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 Chocolate Chia Pudding
- 1 can full-fat coconut milk (about 13.66oz) or 1 2/3 cup milk of your choice.*
- 1 tablespoon raw cacao powder or unsweetened cocoa powder
- 2–4 tablespoons keto maple syrup**
- 3–7 drops liquid monkfruit***
- ¼ cup + 3 tablespoons chia seeds
- Fresh cut fruit
- Coconut whip
- Keto mini chocolate chips
- 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.
- 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.
- 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.
- Pour mixture into mini jars, filling each jar almost to the top and cover. These are the resealable mini jars that I use.
- 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.
*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.
- Category: Dessert
- Method: Chill
- Cuisine: American
- 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