Low-carb chia pudding

Low-carb chia pudding

This sweet, low carb chia pudding is wonderful for breakfast - or a snack or dessert. Prepare the night before; that way, in the morning, you are all set. The proof is in the pudding!

Low-carb chia pudding

This sweet, low carb chia pudding is wonderful for breakfast - or a snack or dessert. Prepare the night before; that way, in the morning, you are all set. The proof is in the pudding!
USMetric
1 servingservings

Ingredients

  • 1 cup 225 ml unsweetened, canned coconut milk or unsweetened almond milk
  • 2 tbsp 2 tbsp (25 g) chia seeds
  • ½ tsp ½ tsp vanilla extract

Instructions

Instructions are for 1 serving. Please modify as needed.

  1. Mix all of the ingredients in a glass bowl or jar. Blend until smooth.
  2. Cover, place in the fridge to let gel overnight (or for at least 4 hours). Before you dig in, check to be sure the pudding has thickened and the chia seeds have gelled.
  3. Serve the pudding with cream, coconut milk or some fresh or frozen berries.

Tip!

For a different flavor, try adding some cinnamon, cardamom, unsweetened cocoa powder, dry matcha tea or nut butter to your chia pudding. The possibilities are endless!

You might also like

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
Start your free trial
1 2

87 comments

  1. Donna
    Can this be eaten warm? And if so how would you heat it please?
  2. Caroline
    I used coconut milk from a carton, and did not add additional flavouring. It tasted AWFUL. Is additional flavouring required to make this palatable?
  3. Corinna
    Can we pop this into the lunch section as I can't put it into my daily menu planner because it only shows up for breakfasts?
  4. Lisa
    It’s gives us the macros for 1serving but doesn’t tell us how many servings it makes.... what are the portion sizes?
  5. Linda
    This website is an absolute credit to its owners delighted with it Massive thank you 😊

    Linda

  6. Loo
    Lisa, you select the serving size from the drop down selection box at the top of the recipe, just to the right of where you select US or metric. So if you select 1 serving, then make the pudding using the amounts listed there, then what you end up with is a 1 serving portion, if you select 4 servings, and use those values then-> a quarter of what you end up with is one serving and so on.
  7. Wendy
    I use Chaokoh Coconut Milk. I just noticed a statement on the back of the can that says, "Cold temperatures can cause thickening/oil separation in the product." I want the thickening, but not the separation." Maybe this is why Amy had a problem.
  8. ashley
    correct me if i'm wrong but:

    1 cup of coconut milk = 13g carbs, therefore...

    3/4 cup of coconut milk = 9.75g carbs
    2 tbsp of chia seeds = 12g carbs

    total carbs = 21.75g carbs?

    Reply: #59
  9. Kristin Parker Team Diet Doctor
    Carbs in coconut milk is going to vary widely by brand. Thai Kitchen, for example, is 3g carbs per 1 cup. For the chia seeds, you can subtract the fiber to get the net carbs.
  10. Faye
    Hi I love this breakfast but I use unsweetened almond milk vanilla stevia and I heat up then cool down and add some double cream delicious
  11. Sandra
    I found this far too thick so have been adding more milk, yesterday it was so awful I threw it and unlikely to make it again.
    Reply: #64
  12. Velina
    I have mine in the fridge for over 24 hours now and has not thickened 😞
    Reply: #65
  13. Laura
    This is delicious! I blended 2 canned thai coconut milks with berries, a banana, cinnamon, vanilla extract and almond butter and made 6 small chia puddings. They are out of this world!
  14. Maria
    Try mixing regularly for the first 20 minutes. Otherwise the seeds fall to the bottom and become too compact.
  15. laci
    same here. not even close. saw another comment sawing it was far too thick & they had to add more milk. so bizarre. i felt extremely skeptical making it because the ratios seemed way off. like of course 2 tablespoons to 1 cup would result in a soupy consistency. also the seeds floated to the top, not sank to the bottom as mentioned in the comment (maybe above me). why/how would some people have polar opposite results with the same 2 basic ingredients??
  16. Micheline
    I want to make this recipe. Which kind of coconut milk was used to test the recipe? Canned? Or, in a container? The canned full fat is much thicker, and more flavorful.
    Reply: #67
  17. Kristin Parker Team Diet Doctor

    I want to make this recipe. Which kind of coconut milk was used to test the recipe? Canned? Or, in a container? The canned full fat is much thicker, and more flavorful.

    Yes, the canned works better because of the higher fat content.

  18. Sue
    I use 1/4 C of organic black chia seeds from WalMart with 1/2 C of unsweetened almond milk. Stir together with 1/2 T brown sugar Truvia and a 1/2 tsp of vanilla. Into the fridge. Stir up later(3.5 hr) or more. Add more milk if needed, heat in the microwave 1.5 min, and add a handful of chopped pecans, and some blueberries!! I love it!!!
  19. Stacey
    Caroline you prob need to use coconut milk from the can not carton it may make a difference
  20. What's the frequency, Kenneth?
    I'm thinking I'll try this with almond milk, too. I hate coconut.
  21. What's the frequency, Kenneth?
    I just mixed some up, added a half tablespoon of natural sweetener (it was unsweetened almond milk) and heated a minute in the microwave. Tasted about right, but was "missing" something. I added a half teaspoon of ground cinnamon. Yum. Looking forward to trying it when it cools.
  22. 2 comments removed
  23. Kerrie
    I have Made this twice great each time with coconut cream not milk.
  24. Anne
    Could I use cashew milk instead of coconut milk?
    Reply: #76
  25. Kristin Parker Team Diet Doctor

    Could I use cashew milk instead of coconut milk?

    That substitution should work well.

  26. Pam
    I used heavy cream the first time - to avoid carbs, did not work. The seeds did not seem to absorb enough of the cream. Or maybe I didn’t add enough cream. May try it again. Bought some unsweetened vanilla almond milk out of W/M’s refrigerated case. Read in internet that chia seeds can absorb 10 times their weight in fluid. Added about a cup of almond mild to fourth cup of seed next try. Shook well and placed in refrigerator. Went back after about 30 min. Mixture had thickened so I added about half a cup more almond milk. Let red for about an hour and it had thickened nicely. Can’t wait to eat later tonight.
    Reply: #93
  27. Rebecca
    I have used almond milk (1 carb) instead for a whole 1 cup- works great and you can add a little sweetener if you like - Chia Seeds are zero net carbs and FIBER LOADED - I do recommend that for the first 5-10 minutes - you need to stir it several times otherwise it can clump up very easily - anyone that likes indian rice pudding - add some almonds and cardamom - and it is really close. FYI - this is very filling if you make the 1 cup of Almond Milk and Chia Seeds - even with it being 2 servings.
  28. Marie
    I have 2oz of heavy cream make up to seven ounces with unsweetened almond milk no carbs 3/4 tblsp of black chia seeds stevia to taste lastly 1/4 teaspoon of almond essence stir twice over next 20mins leave to thicken yummy u can add coffee cocoa
  29. Carmen
    How long does it keep for as I’m a busy mum and planing to make 4 as a grab and run breakfast
    Reply: #81
  30. Kristin Parker Team Diet Doctor

    How long does it keep for as I’m a busy mum and planing to make 4 as a grab and run breakfast

    This should keep for at least 3-4 days in the refrigerator, potentially longer.

    Reply: #83
  31. Gayla Morrison
    Made this last night.. was so yummy this morning.. I used almond milk and added this morning cinnamon and a pinch of stevia and warmed it up for 30 seconds and will be having it often for the fibre.. so delicious
  32. Pam Barker
    Any longer than 3 to 4 days and it starts to ferment. If you can see bubbles in it, it has a 'hoppy' flavour
  33. Stephanie Otis
    This is one of my favorite warm weather breakfasts. I have heavy cream when I’m out of coconut milk. It’s delicious!
  34. Staticlings
    LOVE!!! Turned out perfect. I mixed 5 berries total in it and stirred vigorously breaking them up. I only eat 1/2 serving at a time so it's ok for carbs.
  35. Stephen
    Instead of Coconut milk I used chicken broth, instead of chia seeds I used chicken broth, instead of vanilla extract I used salt, pepper and a touch of paprika. I mixed it exactly like the recipe called for, except instead of refrigerating it I cooked it on the stove for an hour. This did NOT turn out like any pudding I ever had. In fact it tasted exactly like chicken soup! If you change the recipe its not the recipes fault it didn't come out right. Otherwise lots of great tips here and the recipe itself is great! I added a few smashed blueberries to mine.
  36. Vincent San Juan
    How long do you blend? Mine did not turn into pudding after 6 hours.
  37. Juliana
    Why does it have to be unsweetened coconut?
    Reply: #91
  38. Simon
    I have ground Chia. is that what is used in this recipe?
    Reply: #92
  39. Dolores Thompson
    I was a little skeptical to try this, thinking my husband would not like it. I made it as directed, but since the can of coconut milk was only 13.5 ounces, I added in 2.5 oz unsweetened almond milk to get the right proportions. I added maybe an 1/8th teaspoon (less, I suspect) of stevia powder. Had it for breakfast and I really liked it! Hubs thought it was good, too. I may add a Tablespoon of cocoa powder next time for another flavor, but love having something other than eggs or other meat products for breakfast everyday. Love!
  40. Kristin Parker Team Diet Doctor

    Why does it have to be unsweetened coconut?

    We call for unsweetenerd coconut because sweetened coconut usually includes sugar.

  41. Kristin Parker Team Diet Doctor

    I have ground Chia. is that what is used in this recipe?

    This recipe calls for the full chia seeds. The ground chia may work well but we have not tested it.

  42. Judi

    I used heavy cream the first time - to avoid carbs, did not work. The seeds did not seem to absorb enough of the cream. .

    Probably if you water down the heavy cream it would work better. I think I read somewhere about people who miss drinking a glass of milk just water down heavy cream to get something drinkable without the carbs of milk.

1 2

Leave a reply

Reply to comment #0 by