Chia seeds are often labeled as a superfood because they have high concentrations of certain nutrients, including omega-3 fatty acids, calcium, magnesium and iron. However, what you don’t hear very often is that chia seeds are also rich in antinutrients like phytic acid, which bind to some of those positively-charged minerals and prevent your body from absorbing them.  That’s why I normally recommend soaking, roasting, sprouting or fermenting any nuts and seeds you eat, to destroy some of those chemical compounds. You can learn more about that here. The issue with this recipe is that we need the seeds to soak up the liquid of the coconut milk to create a pudding-like consistency. As a result, we can’t soak or process the seeds beforehand. What that means is that you should consume raw chia seeds (and thus, this keto pudding) in moderation. And you should lower your expectations about the health benefits of chia seeds. The good news is that consuming foods with phytic acid only hampers the mineral absorption of that particular meal. In other words, there’s no long-lasting impact to worry about. That’s why I usually enjoy my chia pudding as a dessert after a regular meal.