This keto chia pudding recipe is a base recipe to which you can add your toppings of choice. It is high in protein and healthy fats, thus making it a truly satiating breakfast or snack. Plus, it is naturally gluten-free, low-carb, and adaptable to the paleo and Whole30 protocols.
Ingredients needed
Chia seeds: Black or white chia seeds both work.
Milk: I like almond milk for this recipe, but if you want a creamier texture, coconut milk works well too, like in this Chia Kheer recipe.
Sweetener: Stevia drops and monk fruit sweetener both work well. If you’re making this paleo-approved, you can swap out the aforementioned sweeteners with maple syrup or honey, and if you want to keep it Whole30 compliant, skip the sweetener altogether.
Vanilla extract: I sometimes skip the vanilla if my almond milk already has it.
How to make it
Add the ingredients to a bowl. It’s as easy as putting everything in a bowl or individual jars if you plan on making these for on-the-go and then stirring them all together. I find a whisk to be the best tool for the job!
Let it rest. This step allows the chia seeds to puff up in the liquid. Stir once more after 10-15 minutes.
Tips for chia pudding success
I’ve had a lot of people complain about not getting the right texture when making their chia puddings. The truth is, chia seed pudding can be tricky, but once you get the hang of it, so very easy. Here are a few things you need to keep in mind to get the best results:
- Ensure your seeds are fresh and not rancid. To keep them fresh I store my chia seeds in the refrigerator instead of the pantry.
- Stir the chia seeds immediately after adding the milk. This prevents clumping and ensures a smooth texture.
- Refrigerate a minimum of 2 hours before consuming the chia pudding as it takes that long for the chia seeds to gel up and give you the “pudding” like texture. The more you let it sit, the thicker it will get.
- Adjust the seed-to-milk ratio if you don’t like it too thick, simply add a couple of tablespoons of milk at a time till you get the desired consistency. If you prefer it thicker, add 1 tablespoon more to this recipe.
How to store
Chia seed pudding is a meal prep favorite! It can be made a week in advance to enjoy those busy mornings when you just don’t have time for breakfast.
It stays fresh for up to 5 days in the fridge and can be stored in the freezer for several weeks!
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FAQ’s
Chia pudding has a beady gel-like texture and is a blank canvas for any flavor of your choice. Think rice pudding, but with a slight bite.
Yes! It is freezer-friendly, hence a great meal prep option.
Yes, but with one caveat. If you are on medication, consult your doctor as chia seeds can affect your blood sugar.
If you like chia recipes, then these are a must-try:
If you try this recipe, I’d appreciate it so much if you would rate it below! And let me know in the comments how it worked out for you. I love hearing feedback and the recipe rating helps others find this recipe!
This post was originally published in October 2019 but has been modified to include instructions and updated pictures.
Keto Chia Seed Pudding
Ingredients
- 1 cup milk of choice I like almond milk
- 3 tablespoons chia seeds
- 1 tablespoon monk fruit sweetener
- 1 teaspoon vanilla optional
Instructions
- In a bowl or individual jars whisk all the ingredients together till fully incorporated.
- Let the mixture sit for about 10 minutes before mixing it again. This will prevent any clumping as the chia seeds gel up.
- Refrigerate for up to 2 hours or overnight. When ready to eat add fruit, nuts, and or seeds of choice and enjoy!
Notes
- If you make these for on-the-go, 1/2-pint mason jars are the best.
- Please note that the nutrition label is an estimate.
zoya noorani says
This was amazing. Added strawberries and pumpkins seed on top, had it chilled, tasted so good. I will be making this very often as a meal prep in college!
Zeeshan says
Yesss!🙌🏼