If you’ve ever tried chia pudding, you’ll never go without it! In fact, I make chia pudding at least once per week to serve as a healthy breakfast, snack, or dessert option. Chia pudding is so versatile, so you can pretty much customize the flavors to your liking, and it can be prepped days in advance, which makes it perfect for healthy meal prep.
Today, I’m making a basic Protein Chia Pudding. And, since it’s my breakfast, I want to make sure I add in lots of healthy fats, such as almond butter, in order to keep me fuller longer. I’ll also be adding in some Collagen Peptides as my healthy protein.
I’ve been using collagen peptides every day for about a year now, and it has done wonders for my hair, skin, nails, leaky gut, etc. I add it to my smoothies, chia pudding, etc.
Anyway, on to today’s delicious chia pudding recipe. Today’s chia pudding recipe is low carb and keto friendly. By the way, if you want more chia pudding recipes, check out this video on my Youtube channel!
Almond Butter Protein Chia PuddingCourse: BreakfastDifficulty: Easy
1.5 C. Unsweetened Almond Milk
2 Tbsp Creamy Almond Butter
1 tsp Vanilla Extract
4 Tbsp Granulated Low Carb Sweetener (i.e. Monk Fruit, Birch Xylitol, etc.)
6 Tbsp Chia Seeds
2 Scoops Collagen Protein Powder
Optional Toppings: Cacao Nibs, Blueberries, Almond Butter
- Add about 1/4 of the almond milk to a mixing bowl along with the almond butter and mix with a fork. It will be lumpy and that’s okay.
- Next, add the vanilla and sweetener and mix again.
- Then, add the chia seeds. Mix again. Pour remaining almond milk into the bowl and mix until fully combined. **It’s okay if almond butter is still lumpy.
- Place chia pudding in the refrigerator for 30 minutes. Then, mix it again until all of the almond butter and chia seeds are broken up and mixed into the almond milk. Place back in fridge over night or for at least 2-3 hours.
- When ready to serve, stir in the protein powder. Add your favorite toppings and ENJOY!