Keto Chocolate Chia Pudding with Almond Milk
This chocolate keto chia seed pudding with almond milk is a smooth chocolate peanut butter keto pudding ready in 10 minutes!
Ground chia seed pudding required no soaking and no waiting time. At last, a keto chia pudding recipe to fix your sugar craving in a minute.
What’s A Ground Chia Seed Pudding?
You probably have heard of chocolate chia seed pudding.
Chia seeds are the perfect little gem to create healthy keto pudding without using carb-loaded thickeners like cornflour.
The classic chia seed pudding consists of soaking chia seeds overnight in almond milk.
Are Chia Seeds Keto?
Yes, chia seeds are a good keto-friendly ingredient. It contains 42 grams of carbs per 100 grams, but a whopping 34.4 grams of fiber, giving only 7.6 grams of net carbs per 100 grams.
When you consider that chia seeds are used sparingly in recipes, this is a good low-carb ingredient!
Is Chocolate Chia Pudding Keto?
Absolutely! With unsweetened almond milk, low-carb chia seeds, peanut butter, and unsweetened cocoa powder, this keto chia seed pudding comes at 4.9 grams of net carbs per serving!
To make your regular chia pudding keto, all you have to do is swap the sweetener (typically maple syrup) for a low-carb one (sugar-free maple syrup) and use low-carb milk like almond milk.
While it is a delicious keto pudding, some people are not fans of the gooey seeds in their pudding.
Ground chia seed pudding is a smooth instant pudding with no lumps and no waiting time.
Indeed, this recipe is an instant chocolate chia pudding recipe to fix your sugar craving in a sec.
Why You’ll Love This Recipe
This keto chocolate chia pudding is an amazingly quick and simple recipe, but it’s also:
- Prepared in 10 Minutes
How To Make Keto Chia Pudding
The trick to making a deliciously smooth, creamy keto chia pudding with no bites of seeds is to grind the chia seeds.
Consequently, you will have:
- No waiting/ soaking time – enjoy the recipe within 10 minutes.
- No lumpy, slippery seed texture
Plus, all you need to make this lovely keto dessert or keto breakfast are only 7 ingredients.
- Chia Seeds – black or white or a combo of both. Any kind of chia seeds will work well. You can buy whole chia seeds and grind them in a grinder or blender. Or directly buy ground chia seed. I am providing both measurements in the recipe below as ground chia seeds make a larger volume than raw chia seeds.
- Almond Milk – I use unsweetened Almond Milk. I love it! It is low calories, natural and vegan.
- Peanut Butter – I love runny unsalted natural peanut butter, no sugar added. Feel free to use any other nut butter flavor. If you are paleo, try runny almond butter or cashew butter.
- Unsweetened Cocoa Powder – this adds a lovely chocolate flavor without sugar added.
- Sugar-free Liquid Sweetener – as always, I love to use maple-flavored sugar-free syrup. I am using a brand that can be used in the same amount as regular maple syrup. it means that if you are not on a sugar-free diet, you can replace it with the same amount of natural maple syrup in the recipe. You can also use sugar-free crystal sweeteners like erythritol or monk fruit. I would recommend using the same amount as for liquid syrup, 1/4 cup, and to balance the texture by adding an extra 2-4 tablespoons of almond milk. Stop when it reaches your favorite texture.
- Vanilla – optional but always better with it.
- Salt – same, optional but I love that extra pinch of salt to balance the chocolate flavor. Omit if you are using salted peanut butter.
Making Keto Chia Seed Pudding
Yes, you can eat this keto chia pudding straight away. No need to soak overnight or wait for hours! As you ground the chia seeds, at first, they deliver their gel-power instantly.
Your pudding can be enjoyed as fast as 10 minutes. Of course, it tastes even better if stored for 1 hour in the fridge as the pudding will get fresher and slightly thicker.
But if you are craving dessert, this is the fastest low-carb dessert ever!
Playing With Textures
The recipe creates a smooth chocolate peanut butter pudding, not overly sticky or liquid. Just the right balance.
If you love yours thicker and chewier, add less milk – decrease by 1/4 cup and add an extra tablespoon at a time, blend, taste, and see!
That’s the best way to create the perfect texture for your tastebuds! Of course, for a runnier pudding, add more milk!
I hope you enjoy this lovely instant chia seed pudding recipe made with almond milk.
You can store this keto chocolate chia pudding for up to 4 days in the fridge in an airtight container.
I don’t recommend freezing it, but you can put it in your freezer and eat it cold, slightly frozen for an ice-cream-like experience.
Frequently Asked Questions
Yes, grinding chia seeds makes the formation of the chia seed gel much faster.
When soaked in a liquid such as almond milk, ground chia seeds form a thick gel-like texture.
Making ground chia seeds is super easy. All you have to do is put the chia seeds in a high-speed blender and blend for about 20 seconds. That’s it.
Ground Chia Seeds can be used to thicken no-bake desserts such as this ground chia keto pudding.
No, you don’t have to. If you soak ground chia seeds, they will thicken and turn into a gel after a few hours, but they are edible and delicious immediately as well.
This ket chocolate chia pudding contains only 4.9 grams of net carbs per serving.
More Keto Breakfast Recipes
If you like simple, healthy keto breakfasts, you’ll love these:
Chocolate Peanut Butter Chia Seed Pudding
Want My Kitchen Equipment?
- ⅔ cup Chia Seeds whole, black or white or 1 cup ground chia seeds
- 3 tablespoons Unsweetened Cocoa Powder
- 2 cups Unsweetened Almond Milk (or original if not keto)
- 2 tablespoons Natural Peanut Butter
- ¼ cup Sugar-Free Maple Syrup or any liquid sweetener you like (maple syrup, agave, brown rice syrup)
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Salt
- Place the chia seed into a blender and blend for about 20 seconds to form ground chia seeds.
- Add all the rest of the ingredients – order doesn't matter.
- Blend again for 30 seconds to 1 minute until all the ingredients come together. If it sticks to the sides of the blender, you can stop the blender every 30 seconds, scrape down the side, and repeat until smooth. You can't over-process it!
- Taste and adjust texture and sweetness. Add more almond milk, 1 tablespoon at a time, for a runnier pudding. This may be useful if you replace the sugar-free liquid sweetener with crystal sweetener (erythritol or monk fruit sugar).
- Transfer into ramekin or serving jar. Decorate with a dollop of fresh peanut butter, drizzle melted sugar-free dark chocolate, and chopped peanuts.
- Enjoy immediately or refrigerate for at least 1 hour for a fresher pudding.
- Store for up to 4 days in the fridge in an airtight container.
To save your own private notes on your favorite recipes, join Sweetashoney Members!
ToolsGetting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy Sweeteners
Ingredients:Almond MilkChia SeedsCocoa PowderPeanut Butter
Preparation:5 Ingredients Or LessUnder 10 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
I love to make smooth/ground chia pudding recipes over the usual ones people post! This one looks so good! Could you post a link to the jars you used in the pictures? They look like they would be a good portion size and are so cute!
Sure ! I am using small yogurt jar that you can buy on Amazon. Enjoy the recipe. XOXO Carine
I made this tonight and used powdered swerve and dark chocolate cocoa powder. It is so good putting a splash of heavy cream in makes it extra yummy! Thanks for posting this!
Thank you so much ! Enjoy the recipes around here. XOXO Carine.
Super recipe – made it with Serve and almond butter. However, I wasn’t able to grind the chia seeds – not in my food processor, not in my spice grinder. Will look for ground chia next time – I just popped it in the fridge for a few hours this time. Thanks!
Use a coffee grinder. Easy, peasy!
You need a strong blender to pulse chia seed into a powder but maybe it is easier for you to buy ground chia seed if you can’t do this with your home appliance. It’s not more expensive to buy ground chia seed and it store very well too. Thanks again for trying my recipe. I can’t wait to read your next feedback. XOXO Carine.
Hi! This pudding came out tasting very bitter. Did I do something wrong?
Are the chia seeds bitter when ground?
Chia seeds are bitter anyway and some people don’t appreciate their taste. You can increase sweetener or cocoa powder to mask the bitterness of the seeds but yes chia seeds are bitter and slightly more when grounded as they release their full power! Enjoy the recipes around the blog. XOXO Carine.
Even though my boyfriend has no dietary restrictions, he gets so excited whenever I make this! I love the the use of ground chia seeds, I enjoy the texture so much more than with traditional chia pudding. And I can serve it right away instead of waiting for it to set up!
I am so happy when partners are on board with my easy low carb recipes ! Thanks for sharing this recipe with the people you love. Enjoy the blog recipes. Look forward to read more feedback from you. XOXO Carine.
So glad to have your recipes, my grandson has to eat glutenfree and without animal milk and he is two years old!
Can you help me with the units in gramm ? Thank you so much! Ursula
Hello! I am glad you find my blog. I am sorry for not sharing the recipes in grams I will try to update them as I go but for now i is in cup. Enjoy the blog, Love to your son. XOXO Carine.
Thank you so much for this recipe sweet as honey. I’ve made chia pudding in the past and didn’t become a fan, with the glutinous mix but this recipe has became my new favorite. I made this recipe this morning (for breakfast and leftovers for lunch) and what a difference grounding the chia mix. Who knew you could ground the chia? I didn’t. Thank you so much for your recipes, since I’ve became diagnosed being intolerant to Gluten, Wheat, Egg, Dairy, your website is one of my go to for recipes (follow you on FB and IG too). Thanks again
I am so glad I found this recipe! I’ve tried (I really have!!) to choke down various chia pudding recipes. Odd textures do not usually bother me but, for some reason, I absolutely cannot get past the texture PLUS that final crunch. I so not make a habit of commenting until I’ve tried a recipe, but I could not pass up a chance to thank you for posting what may be just the ticket to incorporate these into my diet!
Thank you so much for the lovely comment! I guess grounding the chia seed makes the whole pudding much more delicious, that is why you like it more than regular chia seed pudding recipes. Enjoy the blog recipes. XOXO Carine.
BEST chocolate chia pudding recipe I’ve tried so far (out of 4), thank you! Excellent idea to ground the seeds first; healthier and better pudding texture. I eat Keto and used maple extract, liquid stevia and confectioners Swerve with unsweetened vanilla almond milk. What a treat, thank you for taking the time to create and share.
Thank you so much for this beautiful comment! I love your sugar free sweetener option too, I will give this a go! Enjoy the keto recipes on the blog. XOXO Carine.
Woops: in a previous comment to Meb I said Maltitol but meant to say Xylitol. I don’t use either, though.
Carine, I just found your brilliant discussion of sugar substitutes: it’s a really informative and helpful guide to the options, pros & cons, etc. Well done! Thank you.
Readers: click on Keto Recipes & scroll down to find a link for “The 4 Best Keto Sweeteners (and all the rest)” or use the Search box.
Meb, check to see if Swerve works for Keto. I’ve found conflicting data, & use stevia (Krisda brand gives me no aftertaste) &/or monk fruit crystals instead. Erythritol & Maltitol work too but can cause GI distress if you use too much, so I avoid. And no matter what you use, I gather minimizing use is best. They definitely don’t cause glycemic reaction, but jury is out on whether there are other effects over time. Good news is on Keto we tend to substitute fat for sugar & as you adjust to the diet you miss sugar less & use even substitutes less.
Hey! Your recipe seems delicious. Could i use dates instead of a liquid sweetener?
I eat 100% sugar free so I usually don’t use dates in my recipes. However, I am sure it will work pretty well, maybe the texture will be slightly different. Let me know if you give this a go and how much you used, I am sure there is others readers that may like the idea of using dates too. Enjoy the blog recipes and thanks for trying some of them! XOXO Carine.
Do you know how long this will keep in the fridge? Could I make 5 servings of (a savory version of) this ahead of time and take one every morning throughout the week for breakfast?
It last very well in the fridge if it is stored in an airtight container. I used to make some on Sunday night for the whole week and it was still super tasty on Friday morning – so 5 days later. It does not contains dairy so it store very well. The only difference I noticed with time was the thickness, it gets a bit thicker after 2-3 days but I still love it. Enjoy the recipe. XOXO Carine.
Bless you. I’m a vegan and following keto the last two months. Until I stumbled upon your site it was fairly a struggle. Thanks to you, I have tonnes of recipes to try out that fit my dietary needs.
YEAH! I am very happy that you find my blog 🙂 I love eating low carb and my husband is vegan so I have got a good bunch of recipes that suit both of our diet. Enjoy the blog. XOXO Carine.
The almond butter sub needed some extra sweetness so we used more maple syrup and added dates and honey and it is truly delicious! We topped it with coconut whipped cream and put fresh raspberries and/or freeze dried raspberries on top to, super yummy!
I am SO happy to have a feedback on the paleo option! I did try with almond butter yet – cashew only – and your comment will be super helpful for all my paleo followers! Love your toppings ideas too 🙂 Thanks so much for thing a minute to add this beautiful comment. Have a lovely time on the blog. XOXO Carine.
Looks delicious! What is the carb count per serving?
Hello! The full nutrition panel is always provided after the recipe card of my recipe. This one is calculated using sugar free liquid sweetener. It includes 18.8 g carbs with 11.8 g fibre so net carbs per serving is 7 g. I hope this helps ! Enjoy the recipe. XOXO Carine.
Very good. Couldn’t wait to chill.
I am totally with you! I always eat a bit of this pudding straight away 🙂 Chilling time kill me. Enjoy the blog recipe. XOXO Carine.
I just made this and it is delicious.
How big would you say one serving is?
1/2 cup? or?
I am so happy you love it ! I split the whole batch in 6 serves as a small desserts – full nutrition panel for this serving size is shown after the recipe card. I am not sure how much it makes in cup that was enough for us as a dessert. XOXO Carine.
Thank you SO much for this! Your idea of using the sugar free syrup is really helpful. I’m on a sugar free diet and most of the recipes I’ve found keep using sweeteners that I can’t eat. I will be trying this recipe as soon as I get to the store. Beautiful blog, by the way 🙂
Yay! You just made my day!
I love sugar free dessert and while I love sugar free crystal sweetener like swerve, erythritol o monk fruit sugar it doesn’t dissolve well in pudding or cream. That is why I love to use sugar free syrup. There is plenty of natural options available in health store that you can use as a sub to maple syrup in regular recipe you found online. Enjoy the sugar free recipes on the blog ! I am very happy to have you here 😀 XOXO Carine.
Can I use a cacao instead of unsweetened cocoa and if so I assume it would have to be less though and might alter the texture? Thanks!!
I am sure you can but as I never used cacao in recipes before I am not sure how it will impact the texture. You should probably add less at first see how the texture and flavors suits you and adjust until it reach the texture/flavor you love. I would love to know how it goes as I am sure other reader would love to use cacao too ! Thanks for reading the blog and trying my recipes. Enjoy, XOXO Carine.
You can interchange cacao and cocoa powders
Can almond butter be used instead of peanut butter?
Yes! Any nut butter will work, cashew butter will have the lightest taste, almond butter or seed butter like sunflower butter will work too ! Enjoy the recipe. XOXO Carine.
Do you think this would work with coconut milk?
of course! Any milk will work well. I would recommend light canned coconut milk or packaged coconut milk to keep the pudding light 😀 enjoy! Carine.