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Keto Vanilla Chia Pudding – Simple, Creamy, and Satisfying

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

Ingredients
  

  • Chia seeds: Whole black or white chia seeds work. Don’t use ground chia for this recipe.
  • Unsweetened almond milk: Or another low-carb milk like unsweetened coconut milk. Use full-fat canned coconut milk for extra richness.
  • Heavy cream (optional): Adds a thicker, creamier texture and boosts fat. You can replace part of the almond milk with it.
  • Vanilla extract: Pure vanilla gives the best flavor. Vanilla bean paste works too.
  • Keto-friendly sweetener: Erythritol, monk fruit, or allulose are great options. Use your favorite and adjust to taste.
  • Pinch of salt: Enhances the vanilla and balances sweetness.
  • Optional add-ins: Cinnamon, a splash of coconut extract, or a few berries for serving.

Method
 

  1. Mix the base: In a bowl or jar, combine 1 cup unsweetened almond milk, 2–3 tablespoons heavy cream (optional), 2 teaspoons vanilla extract, 1–2 tablespoons keto sweetener, and a small pinch of salt. Stir until the sweetener starts to dissolve.
  2. Add chia seeds: Stir in 3 tablespoons chia seeds. Mix well so no clumps form. Let it sit for 2–3 minutes, then stir again to break up any seeds stuck together.
  3. Chill: Cover and refrigerate for at least 2 hours, preferably overnight. The pudding will thicken as the seeds absorb the liquid.
  4. Adjust thickness: If it’s too thick, whisk in more almond milk, 1 tablespoon at a time. If it’s too thin, stir in 1 teaspoon more chia seeds and chill another 20–30 minutes.
  5. Serve: Spoon into bowls and top with a few raspberries, a dusting of cinnamon, or a dollop of whipped cream. Taste and adjust sweetness if needed.

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