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!
July 11 2016 recipe by , photo by , nutritional review by in Recipes, Breakfast, Dessert

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 240 ml unsweetened, canned coconut milk or unsweetened almond milk
  • 2 tbsp 2 tbsp chia seeds
  • ½ tsp ½ tsp vanilla extract
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Instructions

  1. Mix all of the ingredients in a glass bowl or jar. Mix well.
  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 from our Dietitian

If enjoying this chia pudding for breakfast we recommend increasing the protein for a more filling and nutritious meal.

If you tolerate dairy could could add 2 tbsp whey protein isolate per serving.

If you don't eat dairy products, eat a couple of eggs on the side.

Spice it up!

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!

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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102 comments

  1. 51
    Donna
    September 8 2018
    Can this be eaten warm? And if so how would you heat it please?
  2. 52
    Caroline
    September 18 2018
    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. 53
    Corinna
    September 19 2018
    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. 54
    Lisa
    October 14 2018
    It’s gives us the macros for 1serving but doesn’t tell us how many servings it makes.... what are the portion sizes?
  5. 55
    Linda
    October 26 2018
    This website is an absolute credit to its owners delighted with it Massive thank you 😊

    Linda

  6. 56
    Loo
    October 30 2018
    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. 57
    Wendy
    November 7 2018
    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. 58
    ashley
    December 4 2018
    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. 59
    Reply to comment #58 by ashley
    Kristin Parker Team Diet Doctor
    December 4 2018
    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. 60
    Faye
    December 19 2018
    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. 61
    Sandra
    January 9 2019
    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. 62
    Velina
    January 14 2019
    I have mine in the fridge for over 24 hours now and has not thickened 😞
    Replies: #65, #102
  13. 63
    Laura
    January 24 2019
    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. 64
    Reply to comment #61 by Sandra
    Maria
    February 13 2019
    Try mixing regularly for the first 20 minutes. Otherwise the seeds fall to the bottom and become too compact.
  15. 65
    Reply to comment #62 by Velina
    laci
    March 10 2019
    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. 66
    Micheline
    March 25 2019
    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. 67
    Reply to comment #66 by Micheline
    Kristin Parker Team Diet Doctor
    March 26 2019

    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. 68
    Sue
    March 26 2019
    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. 69
    Stacey
    March 29 2019
    Caroline you prob need to use coconut milk from the can not carton it may make a difference
  20. 70
    What's the frequency, Kenneth?
    April 6 2019
    I'm thinking I'll try this with almond milk, too. I hate coconut.
  21. 71
    What's the frequency, Kenneth?
    April 6 2019
    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. 74
    Kerrie
    April 15 2019
    I have Made this twice great each time with coconut cream not milk.
  24. 75
    Anne
    April 20 2019
    Could I use cashew milk instead of coconut milk?
    Reply: #76
  25. 76
    Reply to comment #75 by Anne
    Kristin Parker Team Diet Doctor
    April 22 2019

    Could I use cashew milk instead of coconut milk?

    That substitution should work well.

  26. 77
    Pam
    April 25 2019
    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. 78
    Rebecca
    April 25 2019
    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. 79
    Marie
    April 26 2019
    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. 80
    Carmen
    May 11 2019
    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. 81
    Reply to comment #80 by Carmen
    Kristin Parker Team Diet Doctor
    May 11 2019

    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. 82
    Gayla Morrison
    May 12 2019
    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. 83
    Reply to comment #81 by Kristin Parker
    Pam Barker
    May 19 2019
    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. 84
    Stephanie Otis
    May 23 2019
    This is one of my favorite warm weather breakfasts. I have heavy cream when I’m out of coconut milk. It’s delicious!
  34. 85
    Staticlings
    June 14 2019
    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. 86
    Stephen
    July 14 2019
    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.
    Reply: #101
  36. 87
    Vincent San Juan
    August 1 2019
    How long do you blend? Mine did not turn into pudding after 6 hours.
  37. 88
    Juliana
    August 17 2019
    Why does it have to be unsweetened coconut?
    Reply: #91
  38. 89
    Simon
    August 19 2019
    I have ground Chia. is that what is used in this recipe?
    Reply: #92
  39. 90
    Dolores Thompson
    August 20 2019
    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. 91
    Reply to comment #88 by Juliana
    Kristin Parker Team Diet Doctor
    August 20 2019

    Why does it have to be unsweetened coconut?

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

  41. 92
    Reply to comment #89 by Simon
    Kristin Parker Team Diet Doctor
    August 20 2019

    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. 93
    Reply to comment #77 by Pam
    Judi
    November 12 2019

    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.

  43. 94
    martha
    January 7 2020
    Love this made it and tried it and ate the whole thing it was so good...I used 1 cup unsweetened vanilla almond milk,3 Tablespoons of chia seeds and 1 Teaspoon of swerve and added a 1 Tablespoon of Torani sugar free Classic Caramel ...1 carb whole thing just made 2 more lol Thanks for sharing its the bomb...
  44. 95
    Jason
    April 26 2020
    A few tips: put the Coconut Milk in the jar first followed by the Chia Seeds and Vanilla Extract. Use a teaspoon to mix thoroughly. Leave on the counter top for an hour or two to allow the seeds to start gelling then put in the fridge to finish off the process. Has ALWAYS worked for me. Good luck
  45. 96
    Rosa
    August 10 2020
    What do you mean by blend? Like in the blender or just mix with a spoon?
    Reply: #97
  46. 97
    Reply to comment #96 by Rosa
    Kristin Parker Team Diet Doctor
    August 10 2020

    What do you mean by blend? Like in the blender or just mix with a spoon?

    The ingredients are in a glass bowl or jar, so blending until smooth in this case just means until everything is mixed. I'll ask the recipe team to clarify!

  47. 98
    PATRICIA
    August 12 2020
    DOES THE NUMBER 8 ON THE RECIPE DESIGNATE NUMBER OF CARBS OR AMOUNT OF FAT IN THE RECIPE?
    Reply: #99
  48. 99
    Reply to comment #98 by PATRICIA
    Kristin Parker Team Diet Doctor
    August 12 2020

    DOES THE NUMBER 8 ON THE RECIPE DESIGNATE NUMBER OF CARBS OR AMOUNT OF FAT IN THE RECIPE?

    The number in the colored circle is the amount of carbohydrates in the meal. You can click the Nutrition+ tab under the list of ingredients for the full nutrition breakdown.

  49. 100
    Lorna
    August 19 2020
    I find under half a pint is too little for two tablespoons of chia. I use three-quarters, stir it from time to time, leave covered overnight, and it's a perfect thickness. Use a milk, not double cream. There's not enough water in double cream to dissolve the seeds. And leave it out, don't put it in the fridge. These details have always worked for me.
  50. 101
    Reply to comment #86 by Stephen
    Katie
    August 19 2020
    This is my favorite comment.
  51. 102
    Reply to comment #62 by Velina
    tylinds
    August 26 2020
    I had the same issue when using almond milk. I was so disappointed. I really don’t care for the coconut milk, and heavy cream is so delicious, but more fat than I’d like.
  52. 103
    Gracie
    August 27 2020
    Why isn’t mine thickening I’ve decided to freeze it and eat it as Ice cream Let’s see how that works
    Reply: #104
  53. 104
    Reply to comment #103 by Gracie
    Kristin Parker Team Diet Doctor
    August 27 2020

    Why isn’t mine thickening I’ve decided to freeze it and eat it as Ice cream Let’s see how that works

    I am sorry that it didn't thicken as expected, I hope it works well for you as ice cream!

  54. 105
    Koolkat
    September 28 2020
    Carb manager has graded this B, which is to limit and carbs 10g, fats 65g, protein 9g and 675 calories. It's in the fridge for tomorrow, hoping it's worth it....
    Reply: #108
  55. 106
    sdudley649
    September 28 2020
    This is one of my favourite‘ go-to’ breakfasts to take to work on non-fasting days. I have found the can that doesn’t ‘slop’ when shaken works better. I scoop out the solid cream from one 400ml can (makes 2 cups) and put in a jug, then pour in the coconut water and use a hand whisk to blend. I add the chia seeds and vanilla extract, whisk all ingredients, pouring 1 cup each into two mason jars and pop in the fridge overnight. When I grab them for work the next morning they are nicely set, I add 1/4 cup of frozen berries (adding to the carb count). By the time I’m ready to eat, the berries have defrosted leaving a lovely juicy, tasty, filling breakfast.
    Reply: #107
  56. 107
    Reply to comment #106 by sdudley649
    Crystal Pullen Team Diet Doctor
    September 28 2020

    This is one of my favourite‘ go-to’ breakfasts to take to work on non-fasting days. I have found the can that doesn’t ‘slop’ when shaken works better. I scoop out the solid cream from one 400ml can (makes 2 cups) and put in a jug, then pour in the coconut water and use a hand whisk to blend. I add the chia seeds and vanilla extract, whisk all ingredients, pouring 1 cup each into two mason jars and pop in the fridge overnight. When I grab them for work the next morning they are nicely set, I add 1/4 cup of frozen berries (adding to the carb count). By the time I’m ready to eat, the berries have defrosted leaving a lovely juicy, tasty, filling breakfast.

    I find it interesting that my husband also prefers his berries from frozen rather than fresh for the same reason. Great job being mindful of the added carbs!

  57. 108
    Reply to comment #105 by Koolkat
    Crystal Pullen Team Diet Doctor
    September 28 2020

    Carb manager has graded this B, which is to limit and carbs 10g, fats 65g, protein 9g and 675 calories. It's in the fridge for tomorrow, hoping it's worth it....

    This is a moderate low carb recipe, so carbs are a bit higher than usual. Make sure to calculate the nutritional value based on the ingredients you use.

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