Here’s a simple, *keto-friendly chia pudding* recipe using *coconut milk and cinnamon* — perfect for a metabolic anti-cancer diet:
Chia Pudding with Coconut Milk & Cinnamon
Ingredients (1–2 servings)
Base Mixture
- 3 tablespoons chia seeds
- 1 cup full-fat coconut milk (unsweetened)
- ½ teaspoon cinnamon
Optional
- 1–2 drops vanilla extract
- 2–3 drops stevia or monk fruit (if needed)
- Pinch of salt
- Shredded coconut or chopped macadamia (topping)
Nutritional Snapshot (approx. per serving)
- Calories 250–300 kcal
- Fat 22–25g
- Net carbs 3–4g
- Protein 4–5g
- Ketogenic ratio 3:1 (favorable)
Notes for Anti-Cancer Context
- Coconut milk Provides MCTs (fuel for healthy cells, not tumors)
- Chia seeds High fiber, omega-3s, low net carbs
- Cinnamon Antioxidant and anti-inflammatory
- No added sugars Keeps insulin/glucose low
Would you like a version with extra protein (e.g., for maintenance during fasting windows)?
Instructions
- Mix Ingredients
In a bowl or jar, whisk together chia seeds, coconut milk, cinnamon, and any optional ingredients.
- Rest & Stir Again
Let it sit for 5 minutes, then stir again to prevent clumping.
- Refrigerate
Cover and refrigerate for at least 2 hours (or overnight). Chia seeds will absorb the liquid and form a pudding texture.
- Serve
Stir well before serving. Top with cinnamon, coconut flakes, or macadamia if desired.
Creamy, guilt-free breakfast!
“This Keto Chia Pudding may be the answer for you! It’s very creamy, satisfying, and packed with healthy fats—while low on carbs. Takes just minutes and no cooking required.”