A healthy Matcha Chia Pudding to start your day off right! This sugar free, keto chia pudding is perfect for meal prep. Add berries, nuts, or nut butter to serve! 2 NET CARBS PER SERVING
If you love chia pudding, also try my Keto Chocolate Chia Pudding and my very favorite Lemon Chia Pudding.
A Vibrant Green Tea Chia Seed Pudding
Green tea lovers will adore this Matcha Chia Pudding, made low carb with almond milk, coconut oil, and monk fruit sweetener. Feel free to make this your own by using alternative milks, like coconut or oat, or using your favorite sweetener. See notes for substitution ideas!
Chia pudding is such a delicious breakfast option! It’s easy to prep ahead. To serve, add some toppings for extra flavor and texture, and breakfast is served.
I mix up the flavors & toppings to keep things interesting! Try my basic Keto Chia Pudding, Chocolate Chia Pudding, or Lemon Chia Pudding when you’re in need of a change!
Matcha is a Japanese green tea powder, which has it’s own health properties to add to the already nutritious and fiber rich chia seeds.
Known for its energy boost without jitters, Matcha has some caffeine, is loaded with antioxidants, and has been shown to help regulate blood glucose levels. In Asia, it’s even used to help treat diabetics.
What You’ll Need
- Unsweetened Vanilla Almond Milk (unsweetened coconut milk beverage works too!)
- Monk Fruit Sweetener (I use the powdered) (or sweetener or choice. I love ZenSweet Monk Fruit Sweetener. Use discount code “BLISSFULLYLOWCARB” for 20% off your first order)
- Matcha Green Tea Powder (I use this one – it has a vibrant green color and it looks beautiful in smoothies, puddings, or baked goods).
- Lemon Juice
- Vanilla (optional)
- Sea Salt
- Coconut Oil (melted, or MCT oil. Coconut oil has a great flavor.)
- Chia Seeds
- Optional: Blend in collagen, whey protein, or Greek yogurt to give it a protein boost!
Keto Chia Pudding Topping Suggestions
- Blueberries, raspberries, strawberries, or blackberries
- Almonds, walnuts, pecans, hazelnuts, or macadamia nuts
- Sunflower seeds, pumpkin seeds, or hemp seeds
- Whipped cream (I just whip heavy whipping cream on it’s own. Add sweetener of choice, if desired!)
- Sugar Free Raspberry Jam
How to Make Matcha Chia Pudding
Step 1: Add 1 cup of almond milk, along with sweetener, matcha powder, vanilla, lemon juice, and pinch of sea salt to a blender. Process to mix.
Step 2: With the blender running on low, drizzle in the coconut oil (or MCT oil). Adding it while the blender is running will allow it to emulsify instead of harden in the milk.
Step 3: Add the rest of the milk and chia seeds, and pulse to mix in. Allow the mixture to rest 5-10 minutes, then pulse 2-3 times again. Repeat this process 3-4 times, or until chia seeds stay suspended in the mixture rather than sinking to the bottom.
Step 4: Refrigerate for 1 hour or overnight to allow the pudding to fully thicken. Chia seeds vary in absorbency, so if your pudding is too thick, add 1/4 cup more liquid. If it’s too thin, add chia seeds 1-2 tablespoons at a time until it’s as thick as desired.
FAQ & How to Store
How to Store Keto Chia Pudding
Add chia pudding to either a large storage container, or jars with individual servings of chia pudding. Refrigerate for up to 5 days.
Can I make matcha chia pudding with coconut milk?
Yes, you can substitute half or all of the almond milk with coconut milk. I suggest using a Thai brand that comes in a paper carton rather than canned coconut milk. It tastes fresher and sweeter!
If you use coconut milk instead of almond milk, the chia pudding only lasts 2-3 days. That is why I prefer to make it with almond milk and give it a boost of fat and coconut flavor with coconut oil.
Milks: Instead of almond milk, try coconut milk, oat milk, or cashew milk. Opt for an unsweetened milk and use your own sweetener to taste.
Sweeteners: Instead of monk fruit sweetener, try stevia, maple syrup, honey, or date syrup, to taste. You can even blend a medjool date into the almond milk and matcha mixture, and have it whole fruit sweetened instead. Using of of these other sweeteners will result in a chia pudding that is not keto friendly.
Raspberry Matcha Chia Pudding
Raspberries and matcha are a match made in heaven! My favorite way to enjoy Matcha Chia Pudding is in a parfait with Greek yogurt (adds creaminess and protein!), and with my Sugar Free Raspberry Jam. Add some fresh berries and chopped nuts for texture!
Are Chia Seeds Keto?
Yes! Chia seeds have relatively high total carbs compared to other seeds, but they are packed with fiber. It’s easy to miss out on fiber following a keto diet, because fiber rich foods like fruit, starchy vegetables, and whole grains are not consumed.
Chia seeds contain 11 net carbs per serving, but almost 9 grams of fiber! Add chia seeds to your diet to help feed gut bacteria and maintain healthy digestion.
How to Make Chia Pudding Higher in Protein
- Top with Keto Greek Yogurt: I like to make chia pudding yogurt parfaits. Adding some Greek yogurt can add 20 grams of high quality protein, making this a satiating and nutritious breakfast or snack.
- Blend in collagen protein and whey protein isolate. These two add no carbs, and can add as much protein as you’d like! It makes the consistency even creamier.
- Top with protein rich ingredients, like hemp seeds, almonds and nut butters.
Other Keto Breakfast Recipes
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Matcha Chia Pudding
- 3 cups almond milk vanilla, unsweetened
- 3-4 tablespoons powdered monk fruit sweetener granulated is fine, also!
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla optional
- 2 teaspoons matcha green tea powder
- pinch sea salt
- 2 tablespoons coconut oil or MCT oil, but coconut has a sweeter flavor
- 3/4 cup chia seeds
- Add 1 cup of almond milk, along with sweetener, matcha powder, vanilla, lemon juice, and pinch of sea salt to a blender. Process to mix.
- With the blender running on low, drizzle in the coconut oil (or MCT oil). Adding it while the blender is running will allow it to emulsify instead of harden in the milk.
- Add the rest of the milk and chia seeds, and pulse to mix in. Allow the mixture to rest 5-10 minutes, then pulse 2-3 times again. Repeat this process 3-4 times, or until chia seeds stay suspended in the mixture rather than sinking to the bottom.
- Refrigerate for 1 hour or overnight to allow the pudding to fully thicken. Chia seeds vary in absorbency, so if your pudding is too thick, add 1/4 cup more liquid. If it’s too thin, add chia seeds 1-2 tablespoons at a time until it’s as thick as desired.
- Store chia pudding in the refrigerator for up to 5 days. Add toppings to serve!
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