Keto Coconut Chia Pudding with Mango Salsa and Roasted Almonds

Allergens

Contains no common allergens unless specified.

Ingredients

• For the Coconut Chia Pudding:
• 1/4 cup white chia seeds
• 1 cup unsweetened coconut milk
• 1 tbsp erythritol or your preferred keto
• friendly sweetener
• 1 tsp pure vanilla extract
• A pinch of ground cinnamon For the Mango Salsa:
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• Salt and black pepper to taste For the Roasted Almonds:
• 1/2 cup almonds
• 1 tsp ghee or coconut oil
• A pinch of ground cinnamon
• Salt to taste

Instructions

1. In a medium bowl, combine chia seeds, coconut milk, sweetener, vanilla extract, and cinnamon. Mix well and let it sit for 20 minutes or until the mixture thickens into a pudding consistency. Stir occasionally to prevent clumping.
2. Meanwhile, prepare the mango salsa by combining diced mango, chopped onion, cilantro, lime juice, salt, and pepper in a small bowl. Mix well and set aside.
3. Preheat your oven to 350°F (180°C). In a small mixing bowl, toss almonds with ghee or coconut oil, cinnamon, and salt. Spread them on a baking sheet and roast for about 8 10 minutes, or until they turn golden brown. Allow them to cool before breaking into smaller pieces.
4. To serve, layer the coconut chia pudding, mango salsa, and roasted almonds in individual bowls or a single serving dish, creating a beautiful and appetizing contrast of colors and textures.

Chef’s Insight

Experiment with different fruits in the salsa to change up the flavors depending on the season.

Notes

For a more indulgent dish, try adding a dollop of keto-friendly yogurt or whipped cream on top.