This Creamy Keto Chia Pudding recipe is a delicious and healthy breakfast or snack option for those following a ketogenic diet. It's made with chia seeds, almond milk, and a touch of your favorite sugar-free sweetener.
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Low carb diet chia pudding
- This recipe is dairy-free, gluten-free, and great for your low-carb diet.
- It's filling, creamy, and great to make ahead. It's one of my favorite low-carb breakfast ideas.
- You only need a few basic ingredients, so you don't have to spend a lot of money at the grocery store to make this tasty dish.
- Because of it's filling nature, it's a great option for those on a keto diet.
Chia seeds are highly nutritious and healthy. There are about 9 grams of fiber in this recipe, omega-3 fatty acids, plus they are very humble in calories. There are so many recipes for chia seeds on the internet but this chia pudding is very suitable for beginners to get you to know your chia seeds in the most simple way.
Ingredients
Note: This is an overview of the ingredients. You'll find the full list of ingredients in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes
- You can use any non-dairy milk of choice, here I've used unsweetened almond milk.
- You can also use any keto sweetener you like, Keto maple syrup is one of the greatest choices too.
- Cinnamon and vanilla are used for flavoring, you can skip one or both and use your favorite flavoring, more on that in the variation section.
Before you begin: essential tools
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- For this recipe, you will need 8oz Mason Jars.
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Step by step: instructions
Note: This is an overview of the instructions. The full instructions are in the printable recipe card below.
- Pour milk into a Mason jar.
- Add sweetener, cinnamon, and vanilla extract. Mix to combine.
- Add two tablespoons of chia seeds.
- Mix them very well until there is no clumps. Wait for 2-3 minutes then stir again before refrigerating.
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My notes
- I cannot stress enough on the importance of good stirring, this makes a huge difference. Stir chia seeds vigorously into the milk about 10-15 times until there are no clumps.
- After that wait for a few minutes and stir again.
- Check your pudding after an hour or two in the fridge, if it separates take them out and stir again cover and continue to refrigerate.
- After 4 hours your pudding will still be a bit liquid, the more it stays in the fridge the more pudding like it will get. I always like them the next morning.
Adaptable recipe – make it your own!
- Fruit: You can add your favorite fresh fruit, such as blueberries, strawberries, or even raspberries.
- Flavor: Want to make keto chocolate chia pudding? Add some unsweetened cocoa powder or a little chocolate protein powder. Your favorite sugar free chocolate chips would also make a great addition.
- Healthy fats: For even more healthy fats, try adding your favorite almond butter or peanut butter.
- Vanilla: If you want a little extra vanilla flavor? Try using unsweetened vanilla almond milk or a splash of vanilla extract in the keto chia seed pudding.
Storage
This keto pudding recipe is great to make ahead for meal prep. Just store it in an airtight container in the fridge for up to 5 days. I like to store them in mason jars so they are ready for grab-and-go breakfast or snacks.
📣 Related Recipes
- Keto cloud bread is a low-carb, gluten-free, grain-free bread substitute for any sandwich you like.
- Keto shrimp scampi is one of my favorite keto recipes to make because it's a delicious 20-minute dish that is perfect for busy weeknights.
- Keto chicken parmesan with all the classic flavors minus the carbs.
Even if you’re not used to making low carb breakfasts, try giving this recipe a chance. Think about all the calories you’re saving on breakfast so you can use them later in the day! 😂
If you like this recipe, do not forget to give it a ⭐⭐⭐⭐⭐ star rating. Thank you.
Keto Chia pudding
Ingredients
- 2 tablespoons Chia seeds
- ½ cup Almond milk
- 1 teaspoon Stevia or any sweetener of choice
- ½ teaspoon Vanilla Extract
- A dash of ground cinnamon
Instructions
- Pour milk in a Mason jar.
- Add sweetener, cinnamon and vanilla extract. Mix to combine.
- Add the Chia seeds.
- Mix them very well until there is no clumps. Wait for 2-3 minutes then stir again before refrigerating.
Notes
- You can use any non-dairy milk of choice, here I've used almond milk.
- You can use heavy cream (this is for non vegan) for a more creamy texture.
- You can also use any low carb sweetener you like, Keto maple syrup is one of the greatest choices too.
- Do not use ground chia seeds for this recipe.
- Cinnamon and vanilla are used for flavoring, you can skip one or both and use your favorite flavoring, more on that in the variation section.
- I cannot stress enough on the importance of good stirring, this makes a huge difference. Stir chia seeds vigorously into the milk for about 10-15 times until there are no clumps. After that wait for a few minutes and stir again.
- Check your pudding after an hour or two in the fridge, if it separates take them out and stir again cover and continue to refrigerate.
- After 4 hours your pudding will still be a bit liquid, the more it stays in the fridge the more pudding like it will get.
- If after 6 hours your pudding still did not get to where you want it, stir another half tablespoons of chia seeds this will thicken it in a matter of 30 minutes more.
- Storage: Store in your fridge for up to a week.
- Variations: There are endless way to flavor and serve your chia pudding. Garnishing it with fresh fruits. nuts, Keto cereal, almond butter, peanut butter ...etc. Add a teaspoon of unsweetened cocoa powder instead of vanilla and cinnamon for chocolate pudding. Mix in matcha powder, protein powder, pumpkin spice, sugar free jams work well too.
Nutrition
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