Pumpkin Spice Fat Burning Chia Pudding

Welcome to my October Fat Burning Challenge!  I’m so excited to share this Pumpkin Spice Fat Burning Chia Pudding recipe with you.  This Keto and Low Carb recipe for Chia Pudding is fantastic for breakfast.  It is also great for a nutrient dense, protein packed dessert.

Highly nutrient dense meals and snacks have been a huge help for me in maintaining my 65 lb. weight loss.  All while completely avoiding that awful feeling of deprivation.  Deprivation is the reason we “cheat” on our diet.  Good fats are an imperative part of what makes a meal or snack deliciously satisfying.  This whole “eat fat burn fat” thing has been amazing for me personally as well as for my clients.

I mean really, who wants to give up the taste of delicious food?!  No one I know.  Definitely no client I’ve ever worked with either!!  I mean seriously, there are tons of benefits to low sugar, low carb and Keto friendly recipes.  Even if you’re not “Keto.”  One of them is the feeling of pure satisfaction, and no cravings, when you’re finished with your meal.  The other is that a meal high in Net Carbs is of course great for the Keto Diet.

This Pumpkin Spice Fat Burning Chia Pudding is packed with all of your ideal Macros, Protein Net Carbs and Good Fats.  You can make this recipe “as-is” or adapt as needed, adding other ingredients to meet your LCHF or Keto Macro needs.


Pumpkin Spice Fat Burning Chia Pudding

2 c. Unsweetened Almond or other Nut Milk
2-3 scoops Vanilla Beef Protein Powder OR Pumpkin Spice Egg Protein Powder (OR other Low Carb Vanilla Protein of choice – minimal ingredients)  
1-4 scoops Unflavored Collagen Peptides Powder
1 c. Organic Chia Seeds
1 serving Vanilla MCT Powder (click here to order and save 15% on the cleanest, creamiest and tastiest MCT powder on the market!… You will see the discount at check out.)

Note: you can of course use any MCT powder, though with others out there, for strict Keto, be aware that they do contain Carbs. The one I use above has zero Net Carbs, no fillers, amazing taste AND is pure C8 MCTs, so is super effective!

**Please note that the following spice ingredients will vary based on your taste as well as which protein powder you opt to use.
1-4 tsp. Cinnamon
1-4 tsp. Pumpkin Pie Spice

Sweetleaf Stevia Drops
Large Mason Jar or other storage container… I prefer glass!

Directions:

  1. Add nut milk into a blender.
  2. Add protein and collagen into the blender.
  3. Add MCT Powder.
  4. Blend.
  5. Add spices… blend… and taste the mixture.
  6. Adjust spices as needed.
  7. Pour mixture into jar.
  8. Add Chia Seeds.
  9. Stir mixture… then stir mixture again.
  10. The Chia Seed pudding will begin to form a thick, pudding-like consistency.
  11. Place in refrigerator… stir a few more times throughout the next hour or two.
  12. Serve!!
This should make about 5-7 servings depending on how much you use as “one serving” ie – meal or snack, etc.

Enjoy!!

Macros:
This is really going to vary depending on the exact brands and amounts used of Nut Milk and protein powder.  Here are the Macros for my recipe which included 1 c. Three Trees Almond Milk, 1 c. Unsweetened Silk Cashew Milk, 2 scoops Pumpkin Spice Egg Protein Powder and 4 scoops Collagen.  The absolute best thing to do is to create a recipe adding your exact ingredients into your favorite Macro tracking app such as Carb Manager.  Save this recipe and you’ll have the breakdown of *exact* Macros any time you need it!  Change it up as you see fit.

Macros per serving:
Protein: 27 grams
Fat: 14 grams
Total Carbs: 19 grams
Net Carbs: 3 grams!!
(Fiber per serving is 16 grams!!)

Photo credit: Unsplash.