Bulletproof Coffee Chia Pots
Yummy and filling high-fibre breakfast pots made with soaked chia seeds - and boasting a lovely coffee and cinnamon flavour.
Servings 2
Calories 245kcal
Ingredients
- 1 cup strong black coffee
- 1 TB MCT oil
- 40 g unsweetened almond milk
- 40 g whole white chia seeds
- 2 TB powdered erythritol confectioners
- 40 g double cream
- pinch ground cinnamon optional
Instructions
- Make a cup of black coffee, approximately 180ml. Pour into a bowl and whisk in the MCT oil and almond milk.
- Add the chia seeds and stir well to combine.
- Cover with cling film and place in the fridge so the chia seeds can soften and swell overnight.
- It may be a good idea to give it a little stir once or twice about an hour after you have placed it in the fridge.
- The next morning, stir through the sweetener and the double cream. Divide between two serving bowls and sprinkle with ground cinnamon (and additional sweetener if needed).
Notes
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 245kcal | Carbohydrates: 2.3g | Protein: 4.6g | Fat: 24g