Crunchy Peanut Butter Pudding
When you can’t stop eating peanut butter - try this keto alternative!
This isn’t a peanut butter-free recipe, but it is a more satisfying and healthier dessert for when you find yourself in need of that peanut butter fix. It’s super easy to whip this up - no cooking required. This sets in your fridge in a few hours, and keeps for several days of hearty snacks or desserts.
Makes 5 servings. Calories: 110 Fat: 8 g Net Carbs: 2 g Protein: 3 g
1 3/4 cup almond milk 4 tbsp chia seeds 2 tbsp basil seeds 1/2 tsp vanilla 4 tbsp peanut butter 2 tbsp Caramel Sauce Garnish - add to each serving 1 tbsp sugar free chocolate chips 1 tsp cacao nibs
Using your immersion blender, combine the almond milk, chia and basil1 seeds, vanilla, peanut butter and caramel sauce.2 Divide the pudding into your serving dishes, cover with plastic wrap and refrigerate for 3+ hours. The pudding will thicken as the chia and basil absorb moisture from the milk.
Just before serving, top each individual pudding with chocolate chips and cacao nibs. This is optional, but I find the chocolate chips are better when added fresh, and the nibs give a fantastic crunch. 3
Tip: You can modify the flavor profile by adding one or more of your favorites, such as cinnamon, allspice, nutmeg, chocolate, coffee. Get creative, and satisfy your tastebuds!
If you don’t have basil seeds, add 4 tbsp chia seeds. You need more chia seeds to replace the same amount of basil seeds because the basil creates a thicker pudding.
This caramel sauce is useful in several recipes, and you usually have leftovers in the fridge. It makes many keto desserts even more spectacular, so do give it a try!
If you don’t have the nibs, chop and add 1 tbsp nuts to give a similar crunch.