Low Carb Chia Pudding Parfait
In the last few months my sugar levels have been very difficult to manage, and I’ve had to be even more creative than before to find snacks and meals that won’t send those numbers through the roof! It’s been a serious pain, and I’ve realized that grains seem to do the most damage to my sugar levels. I can see why people adopt a Paleo lifestyle, because those grains are sure sneaky…they don’t taste sweet, but you may as well eat sugar! This Low Carb Chia Pudding Parfait is delicious and filling, and is perfect for breakfast, snack, or dessert.
Although I may be more prone to spiked sugar levels than you are, I would encourage you to limit your grain intake, even whole grains! Creamy buckwheat in the morning raises my blood sugar levels to about 180, but if I eat cottage cheese with fruit and xylitol I usually top out at 150. That’s a big difference! (As a side note, creamy buckwheat is an excellent option for a whole grain that won’t spike your sugar levels too much, I’m just really sensitive). Chia seeds are filling and they give your dishes a crunchy, satisfying texture. They’re full of fiber, healthy fats, phytonutrients, and protein, and can be served in many different ways!
My favorite dessert before I became so sensitive to grains was a brown rice cake, topped with nut butter, fruit, and dark chocolate (check out this recipe). For a while now, however, I’ve been skipping the rice cake, and opting for a low carb dark chocolate sauce that is absolutely to die for!!! Depending on how low or high my blood sugar is I’ll either eat it with fruit and nuts, or just the nuts. I’m calling this sauce “The Best Chocolate Sauce Ever.” Seriously, guys, it’s so good and really is a guiltless pleasure! The recipe calls for butter, but if you want to make it vegan, you can use coconut oil. Both butter and coconut oil are medium chain saturated fatty acids, which provide very efficient fuel for your body and are a great part of a healthy diet! Your body metabolizes that kind of fat easily, instead of storing it.
- 1 Tbsp Butter (Use coconut oil for vegan)
- 2/3 Cup 70% Chocolate Chunks
- 2 Tbsp Coconut Cream
- 2 Tbsp Cashew Butter Or any low carb nut butter
- Xylitol To taste
- Combine all of the ingredients in a microwaveable bowl and microwave for 20 second intervals, stirring in between, until the mixture is melted and smooth. Do not overcook! Sometimes I add the xylitol at the end and just barely mix it in. That way it doesn't totally dissolve and you get a yummy crunch. If it's almost melted try 10 second increments in the microwave. Enjoy!
I like to make a bigger batch of this chocolate sauce and keep it in the fridge, so I can have a little taste of sweet available that is quick, easy, and healthy. Sometimes I put it on top of my cottage cheese with fruit for breakfast. This stuff is SO yummy, whether it’s with cottage cheese, chia pudding, fruit, or just on its own!
Before we get to the recipe for the Low Carb Chia Pudding Parfait, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 1 Tbsp Chia Seeds
- 1/2 Cup Coconut Cream
- 1 Tsp Xylitol
- 3 Tbsp The Best Chocolate Sauce Ever
- 1 Tbsp Unsweetened Almond Milk
- 1 Tbsp Raw Pecans Chopped finely
- 2 Tbsp Berries Chopped to desired size
- Combine the ingredients for the pudding in a small bowl and stir well. Set aside.
- Combine the chocolate sauce with almond milk. If the chocolate is solid microwave it in 10 second intervals until you can stir them together.
- Layer the chia pudding, chocolate sauce, and toppings in your serving dish. Chill and enjoy!
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