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.
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!
- 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!
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!
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.
More Easy Keto Breakfast Recipes
Keto Chia Pudding (Vegan)
For the chia seed pudding
- 3 tablespoon chia seeds
- 1 teaspoon cinnamon
- 1 cup milk of choice I used coconut milk
- 1 tablespoon granulated sweetener of choice * See notes
For the cinnamon roll coconut butter glaze
- 1 tablespoon coconut butter melted
- 1/2 teaspoon cinnamon
- 1 tablespoon granulated sweetener of choice
- 1 tablespoon milk of choice
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.
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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…..
I like chia pudding, but I really prefer making half oats/half chia pudding for breakfast!
oh yes- That does work out well 🙂
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!
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!
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
Do you add both the glaze mixtures or any one ??
You could add both- I usually stick to just one 🙂
Do you add both the glaze mixtures or any one?
I only added one, but feel free to add both, YUM!
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! 🙂