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My keto chia pudding is thick, creamy, and keeps you full and satisfied for hours. Easy to make in advance and endlessly customizable, it’s a family favorite.
Chia pudding is one of my go-to breakfasts. It’s not too heavy, so I don’t feel weighed down, and the protein helps me stay full for hours. It also satisfies my sweet tooth.
Inspired by my coconut chia pudding, this recipe uses a short list of keto-friendly ingredients to make a fuss-free breakfast with tons of flavor and a thick, creamy texture.
Table of Contents
Why I love this recipe
- Nutrient-dense. They’re naturally low in carbs and high in protein, fiber, minerals, and healthy omega-3 fatty acids.
- Minimal prep. This pudding is a dream for breakfast. Just combine the ingredients, give it a stir, and add your toppings.
- Fun to customize. Switch up the milk, pile on the toppings, or change the flavor entirely so you never have to make it the same way twice.
- Individual portions. I wrote this recipe to make single servings, but you can easily double or triple it to make a big batch of protein-packed pudding for the whole family.
If you want more sweet keto breakfast ideas, try my keto oatmeal, keto cinnamon rolls, and keto smoothie next.
★★★★★ REVIEW
“I’ve made chia pudding several times, but using canned coconut milk helped the texture immensely! I just added a bit more sweetener, vanilla, and cinnamon when mixing, and it turned out delicious! Will definitely be using coconut milk to make this again. Thank you for sharing this recipe!” – Renata
Key Ingredients
- Chia seeds. The key ingredient, so make sure they’re fresh, I used black chia seeds, but white chia seeds will also work.
- Coconut milk. I prefer using canned, unsweetened coconut milk, as I find the texture to be much richer and creamier; however, the carton will also work.
- Keto sweetener. Any keto-friendly sticky sweetener can be used. I used my keto maple syrup, but liquid monk fruit sweetener or keto honey can also work. If it’s not strictly keto, you can use honey or regular maple syrup.
- Vanilla extract. For a subtle vanilla flavor, and to make the pudding taste sweeter.
- Fresh berries. To garnish. I used strawberries, raspberries, and blueberries, but you can use whatever fresh fruit you prefer.
How to make keto chia pudding
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Combine. Mix the ingredients in a bowl. Cover the pudding with plastic wrap and refrigerate for 2 hours.
Step 2- Garnish and serve. Stir the pudding just before serving, then serve it with fresh fruit on top.
Arman’s recipe tips
- Make it smoother. I know the sliminess factor of chia seeds turns some people off. If you’re not a fan, try blending the pudding mixture once it’s set.
- If the pudding is too thick, add more liquid to thin it out.
- If the pudding is too thin, stir through a little more chia seeds.
- Add protein. Like my protein chia pudding, adding a scoop of protein powder is a great way to make an even more filling breakfast. Just plan on adding a few extra tablespoons of milk to help it blend.
- Adjust the sweetness. Give the pudding a taste before you let it set in the fridge, and add more sweetener if needed.
Storage instructions
To store: Store the leftover chia pudding in an airtight container and refrigerate for up to 5-6 days.
To freeze: Place the leftover pudding in a shallow freezer-safe container and freeze for up to 3 months. Let it thaw overnight in the fridge.
Frequently asked questions
Chia seed pudding does not spike blood sugar. Eating chia seeds has been shown to help reduce blood sugar levels and lower blood pressure (source).
When made as written, my keto chia pudding has less than 1 gram of net carbs per serving.
More keto breakfast recipes
If you tried this Keto Chia Pudding recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Keto Chia Pudding
Video
Ingredients
- 1/4 cup chia seeds
- 1 cup coconut milk or any unsweetened milk of choice
- 1/2 tablespoon keto maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Combine chia seeds, unsweetened coconut milk, keto maple syrup, and vanilla extract.
- Let it sit on the counter for 10 minutes, stirring every 2 minutes. Cover and refrigerate for at least two hours or overnight.
- Stir once again before serving. Add toppings of choice.
Notes
- Chocolate chia pudding. Add 1-2 tablespoons of unsweetened cocoa powder and top with sugar-free chocolate chips.
- Chocolate peanut butter pudding. Add 1-2 tablespoons of unsweetened cocoa powder and 2 tablespoons of peanut butter (or almond butter).
- Strawberries and cream pudding. Swap the coconut milk for full-fat coconut cream and fold in keto jam.
- Lemon chia pudding. Fold in fresh lemon zest and top the pudding with keto lemon curd.
Nutrition
Originally published May 2016, updated and republished April 2025
Can I warm the chia pudding?
You can, but I’m not a fan of it warm (it isn’t really like oatmeal haha!).
Amazing! Thanks.❤️
Great one and thanks for sharing your recipes !
I’ve made chia pudding several times, but using canned coconut milk helped the texture immensely! I didn’t make the glaze, just added a bit more sweetener, vanilla and cinnamon when mixing and it turned out delicious! Will definitely be using coconut milk to make this again. Thank you for sharing this recipe!
Amazing!!! Though I might cut down on the cinnamon in the glaze. I didn’t have coconut butter so I melted some almond butter and it worked all the same!
That sounds fantastic! 🙂
Do you add both the glaze mixtures or any one?
I only added one, but feel free to add both, YUM!
Do you add both the glaze mixtures or any one ??
You could add both- I usually stick to just one 🙂
I have never heard of coconut butter… How do I make it or where do I find it?!
Hi Miki, you can usually buy it at health food stores 🙂 Sometimes it’s called coconut manna. Here is a link to purchase it too- https://www.amazon.com/gp/product/B004T80BYE/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=thbimaswo02-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B004T80BYE&linkId=4ebad37cdd3f5375916af9c4b5da7e7d
A crumpet with vegemite?! Sooooo Australian! I must confess that I’ve never tried chia seeds as I’ve only heard bad things about them, but you’re convincing me to give them another shot. And I’m clearly 12 because every time I read about “nut-based beverages”, I giggle.
Dude, I was CRAVING it- No judgement, but I added margarine too (the only time it’s acceptable, unless it’s saladas and vegemite). I died. Seriously the small things ha!
Can i ask what the calories count is for this chia pudding?? It looks delicious! Why doesn’t mine ever look that beautiful?! lol
Hi Paula! For sure- If you go to myfitnesspal.com, it will provide those details for you! 🙂 Haha, it’s so hard to make it look appetising!
Thanks a bunch! i will check that out! Great recipe, thanks for sharing!
What a great way to use chia seeds! I’m a huge fan of adding protein powder to my meals. It has always been involved with my chia seed puddings therefore this is something I would most definitely make!
Definitely, I have a fun protein series to share soon, I hope you’ll enjoy it!
I like chia pudding, but I really prefer making half oats/half chia pudding for breakfast!
oh yes- That does work out well 🙂
I’ve never made chia pudding before, and now I really want to because this sounds delicious, but WHY did you say the thing about the eyes? Now I’m not sure I can 😛
Hahahahaha pretend it’s bacon…..