Kickstart your day with a creamy keto chia pudding! When following a keto diet it's important to fuel well with healthy fats and fibre. My quick and easy overnight chia pudding is made with a mix of almond milk and coconut yoghurt. It's super satisfying and will keep you going until lunch.
I think I'm in love with the humble chia seed. Check out its superpowers:
Chia contains 40% fibre, which makes it one of the best sources of fibre available. It is also packed with omega-3 fatty acids as well as plenty of high quality protein, several essential minerals and antioxidants.
Research shows that chia may improve risk factors for diabetes and heart disease. It is also great for digestive health. Read more about the benefits of chia seeds here.
And not to forget, it's a wonderful change from eggs for breakfast!
How to make creamy Keto chia pudding - step by step:
1.) In a bowl or glass jar, add the chia seeds, almond milk, vanilla and optional low-carb sweetener and stir well. VARIATION: Use ½ teaspoon of cinnamon instead of the vanilla.
TIP: I used only ½ tablespoon of sugar free syrup for the entire recipe. You can use more here, but keep in mind that both the almond milk and later the coconut yoghurt add mild sweetness.
You can also use other sweeteners here, such as stevia (4 drops are normally equivalent to 1 teaspoon of sugar) or erythritol.
If using a mason jar, add the lid and shake to combine.
2.) Let it sit for about 10 minutes. Then stir / shake to break up any chia clumps.
TIP: If you have persistent clumps you can even rub them with clean hands to break them apart (my last resort!).
Cover and place in the fridge to thicken for 1 - 2 hours or overnight.
3.) Before serving, stir though the yoghurt or coconut yoghurt and adjust with more almond milk (up to ¼ cup / 60 ml) if you prefer your chia puddings a little thinner.
Taste and add more sweetener if necessary.
The Basic Overnight Chia Pudding Recipe
The very basic chia seed pudding recipe is to simply use chia seeds and milk. The best ratio I have found for this is 3 tablespoons of chia to 1 cup (240 ml) of milk.
You can use any milk you like here, from dairy to plant based. Almond milk, coconut milk, cashew milk, hazelnut milk - they all lend their individual flavour to the seeds.
How to supercharge your pud
I've added the coconut yogurt to the pudding because I like the freshness it lends without making the dish heavy. I'm talking about dairy free yogurt made from coconuts here, not a regular full fat yoghurt flavoured with coconut. Feel free to simply use Greek yoghurt.
To make this pudding more of a dessert experience, replace the yoghurt with coconut cream. It's higher in fat, so the taste will be richer and even creamier. Make sure you stir the cream before using and if it's too firm, add additional almond or coconut milk to loosen.
Does chia pudding expand?
Chia seeds have a high soluble fibre content. They can absorb around 10 to 12 times their weight in liquid, taking on a gel-like consistency. So, the pudding does not expand as such. It's that the liquid you use in the recipe moves from the outside to the inside of the seeds.
Even though the volume of the pudding does not increase, 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 you make my recipe including one of the toppings, you'll fill FOUR 200 ml/7 oz vessels - be it glasses or bowls - to the rim.
If you plan to store the individual pudding portions in the fridge for a few days or if you want to transport them, use 250 ml / 1 cup containers.
How to make smooth chia pudding
Some people simply don't like the texture of the little chia gloops. Well, I've got a solution: grind your seeds BEFORE adding them to the milk!
You can blend the seeds in a food processor or with the attachment of a stick blender. It's less messy to do this than blending AFTER your chia pudding has expanded.
And there are more uses for ground chia seeds: I always have a jar of finely ground chia in my larder, because chia happens to be BRILLIANT at thickening sauces and jams (check out my sugar free strawberry jam!).
How long does chia pudding keep?
If you store the pudding in airtight containers, they are good for around 5 - 7 days. So you could have breakfast ready for days! Keto Chia pudding is GREAT for meal prep.
You can even freeze it - I've tried it and it works! If you put it in popsicle moulds, you can enjoy it frozen (this actually tastes better if you make the pudding with ground seeds so it's smooth). Perfect for summer days 😉
Here are more low carb breakfast ideas you'll like:
- Coffee Chia Breakfast Pudding - coffee and chia in one wonderful dish!
- Easy, Creamy Keto Overnight Oats - made low carb with hemp hearts
- Creamy Keto Low Carb Porridge - the classic warming "oatmeal" the keto way
Tried this recipe? Give it a star rating below!
Creamy Keto Chia Pudding - 3 Variationsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 4 bowls/jars holding at least 200 ml / 7 oz
CHIA PUDDING BASE
Optional Toppings - amounts make 4 portions each
- 1 cup chosen berry blitzed or squashed with a fork I used raspberries (123g)
- 4 tablespoon coconut flakes option to toast (16g)
- 4 tablespoon almond butter
- ⅛ cup toasted nuts chopped (I used hazelnuts)
CHIA PUDDING BASE - Method
- In a bowl or glass jar, add the chia seeds, almond milk, vanilla and optional low-carb sweetener and stir well. If using a mason jar, add the lid and shake to combine.
- Let it sit for about 10 minutes, then stir / shake/ massage to break up any chia clumps, cover and place in the fridge to thicken for 1 - 2 hours or overnight.
- Before serving, stir though the yoghurt or coconut yoghurt and adjust with more almond milk if you prefer your chia puddings a little thinner.
OPTIONAL TOPPINGS - Method
- Melt 2 squares of dark chocolate in a bain marie. Grate the remaining square.
- Mix the cacao powder, pinch of salt, almond butter, sugar free syrup and additional milk into the chia pudding.
- Spoon the chocolate chia pudding mix into your glass jars and top with a drizzle of melted dark chocolate and a sprinkle of grated chocolate.
- Blitz 1 cup of raspberries, blueberries or blackberries in a blender until slightly mushy.
- Add a layer of chia pudding to 4 glasses or jars followed by a layer of berry and ½ tablespoon of coconut flakes. Repeat with a layer of chia pudding and finish with another layer of berry and coconut
- Add a layer of chia pudding to each of the 4 glasses followed by ½ of the almond butter and ½ of the chopped nuts.
- Repeat with a layer of chia pudding and finish with the other half of almond butter and chopped nuts.
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.