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Low Carb Chocolate Chia Pudding (Keto): this rich & chocolatey keto chocolate chia pudding recipe is the best—made with simple ingredients, creamy and thick, and Low Carb! Keto chia pudding never tasted so good. #Keto #KetoDessert #LowCarb #ChiaPudding | Recipe at BeamingBaker.com

Low Carb Chocolate Chia Pudding (Keto)


Description

Low Carb Chocolate Chia Pudding (Keto): this rich & chocolatey keto chocolate chia pudding recipe is the best—made with simple ingredients, creamy and thick, and Low Carb! Keto chia pudding never tasted so good.


Scale

Ingredients

Keto Chocolate Chia Pudding

Optional Topping


Instructions

  1. Set aside 3 mini jars. Scoop entire can of coconut milk into a heatproof, microwave-safe bowl. Heat in 10-second increments in the microwave until fully melted and no solid pieces of coconut remain. Or, if using drinkable milk (like almond milk), skip this step.
  2. Add melted coconut milk or other milk, raw cacao powder, keto maple syrup and monkfruit drops to a blender. Blend until thoroughly mixed and no cacao powder clumps remain.
  3. Pour this mixture into a medium bowl. Add chia seeds and whisk until very well mixed. Allow to set for 5 minutes. Whisk again, clearing out any clumps that formed, making sure to scrape down the sides and bottom of the bowl.
  4. Pour mixture into mini jars, filling each jar almost to the top and cover. These are the resealable mini jars that I use.
  5. Refrigerate for 2-4 hours (or overnight if desired) to allow chia pudding to thicken. Optionally, top with fruit, coconut whip or keto mini chocolate chips. Enjoy! Storing instructions below.

Notes

Where to Buy Ingredients: Full-Fat Coconut Milk | Raw Cacao PowderKeto Maple Syrup + Liquid Monkfruit | Chia Seeds

*I highly recommend using full-fat coconut milk–it lends a rich, creamy dessert-like texture. Drinkable milk makes the chia pudding lighter and more gel-like in texture. Pick the texture you prefer. Also, keep in mind that the fat content will drop dramatically if using drinkable milk versus full-fat coconut milk.

**I used 4 tablespoons of keto maple syrup. Use less if you like it less sweet.

***I used 5 drops of liquid monkfruit.

Why not add chia seeds directly into the blender? I don’t recommend blending the chia seeds along with the rest of the mixture because the chia seeds will be only partially obliterated–so you won’t have a smooth chia pudding, nor a chia pudding delightfully dotted with whole chia seeds. Plus, the chia seeds will be stuck all over your blender. Ugh! Blending also creates a creamier, slightly whipped texture to your chia pudding.

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, made with full-fat coconut milk. Also, it’s estimated based on 6 servings per recipe, made without optional ingredients.

Recommended Tools: Mini Jars + Mini Spoons | Glass Mixing Bowls

  • Category: Dessert
  • Method: Chill
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 mini jar
  • Calories: 196
  • Sugar: 1g
  • Sodium: 24mg
  • Fat: 16g
  • Saturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 4g, Net Carbs: 2g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 0mg