Keto Vegan Breakfast Peanut Butter Chia Pudding

Peanut Butter Chia Pudding an healthy keto vegan breakfast or dessert made with chia seeds, unsweetened almond milk and sugar free monk fruit syrup.

I am in love with ground chia seed pudding for breakfast. Using ground chia seed in your pudding makes all the difference. It create the smoothest pudding texture, no slimy pieces of seeds. It is almost like eating dessert for breakfast. Wait, I actually serve this for dessert too! My kids love it and it makes me feel SO happy to see them eating such a nutritious treat. This peanut butter chia pudding is also the most simple recipe.

Ingredients:

• 1 cup peanut butter no added oil, no added sugar
• 1 1/4 cup unsweetened Almond Milk - I used Almond Breeze
• 1/4 cup ground chia seeds (27g)
• 1 teaspoon vanilla essence
• 1/4 teaspoon sea salt
• 1/4 cup sugar free maple flavored syrup - reader special 20 % discount ! or liquid sweetener of choice
• 2-3 drops monk fruit pure extract - optional, add if not sweet enough
• Toppings suggestions per jar:
• 1/2 teaspoon crushed peanuts
• 1 teaspoon melted dark chocolate - sugar free or 85% cocoa
• 1 teaspoon peanut butter
• 1 teaspoon dark chocolate chunks - sugar free or 85% cocoa

Instructions:

1. In a blender, add all the ingredients, order doesn't matter.
2. Blend for 30 seconds, stop, scrape the side and bottom of the blender with a spatula. Blend again for 30 seconds - 1 minute or until creamy and smooth.
3. I recommend you check the sweetness at this stage and adjust with extra drops of monk fruit extract (or stevia drops) for a sweeter pudding. You can also adjust sweetness with extra maple flavored syrup but the pudding but this will change the texture, the more syrup you add, the more liquid will be the pudding. That is why I prefer to adjust sweetness with drops.
4. Transfer into 6 small glass jars.
5. Refrigerate at least 3 hours for the best creamy texture and flavors.
6. Serve with toppings of your choice. I recommend sugar free dark chocolate chunks, a drizzle of melted sugar free chocolate, a drizzle of peanut butter and a pinch of crushed peanuts.
7. Store in the fridge for 5 days in an airtight container.
8. Serve for breakfast or dessert.

NOTES:

• Sugar free liquid syrup: order from my website link and get 20% off all the sugar free Lakanto product range, 100 % Natural
• Ground chia seed: if you prepare the ground at home, ground the whole chia seed first then measure the grounded chia seeds required by the recipe