Learn how to easily whip up a batch of Keto pumpkin chia seed pudding and enjoy a fall-worthy snack without the guilt!
Every fall I watch the stores burst at their brims with red, orange, brown, and yellow leaves-themed decor pieces, pumpkin accents here and there, cinnamon sticks and haystacks sprinkled about. Craft stores smell festive and wreaths start adorning front doors left and right. Fall is undoubtedly one of my favorite times of the year, but not just for the decorations.
It’s almost a Pavlovian response I get each time I see these decorations, where I instantly crave something either caramel-filled (like my salted caramel cheesecakes or chocolate caramel pecan pie), or something pumpkin-y between the months of September and November. It’s still hot here in Texas, but that doesn’t mean I have to suffer without delicious, comforting fall treats!
This keto pumpkin chia seed pudding has the right amount of sweet, salty, and spicy that is attributed to many comforting and rich treats during the holidays, but it’s also an easy, no-bake solution to those of us who desperately want to enjoy fall treats in areas that are still quite warm despite it being the middle of Fall season!
With a kick of pumpkin spice and a secret ingredient give this treat a tasty twist, this low-carb pumpkin chia seed pudding will soon become your harvest-time go-to snack. Oh, did I mention that all you have to do is blend the ingredients together and let it set up in the fridge for a bit? Yeah, it’s that easy!
So, without further ado, let your tastebuds be delighted this fall season with some low-carb, pumpkin goodness. Enjoy!
Sweet and Salty Keto Pumpkin Chia Seed Pudding
Nutritional Facts (per serving): 121 calories, 10g fat, 2g protein, (6g carbs – 1g fiber) = 5g net carbs
- 1 cup canned coconut milk
- 1 cup pumpkin puree
- 1 cup black chia seeds
- 1/4 cup heavy whipping cream
- 2 tbsp Swerve Sweetener
- 2-2.5 tbsp powdered stevia
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 2 tbsp pumpkin spice (I like my pudding really spicy and end up adding a bit more than this… always start with less and taste-test to see if you want more!)
- 2 pinches coarse ground salt
- Add everything together in a medium-sized bowl and blend well.
- Cover bowl and place in fridge for 3-4 hours, or until pudding mixture has thickened up.
- If the mixture becomes too thick, add more heavy whipping cream and stir well to blend.
- Garnish with homemade whipped cream and chopped pecans (I like to crush my pecans in a plastic baggie with a rolling pin to make them a bit more fine ground) and serve cold.
- Refrigerate leftovers in an air-tight container.