Keto Chia Pudding

A thick and creamy keto chia pudding recipe that is ready in 5 minutes and perfect for a satisfying low carb breakfast. Prep a batch to enjoy during the week! 

When I’m in the mood for a sweet keto breakfast, I alternate between breakfast muffins, breakfast cookies, and this keto chia pudding

keto chia pudding

As someone who LOVES a sweet breakfast, going on the keto diet posed some challenges. I’ve tried savory breakfasts but they never really worked out well for me. 

A few months ago, I tried a chia seed pudding and was pleasantly surprised that is was actually quite a low carb and low sugar breakfast option. Not only that, but it also was NOT savory!

What is chia pudding? 

Chia seed pudding is a pudding made with chia seeds mixed with a liquid, often milk. Once the milk is mixed with the chia seeds, it is absorbed by them, tripling in size and creating a thick, pudding texture. Similar to oatmeal, it is the perfect vehicle to add a plethora of toppings to. 

Chia pudding has an interesting taste and texture. It is thick, like cheesecake, but creamy, like oatmeal. It has a slightly soft and gooey texture, thanks to the chia seeds. The beauty of chia seed pudding is that it can be flavored in a plethora of ways, including chocolate! 

This cinnamon chia pudding is a delicious, quick, and easy breakfast that can be prepped the night before too! Naturally low carb and sugar free, it’s also secretly paleo, gluten free and vegan. The creamy texture is like having dessert for breakfast!

How do you make chia pudding

No crazy preparation needed to make this chia pudding- Just add in a bowl, mix and refrigerate! 

The Ingredients

  • Chia seeds– Either black or white chia seeds can be used. I’ve never noticed any flavor difference or texture difference between them. 
  • Granulated sweetener of choice– Use your favorite keto sweetener of choice. I prefer using erythritol or monk fruit sweetener. 
  • Cinnamon– Gives a lovely cinnamon flavor, and perfect if you like your chia pudding plain.
  • Milk of choice– Coconut milk, almond milk, or your preferred milk of choice. 
  • Add-ins– Fruit, nuts, seeds, peanut butter, almond butter- whatever you like to give your chia pudding extra flavor and texture! 

The Instructions

Firstly, you’ll combine your chia seeds and milk of choice in a small bowl or container. Once it is combined, it will need to be refrigerated for at least an hour, to thicken up. After an hour, add your mix-ins of choice (nuts, nut butter, sweetener, etc) and enjoy immediately! 

low carb chia pudding

Chia Pudding Flavor Ideas

  • Coconut Milk Chia Pudding. Use full-fat coconut milk, and add 1-2 tablespoons of shredded coconut to the pudding or on top of the pudding.
  • Almond Milk Chia Pudding. Unsweetened vanilla or original almond milk as the milk of choice.
  • Chocolate Chia Pudding. Add 1-2 tablespoons of unsweetened cocoa powder into the pudding, along with some sweetener of choice. Top with sugar free or dairy free chocolate chips on top. 
  • Banana Chia Pudding. Add 1/2 mashed banana into the batter, increase the milk by an extra 1/4 cup. Once ready, top with remaining 1/2 banana, sliced. 
  • Whole30 Chia Pudding. Do not add any sweeteners into the pudding. Instead, add 1/2 mashed banana to the batter OR 1-2 chopped Medjool dates. 

Tips for the best keto chia pudding

  • Different brands of chia seeds may need more/less liquid of choice to thicken. If your chia seed pudding is too thick, thin out with extra milk.
  • Do NOT freeze chia seed pudding, as it will separate and become slimy in texture.
  • Avoid adding fresh ingredients into the base pudding recipe. Instead, add them on top, to maintain freshness.
  • Adjust the sweetness level to your preferences. The amount recommended may be too little for you.
  • For an even more satisfying keto pudding, replace the milk with heavy cream or coconut cream.

Chia Pudding Storage Tips

Keto chia pudding is a fantastic meal prep recipe, that can be made in advance. Basic chia pudding can last for at least 2 weeks, so you can prepare a fortnights worth of breakfasts or snacks and not have to worry about it later. 

NOTE: Chia pudding thickens the longer it sits. If your chia pudding is too thick, be sure to add extra milk to thin out. 

overnight keto chia pudding

More Easy Keto Breakfast Recipes

Chia seed pudding recipe with cinnamon

Keto Chia Pudding (Vegan)

This keto overnight chia pudding is smooth, creamy, and perfect for a low carb breakfast! 5 minutes prep and easy to customize in many ways- Vegan, whole30, and gluten free.
5 from 12 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 1 serving
Calories: 216kcal
Author: Arman


For the chia seed pudding

For the cinnamon roll coconut butter glaze


To make the chia seed pudding

  • In a small cereal bowl or glass, mix together your chia seeds, cinnamon, and milk of choice. Refrigerate for at least an hour, or overnight to form a pudding.
  • Once thick, remove from fridge and top with toppings of choice

To make glaze

  • Combine all ingredients and mix through and drizzle on top.


If chia seed pudding is too thick, add extra milk of choice when ready to eat.
* I used monk fruit sweetener. Any keto sweetener can be used. 
Store chia pudding in the refrigerator at all times.


Serving: 1pudding | Calories: 216kcal | Carbohydrates: 18g | Protein: 7g | Fat: 14g | Sodium: 331mg | Potassium: 147mg | Fiber: 15g | Calcium: 553mg | Iron: 3mg | NET CARBS: 3g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    55 thoughts on “Keto Chia Pudding

        1. not totally sure about the coconut glaze recipe… is there a protein powder missing from this? Otherwise, if you’re starting with a liquid (melted coconut oil) only adding sugar really, why are you adding milk to “thin it out”?

        2. Welp, I think I realized my mistake coconut BUTTER, not coconut OIL. At least I discovered that mistake prior to putting it on the pudding (for tomorrow morning). =)

    1. Not at all a fan of chia pudding, but this might tempt me to give it another chance. Anything cinnamon is worth a shot.

    2. Oh my god your “million eyes” comment SERIOUSLY gave me the urks. That one’s going to stay with me all day.
      Yeah – I’m super not a fan a chia pudding. I’ve tried. I’ve tried to be like the cool kids, but I just can’t do the weird gel texture. I’ve wanted to try blending it up after it has soaked to take away the little black eye thing – so I should get on that to see if it helps.

    3. So chia pudding totally freaks me out, but I really don’t want to take fish oil supplements, so I might have to try this. You make it look harmless enough 😀

    4. With my new work schedule I’m often bringing my breakfast with me. Chia seed pudding isn’t something I have often, but it would be a fun way to switch things up!

    5. That Nutchello sounds delicious- must check it out! I really like chia pudding and definitely don’t make it enough so thanks for motivating me to make some soon!

    6. As the basic bitch I am I obviously like chia pudding. Only last week I had one after months again and I liked it so much that I thought I should start making them myself again. Perfect timing!

      Caramel Almonds and Cashew? Adding this to my USA to-try list 😉

    7. Haven’t had chia pudding in ages! I need to get on that again soon. Best thing I ate was some amazing halibut my husband cooked for me for Mother’s Day!

    8. Oh, you and your delicious cinnamon roll inspired goodness. I always get hungry when I open up your site in the morning. Drat you, you evil little man! Just kidding. I won’t drat you if you’ll send me some of this chia pudding. But can you include some marmite in there for me? Also, ” they looked like a million eyes looking at me.” You should remake this at Halloween with green something…pureed spinach? Green pudding with a hundred eyes looking out = epic!

    9. This chia pudding looks really good. . . I had never had shawarma until last year, and it was AMAZING! It’s pretty cool that you get to bless your family with delicious meals. It sounds like the first chia pudding didn’t go so well, but that’s what makes a better baker/cook right? ‘If at first you don’t succeed try, try again.’ It looks to me like you have a winner with this one.

    10. I absolutely love having leftovers that my mother makes! Last night she made this delicious chickpea soup and lentil tomato curry for dinner, and I’m currently having an egg white omelet with spinach and leftover lentil curry, all with a sweet potato and almond butter for my breakfast’s dessert, haha! I too need to give chia pudding a chance because I’ve been neglecting to try it. It’s a bit intimidating because I’m always unsure as to how thick the pudding will turn out overnight!

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