Breakfast can be an onerous affair on the keto diet. Don’t get me wrong, I can typically eat eggs for days (“No one can eat 40 eggs!”), but sometimes I want something cool and sweet, satiating, yet light, and chia pudding does it for me every time. While plain pudding made with coconut milk, or almond milk if you can stand it, is just fine, I’ve discovered recipes featuring a seemingly unlimited number of flavors and I’ve taken it upon myself to gradually keto-fy them.
The original recipe for Blueberry Lavender Chia Pudding is fine and dandy if you’re not of the low-carb, no-sugar persuasion. I think my version is a damn fine substitute. Do give it a try and let me know!
Keto Blueberry Lavender Coconut Milk Chia Pudding
Makes 2 servings
1 13.66 oz. can of unsweetened coconut milk
1 tbsp. dried culinary-grade lavender
3 tbsp. Swerve Confectioners
3/4 C fresh blueberries (or frozen and thawed)
1 tsp. vanilla
6 tbsp. chia seeds
In a small saucepan, bring the coconut milk up to a simmer and then bring the flame down low, add lavender, and cover to let steep for 10 minutes. Do not let the mixture boil. Remove from heat and strain the milk through a fine mesh sieve or a couple layers of cheesecloth. Cool milk in your fridge for about 20-30 minutes.
Once the milk is at room temperature, transfer it to a blender (I use the cup that came with my immersion blender), add the Swerve, blueberries, vanilla and blend. Add the chia seeds and blend again. Transfer the entire mixture to an airtight container and put in the fridge to set overnight.
I will frequently garnish my chia pudding with a large dollop of whipped heavy cream (sweetened with Swerve Confectioners and a splash of vanilla), as well as a handful of fresh berries. Enjoy!