This chocolate chia pudding recipe has changed the pudding game! “Healthy recipes” and “pudding” sound like an oxymoron but you’ll be blown away by this delicious dessert!
In case you aren’t in the know with chia seeds: they’re a fantastic choice since they’re high in nutrients, protein, antioxidants and fiber. No sugar crashes allowed here!
All of this (and more!) comes in your serving of chia seed pudding, without sacrificing the traditional pudding taste we all crave!
This chocolate chia pudding recipe is what chocolate dreams are made of! Here are a couple of reasons why it’s the greatest in the land!
- HEALTHY PUDDING… do I need to say it again?! I mean, what’s not to love about that?!
- It’s low carb, Keto-friendly, dairy and refined sugar (and guilt!) free!! Weeeeee!
- There are minimal ingredients, people! I loveeee a super easy recipe and this takes the cake, err, PUDDING!
- It’s SUPER simple to make! It will take just 10 minutes to whip up, pop in the fridge to set overnight (or for at least 3 hours) and serve! Waiting is the hardest part!
- You don’t have to use the stovetop at all! This is pudding done even easier than you’re used to! (I love to make this in the summer!)
- It’s fun to switch up the type of toppings you can add or the type of milk you want to use (cow’s milk, almond milk, coconut milk, cashew, etc)
Here’s everything you need to know from a low carb sweet snacks perspective…
Chia seeds may be small but they make a huge impact! They’re incredible because they have the ability to absorb their weight in water (up to TEN times!!!) to form little gel balls of goodness!
They make such an awesome texture that I love adding them to puddings!
You may be wondering what’s up with the chia seed pudding ratio?! Here’s the scoop: a thinner chia pudding will use ½ cup of chia seeds (like this recipe.)
If you want to increase the thickness of your pudding, use even more chia seeds (something more along the lines of ¾ of a cup). Play around with the ratios and see what texture is your fave!
If you want to make this chia seed pudding creamy, simply put all the ingredients in a blender until the chia seeds are oh so smooth. Try it once and you’ll be hooked!
Pro tip: After you’ve whisk all the ingredients together and let them sit for 10 minutes, give it a couple more whisks to prevent clumping before putting in the fridge.
Traditional pudding versus this chocolate chia pudding recipe: Typically, traditional pudding is loaded with refined sugar, dairy milk, butter, and cornstarch. In just one 4 ounce cup of ready-to-eat chocolate pudding, there are 24.9 grams of carbs and 18.5 grams of sugars! Eek!
However, this chocolate chia pudding recipe is lower in carbs (obvi!) and calls for the following cleaner ingredients: (Why wouldn’t you want to clean up your pudding?!)
- Almond Milk: If you are avoiding dairy, you can also try using other nut milks here, such as: coconut, hazelnut, pecan, Brazil, etc.
- Chia Seeds: They are a total nutrient powerhouse! Aaaand did you know that chia seeds were a staple in Mayan and Aztec diets and one of the oldest forms of nutrition?! How cool is that?!
- Confectioners Erythritol or Maple Syrup: This will keep your dessert free of refined sugar! If you’re low carb, opt for confectioners erythritol. For paleo, maple syrup it is!
- Vanilla Extract.
- Cocoa Powder: Be sure to choose a sugar-free version. I prefer dutch process cocoa powder as it’s less bitter!
- Sea Salt: Adding sea salt to chocolate will blow your mind! If you haven’t tried it, do it immediately. It adds an incredible salty sweet vibe to your dessert that can’t be beaten!
Optional Topping Ideas:
- Sugar free Whipped Cream or Coconut Cream
- Chocolate Shavings or coconut shavings
- Sugar-free dark chocolate chips
- Crushed nuts (roasted almonds are a personal fave!)
- Fresh Fruit: Strawberries and raspberries make a killer combo!
- Add a little espresso or coffee for a mocha type vibe!
- Peanut Butter (is there any other better combo than chocolate and peanut butter?!)
- Try out different types of flavored extracts, herbs or spices!
Store this chocolate chia pudding recipe in the fridge for best results!
Can You Freeze This?
Yes, you can freeze this! Pop the puddin’ in small tupperwares and when you are ready to eat it, thaw it out in the fridge and enjoy!
I like to pop them in my work lunch bag and have them thaw in my fridge at work.
Meal Prepping Tips
I love to make healthy breakfast chia pudding by adding some fruit on top and making them in small individual tupperwares that I can grab when I’m leaving for work.
Sometimes I omit the cocoa powder, sometimes I leave it! Just depends on how I am feeling.
This chocolate chia pudding recipe is the perfect snack to whip up on a Sunday and enjoy for the rest of the week! I’m all about streamlining my meal prepping and this one goes a long way!
Chocolate chia seed pudding is all the rage right now! Try all the ways — you truly can cater healthy recipes to your choosing!
- Use different kind of milk. I prefer chia seed pudding with almond milk or coconut milk (reflected in the recipe below). Opt for chia seed pudding almond milk if you’re looking for a more subtle flavor, and coconut chia pudding if you want a bit of that sweet punch of coconut flavor.
- Add Green Tea Powder. add some green tea powder to this pudding to make your very own, delish matcha chia seed pudding! You will love this addition SO MATCHA! Start with 2 teaspoons. Also, I’d skip the cocoa powder if you try this variation.
- Turn This Into A Spread/Jam! turn this into a spread and make it your very own chia jam! You’ll add less liquid into the mix — check out my recipe for all the deets! Put it on your fave kind of toast for breakfast on the go!
Chocolate Chia PuddingPrint Recipe Pin Recipe
- Add all pudding ingredients to a large bowl, and whisk to combine.
- Allow the ingredients to settle for 10 minutes, then mix everything again to smooth out any clumps.
- Cover and place pudding in the fridge overnight (or for at least 3 hours).
- Top with suggestions, and enjoy!
Fans Also Made These Low Carb Recipes:
- Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!
- Cocoa Powder. I much prefer dutch process cocoa powder in sweets, as it’s significantly less bitter than regular!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Milk. I swap between unsweetened light almond or coconut milk.
- Peanut Butter often contains added sugar. Read labels carefully before purchasing -- I love Justin's or Trader Joe's brand.
- * If you’d prefer creamy chia pudding, place your ingredients in a blender after the chia seeds have expanded and blend until smooth.
- The nutritional information below is based on 1 serving, or ½ cup of chia pudding and doesn't include toppings (using erythritol, not maple syrup):