Low Carb Peanut Butter and Jelly Chia Pudding

Your favorite childhood classic flavors of PB&J made it to the perfect keto chia pudding recipe! This easy to make keto and gluten free breakfast chia seed pudding parfait is the best way to start your morning.

Course Breakfast

Cuisine American

Keyword Low Carb Peanut Butter and Jelly Chia Pudding

Prep Time 10

Total Time 10

Servings

Calories 307kcal

Author Bon Appeteach

Ingredients

1 cup Liquid of Choice Almond Milk/ Coconut Milk/ Heavy Cream
1/4 cup Chia Seeds
[2 tbsp. Sugar Free Peanut Butter]
1/4 cup Heavy Cream whipped
2 tbsp Low Carb Sweetener
[1/4 cup Smoked Strawberry Sauce or fruit of choice]

Instructions

In a bowl, combine the liquid, chia seeds and the sweetener of choice (I use a liquid monk fruit sweetener but granulated works too). Add in the vanilla and stir, let this mixture sit 10 minutes.
While the chia seeds are sitting, whip the heavy cream and add in the peanut butter. You can choose to add sweetener to this too, but I leave mine plain.
To layer the jars, add 2 tbsp. of the peanut butter mixture at the bottom and create a smooth seal across the jar. Divide up the chia pudding into two servings and add half into each jar. Top with 2 tbsp. of strawberry sauce/ jelly or berries of your choosing.
Eat right away or cover and store for a few days in the fridge if desired.

Notes

Want to make this ahead of time? I suggest leaving the jars disassembled if you want this for a meal prep. Prep each ingredient and either build your parfait the night before or the day of to preserve quality of each ingredient.

Nutrition