Low-carb chia pudding

Name: Low-carb chia pudding
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Ingredients: 1 cup unsweetened, canned coconut milk or unsweetened almond milk; 2 tbsp chia seeds; 1/2 tsp vanilla extract

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 in Recipes, Breakfast, Dessert, Dessert/Snack

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

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Making low carb simple

Instructions

Instructions are for 1 serving. Please modify as needed.

Mix all of the ingredients in a glass bowl or jar. Blend until smooth.
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.
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!

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80 comments

51
Donna
September 8 2018
Can this be eaten warm? And if so how would you heat it please?
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?
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?
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?
55
Linda
October 26 2018
This website is an absolute credit to its owners delighted with it Massive thank you 😊

Linda
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.
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.
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
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.
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
61
Sandra
January 9
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
62
Velina
January 14
I have mine in the fridge for over 24 hours now and has not thickened 😞

Reply: #65
63
Laura
January 24
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!
64
Reply to comment #61 by Sandra
Maria
February 13
Try mixing regularly for the first 20 minutes. Otherwise the seeds fall to the bottom and become too compact.
65
Reply to comment #62 by Velina
laci
March 10
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??
66
Micheline
March 25
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
67
Reply to comment #66 by Micheline
Kristin Parker Team Diet Doctor
March 26

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.
68
Sue
March 26
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!!!
69
Stacey
March 29
Caroline you prob need to use coconut milk from the can not carton it may make a difference
70
What's the frequency, Kenneth?
April 6
I'm thinking I'll try this with almond milk, too. I hate coconut.
71
What's the frequency, Kenneth?
April 6
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.
2 comments removed
74
Kerrie
April 15
I have Made this twice great each time with coconut cream not milk.
75
Anne
April 20
Could I use cashew milk instead of coconut milk?

Reply: #76
76
Reply to comment #75 by Anne
Kristin Parker Team Diet Doctor
April 22

Could I use cashew milk instead of coconut milk?

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

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
82
Gayla Morrison
May 12
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
83
Reply to comment #81 by Kristin Parker
Pam Barker
May 19
Any longer than 3 to 4 days and it starts to ferment. If you can see bubbles in it, it has a 'hoppy' flavour
84
Stephanie Otis
May 23
This is one of my favorite warm weather breakfasts. I have heavy cream when I’m out of coconut milk. It’s delicious!
85
Staticlings
June 14
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.
86
Stephen
3 days ago
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.

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Low-carb chia pudding

Low-carb chia pudding

Ingredients

Instructions

Tip!

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