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
- 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
- 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.