Keto Strawberry Chia Pudding – A Simple, Creamy Low-Carb Treat
If you’re craving something sweet, cold, and satisfying without breaking your low-carb goals, this Keto Strawberry Chia Pudding hits the spot. It’s creamy, fruity, and surprisingly filling, thanks to fiber-rich chia seeds. You can prep it in minutes and let the fridge do the rest.
Whether you eat it for breakfast, a snack, or dessert, it feels like a treat and fuels you for hours. Plus, it’s easy to customize with toppings and flavors you already love.
Ingredients
Method
- Mash the strawberries: In a small bowl, mash the chopped strawberries with the lemon juice and a small pinch of your sweetener until juicy and slightly chunky.
- Blend the base (optional but smooth): For a smoother pudding, blend the milk, vanilla, remaining sweetener, and mashed strawberries until pink and creamy. If you prefer a chunky texture, skip blending and just stir well.
- Stir in chia seeds: Add the chia seeds to the strawberry mixture and whisk for 30–45 seconds so they don’t clump.
- Rest and whisk again: Let the mixture sit for 5–10 minutes, then whisk again to break up any clumps.
- Chill to thicken: Cover and refrigerate for at least 2 hours, or overnight for best texture. The pudding should be thick, spoonable, and creamy.
- Adjust thickness: If it’s too thick, stir in a splash of milk. If it’s thin, mix in 1–2 teaspoons more chia seeds and chill another 20–30 minutes.
- Serve: Spoon into bowls or jars and top with sliced strawberries, a dollop of heavy cream or coconut cream, and a sprinkle of nuts or coconut flakes if desired.
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Why This Recipe Works
- Low-carb and naturally sweet: Fresh strawberries and a keto-friendly sweetener add flavor without spiking carbs.
- Thick and creamy texture: Chia seeds absorb the liquid and create a pudding-like consistency with no cooking.
- Make-ahead friendly: Mix it up at night and wake up to a ready-to-eat breakfast.
- Balanced and satisfying: Healthy fats from coconut milk or almond milk keep you full and support ketosis.
- Flexible ingredients: Works with dairy-free or dairy options and a variety of flavor add-ins.
What You’ll Need
- Chia seeds: 3 tablespoons. Black or white chia seeds both work.
- Unsweetened coconut milk or almond milk: 1 cup.
For a richer pudding, use full-fat canned coconut milk thinned with water.
- Fresh strawberries: 1/2 cup, hulled and chopped (plus extra for topping).
- Keto-friendly sweetener: 1–2 tablespoons (erythritol, monk fruit, or allulose). Adjust to taste.
- Vanilla extract: 1/2 teaspoon for warmth and depth.
- Lemon juice: 1–2 teaspoons to brighten the strawberries (optional but recommended).
- Pinch of salt: Enhances flavor.
- Optional add-ins: 1–2 tablespoons heavy cream for extra richness; a few drops of strawberry extract for stronger flavor; a few sliced almonds or unsweetened coconut flakes for topping.
Instructions
- Mash the strawberries: In a small bowl, mash the chopped strawberries with the lemon juice and a small pinch of your sweetener until juicy and slightly chunky.
- Blend the base (optional but smooth): For a smoother pudding, blend the milk, vanilla, remaining sweetener, and mashed strawberries until pink and creamy. If you prefer a chunky texture, skip blending and just stir well.
- Stir in chia seeds: Add the chia seeds to the strawberry mixture and whisk for 30–45 seconds so they don’t clump.
- Rest and whisk again: Let the mixture sit for 5–10 minutes, then whisk again to break up any clumps.
- Chill to thicken: Cover and refrigerate for at least 2 hours, or overnight for best texture.
The pudding should be thick, spoonable, and creamy.
- Adjust thickness: If it’s too thick, stir in a splash of milk. If it’s thin, mix in 1–2 teaspoons more chia seeds and chill another 20–30 minutes.
- Serve: Spoon into bowls or jars and top with sliced strawberries, a dollop of heavy cream or coconut cream, and a sprinkle of nuts or coconut flakes if desired.
How to Store
- Refrigerator: Store in airtight containers for up to 4–5 days. Stir before serving, as separation can happen.
- Meal prep: Divide into single-serve jars so it’s grab-and-go for busy mornings.
- Freezing: Not ideal.
Chia pudding can become watery after thawing, so it’s best enjoyed fresh from the fridge.
Why This is Good for You
- High fiber: Chia seeds offer a big fiber boost, which supports digestion and helps with satiety.
- Healthy fats: Using coconut milk, almond milk, or heavy cream adds fats that fit into a keto lifestyle and keep you full.
- Lower sugar: Strawberries are one of the lowest-carb fruits, giving flavor and antioxidants without many net carbs.
- Steady energy: The combination of fat and fiber can help avoid blood sugar spikes and crashes.
Common Mistakes to Avoid
- Not whisking enough: If you don’t whisk well at the start and again after a few minutes, the chia can clump and stay gritty.
- Using sweetened milk: Make sure your milk is unsweetened. Hidden sugars can kick you out of ketosis.
- Not giving it time to set: Chia needs at least 2 hours, preferably overnight, to fully hydrate and thicken.
- Skipping salt: A tiny pinch of salt boosts the strawberry flavor and balances sweetness.
- Adding too many toppings: Nuts, coconut, or extra berries are great, but watch portions to keep carbs in check.
Variations You Can Try
- Strawberry cheesecake: Add 2 tablespoons softened cream cheese to the blended base and a squeeze of lemon. Top with a few crushed almond crumbles.
- Chocolate-covered strawberry: Stir in 1 tablespoon unsweetened cocoa powder and a touch more sweetener.
Add shaved 85–90% dark chocolate on top.
- Coconut strawberry: Use full-fat coconut milk and top with toasted unsweetened coconut flakes.
- Protein boost: Blend in 1 scoop unflavored or vanilla keto-friendly protein powder, adding a splash more milk if needed.
- Seed crunch: Add 1 teaspoon hemp hearts or ground flax for extra texture and nutrients.
- Fresh herb twist: Add 2–3 finely chopped mint leaves for a refreshing finish.
FAQ
Can I use frozen strawberries?
Yes. Thaw them first and drain any excess liquid to avoid watering down the pudding. You can also simmer them for a few minutes to reduce and intensify flavor, then cool before mixing.
Which sweetener works best?
Monk fruit, erythritol, or allulose all work well.
Allulose dissolves smoothly and avoids a cooling aftertaste, while erythritol can taste slightly cool but is widely available.
Can I make this dairy-free?
Absolutely. Use unsweetened almond milk or coconut milk and skip the heavy cream. It will still be rich and creamy.
How many carbs are in this?
It depends on your portions and ingredients, but a typical serving made with almond milk, 1/2 cup strawberries, and a zero-calorie sweetener is roughly 4–6 net carbs.
Adjust toppings to keep it keto-friendly.
My pudding didn’t thicken. What went wrong?
Your chia seeds may be old, or the mixture didn’t rest long enough. Try whisking again and adding 1–2 teaspoons more chia, then chill another 20–30 minutes.
Do I need to blend the strawberries?
No.
Blending creates a smooth, pink pudding with even flavor. If you like fruit chunks, just mash and stir them in.
Can I make a bigger batch?
Yes. Double or triple the recipe and portion into jars.
It keeps well in the fridge for several days, making it great for meal prep.
Wrapping Up
Keto Strawberry Chia Pudding is the kind of recipe that makes healthy eating feel easy. It takes a few minutes to mix, then sets into a creamy, fruity treat you can enjoy any time of day. Keep it simple, or dress it up with your favorite keto toppings.
Once you try it, you’ll want a batch chilling in the fridge every week.
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