My standard dessert is always chia pudding; it’s full of protein and fiber, yet cute and adorable. There are times I love my chia pudding fruity and tangy (check out my raspberry chia pudding recipe and beetroot chia pudding recipe), and there are times I love it just bittersweet. That’s where matcha comes into the picture. Matcha is finely ground green tea leaves; its signature bright green color is why it’s so well loved around the world. Japanese tea growers cover the tea trees 20–30 days before harvest to avoid direct sunlight. This procedure forces tea leaves to produce more chlorophyll, resulting with an intense, bright green color. In fact, not only is matcha more intense in color, it’s contains more antioxidants as well. A 2003 study estimated that the amount of catechins in matcha is 137 times more than in other types of green tea.
In this recipe I use almond milk for its natural sweet taste profile, but coconut milk works well as well. If you would like to further boost up the protein content, choose oat milk or soy milk.
3-Ingredient Matcha Chia Pudding (Low Carb Keto)
- 1 cup plant milk i use almond milk
- ¼ cup chia seeds
- 2 tsp matcha
- Mix all 3 ingredients together in a jar. Store in fridge for at least 2 hours.
- Add toppings or sweetener before serving.
- unsweetened coconut flakes
- chopped walnuts
- cranberries or other dried fruits
- dark chocolate chips
Gloria Tsang is the author of 5 books and the founder of HealthCastle.com, the largest online nutrition network run by registered dietitians. Her work has appeared in major national publications, and she is a regularly featured nutrition expert for media outlets across the country. The Huffington Post named her one of its Top 20 Nutrition Experts on Twitter. Gloria’s articles have appeared on various media such as Reuters, NBC & ABC affiliates, The Chicago Sun-Times, Reader’s Digest Canada, iVillage and USA Today.