This low-carb pudding whose recipe I am posting to you now is enjoying it now. Very good, it has a very delicate flavor, and above all it is highly satiating. One serving has 260 calories, and is perfect for breakfast, accompanied by a freshly squeezed citrus juice or Greek yogurt if you are on a reduced-carb diet.
Reason? Chia seeds are rich in omega3 (they have 34%) and have special fibers that create a gel inside our intestine, reducing the assimilation of sugars, promoting the sense of satiety, promoting intestinal regularity and healthy intestinal microbiota. They have 43 grams of carbohydrates per 100 grams, but beware: 34 grams are of fiber. So the real sugars are about nine grams for every hundred grams.

How to proceed for our pudding? Being a low carb pudding, rich in good fats, I used sugar-free almond plant milk and coconut milk (the real one) to prepare it, reducing carbohydrates to 5 grams per serving. Here is the recipe. The portions are at least two because it will be easier to prepare it, but it keeps perfectly in the fridge.

LOW CARB PUDDING WITH CHIA SEEDS
For 2 servings:
6 level tablespoons of chia seeds (about 55 grams)
200 ml of sugar-free almond milk type Val di Bella
50 ml of water
2.5 tablespoons of coconut milk
one tablespoon of rapé coconut or grated coconut
two teaspoons of sugar-free orange compote for garnish or a dozen blueberries
(optional, the carbohydrates of this addition must be considered separately)
a nice pinch of whole salt
one sachet of stevia

Mix the liquids with the salt and stevia, then add the chia seeds and stir continuously for at least five minutes, quickly, or until the liquid is completely absorbed. Add the grated coconut, pour into two bowls and keep in the fridge for at least an hour.
Garnish and serve.