Chocolate Chia Seed Pudding Sugar Free
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Chocolate Chia Seed Pudding Almond Milk

Delicious chocolate chia seed pudding with almond milk. An easy 4 ingredients whole30 breakfast recipe with 6.9 g net carbs per serve.
Prep Time5 mins
Resting time4 hrs
Total Time4 hrs 5 mins
Course: Breakfast
Cuisine: American
keyword: chocolate chia seed pudding
Servings: 2 puddings
Calories: 293kcal



  • 1 teaspoon raw cocoa nibs
  • 1/4 cup fresh strawberries
  • 2 tablespoons unsweetened whipped coconut cream or heavy cream


  • In a glass mason jar, add the chia seeds, unsweetened cocoa powder, sugar free sweetener and unsweetened almond milk.
  • Close the jar and shake vigorously to combine all the ingredients together.
  • Refrigerate for 30 minutes. Open the jr, give a good stir with a fork to avoid the seeds to stick together and form lumps. Close the jar and shake vigorously again for about 20 seconds.
  • Refrigerate at least 3h30 minutes or overnight before serving.
  • When ready to eat serve in individual serving bowl with extra whipped coconut cream, cocoa nibs and fresh berries on top.
  • Can be stored in the fridge in a glass mason jar for up to 1 week.


Texture: If your pudding is too thick to your taste, you can adjust the consistency by adding slightly more almond milk, 1 tablespoon at a time.
Sweetener: you can replace sugar-free liquid sweetener by sugar-free crystal sweetener like Monk fruit or erythritol. Use same amount and add 2 tablespoons of extra almond milk to balance the texture.
Net carbs: 6.9 g per serve. This recipe serve 2 puddings.


Serving: 1pudding | Calories: 293kcal | Carbohydrates: 27.4g | Protein: 11.2g | Fiber: 20.5g | Sugar: 0.2g