A creamy and fun textured dessert, this sugar free Chocolate Chia Seed Pudding has an indulgent chocolate flavor! Top this keto chia pudding with whipped cream and strawberries, or your favorite low carb additions.
Also try this classic Keto Chia Pudding Recipe or this post on creating chia pudding breakfast bowls.
A Blissful Sugar Free Chia Pudding
Chia pudding is something I’ve had a long time love affair with. It’s creamy and indulgent tasting, while being packed with fiber and other important nutrients.
This version uses almond milk and coconut oil as the base, along with some collagen powder to give it a boost of protein. Tasty enough to eat for dessert, but nourishing enough to enjoy anytime of the day.
Are Chia Seeds Keto?
Not only are chia seeds keto, but they are an ideal addition to a keto diet for a number of reasons.
First, keto diets don’t emphasize fiber rich foods, and chia seeds are loaded with fiber. 1 ounce of chia seeds has 12 grams of total carbs, but nearly 10 grams of that are from fiber. That means a serving of chia seeds only has 2 net carbs.
In addition, chia seeds have high amounts of calcium, zinc, magnesium, iron, selenium and copper. They are often referred to as one of the world’s most nutritious foods.
What You’ll Need
- Almond Milk (look for unsweetened)
- Natural Cocoa Powder (raw cacao powder works also)
- Monk Fruit Sweetener
- Collagen Powder (optional, based on protein needs)
- Vanilla
- Sea Salt
- Coconut Oil
- Chia Seeds
How to Make Chocolate Chia Seed Pudding
Step 1: Add the almond milk, cocoa powder, monk fruit sweetener, optional collagen powder, vanilla, and sea salt to a blender, and process to make a sweetened chocolate milk. With the blender running, drizzle in the coconut oil. This will help it emulsify without hardening in the cold almond milk mixture.
Step 2: Add the chia seeds, and pulse 4-5 times to mix in evenly. Allow the mixture to sit for 5-10 minutes so the chia seeds continue absorbing liquid, then pulse again 4-5 times. Repeat this 3-4 times, or for about 30 minutes, to prevent the chia seeds from clumping.
Step 3: Refrigerate the chocolate chia pudding for 1 hour or overnight to fully thicken. You can add more liquid to thin your pudding, or 2-3 tablespoons more chia seeds to thicken the pudding, depending on desired consistency.
Variations for Keto Chocolate Chia Pudding
Protein Needs: Chia seeds have a pretty ideal macronutrient ratio for the keto diet. However, depending on your activity needs and age, you might require more protein if you use this as a meal replacement. I like to add 40 grams of collagen protein to my chia pudding (sometimes more!) to help support my active lifestyle.
Can I make Keto Chia Pudding with Coconut Milk? Yes, however I don’t for a couple of reasons. First, this amount of coconut milk gets pretty high in carbs, and two, coconut milk goes bad in 2-3 days, whereas almond milk and coconut oil will stay fresh tasting for up to a week. Hemp milk is a good nut-free alternative to almond milk, but look for a sugar free option.
Chia Pudding Topping Suggestions:
- Berries (keep it to 1/4-1/2 cup servings)
- Sugar Free Dark Chocolate or Chocolate Chips (or use 88% dark chocolate, shaved)
- Pastured Heavy Whipping Cream (whip into whipped cream – I leave mine unsweetened)
- Nuts and seeds
- Shredded Coconut (unsweetened)
- Full Fat Greek Yogurt
Other Keto Breakfast Ideas
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Keto Chocolate Chia Seed Pudding
Ingredients
- 3 cups almond milk unsweetened
- 1/4 cup natural cocoa powder sub cacao powder
- 1/4 cup monk fruit sweetener add 1-2 tablespoons more for desired sweetness
- 40 grams collagen
- 1 teaspoon vanilla extract
- pinch sea salt
- 1 tablespoon coconut oil optional, adds great flavor
- 3/4 cup chia seeds
Instructions
- Into a blender, add almond milk, cocoa powder, collagen, monk fruit sweetener, vanilla, and sea salt. Blend until mixed well.
- With the blender still running, slowly pour the melted coconut oil into the chocolate milk to allow it to mix in and emulsify, without chilling and separating.
- Add chia seeds, and pulse 4-5 times to evenly incorporate into the milk. Allow the chia seeds to sit and absorb the liquid for about 5 minutes, then pulse another 4-5 times. Repeat 3-4 times, or until the seeds have had about 30 minutes to absorb liquid.
- Refrigerate the chia seed pudding for an our or overnight to fully thicken. Thin the pudding with additional milk, or add an additional 2-3 tablespoons of chia seeds to thicken, until desired texture is reached.
Video
Notes
- Berries (keep it to 1/4-1/2 cup servings)
- Sugar Free Dark Chocolate or Chocolate Chips (or use 88% dark chocolate, shaved)
- Pastured Heavy Whipping Cream (whip into whipped cream – I leave mine unsweetened)
- Nuts and seeds
- Shredded Coconut (unsweetened)
- Full Fat Greek Yogurt
This recipe is amazing. thank you so much for sharing it!
Can I use oat milk instead of almond milk?
The recipe will work with oat milk, yes. However, oat milk is basically sugar water, so if your goal is to make a low carb or keto pudding, it’s not your best choice! Read the ingredients on your oat milk. The oats themselves are pure starch once they are blended and strained, but oat milk often has sugar and seed oil added to it.
When are you supposed to add the coconut oil?
Thanks for catching that! After you’ve blended the cocoa powder and collagen into the milk, slowly add the coconut oil in with the blender running. This allows it to mix into the milk without chilling and separating. I just updated the recipe too!