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Earlier this spring I had the opportunity to have lunch with the lovely PR Rep from First Watch to sample their new menu items. When she first told me all we were having, I was a little apprehensive, but being the good millennial I am, I dove in and was ready to give anything a try. On that list, was chia pudding. I instantly told myself nope that wasn’t happening, but when it arrived oh so pretty, well I said okay I’ll try it.
I think I was apprehensive about the texture, it had a tapioca look to it. In middle school, I had a disastrous experience making tapioca, so I’ve stayed away from that texture of food. But, I jumped in, took a bite and I was hooked. To tell you the truth, I haven’t stopped thinking about that dish all summer and have gone back a few times since then for brunch after church to have it. It’s that good.
Fast forward to this past weekend, I decided that I was ready to get back on the lower carb bandwagon and having the crazy sweet tooth I have, needed to find some low carb/keto compliant options that I can work with. All over the lists of compliant options are Chia Seeds. Sold. I decided I was going to make my own pudding at home. Friends, this could not be any easier to make. We’re talking 3 ingredients. Seeds, a liquid and a sweetener. Technically you wouldn’t have to make this Keto and substitute maple syrup or another sweetener in it’s place. For me, the liquid Stevia is just enough of a hint of sweetness that it hit the spot.
In my research on making these, frozen fruit seemed to offer a bit more sweetness to the pudding if you chose to add a fruit element. Now I made these and added frozen fruit from the freezer and made a parfait style pudding in little mason jars for breakfast. The fruit will defrost and lend it’s natural sweetness to the pudding. I can’t wait to dig in to that in the morning! You could easily add fresh berries as well.
Try this for your next breakfast or snack and you’ll be wondering why you waited so long to try Chia Pudding too!