Keto Chocolate Chia Pudding (Vegan and Sugar-Free)
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This chocolate chia pudding is thick, creamy, and easy to make with just a few simple ingredients. It’s a great make-ahead breakfast or dessert that’s naturally dairy-free and perfect for a keto or low-carb lifestyle.
You can enjoy it with the classic chia texture, or blend it into a smooth chocolate chia mousse for a creamier, dessert-style treat.
Who doesn’t love Chocolate Pudding? I loved it as as a child: either the yumminess that came out of those small white boxed mixes or even the small snack packs. But those ingredients—yuck!
While I still love chocolate pudding, I needed to find a recipe for my family that fit our lower-carb healthy eating lifestyle. Sugar-laden boxed mixes just don't belong in my kitchen anymore.
While I hope to develop a traditional style keto chocolate pudding soon, this chocolate chia pudding really fits the bill for the rich chocolatey goodness that I love.
Why You'll Love This Keto Chocolate Chia Pudding
There are lots of reasons to love this chia pudding. It's
- fast
- budget-friendly (have you seen the price of those boxed pudding mixes?!)
- nutritious and
- delicious
It's nutritious partially because you can make it without sugar but also because its main ingredient is—chia!
Chia is an amazing nutritional powerhouse that you really should get to know.
Benefits of Chia
Chia seeds are rich in omega 3 fatty acids, vitamin A, calcium, protein, and more.
Just 2 tablespoons of chia makes the medicine go (er–ahem) has:
- 4 grams of complete protein
- 4.5 grams of omega 3 oils
- 5.5 grams fiber
- 9% RDA calcium
- 7% RDA iron (source)
In fact, just 3 tablespoons of chia seeds have 233 mg of calcium, almost as much as a glass of milk (299 mg)!
And it's super filling. And these are just the nutritional basics of chia. Believe me when I tell you that chia has been underrated for the last twenty-five years.
No longer is chia the focus of late-night commercials for goofy house plants (think ch-ch-ch-ch-ch-……..I better not finish that because on this bag of ground chia, it says that lawyers have said not to finish the song, so I won't either!)
Chia is now a superfood we’ve only just begun to take advantage of!
Ingredients
Only five ingredients are needed for this delicious keto chocolate chia pudding:
- coconut milk (or any dairy-free alternative like almond milk or cashew milk)
- chia seeds (white or black)
- cocoa powder (carob can also be used, but you'll want to reduce the sweetener a bit)
- low-carb sweetener (and 1:1 low-carb sweetener will work. 1/8 teaspoon of stevia extract is another good option, or use 1/4 cup low-carb sweetener and 1/16 teaspoon stevia. If not needing to follow keto guidelines, any sweetener will work.)
- vanilla extract
- salt (optional but I love adding salt to all sweet treats)
How to Make Chocolate Chia Pudding
Here are two ways to make this pudding:
For Typical Chia Pudding
Add all ingredients in a medium-sized bowl.
Stir until well-combined.
Place in refrigerator for at least 4 hours or overnight. Stir again and put in serving bowls, topping as desired.
Chocolate Chia Mousse (Smooth Blended Version)
If you don’t love the texture of chia pudding, you can blend it into a smooth chocolate chia mousse instead.
Add all ingredients to a blender or food processor. Process thoroughly until well-blended.
Add more sweetener to taste, and more dairy-free milk if your mixture is too thick.
Spoon the pudding into serving bowls or a storage container (preferably glass.)
Here's what a blended chocolate chia pudding looks like:
Recipe Notes
- Smooth Option: For a smooth, mousse-like texture, blend the mixture until creamy. Add a splash more milk if needed to help it blend easily.
- Texture Tips: For thicker chia pudding, use slightly less liquid or let it chill longer. For a thinner consistency, stir in more milk after chilling.
- Sweetener: Adjust to taste—different sweeteners vary in strength.
- Milk Choice: Coconut milk or cashew milk give the richest, creamiest result, while lighter milks create a thinner pudding.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
Is This Chocolate Chia Pudding Keto?
Yes—this recipe is naturally low in carbs when made with a keto-friendly sweetener. It’s a great way to enjoy a rich chocolate dessert without added sugar.
How Long Does Chia Pudding Last in the fridge?
Chia pudding has a shelf-life in the refrigerator of up to 5 days. Just make sure to store any leftovers in an air-tight container.
Can You Freeze Chia Pudding?
Yes! Chia pudding is perfect for freezing. Store in individual serving-size containers in the fridge and pop one out to thaw whenever you feel like you need a chocolatey dessert, or remove from the freezer the night before for an easy breakfast on the go!
Can You Make Warm Chia Pudding?
If you prefer to serve your chia pudding warm, simply transfer the mixture to a saucepan and heat on medium-low heat until the desired temperature is reached. Just be sure to stir to avoid overheating since it's a thick mixture that's likely to burn. You may need to add a splash of your preferred milk if it's too thick.
Chocolate Chia Pudding Topping and Serving Ideas
Here are some great ways to serve and/or top this chocolate chia pudding:
- coconut shreds or toasted coconut chips
- chopped nuts (preferably soaked)
- regular or coconut whipped cream
- berries
- regular granola or buckwheat granola
- cocoa nibs
- store bought or Homemade Sugar-free Chocolate Chips
- in a parfait
More Chia Pudding Recipes
Chia pudding is so easy and nutritious (and filling), I think you'll love serving it often. Here are some other great recipes to try:
- Chocolate Peanut Butter Chia Pudding: a fun parfait-like treat
- Pumpkin Chia Pudding: like pumpkin pie in pudding form
- Coconut Chia Pudding: creamy, rich, and delicious with a touch of lime
- Mixed Berry Chia Pudding: make this with double, triple, or quadruple berries
- Blueberry Chia Pudding: a single-berry chia pudding with great flavor
Chocolate Chia Pudding
Ingredients
- 1 cup chia seeds
- 4 cups coconut milk (or other dairy-free milk of choice)
- 4 teaspoons vanilla extract
- 2/3 cup cocoa powder
- 1/2 cup low carb sweetener (or other sweetener of choice: to taste)
- cacao nibs, coconut shreds, whipped cream (optional toppings)
- 1/8 teaspoon salt (optional, but necessary in my opinion)
Instructions
- Add all ingredients to a medium-sized bowl and stir well to combined.
- Let sit for 5 minutes, then stir again to prevent clumping.
- Cover and refrigerate for at least 4 hours or overnight, until thickened.
- Stir once more before serving and add toppings if desired.
Optional: Smooth Chocolate Chia Pudding
- Blend the mixture in a blender or food processor until creamy.
- Add a splash more milk if needed to reach your desired consistency.
- Serve with toppings, if desired.
Notes
- Blended (Mousse) Option: For a smooth, dessert-like texture, blend the mixture until creamy for a chocolate chia mousse with no seed texture. Add a splash more milk if needed to help it blend smoothly.
- Texture Tips: Chia pudding thickens as it sits. For thicker pudding, use slightly less liquid or chill longer. For a thinner consistency, stir in more milk after chilling until you reach your desired texture.
- Prevent Clumping: Stir once after 5 minutes (as directed) to prevent chia seeds from settling and clumping together.
- Sweetener Options: Different sweeteners vary in strength and flavor. Start with less, taste after mixing, and adjust as needed. For keto, use a low-carb sweetener like erythritol, allulose, or a blend.
- Milk Choice: Full-fat coconut milk or cashew milk will give the richest, creamiest result. Lighter milks will produce a thinner pudding.
- Cocoa Substitute: Carob powder works as a caffeine-free alternative but will slightly change the flavor and increase carbs.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. Stir before serving if separation occurs.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
Are the measurements correct? It says 2 cups “milk” and 2 cups chia seeds? That seems a bit heavy on chia seeds…..usually the liquid is at least twice the amount of the chia seeds to allow for swelling.
Hi Carol! Gosh I don’t know what went wrong there. I just updated the post. Thanks for catching that! Stranger things have happened. You have just saved many from an unfortunate chia pudding debacle ;).
Hi thanks for the recipe. I thought I would halve it to see if I liked it lol. I ground my chia but ended up using all quantities of everything else the same as the whole recipe. It was still really solid so added more water then about a cup of blended up raspberries – lovely 🙂
Thanks for all your hard work putting these recipes together.
Aww thank you! I’m so glad you liked it. I need more time to do more but more are coming. So about how much water did you need? If you are so inclined, we really appreciate 5 star reviews – helps others find good recipes and helps us as well. Thanks in advance :).
Hi Adrienne, Thanks so much for your post! 🙂 A few questions:
1. Are the plastic lids for the jars you posted BP free? Couldn’t find that info on Amazon. Someone else on Amazon had asked that as well.
2. It says is serves 8, can you please tell me the serving size? Is is 4 oz or more?
Thanks kindly! 🙂
So sorry – if the information isn’t there I don’t know! Silly they are saying the glass is BPA free – maybe they are referring to the lids?!?!
Adding the ingredients together is about 5 cups so should be a little over 1 for each serving. Hope that helps!
I grind chia seed in an expresso coffee grinder and keep on hand for extra creamy smoothies and it worked well for this pudding too. Haven’t tried whole seed yet, but love this recipe so much! Used heaping tablespoon of honey, and 1/2 the stevia.
So glad you liked it!! Yes, we started grinding up some chia this week too! I’m going to do some whole seed recipes coming up soon — including revamping this one!
I modified this recipe and loved it! I’m not a fan of fake sugars so I used a bit of regular honey instead and added goji berries pecans coconut and coconut whipped cream on top to compliment the nice bitterness of mainly cacao powder in the pudding!!! Delicious thanks so much
Ooh that sounds lovely!!!! So you added all of those things to the pudding and then put the whipped cream on top?
I made the pudding put it in a little mason jar and then topped it with those things and then the whipped cream! I didn’t want to mix it in because I knw I would add too much and also I wanted them in chunks and I didn’t want the blender to make em small!
I am SOOO going to do this!!
I 100% recommend it!! Also can’t wait for you to hopefully make a banana pudding recipe! :))
Ooooh now I’m thinking about it! Do you need a low carb version?
Yes please! I love when banana pudding has lil chinks of pie crust and idk what to subbthat for!!
Oooh fun – so I’m looking around and it seems most banana puddings are in a big pan with cookie / cake and only a few are just pudding in a dessert cup. Are you thinking the first? Excited to do this!
Hi wow I just saw I never answered this! I would do it in a jar like a pudding !! It would be more controlled with the amount of crust and more stuck to seving sizes lol. I really like banana pudding but I feel like it’s much too sweet now at bakeries so I’d like to find a way to make it healthier at home.
Yum – I will make a note about this!