Keto Chia Pudding

4.11 from 67 votes

A low carb chia pudding, made rich with coconut oil. I typically keep this recipe super simple -- chia seeds, almond milk, and coconut oil. Add a sweetener of choice, and an optional flavor extract if desired. This healthy low carb chia seed pudding is perfect for meal prepping! 1 NET CARB PER SERVING

Prep Time5

Cook Time0

Total Time5

Course: Breakfast

Cuisine: American

Keyword: chia pudding, chia seed pudding, healthy chia pudding, keto breakfast, keto chia pudding, keto snack, low carb chia pudding

Servings: servings

Calories: 95kcal

Ingredients

3 cups almond milk unsweetened, vanilla
3-4 tablespoons allulose 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.

Video

Notes

Store chia seed pudding in an airtight container for up to 5 days. Small glass jars work perfectly if you'd like to serve this in individual servings.

Making this for a family? Double the recipe to make a big batch. Kids love chia pudding with fun toppings too!

Troubleshooting this Recipe

Too runny? If your pudding doesn't thicken up to your desired texture, add another 1-2 tablespoons 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, for an extra creamy keto chia pudding recipe! Swap the almond milk and coconut oil for canned coconut milk for a Coconut Chia Pudding. However, plan to use it within 2 days. 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.

Can I use heavy whipping cream for chia pudding? Technically, any chia seeds will absorb any liquid to make a pudding. However, it would take a lot of heavy whipping cream, which would make a very high calorie pudding. If you'd like a creamier texture, make this with unsweetened almond milk and add 1/4 cup of whipping cream to add richness (omit the coconut oil).

Can I make chocolate pudding? Yes! Hop on over to the Keto Chocolate Chia Seed Pudding recipe. It's similar to this recipe with the addition of unsweetened cocoa powder!

Keto Blueberry Chia Pudding: Defrost frozen blueberries and stir into the chia pudding. This works if you add the blueberries into the pudding mixture, or use it as a topping. If the blueberries are heated with a little water and allulose, they will form a syrup-like consistency perfect for a topper!

Add Protein: Make this higher in protein for a better boost in the morning. Plain Greek yogurt and protein powder are great additions to the basic ingredients. Check out this High Protein Chia Pudding recipe for more ideas!

Nutrition