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 the reason why this is so good? We are not only using almond milk to make the almond chia pudding, but we are also using coconut cream, the one that comes in a can and that you can find in the ethnic section of your supermarket. The coconut cream adds a lot of the creaminess and makes this a really velvety and indulgent dessert. Or you can use canned coconut milk and use the cream from the top and save the coconut water for a smoothie. (Make sure the can is cold so it will separate).
Both the milk and the cream are responsible for making this so delicious and I also add a few teaspoons of maple syrup -the grade A one – to give it an extra dose of sweetness. But since the coconut cream is already pretty sweet on its own, you don’t need to add a lot of extras.
And then top everything with almonds – because honestly – they add all the crunchiness that makes this recipe so good. Then I added a bit of shredded coconut because coconut always makes things better. To make this recipe Clean Eating, use homemade almond milk.
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 into your blender, make sure you add enough seeds to fully cover the blade. Blend until pulsed into a thin ground. Store ground chia seeds in an airtight container in the pantry for up to 1 year !
If you don’t like the texture, I’ve heard of people blending their pudding after it’s done soaking. I would love to know what you all eat with your basic chia seed pudding to make it a complete meal. It never seems like enough for me to just eat basic chia seed pudding, but I’m struggling to find something that goes well with it. Any ideas?
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 tried basic 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 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 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 mix the milk, coconut cream, maple syrup, chia seeds, cornstarch, and vanilla.
- Let the chia soak for 10 minutes.
- Stir gently, cover, and put in the fridge for at least 1 hour.
- Pour the pudding into small bowls.
- Top with the almond flakes and grated coconut. Serve and enjoy.
Keywords: Overnight, Easy, Inexpensive