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Creamy Keto Chia Pudding - 3 Variations Recipe

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4 from 8 reviews

This Creamy Keto Chia Pudding recipe offers three delicious variations—Chocolate, Berrylicious, and Almond Butter—perfect for a low-carb, high-fat breakfast or snack. Made with chia seeds soaked in almond milk and enriched with creamy yogurt, this pudding is a nutritious and satisfying treat that is easy to prepare and customize to your taste.

  • Author: Zara
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: Keto
  • Diet: Low Carb

Ingredients

Chia Pudding Base

  • ½ cup chia seeds (8 tbsp)
  • 1 ¾ cups almond milk (420 ml, unsweetened)
  • ½ teaspoon vanilla extract
  • ½ cup coconut yoghurt (120g) or Greek yoghurt
  • ½ - 2 tablespoons sugar-free syrup or powdered sweetener of choice, optional and adjustable

Chocolate Variation

  • 2 tablespoons cacao powder
  • 1 tablespoon almond butter
  • Good pinch of salt
  • 2 teaspoons almond milk (unsweetened, to loosen)
  • ½ - 2 tablespoons sugar-free syrup or to taste
  • 3 squares dark chocolate (90% cocoa solids) or sugar-free chocolate (30g)

Berrylicious Variation

  • 1 cup berries (e.g., raspberries) blitzed or squashed with a fork (123g)
  • 4 tablespoons coconut flakes (optional to toast, 16g)

Almond Butter Variation

  • 4 tablespoons almond butter
  • ⅛ cup toasted nuts, chopped (e.g., hazelnuts)

Instructions

  1. Combine Chia Pudding Base: In a bowl or glass jar, add ½ cup chia seeds, 1 ¾ cups unsweetened almond milk, ½ teaspoon vanilla extract, and ½-2 tablespoons of sugar-free syrup or sweetener if using. Stir well to integrate all ingredients thoroughly. If using a mason jar, you may add the lid and shake vigorously to mix.
  2. Let Chia Seeds Soak: Allow the mixture to rest for about 10 minutes. After this, stir, shake, or massage the mixture to break up any clumps of chia seeds ensuring a smooth consistency.
  3. Add Yogurt: Stir in ½ cup of coconut yogurt or Greek yogurt into the chia pudding mixture. This adds creaminess and tang to your pudding.
  4. Refrigerate to Thicken: Cover the pudding and place it in the refrigerator to thicken for 1 to 2 hours or preferably overnight, allowing the chia seeds to fully expand and create a creamy texture.
  5. Prepare Chocolate Variation (Optional): In a separate bowl, mix 2 tablespoons cacao powder, 1 tablespoon almond butter, a pinch of salt, 2 teaspoons almond milk to loosen the mixture, and ½-2 tablespoons sugar-free syrup to taste. Stir until smooth. Add 3 squares of dark or sugar-free chocolate (30g) if desired.
  6. Prepare Berrylicious Variation (Optional): Blitz or gently mash 1 cup berries, such as raspberries, and mix in 4 tablespoons coconut flakes. Toast the coconut flakes if desired for extra crunch and flavor.
  7. Prepare Almond Butter Variation (Optional): Combine 4 tablespoons almond butter with ⅛ cup toasted chopped nuts like hazelnuts for a crunchy and rich topping variety.
  8. Serve: Once pudding has thickened, portion it into serving bowls or jars. Add your chosen variation toppings just before serving to keep textures vibrant and fresh.

Notes

  • Resting time for chia pudding is key to achieve a creamy, thick consistency—overnight refrigeration is ideal.
  • You can customize sweetness with your preferred sugar-free sweetener or syrup to fit keto guidelines.
  • Use unsweetened almond milk and yogurt to keep the recipe low in carbs and sugar.
  • Optional toppings add variety; mix and match to your taste preference.
  • To toast coconut flakes, place them in a dry pan over medium heat, stirring frequently until golden and fragrant.
  • Store any leftover chia pudding in the refrigerator for up to 3 days.

Find it online: https://zaracooking.com/creamy-keto-chia-pudding-3-variations-recipe/