Low Carb Sugar-Free Pumpkin Vanilla Chia Pudding is an easy no baking required dessert.
If you’re looking for an easy, creamy, but low carb dessert this recipe is for you! Full of fall flavors and spices and no baking required make this an ideal dessert you can really enjoy a few times a week without it hurting your waistline.
Chia seeds are full of healthy benefits and even if you’ve never tried a recipe with them, including them in your diet once in awhile will only benefit you in the long run.
Chia seeds are an edible, unprocessed whole grain seed that your body can absorb easily, unlike flax seeds which need to be ground. Full of fiber, protein, omega 3 fatty acids and calcium and easy to incorporate in many dishes. You could sprinkle them over cereal, rice, vegetables, throw into smoothies or in yogurt.
Here’s a few of my favorites;
These seeds are also supposed to help control hunger and keep you full longer, what’s not to love about that?!
You can certainly use fresh pumpkin instead of canned if you have it on hand. Due to the fact the chia seeds are dark, makes this a tad grayish in color overall. Adding a tablespoon of pumpkin spread over the tops make you know for sure Pumpkin is the star in this dessert! When I added the tablespoon of pure pumpkin I did not add any sweetener to it. You may wish to add some sweetness before topping each serving glass with the pumpkin on top.
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Low Carb Sugar-Free Pumpkin Vanilla Chia Pudding
- 1 cup unsweetened almond milk
- 1/3 cup chia seeds
- 1/2 cup canned pure pumpkin not pie filling, plus 2 tablespoons
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 3 full droppers vanilla liquid stevia
In a bowl mix all ingredients together except the extra 2 tablespoons of pure pumpkin.
Once combined well, pour into two serving glasses.
Spread one tablespoon pure pumpkin over the top of each pudding.
Refrigerate 10 minutes until set.
Top with Dairy Free Whipped Cream if desired.
Recipe NotesWeight Watchers PointsPlus: 6*