Vanilla Chia Pudding
A creamy, make-ahead vanilla pudding that sets overnight in the fridge. Chia seeds bring plenty of fiber, so the net carbs stay low even with a few fresh raspberries on top.
Nutrition per serving
¾ cup- Net carbs
- 4.3g
- Calories
- 244kcal
- Protein
- 5.3g
- Fat
- 19g
- Total carbs
- 19 g
- Fiber
- 8.5 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chocolate: Cocoa turns it into a rich chocolate pudding that tastes like dessert but is sweetened without sugar.
- Whisk the cocoa and extra sweetener into the cream first to make a smooth paste, then whisk in the almond milk, vanilla and salt. This keeps cocoa lumps out of the finished pudding.
Dairy-free & nut-free: Carton coconut milk and a splash of canned coconut milk replace the almond milk and cream, making it free of dairy and nuts and lightly tropical.
- Shake the can of coconut milk hard before measuring so the cream and liquid are evenly mixed. If it has firmed up in a cold kitchen, warm it briefly and whisk.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Nice to have (optional)
Estimated cost $2.67 for 2 servings ($1.33 each) · how we estimate
Instructions
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In a jar or bowl, whisk the almond milk, cream, sweetener, vanilla and salt until the sweetener dissolves.
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Whisk in the chia seeds, scraping the bottom so none settle in a clump.
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Let stand 10 minutes, then whisk again. This second stir is what keeps the pudding smooth instead of lumpy.
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Cover and refrigerate at least 4 hours or overnight, until thick and spoonable.
-
Stir, loosen with a splash of almond milk if it's too firm, and divide between two glasses. Top with the raspberries.
Tips for success
-
Prefer a silky texture over the classic tapioca-like one? Blend the finished pudding for 30 seconds. - For a dairy-free version, use canned coconut milk in place of the cream.
- Swirl in a spoonful of raspberry chia jam or sprinkle with keto granola for crunch.
Nice to have, not needed
- Fresh raspberries on top add color and tartness — a spoonful of keto granola or nothing at all works too.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold; stir and loosen with a splash of almond milk.
Prep tip: Portion into lidded jars and keep the berries in a separate container until you eat it.
Refrigerate in covered jars up to 5 days. Add the berries just before serving.
Variations
2 variations, each with its own ingredients and macrosChocolate
FlavorCocoa turns it into a rich chocolate pudding that tastes like dessert but is sweetened without sugar.
- + 2 tbsp unsweetened cocoa powder
- + 1½ tsp extra erythritol or allulose
5.3 g net · 256 kcal · 6.3 g protein · 20 g fat · ≈$1.49 per serving (+1 g net carbs vs the original)
Dairy-free & nut-free
DietCarton coconut milk and a splash of canned coconut milk replace the almond milk and cream, making it free of dairy and nuts and lightly tropical.
- unsweetened almond milk → unsweetened coconut milk (carton)
- heavy cream → full-fat canned coconut milk
3.4 g net · 206 kcal · 4.6 g protein · 16 g fat · ≈$1.23 per serving (−0.9 g net carbs vs the original)
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Pin this recipe to your keto board so it’s there when you plan next week.
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