Creamy Keto Chia Pudding
Ingredients
My perfect keto chia pudding base contains 5 ingredients:
- Chia seeds – Both white and black chia seeds work in the recipe. They taste exactly the same.
- Almond milk – This is my go-to dairy-free milk because it has the lowest amount of carbs. Check that it is unsweetened. I like Plenish.
- Vanilla extract – Adds a warm, gently sweet flavor
- Yogurt – I’ve used coconut yogurt, which is a dairy-free yogurt made from coconuts. You can also use plain natural yogurt or Greek yogurt. This adds freshness and a certain richness to the pudding.
- Sweetener – Optional. I like to use ½ tablespoon sugar free syrup. You can also use any powdered sweetener of your preference. Allulose is a great option. You can also use stevia.
See the recipe card for full information on ingredients and quantities.
The Basic Chia Pudding Ingredients
The very basic chia seed pudding recipe contains just 2 ingredients: chia seeds and milk.
The best ratio I have found for this is 3 tablespoons of chia to 1 cup (240 ml) of milk of your choice.
Instructions
It is incrediby simple to make sugar free chia pudding. Here are the basic steps. For the detailed method with ingredient amounts and nutrition info, scroll down to the recipe card.
STEP 1
Put the chia seeds, almond milk, vanilla and optional low-carb sweetener into a large mixing bowl and stir well to combine.
Or, use a large mason jar. Screw the lid on tightly and shake to combine.
STEP 2
Let the chia mixture sit for about 10 minutes. Then stir or shake again to break up any chia clumps.
STEP 3
Stir in the yogurt. Cover and place the pudding in the fridge to thicken for 1 – 2 hours or overnight.
Katrin’s Top Tips
I recommend you make the recipe in a large bowl. Then, fill the mix into the individual containers once the chia has expanded and is ready to eat. This way, it’s easier to stir the pudding and ensure there are no clumps.
If I have persistent chia seed clumps when the mixture first thickens, I squish them onto the side of the bowl to break them apart.
Loosen the chia pudding with more almond milk (up to ¼ cup / 60 ml) just before serving, if you prefer it a little thinner.
Variations
Here is how you can change up the low carb chia pudding base:
- Use ½ teaspoon of cinnamon instead of the vanilla extract.
- Replace the yoghurt with coconut cream. It’s higher in fat, which makes the taste richer and even creamier. Make sure you stir the cream before adding it to the chia seeds and if it’s too firm, add additional almond or coconut milk to loosen.
- Add MCT oil for an additional fat boost. This makes the pudding more filling.
- Use another nut or seed milk of your choice – hazelnut milk, macadamia milk or coconut milk. Oat milk or regular dairy milk contain more carbs and we avoid them on a keto diet.
Toppings
Now to the fun part – the toppings! In the recipe card at the bottom of the post, I am describing in detail how I make keto chocolate chia pudding, berry chia pudding and almond butter chia pudding.