Low Carb Almond, Coconut & Chocolate Chia Pudding
3.3g
Net Carbs
13.9g
Protein
45.4g
Fat
14.2g
Fiber
508
Calories
Cooking tip: We love the idea of making this simple chia pudding your own by using your favorite flavor Atkins shake, and your favorite nuts for your signature flavor combination. Use 3 tablespoons of chia seed for every ¾ cup liquid for a thick pudding texture. Note that ingredient substitutions and additions can change the net carbs and nutrition content.
Ingredients:
- 6 fl ounces Atkins Dark Chocolate Royale Shake
- 3/4 cup canned coconut milk USDA
- 1/2 teaspoon vanilla extract USDA
- 1 tablespoon sugar free maple flavor syrup, Maple Grove Farms
- 30 eas semisweet style chocolate baking chips, 45% cocoa, no sugar added Lily's Sweets
- 6 tablespoons chia seeds FNDDS
- 1/4 cup coconut, shredded, unsweetened Now
- 2 tablespoons almonds, sliced USDA
Directions:
- In a small bowl, combine Atkins Dark Chocolate Royale shake with 3 tablespoons chia seeds until very well mixed.
- In another small bowl, stir together coconut milk, sugar free maple syrup, and vanilla. Add remaining 3 tablespoons chia seeds and mix until very well combined. Place both bowls of chia pudding in the refrigerator for at least 2 hours, or until thickened. Chia pudding can be stored in the refrigerator for up to 3 days. Before assembling pudding cups, stir each pudding well.
- Into each of 2 dessert cups, layer half of the chocolate chia pudding, evenly layer 2 tablespoons coconut shreds, top with half of the coconut chia pudding, top with 1 tablespoon sliced almonds and 15 sugar free chocolate chips. Enjoy right away, or cover in plastic wrap, refrigerate and eat within 2 days. One dessert cup as described is one serving.
