This Keto Raspberry Breakfast Pudding Bowl is a delightful low-carb, dairy-free, and sugar-free breakfast option. It's rich in fiber, healthy fats, and bursting with the flavor of raspberries.
Ingredients: 1 cup unsweetened almond milk. 1/4 cup chia seeds. 1/2 teaspoon vanilla extract. 1 tablespoon powdered erythritol or sweetener of choice. 1/2 cup raspberries fresh or frozen. 2 tablespoons unsweetened shredded coconut.
Instructions: Put chia seeds, vanilla extract, almond milk, and powdered erythritol in a bowl and mix them together. Mix well. Allow the mixture to sit for 10 to 15 minutes, stirring it every now and then, until it gets thick enough to resemble pudding. Then, add the raspberries and gently fold them in. Put the pudding into bowls to serve. Put some coconut shreds on top of each bowl. You can serve it right away or put it in the fridge to eat later.
Prep Time: 15 minutes
Cook Time: 0 minutes
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