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Keto Vanilla Chia Breakfast Pudding - A Simple, Satisfying Morning Treat

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

Ingredients
  

  • 1 cup unsweetened almond milk (or unsweetened macadamia, coconut, or cashew milk)
  • 3 tablespoons chia seeds
  • 1–1.5 tablespoons keto-friendly sweetener (erythritol, allulose, or monk fruit), to taste
  • 1 teaspoon pure vanilla extract
  • Pinch of fine sea salt
  • 2 tablespoons heavy cream or full-fat coconut cream (optional, for extra richness)
  • Optional toppings: a few raspberries or sliced strawberries, unsweetened coconut flakes, chopped nuts, sugar-free chocolate shavings, or a dusting of cinnamon

Method
 

  1. Start with a cold base: Pour the unsweetened almond milk into a jar or bowl with a lid. Cold liquid helps the chia set more evenly.
  2. Add flavor and sweetness: Stir in the vanilla extract, sweetener, and a small pinch of salt. Taste the mixture; it should be slightly sweeter than you want the final pudding, since the sweetness softens as the chia absorbs.
  3. Stir in the chia seeds: Sprinkle the chia seeds over the liquid while whisking. This helps prevent clumping and ensures a smooth texture.
  4. Let it rest briefly: Wait 5 minutes, then whisk again. This second stir breaks up any seeds starting to settle on the bottom or stick together.
  5. Add cream (optional): For a richer pudding, stir in heavy cream or coconut cream. It creates a velvety finish and adds satisfying fat.
  6. Chill to set: Cover and refrigerate for at least 2 hours, or overnight for the best texture. The pudding should be thick and spoonable.
  7. Adjust the texture: If it’s too thick, stir in 1–2 tablespoons of almond milk. If it’s too thin, sprinkle in 1 teaspoon more chia, stir, and chill 15–20 minutes.
  8. Top and serve: Add a small handful of low-carb toppings. Keep it simple with a few berries, nuts, and a sprinkle of cinnamon or coconut.