Sticky Bun Chia Seed Pudding
Course Snack
Cuisine American
Servings 4
Calories 314 kcal
Chia Seed Pudding
- 2 cups unsweetened almond milk
- ½ cup chia seeds
- 2 tablespoons Lakanto maple syrup
- 1 tablespoon Swerve brown
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
Caramelized Pecans
- 2 tablespoons erythritol
- 2 tablespoons vegan butter
- 2 tablespoons coconut cream
- Salt to taste
- ¾ cup chopped pecans
How to cook Sticky Bun Chia Seed Pudding
Mix together the ingredients for the chia seed pudding. Cover and chill for a few hours.
Add the butter and coconut cream to a saucepan. Turn up the heat then add the erythritol, and salt. Bring up to a simmer then stir in the pecans.
Turn off the heat and stir the pecans to make sure they’re all thoroughly coated. Transfer the pecans to a parchment lined baking sheet. Spread the pecans out evenly and allow them to cool. The coating will harden as it cools.
Serve the pudding with the pecans piled on top.
Calories: 314kcalCarbohydrates: 23gProtein: 6gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 11gTrans Fat: 0.1gSodium: 49mgPotassium: 200mgFiber: 10gSugar: 1gVitamin A: 292IUVitamin C: 1mgCalcium: 154mgIron: 2mg
Keyword desserts, keto, low-carb, vegan, vegetarian