Keto Raspberry Breakfast Pudding Bowl

November 23, 2016 by Leanne Vogel November 2, 2018

Liven up your ketogenic breakfasts with this low-carb pudding bowl recipe. Rich in healthful fats that’ll keep you running on ketones through to the evening.

Ingredients

Breakfast Pudding

• 1 1/2 cup (350 ml) full-fat coconut milk
• 1 cup (110 grams) frozen raspberries
• 1/4 cup MCT oil
• 2 tablespoons Bob’s Red Mill Chia Seeds
• 1 tablespoon apple cider vinegar
• 1 teaspoon alcohol-free vanilla extract
• 3 drops alcohol-free stevia

Optional Toppings

• Shredded coconut
• Almonds
• Hemp hearts
• Fresh berries

Instructions

Place all of the breakfast pudding ingredients in the jug of your blender or bowl of your food processor. Blend until smooth. Divide between 3 bowls at least ¾ cup (180 ml) in size. Top with your favorite toppings, if using.

Did you know MCT oil also comes in powdered form? Ya! In its powdered state, it's much easier to use, travel with, and incorporate into your favorite recipes. Plus, if you've experienced digestive issues with MCT oil before, MCT oil powder is a lot gentler on the gut. Check out my favorite brand of MCT oil powder here.

Notes

Serving = 1/2 cup (120 ml or 150 grams).

Boost the protein by adding your favorite protein powder. A scoop of collagen would be great!

Nutrition Information Per Serving