Aunt Rocky’s Pumpkin Pie Chia Pudding

Put almond milk, cream, and pumpkin in a large (4-cup) measuring cup or a small mixing bowl. Whisk until creamy. Add remaining ingredients and whisk again.

Pour into six 1/2-cup jars or ramekins with lids (or into large serving bowl, if serving at the table), and refrigerate for at least 2 hours. The flavors are better and pudding will set firmer if you refrigerate overnight.

Makes 6 servings of about 1/2 cup each.

Notes:
• If desired, top with a dollop of sugar free whipped cream and a sprinkle of nutmeg or finely chopped pecans. But it’s very creamy and tasty with no topping.
• I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to more accurately assess nutritional estimates, which are based on exact ingredients I used.
• Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Calories 110, Total Fat 10 g, Saturated Fat 5 g, Sodium 36 mg, Potassium 58 mg, Total Carbohydrate 6 g, Dietary Fiber 3 g, Net Carbs 3g, Sugars 2 g, Protein 2 g. Macros: 82% Fat, 7% protein, 11% carbs.

© October 24, 2016 Roxana Lopez for Aunt Rocky’s