This keto chia pudding recipe is the perfect low carb breakfast for those on a keto diet or simply those who are just cutting down on carbohydrates. Made with basic ingredients, you toss everything in a bowl and grab and go the next day.
How many of you have tried low carb chia pudding? In all honesty I was very skeptical at first, but thought why not try out a gluten friendly pudding recipe.
This blew me away. It’s such an easy breakfast and is made with such simple ingredients.
Made with tiny little seeds, non-dairy milk and sugar substitutes (if you want), it turns into a creamy pudding. Not to mention, very little grams of carbs and many grams of fiber.
Ditch store-bought pudding, and make this perfect breakfast instead. It will help you feel fuller for longer with the chia seeds that expand 9 times in your stomach.
Talk about feel good food for dieting! I make these thick puddings regularly.
Sometimes I switch up the flavors (they are all listed below) which can alter the taste and give you more of an indulgent or zesty healthy snack. They always hit the spot, balance blood sugar, and contain no added sugar.
Now let’s get to the step-by-step instructions, follow these simple steps and you’ll have a big batch of chia pudding in no time!
Table of Contents
WHAT ARE THE HEALTH BENEFITS OF CHIA SEEDS?
Chia seeds may be small, but they’re incredibly rich in nutrients. They’re packed with fiber, protein, omega-3 fatty acids, and various micronutrients.
Chia seeds are also a great source of fiber, which can improve heart health, promote intestinal health and reduce cholesterol levels. It can also aid in weight loss and decrease your risk of developing diabetes or heart disease as it takes longer to digest and makes you feel satisfied longer.
They are high in calcium, magnesium, phosphorus, and ALA. All of these nutrients have been linked to improved bone mineral density.
They are also loaded with antioxidants, which is essential in any healthy diet.
INGREDIENTS YOU WILL NEED FOR THE CHIA SEED PUDDING RECIPE
You will need the following ingredients listed below to make the creamy chia pudding (the exact measurements and full recipe are in the recipe card at the bottom of this post):
- Chia seeds – tiny black seeds or white seeds with high fiber and healthy fats.
- Non-dairy milk – such as unsweetened almond milk, full fat coconut milk, cashew milk, oat milk, or regular milk.
- Sweetener of choice – for sugar free option you can use something like monk fruit, however you can also just use pure maple syrup or honey.
- Optional – vanilla extract, fresh fruit, sugar-free chocolate chips, cocoa powder, etc.
HOW TO MAKE THE KETO CHIA PUDDING RECIPE
The process of making chia pudding is very easy! The first step is to add your ground chia seeds and plant-based milk together in a mason jar, Tupperware or bowl and mix.
Depending on the type of milk you used I recommend 4 tablespoons of chia seeds to 2 cups milk, however this is more so if you’re using some full-fat coconut milk in the mixture. If you’re using almond milk or cashew milk you may need closer to 6-8 tablespoons to 2 cups milk.
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 texture of chia pudding to completely thicken and absorb all the liquid.
Remove from refrigerator. If the keto chia seed 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 also add fresh fruit or cacao nibs on top when serving.
CAN I MAKE THIS EASY KETO CHIA PUDDING INTO DIFFERENT FLAVORS?
- Chocolate chia pudding – add cocoa powder, cacao nibs, or shredded chocolate bar to make it more of a simple treat.
- Lemon chia pudding – add some lemon juice and lemon zest to this recipe.
- Peanut butter chia pudding – adding peanut butter is a great option for those who don’t love the flavor of chia pudding.
- Almond butter chia pudding – you can also add almond butter for those allergic or who don’t enjoy to peanut butter.
- Blended chia pudding – blend the creamy keto chia pudding in a food processor or with an immersion blender after it has sat for 5 minutes. This will give you more of a pudding-like texture, however keep in mind it will alter the flavor.
HOW TO STORE THE LOW CARB CHIA SEED PUDDING
A batch of keto pudding stays fresh for a long time in the fridge, at least 4-5 days in an airtight container.
In the freezer, it will stay fresh for several weeks. This makes a great meal prep solution if you want to get organized and have all your breakfasts ready to go for the next morning.
Some Other Delicious Quick Breakfast Recipes You May Like To Try
- Gluten Free Vegan Protein Energy Bars
- Gluten Free and Dairy Free Blueberry Muffins
- Banana Chocolate Chip Sheet Pan Pancakes
- 15 High Protein Overnight Oats Recipes
- 11 Easy High Protein Baked Oats Recipes
- 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
- 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.
Serving Size:1 grams
Amount Per Serving: Calories: 431Total Fat: 35gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 10mgSodium: 81mgCarbohydrates: 24gFiber: 9gSugar: 10gProtein: 11g
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.
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…