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!
For this keto chia pudding I used:
- chia seeds
- unsweetened almond milk
- 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!
At only 1 net carb per tablespoon, chia seeds make the perfect morning low carb breakfast treat when mixed with yummy flavors like the almond and cinnamon in this keto chia pudding recipe!
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
⭐ Did you make this Keto Chia Pudding recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer