A healthy Matcha Tea Chia Pudding to start your day off right! This sugar free, keto chia pudding is made with simple ingredients and makes the easiest breakfast. Perfect for matcha lovers! 2 NET CARBS PER SERVING
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 allulose.
Chia pudding is such an easy breakfast option! It’s easy to prep ahead and serve with a variety of toppings.
Chia seeds are high in healthy fats and fiber. The high fiber content makes the seeds very absorbent, so after soaking in milk they “gel” and create a pudding-like texture.
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.
If you love matcha lattes, then this version is for you. I love adding a layer of Greek yogurt on top to give it that layered look!
Combine your breakfast with a gentle caffeine boost with this fun and creamy matcha chia pudding.
If you love chia pudding, also try my Keto Chocolate Chia Pudding and my very favorite Lemon Chia Pudding.
What You’ll Need
- Unsweetened Vanilla Almond Milk (unsweetened coconut milk beverage works too! Other dairy-free milk, like soy milk, cashew milk, and oat milk work if they are a part of your diet.)
- Allulose (or your favorite non-caloric sweetener)
- 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 Extract (optional)
- Sea Salt
- Coconut Oil (melted, or MCT oil. Coconut oil has a great flavor.)
- Chia Seeds (white chia seeds look beautiful in this light green tea chia pudding.)
- Optional: Blend in collagen, whey protein, or Greek yogurt to give it a protein boost! (See this post on High Protein Chia Pudding for tips on how much and what types to add.)
Keto Chia Pudding Topping Suggestions
- Blueberries, raspberries, strawberries, or blackberries (or other fresh fruit, if not keeping this recipe low carb!).
- Almonds, walnuts, pecans, hazelnuts, or macadamia nuts
- Coconut Flakes
- Sunflower seeds, pumpkin seeds, or hemp seeds
- Dark Chocolate (chopped chocolate bar or dark chocolate chips)
- Whipped cream or Greek Yogurt (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. This can be done in a large bowl with a whisk, but the tea mixes in better with the blender.
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 airtight 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.
Substitution Ideas
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 allulose, try monk fruit sweetener, stevia, maple syrup, honey, coconut sugar, 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. Layer the chia pudding mixture. Add some fresh berries and chopped nuts for texture! This works well with fresh strawberries also!
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 Matcha Chia Seed 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 Tea Chia Pudding
Ingredients
- 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
Instructions
- 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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