This sticky bun chia seed pudding is absolutely amazing! The chia seed pudding has a taste that is quite similar to a cinnamon roll. On top of that, it is garnished with caramelized pecans that are so delicious that you could even have them on their own as a snack.

It’s important to use erythritol as the main component of the recommended sweetener. Stevia is not a good choice as it doesn’t crystalize. Though you could try allulose, I haven’t experimented with it yet.

Sticky Bun Chia Seed Pudding

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Course Snack

Cuisine American

Servings

Calories 314 kcal

Ingredients

Chia Seed Pudding

2 cups unsweetened almond milk
½ cup chia seeds
2 tablespoons Lakanto maple syrup
1 tablespoon Swerve brown
1 teaspoon ground cinnamon
1 teaspoon vanilla

Caramelized Pecans

2 tablespoons erythritol
2 tablespoons vegan butter
2 tablespoons coconut cream
Salt to taste
¾ cup chopped pecans

Instructions

How to cook Sticky Bun Chia Seed Pudding

Mix together the ingredients for the chia seed pudding. Cover and chill for a few hours.
Add the butter and coconut cream to a saucepan. Turn up the heat then add the erythritol, and salt. Bring up to a simmer then stir in the pecans.
Turn off the heat and stir the pecans to make sure they’re all thoroughly coated. Transfer the pecans to a parchment lined baking sheet. Spread the pecans out evenly and allow them to cool. The coating will harden as it cools.
Serve the pudding with the pecans piled on top.

Nutrition

Calories: 314kcalCarbohydrates: 23gProtein: 6gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 11gTrans Fat: 0.1gSodium: 49mgPotassium: 200mgFiber: 10gSugar: 1gVitamin A: 292IUVitamin C: 1mgCalcium: 154mgIron: 2mg

Keyword desserts, keto, low-carb, vegan, vegetarian

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