Step 1

Set aside 3 mini jars. Scoop entire can of coconut milk into a heatproof, microwave-safe bowl. Heat in 10-second increments in the microwave until fully melted and no solid pieces of coconut remain. Or, if using drinkable milk (like almond milk), skip this step.

Step 2

Add melted coconut milk or other milk, raw cacao powder, keto maple syrup and monkfruit drops to a blender. Blend until thoroughly mixed and no cacao powder clumps remain.

Step 3

Pour this mixture into a medium bowl. Add chia seeds and whisk until very well mixed. Allow to set for 5 minutes. Whisk again, clearing out any clumps that formed, making sure to scrape down the sides and bottom of the bowl.

Step 4

Pour mixture into mini jars, filling each jar almost to the top and cover. These are the resealable mini jars that I use.

Step 5

Refrigerate for 2-4 hours (or overnight if desired) to allow chia pudding to thicken. Optionally, top with fruit, coconut whip or keto mini chocolate chips. Enjoy! Storing instructions below.