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Sticky Bun Chia Seed Pudding

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Course Snack
Cuisine American
Servings 4
Calories 314 kcal

Ingredients
  

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

Instructions
 

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.

Nutrition

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
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