This delicious keto chia pudding is the perfect breakfast for chocolate lovers! With a simple trick, you can enjoy this dessert in about 10 minutes. The recipe is vegan, gluten-free, and low-carb!
If you are looking for a healthy breakfast option besides porridge/oatmeal, try this chocolate chia pudding. Not only is it a delicious and filling meal, but it’s also a healthy and low-carb option that is keto-friendly.
What Are Chia Seeds?
Chia seeds are tiny black seeds loaded with many nutrients. They’re low in calories, yet rich in fiber, minerals, vitamins, antioxidants, proteins, and omega-3 fatty acids. Did you know that chia seeds are one of the healthiest foods on earth?
This nutritious superfood provides energy and many health benefits that are really impressive:
Great for bone health: Chia seeds are high in calcium, magnesium, phosphorus, and protein. All of these nutrients are essential for bone health.
Positive effect on blood sugar: Studies show that chia seeds may lower the rise in blood sugar after a high-carb meal, possibly benefiting people with type 2 diabetes.
Check out this article to read more about the health benefits of chia seeds.
Simple Ingredients
The recipe has only 6 simple ingredients (water not counted) and you most likely have all ingredients in your pantry already.
Chia seeds – The main ingredient of the recipe. Make sure the seeds are black and fresh.
Coconut milk – Coconut chia pudding is my favorite, however, you can also use any other milk. Some examples are almond milk, cashew milk, oat milk, etc. I prefer canned or homemade coconut milk because it’s higher in fat and makes the chia pudding richer and creamier.
Peanut butter – I used peanut butter, but you can also use almond butter or cashew butter, sunflower seed butter, etc.
Cocoa powder – You can also use raw cacao powder.
Sweetener – To make a keto chia pudding you’ll need to use Erythritol (e.g. Swerve, ZSweet) as they have zero net carbohydrates. These sweeteners do not impact blood sugar or insulin levels. You can also use a few drops of Stevia. If you don’t mind whether the chia seed pudding is keto-friendly or not, simply use any other sweetener of choice such as maple syrup, date sugar, brown rice syrup, coconut sugar, agave syrup, powdered sugar, etc.
Vanilla extract – You can also use vanilla paste or powder.
All ingredients AND measurements including the nutrition facts (calories, carbs…) are listed in the printable recipe card BELOW.
How To Make Keto Chia Pudding?
This recipe is so easy to make and all you need is 6 ingredients, two bowls, a whisk, and two jars. With the following simple method, it will only take about 10 minutes to make this chocolate chia pudding. It will be ready to enjoy immediately! Check the step-by-step photos below:
STEP 1: In a bowl, combine canned coconut milk, sweetener, cocoa powder, peanut butter, and vanilla extract.
STEP 2: Stir with a whisk to combine. Set aside.
STEP 3: Add the chia seeds into a different bowl. Pour in half of the water, mix and wait a moment until the mixture thickened. Add the remaining water, whisk again until the chia seeds absorbed all the water.
STEP 4: Now pour in the chocolate coconut milk mixture.
STEP 5: Whisk in to combine. The mixture should be thick.
STEP 6: Serve in jars, top with more peanut butter, fruit, cacao nibs, or coconut chips, if desired. Store leftovers in the fridge.
Tips & Variations
Make overnight chia pudding: If you want to make overnight chia pudding, simply add all ingredients (except the chia seeds) to a bowl and whisk until combined. Then add the chia seeds, stir again, cover the bowl and place it into your fridge overnight. Next morning, stir the mixture and serve in jars. You can add more dairy-free milk if the pudding is too thick.
Blend the chia pudding: If you do not like the texture of chia pudding and prefer a smooth pudding, simply use an immersion blender or a regular blender to blend the chocolate chia pudding!
Topping suggestions: To keep the chia seed pudding keto-friendly, top it with nuts, seeds, etc. For a low-carb version, you can also use blueberries, raspberries, blackberries, strawberries, etc. Of course, you can also use bananas or other fruits higher in carbs if carbs are your friends. 😀
Basic recipe: You can use this recipe as a basic recipe and simply leave out the cocoa powder. The chia pudding ratio of 1/4 cup (4 tablespoons) chia seeds to 1 cup of liquid turns out great each time. Double the recipe for 4 servings.
How to store? Store leftovers covered in the refrigerator for up to 3 days. You can also freeze it!
For more delicious vegan & gluten-free breakfast recipes, check out the links below:
- Vegan Scrambled Eggs
- Banana Chocolate Chip Muffins
- Vegan Breakfast Burritos
- Gluten-Free Vegan Waffles
- 3-Ingredient Banana Oat Pancakes
- Apple Cinnamon Crepes
- Vegan Quiche
Should you give this tasty chocolate keto chia pudding recipe a try, please leave a comment and rating below and tag me in your Instagram or Facebook post with #elavegan and @elavegan.

Chocolate Keto Chia Pudding
Ingredients
- 1/4 cup (40 g) chia seeds
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) coconut milk canned (*see notes)
- 2 tbsp Erythritol or sweetener of choice (*see notes)
- 2 tbsp cocoa powder
- 1 tbsp (20 g) peanut butter (*see notes)
- 1 tsp vanilla extract
Instructions
- You can watch the video in the post for visual instructions.In a bowl, mix together canned coconut milk, sweetener, cocoa powder, peanut butter, and vanilla extract. Set aside.
- Add the chia seeds into a different bowl.
- Pour in half of the water, stir well with a whisk until the mixture thickened. Add the remaining water, mix again until the chia seeds absorbed all the water. Do not rush!
- Slowly add the chocolate coconut mixture and whisk to combine.
- Your chia pudding is ready to be eaten and doesn't need to be put into the fridge for hours*.
- Serve in jars, top with more peanut butter, fruit, cacao nibs, or coconut chips, if desired. Store leftovers in the fridge. Enjoy!
- If you want to make overnight chia pudding, simply put add ingredients (except the chia seeds) to a bowl and whisk until combined. Then add the chia seeds, stir again, cover the bowl and place it into your fridge overnight. Check the recipe notes below.
Notes
- Net carbs per serving = 6.4 grams.
- *Quick chia pudding method: I learned this "water trick" many years ago from my friend Geraldine @eatwithfingers and I hope you'll find it as useful as I do!
- Sweetener: You can use any other sweetener to taste if you don't mind whether the dessert is keto-friendly or not.
- Peanut Butter: Feel free to use any other nut butter (e.g. almond butter, cashew butter) or sunflower seed butter instead of peanut butter.
- Coconut milk: I recommend using canned coconut milk. If you want to use almond milk or any other milk, the chia pudding won't taste as rich and creamy.
Nutrition information is an estimate and has been calculated automatically
Quick and easy to make. I have been on keto/low carbon diet for a while and have got used to unsweetened cocoa drink, cooking for me, I halved the swetener and it was fine. It set really firm in the fridge, so I may I crease the coconut milk next time (any excuse to eat more coconut milk…). I find tahini improves everything, so I may also experiment with using that instead of peanut butter. Yummy 😋
Sounds awesome! Thanks for your great feedback, Inchug. 🙂
easy to make. great tasting!!! thank you Ella❤
You are very welcome, Anne. 🙂
So amazed at how good this is, didn’t expect it! it’s so chocolatey and healthy
I am glad you like it, Steph! 🙂
I love this recipe, quick and delicious!! I did experiment a bit using cooled coffee in place of the water, the mocha flavor is a nice variation. Thank you for sharing your quick prep trick!!
Hi Kim, thanks for sharing, I love that you added coffee in place of the water. Great idea, I will try that next time! 🙂
What did you use for the topping on this? Looks delicious and a good finisher
Hi, you can use whipped coconut cream (or whipped aquafaba), melted peanut butter, cocoa nibs, coconut chips, etc. 🙂
I am confused by the water/chia seed instructions. The ingredients state 1/4 cup of chia seeds and a half cup of water. Your notes about the chia seed trick say you use 1/4 cup chia seeds and a full cup of water. Am I missing something? Can’t wait to try it but don’t want to mess it up! Thanks.
Hi Brenda, the notes say a full cup of liquid (meaning 1/2 cup of water + 1/2 cup of plant-based milk). 🙂
I hope this helps. Enjoy!
Hi Ella today I went searching for delicious keto friendly pudding, my fiance was having cravings for something delicious so I searched and I saw this yummy ‘Chia pudding’ he’s totally loving the taste just as much as I do. He was totally surprised when I told him how low the carbs was and in grams. Thanks for sharing your yummy recipes.
I am glad you both loved it, Cindy! 🙂
Easy and delicious! This has become a regular in our breakfast rotation. Thanks for sharing!
You are very welcome Rob! 🙂
Hi Ela,I finished my first serving of chia seed pudding, I absolutely love this! It’s so easy to make, I couldn’t believe that was IT!! Done & out of the kitchen in 10 minutes,thanks for recipe,it will be in my fridge from now on.
Awesome! I am glad you liked it, Katy. 🙂
Hi – the nutritional info is confusing to me. How can the carbs be lower than the fiber? Dying to try this and hoping it fits into my alloted carb count.
Hi Chris, sorry for the confusion! The NET CARBS per serving = 6.4 grams. I updated the information and made a note about the net carbs.
I hope you will like the recipe. 🙂
What is serving size and what is the net carb? Zero?
Hello Kathleen, the NET CARBS per serving = 6.4 grams and one serving is 165 grams (about 2/3 cup).
Hope this helps! 🙂
Thanks. How do you calculate this? I see other keto recipes on other sites and they don’t list the serving size.
On Cronomenter.com
This was simple and delish! Will keep making it! ????
I am glad you liked it, Anna! Thanks for your comment. 🙂
Taste great! Gets rid of that chocolate craving and empty tummy feeling.
Awesome! 🙂
Chia pudding is totally one of my favorite things ever. From breakfast to dessert, it’s just the best! Can’t wait to try your version.
It’s so delicious! I hope you will love it. 🙂
This looks amazing. At the moment I don’t have canned coconut milk. Is it ok to use almond milk ?
Yes, that’s fine! 🙂
Can I use heavy cream?
You probably can.
Great breakfast on my daughters birthday !!
Can you also make more and put it in a freezer ?
Yes, you can freeze it for up to two months! Hope this helps. 🙂
I was wondering if we freeze it, should we freeze directly after mixing or after the 4-5+ hour setting period.
Please help?
Also, what type of chia seeds do you like best for your recipe?
Hi Jennifer, my recipe method, as described in the instructions, is a “quick method”, so there is no need to wait 4-5+ hours. So I think, freezing can be done right away. But both would work, actually.
I use regular black chia seeds, nothing special. 🙂
My husband and I needed a quick healthy plant based snack and this is exactly what we needed. Thank you for the simple quick recipe and all of your other recipes.
My pleasure, Kristine! I am so happy it turned out delicious. 🙂
Quick and easy! Turned out absolutely lovely and in less than 10 minutes. Loved that it is vegan as well 🙂
Yes, sure, all my recipes are vegan. 🙂 I am so glad you loved this chia pudding. Thanks for your great feedback! 🙂
This recipe is so easy, quick and versatile. Since I’m vegan, I topped it with almond milk whipped cream. So good! We’re thinking of adding a dash of cinnamon and cayenne next time, but it’s so perfect already, I may not dare!
Awesome! I am glad you loved my vegan recipe. 🙂
So simple and delicious, totally addressed my current inpatient experience with the time saving method as and got my kids back into loving these using Elas tip to make it a smooth texture ????
That’s awesome, Kylie! I am so glad it turned out great and that you loved this quick recipe. 🙂
Do you still add the water if you’re making the overnight version?
Yes, if using canned coconut milk. If you prefer using a different plant-based milk, e.g. almond milk, then you can use 1 cup of that. You always need to use 1 cup of liquid, no matter if you make the quick version or the overnight version. Hope that helps, Sascha. 🙂
5 stars, delish, super quick and easy to make! Can’t wait to share your recipe with my friends and family who are also chocolate lovers and crave a healthy snack. Thank you for your awesome tips as well!
My pleasure, Ashlee! I am so glad you enjoyed this dessert! Thanks for your great feedback. 🙂