Creamy Chocolate Keto Chia Pudding

Pour the unsweetened almond milk, full-fat sweet cream, unsweetened cocoa powder, powdered erythritol, vanilla extract and a pinch of fine sea salt into a blender. Blend for about 30 seconds on high speed until the cocoa and sweetener are completely dissolved and you get a smooth, silky, lump-free chocolate liquid.

Pour the resulting chocolate liquid into a larger bowl and add the chia seeds.

Whisk everything together thoroughly by hand for at least 2 minutes. This will prevent the chia seeds from clumping together at the bottom and ensure an even texture.

Let the mixture rest for 5 to 10 minutes on the counter, then whisk it well again by hand to lift up any seeds that may have sunk.

Divide the chocolate mixture evenly between two glass jars or bowls. Cover the jars with a lid or foil and store them in the refrigerator for at least 4 hours (preferably overnight), so the chia seeds can fully swell and create a thick, pudding-like filling.

Before serving the pudding cold, garnish the top with finely chopped dark chocolate and a few whole chia seeds for a pleasant, crunchy contrast.