Chocolate Chia Pudding Parfait

First, let me be the first to say, but wow. Wow. Wow. Wow. My kids ate chia. By five year old, ate chia. Wow. Wow. My two year old, ate chia. Wow. Wow. My husband ate Chia.

As you can tell, I’m completely and utterly blown away by this. One thing, my eldest son is literally the pickiest eater. He never used to be, but as he got older, yea, pickier than even my brother was, and he was the epitome of picky. Regardless, my little fast food addict is slowly reforming, and starting to enjoy, as he calls it ‘ slow food’. And my husband, well, he said he thought chia seeds were what you grew on those chia pet things from the 1990s. I’m not sure they are the same thing, possibly, who knows.
What matters is that they ate this yummy, easy to make dessert, that is chock full of healthy fiber and protein.


So here we go…


Chocolate Chia Pudding Parfaits

For the Pudding:

2 1/2 cups of unsweetened almond milk (you can use coconut milk, or vanilla flavoured almond milk)

1/4 cup unsweetened cocoa powder

Sweetener – to taste

1/2 cup Chia Seeds

1/4 Tsp vanilla (optional and to taste.) * Sometimes I use almond extract…

For the Whip Cream:

Heavy Cream (however much you want)

Sweetener to taste (optional)

Vanilla (Adding vanilla turns regular whip cream into Chantilly cream. Just a little fact)


  1. Mix almond milk, cocoa and sweetener in a dish. Mix well.
  2. Add chia seeds and mix. Mix every five minutes for fifteen minutes.
  3. Refrigerate, and let sit for at least one hour.  The longer you let the chia seeds sit in the liquid, the more they absorb, the larger the become, and the creamier your pudding will be.
  4. Whip Cream.
  5. Remove chia pudding from fridge and mix. You can use an immersion blender if you would like to make it smoother. Personally, I like the little chia beads (think tapioca consistency).
  6. Layer chia pudding and whip cream in bowl. Enjoy.


The pudding recipe makes 4 servings, however, with the whip cream, I tend to get at least six out of a batch. You can totally enjoy the pudding on it’s own without the added fat of the cream. Totally up to you!

Try with whip cream. Trust me. Oh, and you are welcome.





Posted in Dressings and Sauces, Keto

Super Easy High Fat Coleslaw Dressing

Coleslaw. It just brings visions of summer, barbecues and in our house, hamburgers. And that’s exactly what’s happening tonight . Shortly I’ll be turning my Keto Mammoth Meatloaf into patties for barbecuing (or perhaps in the frying pan, we will see if the sunshine holds out) and what better to go with them then some ‘slaw?

I have the perfect dressing for my favorite broccoli salad (I’ll share soon) and this one is incredibly similar – they are both mayo based and incredibly simple. Like so simple you’ll wonder why you wasted money on coleslaw dressing all this time. Really.


1 cup of mayonnaise (not Miracle Whip, Mayo. High fat if you are following a Keto diet)

2 Tbsp Splenda (granular) or sweetener of choice

2 Tbsp cider vinegar

2 Tsp black pepper or to taste

1/2 Tsp salt (My preference is sea salt or pink Himalayan, use what you have handy)

1/4 Tsp dry mustard

1/8 Tsp celery seed

  1. Whisk together ingredients.
  2. Toss with coleslaw of choice
  3. Refrigerate at least four hours.
  4. Toss well before serving



Posted in BAKING, Cakes, Cooking, Keto

Cinnamon Crumble Coffee Cake

One of the things that a lot of reformed carb addicts find difficult with staying true (and lets face it, strong) on a ketogenic, or low carb diet, is resisting sweets, like cookies and cakes. I won’t joke, I love a good pound cake, or a nice slice of lemon loaf, and every once in awhile I break free from my adamant claim that I was going to keep keto as simple as possible and not go out of my way to purchase excessive specialty ingredients to curb cravings.

However, this recipe, its all common ingredients in my pantry and that I keep on hand for our meal plans anyways. Win Win. Oh, and it’s delicious.

Cinnamon Crumble Coffee Cake

3 1/2 ounces almond flour, ( about 1 cup )
1/3 cup granular Splenda, not liquid
1 teaspoon cinnamon
1/4 cup cold butter, diced

1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup sour cream , 14% fat
1 egg
1 teaspoon vanilla

4 ounces cream cheese, softened
1 egg
2 tablespoons granular Splenda or equivalent liquid Splenda
1/8 teaspoon vanilla
1/8 teaspoon cinnamon

  1. In a medium bowl, mix the almond flour, 1/3 cup Splenda and cinnamon.
  2. Cut in the butter with a pastry cutter (or use the whisk attachment on your stand mixer…or use a box grater and grate the butter in and mix) until coarse crumbs form.
  3. Set aside 1/2 cup of the crumb mixture for the topping and keep chilled until needed.
  4. To the remaining crumb mixture, add the baking powder, baking soda, sour cream, 1 egg and 1 teaspoon vanilla.
  5. Beat on medium speed until well blended. The batter will be thin.
  6. Spread in a greased 8″ round cake pan.
  7. In the same bowl, beat the cream cheese, 1 egg, 2 tablespoons Splenda, 1/8 teaspoon vanilla and 1/8 teaspoon cinnamon until smooth. The filling will be thin.
  8. Spoon over the batter. Top with the reserved crumb mixture.
  9. Bake at 350 30-35 minutes or until golden brown. This is best if chilled well before serving.

Makes 6-8 servings
Can be frozen

Per 1/6 Recipe: 293 Calories; 27g Fat; 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
Per 1/8 Recipe: 220 Calories; 20g Fat; 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs