Name: Overnight Keto Chia Pudding (Easy Low Carb Breakfast)
Prep time: 5 min
Total time: 65 min
Ingredients: 4 tbsp chia seeds; 1 cup full-fat coconut milk; 1 cup almond milk (or any other non-dairy milk); 1 tsp monk fruit sweetener (or sweetener of choice, optional)

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This keto chia pudding is a creamy, no-cook low carb breakfast made with just 4 simple ingredients. With only 1–2g net carbs per serving, it takes 5 minutes to prep and is ready to grab straight from the fridge in the morning.

mixing keto chia pudding ingredients in tupperware for overnight breakfast

I was genuinely skeptical about chia pudding the first time I made it. Tiny seeds turning into creamy pudding overnight just sounds too easy. But this recipe has become one of my most-made breakfasts — it’s hands-off, genuinely filling, and endlessly customizable depending on your mood.

Mix everything in a jar before bed, wake up, and breakfast is done. That’s it.

For more low carb breakfast ideas, check out my Turkish Eggs Recipe or my Scrambled Eggs With Cottage Cheese.

overnight keto chia seed pudding with coconut milk and fresh fruit

Are Chia Seeds Keto?

Yes — chia seeds are one of the best foods for a keto diet. Here’s why: one ounce of chia seeds has 12g total carbs, but 10g of those are fiber. That leaves only 1–2g net carbs per serving. Fiber doesn’t raise blood sugar, so it doesn’t count toward your daily keto carb limit. Chia seeds also pack 4–5g protein and 9g healthy fat per ounce, making them genuinely filling.

Ingredients You Need

(Exact measurements are in the recipe card below)

Chia seeds — black or white both work identically. They taste the same and set the same. The key is making sure your seeds are fresh — stale chia seeds won’t absorb liquid properly and your pudding won’t thicken.
Coconut milk — full-fat canned coconut milk gives you the richest, creamiest texture. Carton coconut milk or unsweetened almond milk also work — the pudding will just be slightly thinner. Avoid oat milk — it’s too high in starch for keto.
Almond milk — combining almond milk with coconut milk lightens the texture slightly and makes the pudding last longer in the fridge (up to 5 days vs. 2 days with coconut milk only).
Vanilla extract — use one without added sugar. A small splash makes the pudding taste noticeably sweeter without any extra carbs.
Sweetener — monk fruit, allulose, or a sugar-free syrup all work great. Liquid sweeteners blend more evenly into cold pudding than powdered ones.

How To Make It

Add chia seeds, coconut milk, almond milk, vanilla extract, and sweetener to a mason jar or bowl. Stir or whisk well for about 60 seconds — make sure all the seeds are submerged and no clumps remain at the surface.
Let it sit for 5 minutes, then stir again. This second stir is the secret to preventing clumps from forming as the seeds gel.
Cover and refrigerate for at least 1–2 hours, or overnight.
Give it a final stir before serving. Add toppings and enjoy straight from the jar.

Troubleshooting

Pudding is too runny? Add 1 tablespoon more chia seeds, stir well, and refrigerate for another 30–60 minutes. Different brands of chia seeds absorb at slightly different rates — if you’re using a new bag, you may need to adjust.

Pudding is too thick? Add a splash of almond milk, 1–2 tablespoons at a time, and stir until you hit your preferred consistency.

Seeds not thickening at all? Your chia seeds might be stale. Old seeds lose their ability to absorb liquid. Try a new bag. Also make sure you stirred well initially — seeds sitting on top won’t absorb.

Don’t like the texture? Blend the fully set pudding with an immersion blender or in a regular blender for a smooth, creamy pudding with no visible seeds. It changes the texture completely and a lot of people actually prefer it this way.

chia seed pudding recipe with unsweetened almond milk

Flavor Variations

The base recipe is vanilla — but here’s how to change it up:

Chocolate: Stir in 1–2 tablespoons of unsweetened cocoa powder. Top with cacao nibs or sugar-free chocolate shavings.
Peanut butter: Mix in 1–2 tablespoons of natural peanut butter. Top with a drizzle of more peanut butter and a few dark chocolate chips.
Almond butter: Same as peanut butter, great for anyone with a peanut allergy.
Lemon: Add fresh lemon zest and a squeeze of lemon juice for a bright, citrusy version. Top with a dollop of coconut cream.
Cinnamon: Swap vanilla extract for cinnamon and a pinch of nutmeg. Tastes like a keto rice pudding.
Blended berry: Blend ½ cup frozen berries with your milk before mixing in the chia seeds for a pink, fruity pudding.

Keto-Friendly Toppings

Keep toppings low carb — berries are your best fruit option. A few ideas:

Fresh raspberries, blueberries, or strawberries
Crushed pecans, walnuts, or almonds
Unsweetened coconut flakes
Cacao nibs
Sugar-free dark chocolate shavings
A drizzle of almond butter or peanut butter
A spoonful of coconut cream for extra richness

Storage + Meal Prep

Store in an airtight container or sealed mason jar in the fridge for up to 5 days. The pudding will continue to thicken over time — if it gets too thick after a few days, just stir in a splash of almond milk before eating.

This recipe is a meal prep dream. Make a big batch on Sunday, portion it into individual jars, and have breakfast ready for the entire week. Add toppings fresh each morning so they don’t go soggy.

chia pudding recipe in glass with fresh fruit

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Overnight Keto Chia Pudding (Easy Low Carb Breakfast)

Prep Time5

Chill Time1

Total Time1 5

Course: Low Carb

Cuisine: American

Servings: servings

Calories: 431kcal

Author: Bailey Campbell

Ingredients

4 tbsp chia seeds
1 cup full-fat coconut milk
1 cup almond milk or any other non-dairy milk
1 tsp monk fruit sweetener or sweetener of choice, optional

Instructions

Add your ground chia seeds, coconut milk, and almond milk together in a mason jar, Tupperware or bowl and mix.
Let sit for 5 minutes to thicken up and give it another mix. Add to refrigerator for 1-2 hours or overnight to allow the chia seeds to absorb liquid and thicken the pudding.
Remove from refrigerator. If the pudding is too thick you can add a bit more liquid and if it isn’t thick enough add slightly more chia seeds.
Refrigerate again for 30 minutes and enjoy as a healthy breakfast or quick snack. You can add fresh fruit, coconut shreds, or cacao nibs on top when serving.

Nutrition

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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Other Quick Breakfast Recipes You May Like To Try

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