Chia “Bread Pudding”

This moist little cake reminds me of the bread puddings I used to make.  I can’t find anything to sub for raisins that my BGL will tolerate, but other than that, this tastes a lot like my original bread pudding recipe while being a whole lot healthier!

Chia “Bread Pudding”

2 tablespoons melted salted butter
1 large egg
1/4 cup white Hood Calorie Countdown Dairy Beverage*
2 teaspoons powdered erythritol
2 teaspoons Fiberfit Liquid
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon Imitation Butter Flavor
1/8 teaspoon salt
1/3 cup ground or milled chia seeds

Glaze

1 tablespoon melted salted butter
1 tablespoon powdered erythritol
1/2 teaspoon Fiberfit Liquid
1/4 teaspoon vanilla
Pinch of salt

Grease a 2-cup microwavable bowl.  Set aside.

In a small bowl, whisk cake ingredients together in order given, making sure they are blended well before and after adding the chia seeds.  Let sit 10 minutes.  Microwave on high for 3 1/2 minutes.  Let sit 5 minutes to finish cooking.

Meanwhile, mix glaze ingredients together well.  When cake is finished, carefully remove from bowl upside down on a saucer.  Cover with glaze and eat while still warm.

This contains about 5 net carbs.

* You can sub 1/8 cup cream + 1/8 cup water for the Hood.

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