At only 1 net carb per tablespoon, chia seeds make the perfect morning breakfast treat when mixed with yummy flavors like the almond and cinnamon in this keto chia pudding recipe!
I have recently become obsessed with Keto Chia Pudding! What is chia pudding you ask? well, when you soak chia seeds in a liquid, they absorb that liquid and become soft...like a pudding! They really are so versatile and they take on any flavor you put them in.
At only 1 net carb per tablespoon, chia seeds make the perfect morning breakfast treat when mixed with yummy flavors. I have also been obsessed with warm and yummy cinnamon so that's why I thought this keto chia pudding with almond and cinnamon would make a perfect quick breakfast!
I first read about chia pudding from one of my blogger inspirations, Paleomg. I have been following her blog for years and when she made chocolate chia pudding years ago, I knew I had to try it...and make it keto!
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For this keto chia pudding I used:
- chia seeds
- unsweetened almond milk
- cinnamon
- almond butter
- and liquid stevia
This super easy breakfast (or anytime snack, let's be honest) needs to be made at least 3 hours ahead of time to give the chia seeds time to absorb the liquid. I like to put some in the fridge the night before. About 1 hour after you place it in the fridge, just pull it out and give it a quick stir because the chia seeds like to sink to the bottom. In the morning, give it another stir and try not to eat the whole bowl!
I have one other keto chia pudding recipe on the blog and that is Golden Milk Chia Pudding. Check it out!
Keto Chia Pudding with Almond and Cinnamon
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Tip: Hitting your 20–30g protein per meal goal helps you stay full and supports muscle.
Ingredients
- 2 tablespoon Chia Seeds
- ¾ cup unsweetened almond milk
- 2 tablespoon Almond Butter
- ¼ teaspoon liquid stevia
- ½ teaspoon ground cinnamon
Instructions
- Add all ingredients to a bowl except chia seeds
- whisk mixture until the almond butter is dissolved, or you can pulse in a blender
- add chia seeds and mix well
- Refrigerate for 1 hour, then stir
- Refrigerate for another 2 hours or overnight
- If the mixture is too thick, add more almond milk or water
- Enjoy!
Notes
Nutrition per serving
⭐ Did you make this Keto Chia Pudding recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Leslie says
This is sooo good! Reminds me of tapioca pudding. Going to make the chocolate one next. Thank you for the recipe!
Yelile Eldelweiss Torres says
OMG!!! I bought 3 bags of Chia seeds on sale (about $2.50 each bag) and I saw this recipe and decided to try it out. It was DELICIOUS!!! I had everything except I didn't have almond butter so I used peanut butter. And I used powder stevia and it worked out good! It was so good! Today, I'm buying mason jars so I can have pudding for the next days!
Madeline k says
Can you substitute granular stevia for liquid stevia?
jenniferbanz says
That will work!
Madeline k says
Would it be equal ratio? Still 1/4th tsp?
Deb says
How long will this last in the fridge?
jenniferbanz says
I would say about a week
Marie says
8g carb , is that net carbs ??
Or not ??
Really want to make this but have to check what net carbs are first.
Thanks in advance
Marie
jenniferbanz says
That's total carbs for 1/2 the recipe. 1 net carb per serving
Robin says
Did you list the nutrition info for this recipe? I don't see it.
Thanks.
jenniferbanz says
I will get it added
Alexis Robinson says
This tastes awesome! The almond butter really adds a rich, creaminess. I ate mine hot. It reminds me of Quaker’s maple brown sugar instant oats.
jenniferbanz says
I'll have to try it hot next time. Thanks for the tip!
Angie says
When eating warm, at what point does it get heated?
jenniferbanz says
I would wait until it has sat for at least 4 hours
Cindy says
Can you substitute pb2 or powder almond butter for the almond butter.
jenniferbanz says
That would work just fine! That is a great idea!