This is a basic Keto chia pudding recipe with almonds and it is oh so easy to make. Mix the ingredients together and put them in the frig and eat in the morning.
Basic chia seed pudding is what I’ve been having for dessert and breakfast pretty much all day every day for the past couple of weeks. But I’m going, to be honest with you, it wasn’t always like that, for me chia pudding was a strange thing and I never quite found a recipe that was really good. Until this one.
After a day spent testing one too many recipes (seriously there were a lot of chia puddings in my fridge!) I finally came up with this winning combo, and to say that it’s mind-blowingly good is an understatement.
Because, friends, this tastes like candy – but it’s actually pretty healthy. It’s creamy and not watery at all; it has a sweetness punch that’s not overpowering and the perfect dose of crunchiness to keep things interesting. And then top everything with almonds – because honestly – they add all the crunchiness that makes this recipe so good.
The reason I use monk fruit as the sweetener in this is that my husband went on an elimination diet a few years ago under the direction of a doctor. One of thee things he had him do was try all the different sweeteners one bite at a time and wait two hours then test his blood sugar after (he’s a type 2 diabetic). Monk fruit was the only sugar or sugar substitute that did not make his blood sugar rise after two hours. So, at least for my husband, it is the best glycemic-wise for him.
Ground chia seeds also know as chia seed flour – if you don’t find this in the supermarket you can buy them online or it is super easy to make your own. Add chia seeds to your blender, make sure you add enough seeds to fully cover the blade. Blend until pulsed into a thin ground. I also like to use a coffee grinder. Store ground chia seeds in an airtight container in the pantry for up to 1 year!
Tips and Tricks
- If it doesn’t thicken – try stirring then give it more time; your chia seeds may be old and may just take longer.
- You don’t need to use ground chia seeds . It just gives it a creamier texture closer to real pudding. In fact, I didn’t do it the day I took these photos. If you don’t like the texture of the whole chia seeds , I’ve heard of people blending their pudding after it’s done soaking.
- I will often add a tablespoon or two of collagen powder to get an extra boost of collagen protein when making this.
- I made this with almond milk. If you use coconut milk , use the coconut milk beverage or if using the canned coconut milk only use a few tablespoons mixed with water.
- You can freeze this, although some of us think the texture is fine and some of us don’t like this so much. We have had good luck freezing it as popsicles though.
I love how most of this recipe is just a matter of waiting for the chia seeds to create all the magic while they are sitting in your fridge. Have you had chia seed pudding before? Please let me know how you like this by commenting below!
You may also like these recipes:
Almond Butter Chocolate Keto Chia Pudding Recipe
I love to make this almond butter chocolate Vegan chia seed pudding at night because it only takes a few minutes to pull it together and it is all ready to eat in the morning. It’s also Paleo, gluten-free, Clean Eating, Dairy-Free and Vegan.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 2 1x
- Category: Breakfast
- Cuisine: Gluten-Free
- 1 cup unsweetened almond milk or other plant-based milk such as coconut milk* or macadamia
- 3 Tbl ground chia seeds
- 2 Tbsp unsweetened cocoa powder
- 6 drops liquid monkfruit or preferred sweetener, to taste
- 1/2 cup almond butter (with no added oil or sweetener)
- 1 tsp vanilla extract
- 1/4 tsp Real Salt
- 2 Tbsp roasted almonds, finely chopped
- In a bowl, whisk together milk and ground chia seeds . Let sit for 10 minutes.
- Add cocoa powder and preferred sweetener. Whisk until all ingredients are well combined.
- Fold in almond butter and mix until well-incorporated. Mix in vanilla and salt.
- Cover bowl with plastic and refrigerate for at least one hour.
- Serve in individual bowls and top off with roasted almonds.
- If using canned coconut milk (the very thick full-fat kind), you only need to use a couple tablespoons diluted in water.
- Ground chia seed: if you prepare the ground at home, ground the whole chia seed first then measure the grounded chia seeds required by the recipe
- I like to top mine with fresh raspberries when I have them on hand.
Keywords: Overnight, Easy, Inexpensive