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Low-Carb Chia Pudding (Vanilla-Coconut Flavor)

Low-Carb Chia Pudding (Vanilla-Coconut Flavor)

This low-carb chia pudding is creamy, slightly sweet, and made with coconut milk and vanilla. It’s perfect for a healthy breakfast, a keto snack, or a quick dessert. Just mix, chill overnight, and enjoy!
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Prep Time 5 minutes
Cook Time 0 minutes
chill time 4 hours
Total Time 4 hours 5 minutes
Servings: 2 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Keto, Low-Carb, Vegan-Friendly
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons chia seeds
  • 1 cup unsweetened coconut milk from the carton, not canned
  • ½ teaspoon pure vanilla extract
  • 1 to 2 teaspoons powdered erythritol or your favorite keto sweetener
  • Pinch of sea salt
  • Optional toppings: fresh berries chopped nuts, shredded coconut, dark chocolate shavings

Method
 

  1. Grab a jar or container. I usually use a mason jar or any container with a lid.
  2. Add chia seeds. Pour in 3 tablespoons of chia seeds.
  3. Pour in coconut milk. Add 1 cup of unsweetened coconut milk.
  4. Sweeten it. Add 1–2 teaspoons of erythritol (or sweetener of choice), depending on how sweet you like it.
  5. Add vanilla and salt. Stir in ½ teaspoon vanilla extract and a pinch of sea salt.
  6. Stir it really well. Make sure there are no clumps.
  7. Let it rest for 5–10 minutes. Then stir it again to avoid seed clumping.
  8. Cover and refrigerate overnight. Chill for at least 4 hours, but overnight is best.
  9. Add toppings and enjoy. In the morning, give it a stir and add any toppings you like.

Notes

  • If you like it smoother, you can blend the mix before refrigerating.
  • For a chocolate version, stir in 1 tsp cocoa powder.
  • Great make-ahead breakfast for busy mornings.
  • Always stir the chia pudding twice (once at the start and again after 10 minutes) for best texture.
  • If it’s too thick the next day, just add a splash of milk and stir.