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, Paleo, Whole30, and keto-adaptable.
What are chia seeds?
Chia seeds are the edible seeds of a flowering plant from the mint family and date back to the Aztecs. They are a great source of omega-3 fatty acids, antioxidants, potassium, magnesium, and zinc. All of these nutrients are especially good for women’s health.
Chia seeds are low on the Glycemic Index which means that they balance blood sugar and prevent a sugar spike. They promote healthy skin, alleviate menstrual cramps, Improve bone and joint health, and reduce inflammation.
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 all of them altogether.
Vanilla extract Here’s the vanilla I use when I can find 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 it all together. I find the whisk to be the best tool for the job!
Let it sit then stir once more after 10-15 minutes as the chia seeds puff up.
Refrigerate at least 2 hours before you enjoy the pudding.
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!
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.
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!
Yesss!🙌🏼