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, like these keto chocolate chip pumpkin caramel cookies or, for a savory twist, my low carb pumpkin thyme soup. Unfortunately with the soup, it tends to remain hot here in Texas until well into late October/early November, but that doesn’t mean I have to suffer without any other delicious, comforting fall treat options!
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 the Fall season!
With a kick of pumpkin spice and a secret ingredient that gives 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
Ingredients
- 1 cup canned coconut milk
- 1 cup pumpkin puree
- 1 cup black chia seeds
- 1/4 cup heavy whipping cream more to taste
- 2 tbsp Swerve Sweetener
- 2-2.5 tbsp powdered stevia
- 1 tsp vanilla extract
- 1 tsp maple extract
- 2 tbsp pumpkin spice more to taste
- 2 pinches coarse ground salt
Garnishes
- 1 tsp chopped pecans
- 1 tbsp homemade whipped cream
Instructions
- Add everything together in a medium-sized bowl and mix together until well blended.
- Cover bowl and place in fridge for 3-4 hours, or until the 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 and serve cold. Bon appetit!
Notes
- Refrigerate leftovers in an air-tight container.
- We use a blend of Swerve Sweetener and Truvia for this recipe. You can substitute your favorite sweetener if you prefer, just be mindful of any aftertaste it may have in larger quantities.
- Some of you have mentioned having difficulty finding maple extract at your local grocery store. You can find a great pure maple extract here on Amazon!