Keto Chia Pudding

Satisfy your sweet tooth AND stay full for hours with this thick, creamy keto chia pudding recipe. It's easy to make in advance and endlessly customizable. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings serving

Calories 281kcal

Author Arman Liew

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.

Video

Notes

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.

Flavor variations

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