This keto coconut chia pudding is a perfect take-and-go breakfast! It's slightly sweet, coconutty, simple to make and pack, and nutritious!
This low-carb and keto coconut chia pudding is the perfect take-and-go breakfast treat!
First of all, it's a creamy-like pudding that's coconutty, slightly sweet, and deliciously satisfying. Second, it's simple to make and packs well in a to-go mason jar. And, last but not least, it's super nutritious since chia seeds are packed with antioxidants, fiber, omega-3 fatty acids, and are high in protein.
Similar to breakfast oats, chia pudding tastes best when you add toppings for additional flavors and textures. There are so many yummy toppings you can add, such as keto granola cereal, berries, or even low-carb chocolate chips. Enjoy!
Keto Coconut Chia Pudding
- 1 cup unsweetened full-fat coconut milk (we recommend Aroy-D Coconut Milk)
- ¼ cup chia seeds
- 1 teaspoon vanilla extract
- 1 tablespoon Swerve Sweetener, granular
- Optional toppings: keto granola, berries (like blueberries, raspberries or strawberries), unsweetened coconut flakes and/or sugar-free chocolate chips
- Make the pudding: Stir together coconut milk, chia seeds, and vanilla extract in a bowl. Let it rest for 10 minutes and then stir again to thicken it.
- Refrigerate: Cover and refrigerate overnight (at least 4 or more hours).
- Finish and serve: Stir pudding before serving. Top with your favorite toppings such as granola, berries, low-carb chocolate chips, etc.
- If chia pudding is still runny after refrigerating, stir to thicken and add more chia seeds if necessary. I suggest adding a tablespoon of chia seeds to start. Refrigerate for an hour or so more, then check consistency. Repeat steps if necessary.
- Keep chia seed pudding covered in the refrigerator for up to a week.