Chia seeds, Collagen, and Gelatin- Oh My!

I mentioned last week that I am trying out keto recipes. I am not a keto gal, but I like a challenge and NuNaturals products work well for Keto lifestyles. Last week I made a no-bake cheesecake. This week I decided I wanted to make a keto chia seed pudding with matcha powder. Look at this majesty:

Keto Trifle made with Chia Seed Pudding, Vanilla Collagen Pudding, and Berry Gelatin

  • 1 tsp matcha bloomed in hot water
  • 1/2 cup milk of choice
  • 2 tbsp chia seeds
  • 1/2 packet of NuNaturals Stevia

Once the matcha was mixed in with the hot water, I let it cool a bit then added almond milk and chia seeds. I poured this into two dessert cups. Then it chillaxed in the fridge while I made some pudding.

  • 1 packet of Vanilla Pudding (stevia sweetened- no sugar)
  • 2 tbsp NuNaturals Collagen
  • 1.5 cups milk of choice

I put these three ingredients in my kitchenaid mixer and “lett’r whirl” for 2 minutes. PUDDING! This was spooned on top of the chilled chia pudding (now solid because it was in the fridge).

Finally, I wanted to make some gelatin as a top layer. I forgot that it is super hot when you make it and I did not want to melt the other layers. So this was cooled in two separate dessert cups and added to the top at the end. The ingredients for this layer (more like a little hat):

  • 1 tbsp NuNaturals gelatin
  • 1 cup raspberries
  • 2 cups water
  • NuNauturals Vanilla Syrup (to taste)

I bloomed the gelatin in 1/4 cup of the water. The rest of the water, raspberries, and syrup were heated on the stovetop until it started to boil. I then removed it from the heat, added the bloomed gelatin, and whisked it until everything was incorporated. Finally, I strained the gelatin into a cup. Each little gelatin circle had a strawberry slice. So fancy, y’all.

Protein Pudding and Jell-O Coupe

I had extra pudding and gelatin, so I made a lightened up version of one of my favorite childhood desserts. We used to get dinner at this place called The Forge. They sold red jello with whipped cream as a dessert and, in spite of the fact that this seems like a hospital dessert, I wanted it every damn time. Don’t ask kids why when it comes to food cravings (or me in general, TBH). I made a lightened up version of this using the leftover ingredients.

First, I poured the leftover gelatin in two coupe glasses. Then I added diced strawberries. These sat out until they were at room temperature, then they were placed in the refrigerator (I also did this for the strawberry “hats” shown above).

I chilled these four bebes in the fridge. The littler ones are the “hats” on top of the chia pudding trifles. I put those back in the refrigerator to work on my homage to the Forge dessert. I spooned a mixture of the leftover pudding and cool whip on top of the gelatin layer. This was decorated with a little whipped cream cloud and 1/2 a strawberry.

Look at this elegant leftover feast:

I am going to attempt a baked keto espresso cheesecake for next round… stay tuned!


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