Keto Chia Pudding Recipe (Low Carb): learn how to make chia pudding keto with just 4 ingredients & 5 minutes! This creamy, delicious low carb chia pudding is keto & vegan.
Keto Chia Pudding
- 1 can full-fat coconut milk (about 13.66oz) or 1 2/3 cups milk of your choice.*
- 1–3 tablespoons keto maple syrup**
- 3–9 drops liquid monkfruit***
- ¼ cup + 3 tablespoons chia seeds
- Fresh cut fruit
- Coconut whip
- Keto mini chocolate chips
- Set aside 3 mini jars. If using milk, add milk to a medium bowl and skip this step. Otherwise, scoop entire can of coconut milk into a heatproof, microwave-safe bowl. Heat in 10-second increments in the microwave until fully melted. Whisk until thoroughly mixed. For stovetop instructions, see Notes.
- Add keto maple syrup and monkfruit drops, whisking until thoroughly mixed. Add more to taste, if needed.
- Add chia seeds and whisk until well incorporated. Allow to set for 5 minutes.
- Whisk a few more times to stir through clumps and evenly distribute chia seeds. Pour mixture into mini jars, filling each jar almost to the top. These are the resealable mini jars that I use.
- Refrigerate for 2-4 hours (or overnight if desired) to allow chia pudding to thicken. Enjoy! Storing instructions below.
Keto Desserts You’ll Love
- Where to Buy Ingredients: Full-fat Coconut Milk | Chia Seeds | Keto Maple Syrup | Liquid Monkfruit Drops
- *Use full-fat coconut milk for a creamier, thicker and more dessert-like texture. Or, use your favorite non-dairy milk for a lighter treat. I prefer coconut milk, or, if going for a lighter treat, using unsweetened vanilla almondmilk.
- **I used 2 tablespoons keto maple syrup. Use less if you like it less sweet, more if you like it sweeter.
- ***I used 7 drops of this liquid monkfruit sweetener. Adjust depending on how sweet you like it.
- Stovetop Instructions: set a medium saucepan over low heat and transfer the entire can of full-fat coconut milk into the pan. Heat and stir just until melted and completely smooth. Transfer to a heatproof bowl.
- Storing Instructions: Store in an airtight container, such as these mini jars, for up to 5-7 days. If using just-made homemade almondmilk, keep for up to 2-3 days.
- Nutrition Information: is an estimate based on the ingredients listed in Where to Buy Ingredients. Also, it’s estimated based on 3 servings per recipe, made full-fat coconut milk.
- Recommended Tools: Mini Jars | Glass Mixing Bowls | Perfect Mini Spoons
- Category: Dessert, Snacks
- Method: Chill
- Cuisine: American
- Serving Size: 1 mini jar (1/3 recipe)
- Calories: 379
- Sugar: 2g
- Sodium: 40mg
- Fat: 31g
- Saturated Fat: 21g
- Carbohydrates: 6g, Net Carbs: 4g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg