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.
Ground chia seed: if you prepare the ground at home, ground the whole chia seeds first. Then measure the grounded chia seeds required by the recipe.Net carbs: 6.4 grams of net carbs per serving for 8 servings per recipe.