Vegan Keto Sticky Bun Chia Seed Pudding

This sticky bun chia seed pudding is out of this world!  The chia seed pudding itself tastes quite like a cinnamon roll.  Then it's topped with caramelized pecans, that honestly you could just make on their own and it would be a great snack.

Yes, you absolutely have to use erythritol (which is the main component of the sweetener that I recommend.)  You cannot use stevia as it doesn't crystalize.  You might be able to use allulose but I haven't experimented with that yet.

Are you a fan of chia seed puddings?  I photographed a ton of them that I plan on adding to my recipe book within the next couple of months.  🤣  Just be sure you drink a lot of water when you eat these.  They expand and suck up a crazy amount of moisture, so if you overdo it and go on a chia seed pudding craze like I did - you may regret it.  😭

Oh well, eating this was worth it....

Yield: 4

Author: Keto but Vegan

Sticky Bun Chia Seed Pudding

prep time: 120 Mcook time: total time: 120 M

ingredients:

Chia Seed Pudding

• 2 cups unsweetened almond milk
• ½ cup chia seeds
• 2 tablespoons Lakanto maple syrup
• 1 tablespoon Swerve brown
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla

Caramelized Pecans

• 2 tablespoons erythritol
• 2 tablespoons vegan butter
• 2 tablespoons coconut cream
• Salt to taste
• ¾ cup chopped pecans

instructions:

How to cook Sticky Bun Chia Seed Pudding

1. Mix together the ingredients for the chia seed pudding. Cover and chill for a few hours.
2. Add the butter and coconut cream to a saucepan. Turn up the heat then add the erythritol, and salt. Bring up to a simmer then stir in the pecans.
3. Turn off the heat and stir the pecans to make sure they’re all thoroughly coated. Transfer the pecans to a parchment lined baking sheet. Spread the pecans out evenly and allow them to cool. The coating will harden as it cools.
4. Serve the pudding with the pecans piled on top.

Recommended Products:

Swerve Sweetener, Baker's Trio

Lakanto Maple Flavored Sugar-Free Syrup

Anthony's Organic Chia Seeds

Calories
347.27

Fat (grams)
29.91

Sat. Fat (grams)
6.53

Carbs (grams)
19.52

Fiber (grams)
12.15

Net carbs
7.63

Sugar (grams)
3.36

Protein (grams)
6.53

Sodium (milligrams)
216.27

Cholesterol (grams)
15.26

Created using The Recipes Generator

I got the original idea for this recipe from IHeartEating.com. I used the cereal recipe from Ruled.Me as the base formula for making the pecans keto friendly.

Vegan Keto Jicama Breakfast "Taters"

If you miss having potatoes for breakfast then you absolutely must give this jicama hash a shot. I’ve prepared this very simply, as I’m happy eating it with just a bit of salsa on top. Feel free to dress it up with vegan chorizo, bell peppers, and whatever else you fancy.

Yield: 4

Author: Keto But Vegan (Adapted from RealBalanced.com)

Vegan Keto Jicama Breakfast "Taters"

prep time: 15 Mcook time: 45 Mtotal time: 60 M

ingredients:

• 2 ½ cups water
• 1 ½ teaspoons salt
• 1 medium jicama
• 2 tablespoon avocado oil
• ½ teaspoon ground turmeric
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ⅛ teaspoon onion powder

instructions:

How to cook Vegan Keto Jicama Breakfast "Taters"

1. Preheat your oven to 400F. Cover a baking sheet with oil.
2. Peel the jicama then dice it.
3. Boil water with ½ teaspoon of salt. Add the jicama then cook for 10 minutes.
4. Remove the jicama from the water then transfer to a large mixing bowl. Add the avocado oil then toss with the remaining salt, turmeric, garlic powder, paprika, and onion powder.
5. Spread the seasoned jicama onto the baking sheet. Bake for 45 minutes, but remember to flip the jicama over halfway through to make sure it bakes evenly.

Recommended Products:

Avocado Oil

Turmeric

Calphalon Nonstick Baking Sheet

Calories
129

Fat (grams)
7.2

Carbs (grams)
15.5

Fiber (grams)
8.3

Net carbs
7.2

Protein (grams)
1.3

Cholesterol (grams)
0

Created using The Recipes Generator

This recipe was adapted from the Golden Jicama Fries recipe on RealBalanced.com

Vegan Keto Strawberry Coconut Cream Smoothie

This rich keto yet vegan strawberry coconut cream smoothie is an easy option for busy mornings.  You just need a few ingredients, some ice, and your blender.  This is a filling smoothie that takes just a few minutes to prepare.  It's a no brainer when you're not sure what to make!

Yield: 4

Author: Keto but Vegan

Vegan Keto Strawberry and Coconut Cream Smoothie

prep time: 5 Mcook time: total time: 5 M

ingredients:

• 14 ounces unsweetened coconut cream
• 1 cup halved fresh strawberries
• 1 tablespoon lime juice
• ½ teaspoon vanilla extract
• 2 cups ice

instructions:

How to cook Vegan Keto Strawberry and Coconut Cream Smoothie

1. Add all of the ingredients to a blender. 
2. Use the crushed ice option to blend until the smoothie is uniformly pink.

Recommended Products:

Unsweetened Coconut Cream

KitchenAid Blender

Organic Vanilla Extract

Calories
216

Fat (grams)
20

Carbs (grams)
7.3

Fiber (grams)
1.1

Net carbs
6.2

Sugar (grams)
5.8

Protein (grams)
0.5

Sodium (milligrams)
36.4

Cholesterol (grams)
0

Created using The Recipes Generator

Keto Vegan Pumpkin Spice Smoothie Bowl 

By Ketobutvegan.com
This recipe is quite filling and comes together fast. No cooking required! I like to garnish with a little extra pumpkin, and low carb chocolate to add a little more color and crunch. You can use any vegan vanilla protein powder, or even try experimenting with other flavors!

Prep time: 10, Cook time: 0, Total time: 10
Yield: 2

Ingredients:

7 ounces firm tofu

1/2 cup canned pumpkin

1 packet superfood protein vanilla

1 cup unsweetened almond milk

2 tablespoons hemp hearts

1tablespoon raw cacao nibs

3 tablespoons granulated Swerve

1 teaspoon pumpkin spice

Instructions:

Add all ingredients to a blender or food processor.  Puree together until smooth.  The mix will be thick so you may need to scrape down the sides to get everything blended together

Garnish with desired toppings and serve!  You can keep the other serving for up to 7 days.

Calories per serving: 322
Fat per serving: 17.51
Net carbs per serving: 10.5

Yum

Keto Vegan Pumpkin Spice Smoothie Bowl	Calories	Fats(g)	Carbs(g)	Fiber(g)	Sugar Alcohol	Net Carbs(g)	Protein(g)
7 ounces firm tofu	166	8.69	4.54	1.6	0	2.94	17.58
1/2 cup canned pumpkin	42	0.34	9.91	3.6	0	6.31	1.35
1 packet superfoods protein vanilla	120	2.5	6	4	0	2	20
1 cup unsweetened almond milk	39	2.52	3.43	0.5	0	2.93	1.05
2 tbsp hemp hearts	111	9.75	1.73	0.8	0	0.93	6.31
1 tbsp raw cacao nibs	160	11	14	9	0	5	1
3 tbsp Swerve	0	0	36	0	36	0	0
1 tsp pumpkin spice	6	0.21	1.18	0.3	0	0.88	0.1
Totals	644	35.01	76.79	19.8	36	20.99	47.39
Per Serving(/2)	322	17.505	38.395	9.9	18	10.495	23.695

I aim to keep sides or snacks 6 net carbs or less, and meals around 4-8 carbs. I do around 30 net per day. If you need to lower the net carbs on these recipes I would decrease the size of the portions to do it.