Peanut Butter Chia Pudding Keto + Low Carb + Vegan
I am in love with ground chia seed pudding for breakfast. Using ground chia seed in your pudding makes all the difference. It create the smoothest pudding texture, no slimy pieces of seeds. It is almost like eating dessert for breakfast. Wait, I actually serve this for dessert too! My kids love it and it makes me feel SO happy to see them eating such a nutritious treat. This peanut butter chia pudding is also the most simple recipe.
All you need are few ingredients:
- Peanut butter – of course, that is the main ingredient in this recipe. Make sure you use one with no added sugar and no added oil. If you can’t have peanuts for any reason, this recipe will work with cashew butter, almond butter or even sunflower seed butter.
- 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 ! You can watch my chocolate chia seed pudding recipe video to see how I make mine.
- Unsweetened Almond Milk – I love to use almond milk in my chia seed pudding. I am always using Almond Breeze as it has low calories, no sugar, no carbs and gives the perfect creamy texture to my recipe without using dairy.
- Salt – optional especially if your nut butter is salted
- Vanilla essence – just because everything is better with a hint of vanilla
- Sugar free Monk fruit syrup – this is a delicious natural syrup, with no sugar, no carbs with a delicious maple flavor. You won’t believe it is sugar free as it taste like real maple syrup. I always use Lakanto Sweetener, I get you 20 % discount if you order from my link HERE and use SWEETASHONEY code at the check out.
Refrigerate for 3 hours or overnight
I highly recommend you refrigerate this pudding for at least 3 hours. While this pudding taste absolutely amazing straight away, waiting give some extra time for the chia seeds fiber to absorb the liquid. It will create the most delicious silky smooth pudding.
Easy low carb breakfast meal prep
If you love breakfast meal prep as I do, you can make this peanut butter chia pudding on Sunday. Store in an airtight container and serve portion every morning. This recipe serve 6 portions, 295 kcal per serve including 11 g protein and 10g net carbs. I always have half of my carbs for breakfast and this peanut butter chia pudding keep me full for at least 5 hours. One batch will cover your whole week, well almost let’s be honest we all have something a bit more special on Sunday right? What about a low carb coconut flour pancakes instead or some keto almond flour crepes.
Watch the peanut butter chia pudding recipe video and make it now !
I hope you enjoy this simple delicious peanut butter chia pudding recipe. Don’t forget to tag me on instagram @sweetashoney.co to share your wonderful creation with me !
Peanut Butter Chia Pudding an healthy keto vegan breakfast or dessert made with chia seeds, unsweetened almond milk and sugar free monk fruit syrup.
- 1 cup peanut butter no added oil, no added sugar
- 1 1/4 cup unsweetened Almond Milk - I used Almond Breeze
- 1/4 cup ground chia seeds (27g)
- 1 teaspoon vanilla essence
- 1/4 teaspoon sea salt
- 1/4 cup sugar free maple flavored syrup - reader special 20 % discount ! or liquid sweetener of choice
- 2-3 drops monk fruit pure extract - optional, add if not sweet enough
In a blender, add all the ingredients, order doesn't matter.
Blend for 30 seconds, stop, scrape the side and bottom of the blender with a spatula. Blend again for 30 seconds - 1 minute or until creamy and smooth.
I recommend you check the sweetness at this stage and adjust with extra drops of monk fruit extract (or stevia drops) for a sweeter pudding. You can also adjust sweetness with extra maple flavored syrup but the pudding but this will change the texture, the more syrup you add, the more liquid will be the pudding. That is why I prefer to adjust sweetness with drops.
Transfer into 6 small glass jars.
Refrigerate at least 3 hours for the best creamy texture and flavors.
Serve with toppings of your choice. I recommend sugar free dark chocolate chunks, a drizzle of melted sugar free chocolate, a drizzle of peanut butter and a pinch of crushed peanuts.
Store in the fridge for 5 days in an airtight container.
Serve for breakfast or dessert.
Sugar free liquid syrup: order from my website link and get 20% off all the sugar free Lakanto product range, 100 % Natural
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
Nutrition panel is for one peanut butter chia pudding without toppings.
This recipe is sponsored by Almond Breeze Made from the best California Almonds and I received a compensation to develop this recipe but note that I only recommend product I love and trust on this blog. Thank you.