Peanut Butter Keto Chia Pudding is a healthy keto vegan breakfast or dessert made with chia seeds, unsweetened almond milk, and sugar-free monk fruit syrup.
Peanut Butter Keto Chia Pudding
I am in love with ground chia seed pudding for breakfast. Using ground chia seed in your pudding makes all the difference. It creates the smoothest pudding texture, with no slimy pieces of seeds. It is almost like eating dessert for breakfast. I indeed also serve this for dessert!
Everyone will love it! This peanut butter chia pudding is also the simplest recipe.
All you need are a 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 known 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 cover the blade fully. 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. It has low calories, no sugar, very little 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 tastes like real maple syrup.
Is Peanut Butter Keto?
Peanut butter is great keto-friendly nut butter. With only 1.4 grams of net carbs, it is going to keep you in ketosis!
Learn how to start a keto diet.
However, you need to find natural peanut butter, not one of these store-bought butter jars with added sugar and emulsifiers!
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If you are in doubt, you can always make your own peanut butter. The recipe is super simple!
How to make this Keto Chia Pudding
This is a straightforward recipe.
- Blend all the ingredients in a blender.
- Sweeten to taste
- Transfer into small jars
- Refrigerate for a few hours.
Please read the full recipe card to get all my tips and tricks to making the best keto chia pudding.
I highly recommend refrigerating this pudding for at least 3 hours. While this pudding tastes absolutely amazing straight away, waiting to give the chia seeds fiber some extra time 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 a Sunday. Store in an airtight container and serve a portion every morning.
This recipe serves 8 portions resulting in 6.4 grams net carbs per serving. I always have about half of my daily carb macros for breakfast, and this peanut butter chia pudding keeps me full for at least 5 hours.
One batch of chia pudding keto 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.
Other keto breakfast recipes
If you have enjoyed this keto chia pudding recipe, you will love these:
I hope you enjoy this simple, delicious peanut butter chia pudding recipe. Don’t forget to tag me on Instagram to share your wonderful creation with me!
Peanut Butter Chia Pudding.
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- 1 cup Natural Peanut butter no added oil, no added sugar
- 1 ¼ cup Unsweetened Almond Milk
- ¼ cup Ground chia seeds
- 1 teaspoon Vanilla essence
- ¼ teaspoon Salt
- ¼ cup Sugar-free flavored maple syrup or liquid sweetener of choice or powdered erythritol
- 2-3 drops Monk Fruit Pure Extract optional, add if not sweet enough
- In a blender, add all the ingredients. The 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 the pudding will be. That is why I prefer to adjust sweetness with drops.
- Transfer into 8 small glass jars. 1 serving is about 1/3 cup (80ml).
- 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.
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.