Creamy Keto Chia Pudding

Keto chia pudding in a mason jar with raspberries on top and a spoon in the jar on a white plate with berries and a blue linen behind it.

A delicious blend of coconut milk and vanilla to make the smoothest keto chia pudding you’ve ever had. Sweetened minimally with a hint of stevia this chia seed pudding recipe will become a staple to your days.

Course Breakfast, Snack

Cuisine American

Keyword chia seeds, high protein snack

Prep Time 5

Cook Time 0

Total Time 5 5

Servings

Calories 225kcal

Author Shelby Stover

Equipment

1 Small mason jar

Ingredients

⅛ cup chia seeds
3 tbs full fat coconut milk
1 tbs collagen powder
¼ teaspoon vanilla stevia
⅓ cup filtered water
1 teaspoon vanilla extract

Instructions

In a small jar or bowl whisk together all the ingredients.
Stir until no clumps remain.
Let sit for 5 minutes and stir again (or shake the jar).
Pop into the fridge and let sit overnight.
Enjoy

Video

Notes

If you find that your chia seed pudding tends to clump to the bottom and leave the liquid on top, there’s a solution for that!
Whisk up your keto chia seed pudding and five to ten minutes later, go whisk it again. Because the seeds absorb so quickly this makes it perfect every single time.
This chia seed pudding is best made the night before (like this coffee chia pudding) and left to sit in the fridge until ready to eat.
In a sealed container, it will last up to two days in the fridge.
Regular stevia will work in place of vanilla stevia.
You can top the chia pudding with anything you love (like drizzled nut butter) so long as it fits into your dietary guidelines. We do a lot of toasted nuts, keto granola, and berries.
Make sure to use canned coconut milk and not pre-mixed coconut milk in the carton.

Nutrition