Matcha Chia Pudding

5 from 1 vote

This delicious chia seed pudding has a vibrant green color and a mild green tea flavor. It's delicious with berries, nuts and seeds, or yogurt added to it! Meal prep this pudding and enjoy it for breakfast, snacks, or desserts all week long. 2 NET CARBS PER SERVING

Prep Time10

Cook Time0

Resting Time1

Total Time1 10

Course: Breakfast

Cuisine: American

Keyword: chia seed pudding, keto chia pudding, keto matcha chia pudding, low carb chia pudding, matcha breakfast, matcha chia pudding

Servings: servings

Calories: 161kcal

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!

Video

Notes

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.

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 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!

Nutrition