This perfect Keto Chia Pudding recipe takes minutes to make and is a great breakfast, snack or dessert! Top this low carb chia seed pudding with pecans and berries or almond butter and dark chocolate. Each snack-sized serving has only 1 net carb!
You might also adore this Chocolate Chia Seed Pudding!
A Delicious Keto Snack or Breakfast!
This easy-to-make, healthy chia pudding recipe has been a life saver as I’ve delved into a low carb lifestyle! The biggest challenge for me has been having low carb snacks that satisfy my sweet cravings, so I don’t turn to chocolate chips in a weak moment!
Keto pudding takes literally minutes to make. I portion this out when I make it in 2 different sized jars. It’s helpful to me to have a “snack sized” jar at about 100 calories, and a “breakfast sized” jar that has about double and a little extra room for toppings.
Ingredients for Keto Chia Pudding:
- Chia seeds (I buy these in bulk because they are a great addition to any low carb diet).
- Almond milk (unsweetened vanilla is what I typically use). Macadamia nut milk is a great choice as well.
- Keto Sweetener (my favorite is this Monk Fruit Sweetener).
- Coconut Oil or MCT Oil (coconut has a better flavor, so often I add 1/2 coconut oil and 1/2 MCT Oil for the added nutritional boost).
Why not use coconut milk? This recipe does work with coconut milk. You can use coconut milk in place of the almond milk (omitting the coconut oil), or use 1/2 almond milk and 1/2 coconut milk. I prefer the flavor of the coconut oil, and also, it lasts longer than making it with coconut milk. Almond milk is more stable, while coconut milk will start to go rancid in about 2 days.
How to Make Sugar Free Chia Pudding
Step 1: Add the almond milk, sweetener, and vanilla to a blender, and pulse to combine. This can be done in a bowl with a whisk, I just like the ease of doing it in my blender.
Step 2: With the blender running, drizzle in the warmed coconut oil. This will help it emulsify and not solidify as it mixes into the cold milk.
Step 3: Add the chia seeds, and then pulse to combine. Allow to sit and rest for 10 minutes so the chia seeds begin absorbing the liquid.
Step 4: Pulse to break up the chia seeds that have begun absorbing liquid. They will start to gel together, and this step keeps the pudding from getting clumpy. Allow it to sit for another 10 minutes, and pulse again. Do this for a total of 3 times.
Step 5: Pour chia seed pudding into storage jars. I love doing this in single serving jars and filling them about 1/2-3/4 of the way full so that I have room for toppings.
Step 6: When ready to serve, top this with your favorite berries, nuts, seeds, nut butter, coconut, or dark chocolate.
Troubleshooting this Recipe
Too runny? If your pudding doesn’t thicken up to your desired texture, add another teaspoon-tablespoon of chia seeds and stir to combine. Allow to sit at least another 30 minutes to absorb enough liquid to thicken it. The absorbency of chia seeds varies by brand and age of seeds, so there will always be a bit of troubleshooting required especially if using a new brand of seeds.
Too thick? If your pudding thickens too much, thin it out with some additional almond milk. Add it a couple tablespoons at a time, and stir to combine it.
Can I use coconut milk for this recipe? Yes. I prefer the combination of almond milk and coconut oil because coconut milk goes bad quickly. Using almond milk allows you to keep it prepped for up to 5 days. Coconut milk chia pudding only lasts about 2 days.
Meal Prep this Low Carb Chia Pudding
This is such a handy snack or breakfast to have on hand! Be sure to also have healthy, low carb toppings, because eating it plain all the time just isn’t as fun.
Chia seeds are great for low carb diets. They are actually quite high in overall carbs. A 1 ounce serving of chia seeds has 12 grams of carbohydrates, but only 2 grams of net carbs, because of the 10 grams of fiber in just a couple tablespoons.
Low carb diets are often lacking in fiber because of the restriction on fruits and vegetables. Adding chia seeds can help alleviate digestion problems caused by a low-fiber diet.
Once you have your chia pudding made, it’s time to pack it in individual servings. I bought small jars to pack my chia pudding in so I have it ready to go when I am hungry, or if I need to take a snack with me.
Create a Low Carb Snack or Meal
My favorite low carb toppings are:
- Pecans, almonds and walnuts
- Almond butter, pecan butter, or sunflower seed butter (be sure to buy unsweetened!)
- Unsweetened coconut
- Raspberries, strawberries and blackberries
- Cocoa nibs or low carb chocolate chips
Other Keto Pudding Recipes
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Keto Chia Pudding
Ingredients
- 3 cups almond milk unsweetened, vanilla
- 2-3 tablespoons monk fruit sweetener or sweetener of choice
- 1/4 teaspoon flavor extract almond or vanilla, optional
- 2 tablespoons coconut oil melted (or 1 tablespoon coconut oil, 1 tablespoon MCT oil)
- 1/2 cup chia seeds *see notes
Instructions
- Add almond milk and sweetener to a blender, and pulse to combine. Drizzle in melted coconut oil while processing to keep coconut oil from clumping.
- Add chia seeds, and pulse. Let sit for 5 minutes, and pulse again. Repeat 2-3 more times until the pudding has started to thicken.
- Pour into jars, and refrigerate to fully thicken. The coconut oil helps the pudding become thicker and creamier when cooled.
- Store in the refrigerator for up to 5 days.
This looks awsome
Thank you! 🙂 I love you mom.
My only addition to this is a little grated lemon zest And keto lemon curd or Polanders sf strawberry.
The lemon curd sounds amazing! I make it with the egg yolks I have leftover from my keto bread rolls.
This looks so beautifully mouth-watering <3 What a great breakfast/snack/dessert, can't decide 😉 Amazing!!!!
Prettiest pudding ever! Your coconut oil tip is a game changer. Makes chia pudding ultra creamy!
I love that you added coconut oil! Will try it this way next time. Thank you!
Do you soak the chia seeds in water before mixing into the almond milk mixture?
No need! Add them into the almond milk mixture dry. They will soak up the almond milk and it helps keep this pudding creamy!
Is the nutritional value per serving? If so how many oz in a serving? I only ask because I want to eat it all in one sitting or will make an extra large serving beacuse it’s so tasty.
It’s per serving, and they are small servings because I typically top them with berries and almond butter. All in 1 serving would most likely kick you out of ketosis, if that’s a concern of yours. I would eat 1 serving for a snack, or 2 for breakfast, but just be careful about carbs the rest of the day! Chia is high in total carbs, but low in total carbs because of all the fiber, so just be careful!
How many tablespoons or cups in a serving? It is frustrating having that figure left out. You know it but you never tell us!
Thanks.
If you divide the pudding into the number of servings on the recipe card, you’ll see the amount!
The recipe says it makes 8 servings, but I don’t see what equals 1 serving. Is it 1 cup per serving?
No, it’s less than that. I have never measured it — I just split it into 8 jars.
What size jars do you use?
I like to use 4 ounce jelly jars for snack size portions, and larger ones if I am planning them for breakfast.
Is it possible to use melted butter? I cannot do coconut oil.
I would just omit it and add a tablespoon or so extra chia seeds to help with thickening.
I actually put 2 tablespoons of EVOO to boost the healthy fats and cant tell the difference.
Love this so much, and did not think I would. Have had with coconut, pecans and berries.
That sounds perfect. The coconut oil really adds such a great flavor and texture, doesn’t it?! I have lots of new recipes ready to post in July so be sure to come back and visit 🙂
I thought about blending some berries in it. I’ll test it and let you know!
I’ve done that with strawberries and it’s delicious! I’d love to hear about your experience.
This might be a silly question because I’m new to keto, but is the coconut oil absolutely essential? Adds so much extra fat but perhaps that’s the point.
The coconut oil in here is great for many reasons — it tastes good, it gives this a thicker and creamier texture, and the MCTs (medium chain triglycerides) in coconut oil are actually a great source of fast burning energy. Fat is essential on any diet, not just a keto diet. I actually do not like over-the-top fatty recipes, and don’t make mine that way. This is much lower in fat than many recipes you’ll find that you heavy whipping cream or coconut cream.
But to answer you question, no, it isn’t essential. You can make this lower calorie with almond milk. It’s really up to what makes you feel good!
Hit the spot, creamy and filling.
Awesome! Yes, I love having this option on a low carb diet. You should try the avocado chocolate pudding next! https://blissfullylowcarb.com/keto-avocado-chocolate-pudding/
I used banana extract it was so yummy!
That sounds like a fun addition! Glad to know you enjoyed it. Definitely nice to have on hand!
I blended shredded coconut with water for coconut milk as a sub for almond milk. My coconut oil is refined so no coconut taste – I know it is not quite as healthy but it is much cheaper in bulk.
Plus I added a tbsp of cocoa powder. The slight taste of vanilla, coconut and chocolate in the pudding was absolutely delicious.
I also squeezed out the coconut in a muslin bag and used as a pizza base with an egg and some cheddar cheese. Next time I will grind the shredded coconut before using for a better texture although not too bothered really.
I was really happy to have a breakfast, desert and pizza all simply put together.
Thank you very much.
I love this idea! Homemade coconut milk is incredible. Costco has a great price for extra virgin coconut oil if you have one nearby 🙂