Maybe it’s the back to school craze, but I have definitely been craving everything peanut butter!

This PB&J-inspired chia pudding is so creamy, comforting and, luckily keto / low carb / sugar-free. Did I mention that it’s also vegan?! 😜

Ingredients

3/4 cup unsweetened almond milk
3 Tbsp chia seeds
2 Tbsp sugar-free peanut butter
2 Tbsp sugar-free raspberry jam (or jam of choice)
1 tsp vanilla extract
2 tsp stevia

Optional, for garnish: cocoa nibs, unsweeteened coconut chips

Yields: 2 servings
Per serving*:
Calories: 196
Net carbs: 4.5
Protein (grams): 8
Fat (grams): 13

Prep time: 3 min
Cook time: -
Total time: 6 hours

* Net carbs and other nutritional information may vary based on brand used

Directions

In a mason jar, combine the unsweetened almond milk, chia seeds, vanilla extract and stevia.

Close the mason jar, shake until well combined well and refrigerate overnight.

To serve, top with a dollop of raspberry or other jam (see our Mixed Berry Chia Jam or Blackberry Chia Jam recipes) and sugar-free peanut butter.If using a firmer peanut butter, you can melt in the microwave 5-10 sec to make it smoother.

Optionally, sprinkle with some cocoa nibs and coconut chips for some extra crunch.