Vegan Keto Friendly Breakfast: Berry Chia Pudding with Coconut Milk | Low Carb, Sugar Free

I’ll also show you how to make fresh coconut milk at home. Of course, feel free to use canned coconut milk if you’re in a rush - or if you’re not as loco for the coco as I am, you could replace it with other plant-based milk such as natural almond milk or hemp milk.

This berry chia pudding makes a great afternoon snack as well – just don’t eat it too close to bedtime because the coconut will give you plenty of energy so it might keep you awake. When I’m in the mood for something sweet, I love having this chia pudding around noon, as a snack to break the fast

Since this summer, I have been experimenting with intermittent fasting. I practice the 16:8 method which means that I fast for 16 hours (usually from 8pm until noon the next day) and then have my meals - usually two big meals and two snacks - within 8 hours (12am-8pm).

I read about fasting and its many benefits (weight loss, detox, better sleep, improved mental clarity…) a long time ago but I never really considered trying it myself because my blood sugar levels were always fluctuating which meant I was constantly thinking about food. How on earth would I be able to fast for 16 hours or longer without going crazy?

In comes Dave Asprey’s book ‘The Bulletproof Diet’. He inspired me to give the ketogenic way of eating a go (high fat low carb) and introduced me to the concept of fasting with ‘bulletproof coffee’, a genius way to hack your hunger hormones and stay satisfied and energized for longer. Bulletproof coffee is basically coffee blended with organic grass-fed butter and MCT oil. I know, it sounds weird but trust me on this one – if you’re considering giving fasting a go, you have to try it!

Since I have zero caffeine tolerance (I get all shaky and jittery) I make it with hot water instead of coffee but you could use green tea, matcha or yerba mate as well. Instead of grass-fed butter, you can use cacao butter. I also add a spoonful of protein powder to give my muscles some extra fuel and some other ingredients to boost the nutrient content. The result: I no longer wake up feeling super hungry or cravings carbs, and my blood sugar levels stay a lot more stable.

Let me know if you’d like me to share more about this topic in a future blogpost or video – including the drink I make in the morning to make fasting easier – by leaving a comment down below!

Also, if you’d like to find out more about good low carb protein powders, here you can find some of my favorite 'keto friendly' vegan protein powders :)

For now, I hope you’ll enjoy this creamy berry chia pudding!

Berry Chia Pudding with Coconut Milk (Vegan Keto, Low Carb High Fat)

DIRECTIONS:

How to make fresh coconut milk (makes 3 cups)

1. Add the shredded coconut to your blender and mix until finely ground. You could use a spice or coffee grinder as well.
2. Add 1 cup of water and blend on high for about a minute.
3. Add the two remaining cups of water and blend again until your coconut milk is nice ‘n creamy. Easy, right?

Berry Chia Pudding

1. Add the berries to the coconut milk, together with the protein powder and MCT oil. The MCT is optional but it will make the chia pudding extra satisfying. If you don’t have MCT at home, you could replace it with coconut butter or just leave it out.
2. I also like to add two pinches of salt for flavor balance. If you have it at home, you can add a spoonful of maca powder as well (to add flavor and energy-boosting nutrients). Blend until smooth!
3. Pour the berry coconut milk on top of your chia seeds in a mixing bowl and stir well. Put it in the refrigerator overnight so it has the time to thicken (the chia seeds will absorb the liquid).
4. Right before serving, add your toppings of choice. I used strawberries, toasted coconut and almond flakes, hemp seeds, a sprinkle of finely ground cacao nibs and a few edible flowers from our garden. Very tasty with our ALL GOOD keto granola too ;-)

JULIE’S TIPS & TRICKS:

• If you make a bigger batch of coconut milk, you can store it in the fridge for at least 5 days and use it in smoothies, shakes, breakfast porridge… Or you could freeze it in ice cubes and use it for ice cream or thick milkshakes!
• The berry chia pudding will stay fresh for at least 5 days in an airtight container in the fridge.

NUTRITIONAL VALUE (per person):

With ½ cup berries & 2 tablespoons MCT oil, no toppings:
470 kcal
Net Carbs 5.7 g
Protein 7.1 g
Fat 43 g

With 2 cups berries & 2 tablespoons MCT oil, no toppings:
493 kcal
Net Carbs 8.2 g
Protein 7.6 g
Fat 43.6 g

Now I would love to hear from you!

Are you considering giving the ketogenic way of eating a go and would you like some guidance? What would you like to see more of: recipes, menu planning, food prep tips…?

Would you like to find out more about intermittent fasting too, including why I’m trying it, the benefits and how you can get started?

Definitely let me know by leaving a comment down below.

Want to find out more about the high fat low carb ketogenic diet and why I'm trying it? You can read more about it (including a vegan keto bento box recipe) right HERE.

BewarenBewaren