Pumpkin Chia Pudding (Keto, Low Carb, Gluten-Free)

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[{"selector":"#anim-41f8c106-ee79-4d2b-9f11-fd373e3f6603","keyframes":{"transform":["rotate(-540deg) scale(0.1)","none"],"opacity":[0,1]},"delay":0,"duration":1000,"fill":"both","iterations":1}] [{"selector":"#anim-ddab5143-838f-4de7-aed6-a78270371c5a [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-12.476562272309236%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Ingredients – 1 cup heavy cream – 1 cup unsweetened almond milk – ⅓ cup chia seeds – ⅓ cup Swerve confectioners – ¾ cup pumpkin puree – ½ teaspoon pumpkin pie spice – ⅛ teaspoon sea salt – For topping: whipped cream Get the Recipe

– Put the heavy cream, almond milk, chia seeds, Swerve confectioners, pumpkin puree, pumpkin pie, and salt in a blender,

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– Process until smooth, about 1 ½ to 2 minutes.

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– Transfer to individual serving bowls or jars.

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– Refrigerate for at least four hours and up to overnight.

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Enjoy!

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