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Keto Strawberry Chia Pudding - A Simple, Creamy Low-Carb Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. Stir in chia seeds: Add the chia seeds to the strawberry mixture and whisk for 30–45 seconds so they don’t clump.
  4. Rest and whisk again: Let the mixture sit for 5–10 minutes, then whisk again to break up any clumps.
  5. Chill to thicken: Cover and refrigerate for at least 2 hours, or overnight for best texture. The pudding should be thick, spoonable, and creamy.
  6. 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.
  7. 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.