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Keto Chia Seed Pudding - A Simple, Creamy Make-Ahead Breakfast

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 tablespoons chia seeds
  • 1 cup unsweetened almond milk (or canned coconut milk for richer texture)
  • 1–2 tablespoons keto-friendly sweetener (erythritol, allulose, or monk fruit), to taste
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • Optional add-ins: 1 tablespoon cocoa powder, 1–2 teaspoons nut butter, 1/2 teaspoon cinnamon, 1 teaspoon lemon or orange zest
  • Optional toppings: sliced almonds, unsweetened coconut flakes, a few berries, sugar-free chocolate shavings

Method
 

  1. Start with a jar or bowl: Use a pint-size jar or a small mixing bowl. Make sure it’s clean and dry so the chia seeds thicken properly.
  2. Mix the base: Add the almond milk, sweetener, vanilla, and salt. Whisk until the sweetener dissolves. If using cocoa powder, whisk it in now to prevent clumps.
  3. Add chia seeds: Sprinkle the chia seeds over the liquid. Whisk immediately and thoroughly for 30–45 seconds so the seeds don’t settle or clump.
  4. Let it rest briefly: Wait 5 minutes, then whisk again. This second stir helps distribute the seeds evenly and improves the final texture.
  5. Chill: Cover and refrigerate for at least 2 hours, ideally overnight. It will thicken to a pudding-like consistency.
  6. Adjust texture: If it’s too thick, add 1–2 tablespoons of almond milk and stir. If it’s too thin, stir in 1 teaspoon more chia seeds and chill another 15–20 minutes.
  7. Serve: Top with a small handful of low-carb add-ons, like a few raspberries, toasted nuts, or coconut flakes. Enjoy cold.