Creamy Keto Chia Seed Pudding with Coconut Milk

Here’s my go-to keto chia seed pudding recipe, made with creamy coconut milk and topped with fresh berries. It’s a simple breakfast that takes just minutes to prep the night before.

This pudding has become my morning lifesaver since starting keto last year. I usually make a big batch on Sunday nights so I have breakfast ready for the whole week. Perfect for busy mornings when you want something good but don’t have time to cook, you know?

What Kind of Chia Seeds Should I Use?

You’ll find two main types of chia seeds at the store – black and white – and either one will work perfectly fine for this pudding recipe. Both varieties have the same nutritional benefits and will gel up the same way when mixed with liquid. The only real difference is the color, so pick whichever you prefer or can find more easily. When shopping for chia seeds, just make sure they’re fresh and haven’t been sitting on the shelf for too long – fresh chia seeds should be dry and flow freely, not clump together. Give them a quick check before using by smelling them to make sure they don’t have any off or rancid odors.

Options for Substitutions

This simple pudding recipe can be adapted with several substitutions while keeping it keto-friendly:

• Full-fat coconut milk: You can swap coconut milk with unsweetened almond milk, macadamia milk, or heavy cream. Keep in mind that using thinner milk alternatives may require reducing the liquid by about 2 tablespoons to maintain the right texture.
• Chia seeds: Chia seeds are essential for this recipe and cannot be substituted – they’re what creates the pudding-like texture by absorbing the liquid and forming a gel.
• Sweetener: Any keto-friendly sweetener works well here – try erythritol, monk fruit, stevia, or allulose. Just adjust the amount to taste since different sweeteners vary in intensity.
• Vanilla extract: You can replace vanilla with other extracts like almond, coconut, or maple (just check that they’re sugar-free). You could also use a scraped vanilla bean pod instead.

Watch Out for These Mistakes While Making

The biggest challenge when making chia seed pudding is achieving the right consistency – using too few chia seeds or not stirring properly can leave you with a thin, soupy mixture instead of that perfect pudding texture. To get it right, make sure to whisk the mixture thoroughly right after combining ingredients, then stir again after 10 minutes to prevent clumping. Another common mistake is using light coconut milk, which won’t give you that rich, creamy texture – always opt for full-fat coconut milk and shake the can well before using to combine the cream and liquid. For the smoothest results, let your pudding chill for at least 4 hours (preferably overnight), and give it one final stir before serving to break up any remaining clumps that may have formed at the bottom of your container.

What to Serve With Chia Seed Pudding?

This creamy chia pudding makes a perfect breakfast or snack, and there are so many tasty ways to dress it up! Fresh berries like raspberries, strawberries, or blueberries are my go-to toppings since they keep things keto-friendly while adding natural sweetness. For extra crunch and healthy fats, try sprinkling on some chopped almonds, pecans, or unsweetened coconut flakes. If you’re feeling fancy, you can layer the pudding parfait-style with sugar-free granola or a spoonful of natural almond butter – both options add interesting texture and make the pudding more filling.

Storage Instructions

Keep Fresh: Your chia seed pudding will stay good in the fridge for up to 5 days when kept in an airtight container or mason jar. I like to make a batch on Sunday night so I have breakfast ready to go for the whole week. The longer it sits, the thicker it gets!

Make Ahead: This is the perfect make-ahead breakfast or snack. Just mix everything up the night before and let it work its magic while you sleep. The chia seeds need at least 4 hours to plump up and create that perfect pudding texture, but overnight is even better.

Portion: Try dividing the mixture into individual serving containers right after mixing. This way, you’ll have grab-and-go portions ready whenever you need them. Just remember to give each container a good stir before putting them in the fridge, as the chia seeds tend to sink to the bottom at first.

Preparation Time	10-15 minutes
Cooking Time	60-70 minutes
Total Time	70-85 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 20-25 g
• Fat: 55-65 g
• Carbohydrates: 50-60 g

Ingredients

• 1 can full-fat coconut milk (15 oz.)
• 1 tablespoon sweetener of your choice
• 1 teaspoon vanilla extract
• 1/2 cup chia seeds
• 1/8 teaspoon fine sea salt (optional)

Step 1: Prepare the Coconut Milk

Start by shaking the can of coconut milk vigorously to blend the cream and water.

Pour the coconut milk into a bowl or container.

Don’t worry if it’s not perfectly blended at this stage.

Step 2: Blend the Ingredients

Whisk in your chosen sweetener (if you are using one) and vanilla extract until the mixture becomes smooth and well-blended.

If the coconut cream hasn’t fully blended with the milk, you can use a blender or stick blender to achieve a smoother consistency.

Step 3: Incorporate the Chia Seeds

Add the chia seeds to the coconut milk mixture.

Whisk them in thoroughly so they’re evenly distributed and no clumps remain.

Step 4: Set the Pudding

Cover the bowl or container with a lid or plastic wrap and place it in the fridge to chill for at least an hour.

This step will allow the mixture to set into a creamy pudding texture.

Before serving, give it one more stir to ensure even consistency.

Step 5: Serve and Enjoy

Once the pudding has set, serve chilled.

You can enjoy it as is or pair it with fresh fruits, nuts, or a drizzle of honey for added flavor.