Keto Chia Pudding Recipe
Enjoy a silky, clump-free keto chia pudding. Hydrating chia seeds in a creamy almond milk base with melted coconut oil ensures a rich, low-carb breakfast that is perfect for healthy meal prep.
Equipment
- Blender
- Glass Jars
Ingredients
- 3 cups almond milk unsweetened, vanilla
- 3-4 tablespoons allulose or sweetener of choice
- 1/4 teaspoon flavor extract almond or vanilla, optional
- 2 tablespoons coconut oil melted (or 1 tablespoon coconut oil, 1 tablespoon MCT oil)
- 1/2 cup chia seeds
Instructions
- Pour the almond milk and allulose into a blender and pulse until the sweetener is mixed in, then drizzle in the melted coconut oil while the blender runs briefly.
- Add the chia seeds and pulse to distribute them through the liquid, then let the mixture stand for 5 minutes before pulsing again.
- Repeat the short rest and pulse cycle 2-3 more times, stopping once the mixture has clearly started to thicken.
- Divide the mixture into jars and refrigerate until fully thickened.
- Keep the jars in the refrigerator for up to 5 days.
Notes
Texture tip: If the pudding still feels loose after chilling, stir in a little more chia seeds and chill again. If it is too thick, stir in a splash of unsweetened plant milk to loosen the texture. Silky option: If you dislike the seed texture, blend the gelled pudding until completely smooth to create a traditional, custard-like consistency. Storage: Keep the pudding in airtight glass jars in the refrigerator for up to 5 days. For the best texture, store crunchy toppings separately and sprinkle them on just before serving. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.