Keto Chia Pudding


5 from 25 votes
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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)

5 from 25 votes
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.
Servings: 1 serving
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes


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: 1puddingCalories: 216kcalCarbohydrates: 18gProtein: 7gFat: 14gSodium: 331mgPotassium: 147mgFiber: 15gCalcium: 553mgIron: 3mgNET CARBS: 3g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 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!

  2. 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.

    1. 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!

      1. Can i ask what the calories count is for this chia pudding?? It looks delicious! Why doesn’t mine ever look that beautiful?! lol

        1. Hi Paula! For sure- If you go to, it will provide those details for you! 🙂 Haha, it’s so hard to make it look appetising!

  3. 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!

  4. I like chia pudding, but I really prefer making half oats/half chia pudding for breakfast!

  5. 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 😛