1/4 cup chia seeds
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon erythritol or preferred sweetener
- 1/4 cup heavy cream
- 1 tablespoon powdered erythritol for whipped cream
- 1/2 teaspoon vanilla extract for whipped cream
- 1 dash nutmeg for garnish
Instructions
- In a mixing bowl, combine almond milk, chia seeds, vanilla extract, cinnamon, and erythritol. Stir well and let sit for 5 minutes.
- Stir again to prevent clumping and cover the bowl. Refrigerate for at least 2 hours, or overnight.
- In a separate bowl, beat heavy cream with powdered erythritol and vanilla extract until soft peaks form.
- Serve the chia pudding topped with cinnamon whipped cream and a sprinkle of nutmeg.
Notes
- This recipe can be made ahead of time and stored in the refrigerator.
- Adjust sweetness to taste and feel free to add more spices if desired.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Chill and whip
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg