For the child in you try this low carb peanut butter chia pudding recipe with or without jelly! Creamy peanut butter chia pudding and an optional low carb berry jelly will give you a healthy snack or dessert. Each jar has 2.4 grams net carbs, 12.2 grams protein and 12.8 grams of fiber.
In a mixing bowl, whisk the peanut butter, peanut butter powder, Swerve sweetener and almond milk.
Once you get that well incorporated, add in the chia seeds and mix well.
Spoon into 3 small containers or jelly jars and refrigerate for 2 hours. You might want to mix it up after an hour or so if the seeds get clumpy. Or just mix it really well at the end.
Berry Sauce (optional) - If you want the PB&J effect, make this sugar free berry sauce. Add the berries, sweetener and water to a small saucepan. Mix well and let simmer until the berries break down and the mixture thickens.
You can use a fork or potato masher to get the berries to break down faster if you want or just let it be chunky. Take off stove and let cool before using. Store leftovers in an airtight container in the refrigerator.
When the peanut butter chia pudding is ready to eat, eat as is or spoon some of the berry sauce on top and enjoy. Store the leftovers in airtight containers in the refrigerator.
*NOTE: I used Aldi Simply Nature peanut butter and peanut butter powder. Both were low in carbs. I also used Swerve sweetener but you can use whatever sweetener you prefer.
You can add protein powder for different flavor combinations and extra boost of protein. Add cocoa powder, chocolate protein powder and/or keto friendly chocolate chips. Try banana protein powder for another delicious flavor combination.
The nutritional information for 1 serving without berry sauce is 262 calories / 18.2g fat / 15.2g carbs / 12.8g fiber / 12.2g protein = 2.4
The nutritional information for 1 tablespoon of berry sauce is (makes about 8 tablespoons) 8 calories / 0.1g fat / 1.9g carbs / 0.6g fiber / 0.1g protein = 1.3g net carbs