Low carb chia pudding with vanilla and coconut milk
Craving something creamy, sweet, and indulgent without derailing your low-carb lifestyle? This low carb chia pudding delivers exactly that—a silky-smooth, vanilla-kissed treat that tastes like dessert but fuels your morning like a champion. With just five simple ingredients and zero cooking required, you’ll have a keto chia pudding ready to grab from your fridge whenever hunger strikes. The coconut milk adds tropical richness while chia seeds provide satisfying thickness and a nutritional punch that keeps you full for hours.
Ingredients
- ¼ cup chia seeds (black or white work equally well)
- 1 cup full-fat coconut milk (canned for creamiest texture)
- 1-2 tablespoons monk fruit sweetener (or erythritol to taste)
- 1 teaspoon pure vanilla extract
- Pinch of sea salt (enhances sweetness naturally)
Substitution Tips: Swap coconut milk for unsweetened almond milk if you prefer lighter texture. Replace vanilla extract with ½ teaspoon cinnamon for a warming twist.
Timing
Prep: 5 min | Cook: 0 min | Chill: 4 hours (or overnight) | Total: 4 hours 5 min | Serves: 2
🔥 Must-Have Tools for Low-Carb Cooking
Disclosure: As an Amazon Associate, I earn from qualifying purchases.
How to Make Low Carb Chia Pudding
Combine Your Base Ingredients
Whisk together coconut milk, monk fruit sweetener, vanilla extract, and salt in a medium bowl or jar until the sweetener completely dissolves (about 30 seconds of vigorous whisking). Pro tip: Shake canned coconut milk before opening to recombine any separated cream.
Add Chia Seeds and Mix Thoroughly
Stir in chia seeds using a fork or small whisk, ensuring they’re evenly distributed without clumps. Let sit for 5 minutes, then stir again to prevent seeds from settling at the bottom. Pro tip: Use a mason jar with a tight lid so you can shake vigorously instead of stirring—this eliminates clumps faster.
Refrigerate Until Thick and Creamy
Cover and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb liquid and expand into a pudding-like consistency. The mixture should be thick enough to coat a spoon. Pro tip: This overnight pudding no sugar option is perfect for meal prep—make Sunday night for grab-and-go breakfasts all week.
Nutritional Information
Per serving: Calories: 245 | Protein: 5g | Fat: 21g | Net Carbs: 3g | Fiber: 9g
Variations & Tips
Flavor Variations:
- Add 1 tablespoon unsweetened cocoa powder for chocolate keto chia pudding
- Stir in ½ teaspoon matcha powder for an antioxidant boost
- Mix in 2 tablespoons sugar-free peanut butter for protein-packed richness
Common Mistakes to Avoid:
- Don’t skip the second stir at 5 minutes—this prevents clumpy, unevenly textured pudding
- Avoid using light coconut milk, which creates watery results instead of creamy decadence
- Don’t refrigerate uncovered, as chia pudding absorbs fridge odors easily
Storage: Keeps 5 days refrigerated in airtight containers. Not recommended for freezing as texture becomes grainy when thawed.
Serving Suggestions
Top with fresh raspberries, toasted coconut flakes, or a handful of chopped pecans for textural contrast. Serve in clear glass jars to showcase the pudding’s beautiful speckled appearance, making breakfast feel like a café-worthy treat you created in minutes.
Conclusion
This low carb chia pudding proves that healthy eating doesn’t mean sacrificing flavor or convenience. With virtually zero hands-on time and incredible versatility, you’ve just discovered your ultimate make-ahead breakfast solution. Mix up a batch tonight and wake up to creamy, satisfying mornings all week long.
More Low-Carb Recipes You’ll Love
Looking for more ways to keep your meals exciting while staying low-carb? Check out our Ultimate Carnivore Diet Recipes Guide for protein-focused meal inspiration that complements your keto lifestyle perfectly.
FAQs
Can I use water instead of coconut milk for low carb chia pudding?
Yes, but your pudding will lack creaminess and richness. For best results, use at least half coconut milk mixed with water, or substitute unsweetened almond milk for similar texture without the coconut flavor.
Why is my chia pudding too runny?
Either you didn’t use enough chia seeds or didn’t refrigerate long enough. The ideal ratio is ¼ cup chia seeds per 1 cup liquid, and pudding needs minimum 4 hours to fully thicken. If still runny, stir in 1 tablespoon more chia and wait another hour.
Is chia pudding actually low carb and keto-friendly?
Absolutely—chia seeds contain 12g carbs per ounce, but 10g is fiber, leaving just 2g net carbs. Combined with zero-carb coconut milk and sugar-free sweetener, this recipe delivers only 3g net carbs per generous serving.
How long does homemade chia pudding last?
Properly stored in airtight containers, chia pudding stays fresh for 5 days refrigerated. The texture may thicken over time—simply stir in a splash of coconut milk to restore creaminess.
Can I make this dairy-free and vegan?
This recipe is already both! Coconut milk contains no dairy, and chia seeds are plant-based. Just verify your sweetener choice is vegan-friendly (monk fruit and erythritol both are).
External Resources: