About This Recipe
This baklava-inspired keto chia pudding brings cozy, nutty flavors to a creamy, no-bake dessert. With cinnamon, toasted pistachios and walnuts, and a hint of vanilla (or rose water), it captures the essence of baklava—without the sugar or pastry. Ready in about 10 minutes and perfect for make-ahead treats. Serves 2.
Ingredients
- Pudding Base: 1/4 cup chia seeds, 1 cup unsweetened almond milk, 1/4 cup heavy cream, 2–3 tbsp granular keto sweetener, 1/4 tsp cinnamon, 1/4 tsp vanilla powder (or alcohol-free vanilla), tiny pinch of salt; optional: 1/2 tsp rose water and a pinch of lemon zest.
- Cinnamon-Nut Topping: 1 tbsp butter or ghee, 2 tbsp chopped walnuts, 2 tbsp chopped pistachios, 1–2 tsp granular keto sweetener, 1/2 tsp cinnamon.
Instructions
- In a bowl, whisk almond milk, heavy cream, sweetener, cinnamon, vanilla, salt, and optional rose water/zest. Stir in chia seeds until evenly dispersed.
- Let sit 10–15 minutes, whisking once halfway, until thick. For extra-creamy texture, chill 1 hour or overnight.
- Make the topping: In a small skillet over medium heat, melt butter or ghee. Add walnuts, pistachios, sweetener, and cinnamon; toast 2–3 minutes until fragrant and lightly golden. Transfer to a plate to cool and crisp.
- Taste pudding and adjust sweetness. If too thick, add a splash of almond milk; if too loose, stir in 1–2 tsp more chia and rest 5 minutes.
- Divide pudding between two jars. Top with the crunchy cinnamon-nut mixture, a pinch of cinnamon, and a little lemon zest. Optional: a drizzle of sugar-free syrup.
Keto Focus
Classic baklava relies on pastry and honey. Here, sugar-free sweetener replaces honey, chia seeds add fiber to reduce net carbs, and cream, butter/ghee, and nuts boost satisfying fats—keeping each serving around 5g net carbs.
Nutrition Facts (per serving)
- Calories: 313
- Protein: 7.7g
- Fat: 27g
- Total Carbs: 13.4g
- Fiber: 8.8g
- Net Carbs: 4.6g
Tips & Variations
- Dairy-free: Swap heavy cream for coconut cream and use coconut oil instead of butter/ghee.
- Nut options: Almonds or pecans work well if you don’t have pistachios; chop finely for better crunch.
- Spice it up: A tiny pinch of cardamom gives this a more authentic Middle Eastern profile.
- Make-ahead: Pudding keeps 3 days in the fridge. Add the nut topping just before serving to keep it crisp.
- Sweetener note: Use an erythritol or allulose blend; adjust to taste. Liquid sweeteners blend easily into cold mixtures.
- Serving ideas: Layer with whipped cream or sprinkle with unsweetened coconut flakes for texture.