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Keto Vanilla Chia Pudding Cups - Creamy, Easy, and Make-Ahead

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

Ingredients
  

  • Chia seeds (black or white)
  • Unsweetened almond milk (or coconut milk for a richer version)
  • Heavy cream (optional for extra creaminess; can sub full-fat coconut cream)
  • Vanilla extract (pure, not imitation if possible)
  • Powdered keto sweetener (erythritol, allulose, or monk fruit blend)
  • Pinch of fine sea salt
  • Optional add-ins: ground cinnamon, unsweetened shredded coconut, sugar-free chocolate chips
  • Optional toppings: fresh raspberries or strawberries, chopped almonds, toasted coconut flakes, whipped cream (unsweetened or lightly sweetened with keto sweetener)

Method
 

  1. Measure your base: In a medium bowl or large measuring cup, add 1 1/2 cups unsweetened almond milk and 1/2 cup heavy cream. If you prefer dairy-free, use 2 cups coconut milk or coconut milk plus coconut cream for richness.
  2. Flavor it: Stir in 1 1/2 to 2 teaspoons vanilla extract, 2 to 4 tablespoons powdered keto sweetener (to taste), and a small pinch of sea salt. Whisk until the sweetener dissolves.
  3. Add chia seeds: Sprinkle in 1/2 cup chia seeds while whisking steadily. This helps prevent clumps and ensures even thickening.
  4. Rest and whisk again: Let the mixture sit for 5 minutes. Whisk again to break up any seeds that float or clump. This step improves the final texture.
  5. Portion: Divide the mixture into 4 to 6 small jars or cups, depending on your preferred serving size.
  6. Chill: Cover and refrigerate for at least 2 hours, ideally overnight. The pudding will thicken as the chia seeds absorb liquid.
  7. Stir and serve: Before serving, give each cup a quick stir. Add toppings like a few raspberries, a sprinkle of cinnamon, or a spoonful of toasted coconut if desired.