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Crack Chocolate Chia Pudding 🍫 gluten free, keto & vegan

Chocolate Chia Pudding 🍫 Gluten Free, Keto & Vegan
Chocolate Chia Pudding 🍫 Gluten Free, Keto & Vegan

Chocolate Chia Pudding 🍫

On crack

Silky smooth and totally addictive, this chocolate chia pudding is most definitely on crack.

The secret? (Shhhhh…!)

A touch of almond extract. As while using vanilla extract is all well and good, a few drops of this almond goodness will keep you coming back for more. Trust us.

 

Cacao vs Cocoa

Both work great. So feel free to use either a raw cacao powder (arguably more nutritional perks here) or a Dutch-processed alkaline cocoa (we prefer Valrhona). Both are well and good, as long as they’re unsweetened.

The Sweetener 🍯

Pick your poison.

Though do note that we like SwerveΒ or xylitol best here. No funky aftertaste.

Fun fact: it might also be our taste buds here, but we’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great in hot situations (particularly if chocolate is involved). Again, it might just be our taste buds here!

Feel free to read up on our picks for the 10 best low-carb natural sweeteners.

Mix ‘n match

It really is no wonder chia pudding is a staple dessert by now, be it whole or processed silky smooth. These tiny Mexican guys pack a whole lot of protein and add a whole lot of crunch.Β Chia seeds contain large amounts of fiber and omega-3 fatty acids, plenty of high quality protein, and several essential minerals and antioxidants.

So while chia pudding really needs no companion. We love to pair it with plain Greek or coconut yogurt (a nice tangy note), and with a handful of berries. Think blackberries, raspberries and cherries (all summer long).

If keto, stick to a 100g serving (3/4 cup) of blackberries or raspberries (5g net carbs). Or simply opt out. Equally scrumptious.

Chocolate Chia Pudding 🍫 Gluten Free, Keto & Vegan
Chocolate Chia Pudding 🍫 Gluten Free, Keto & Vegan
Chocolate Chia Pudding 🍫 Gluten Free, Keto & Vegan
Chocolate Chia Pudding 🍫 Gluten Free, Keto & Vegan
Chocolate Chia Pudding ? Gluten Free, Keto & Vegan

Keto Crack Chocolate Chia Pudding 🍫

Course: Dessert
Cuisine: Ketogenic, Mexican
Prep Time: 5 minutes
Cook Time: 3 hours 55 minutes
Total Time: 4 hours
Servings: 4 people
Calories: 197 kcal

Silky smooth and totally addictive, this chocolate chia pudding is most definitely on crack.

Print

Ingredients

Instructions

  1. Add all your the ingredients, except the sweetener, to a high speed blender and process until super smooth. Sweeten to taste and refrigerate until thickened, 3 hours to overnight (preferably!). Thin it out, if necessary & to taste, with more water as needed. 

  2. Keep this chocolate chia pudding, refrigerated in an airtight container, for up to 3 days. 

Nutrition Facts
Keto Crack Chocolate Chia Pudding 🍫
Amount Per Serving
Calories 197 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g20%
Sodium 595mg25%
Potassium 305mg9%
Carbohydrates 17g6%
Fiber 12g48%
Protein 7g14%
Vitamin A 15IU0%
Vitamin C 0.4mg0%
Calcium 186mg19%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Chocolate Chia Pudding ? Gluten Free, Keto & Vegan

Gluten Free & Vegan Crack Chocolate Chia Pudding 🍫

Course: Dessert
Cuisine: Ketogenic, Mexican
Prep Time: 5 minutes
Cook Time: 3 hours 55 minutes
Total Time: 4 hours
Servings: 4 people
Calories: 262 kcal

Silky smooth and totally addictive, this chocolate chia pudding is most definitely on crack.

Print

Ingredients

Instructions

  1. Add all your the ingredients, except the sweetener, to a high speed blender and process until super smooth. Sweeten to taste with stevia of choice and refrigerate until thickened, 3 hours to overnight (preferably!). Thin it out, if necessary & to taste, with more water as needed. 

  2. Keep this chocolate chia pudding, refrigerated in an airtight container, for up to 3 days. 

Nutrition Facts
Gluten Free & Vegan Crack Chocolate Chia Pudding 🍫
Amount Per Serving
Calories 262 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g20%
Sodium 596mg25%
Potassium 305mg9%
Carbohydrates 33g11%
Fiber 12g48%
Sugar 14g16%
Protein 7g14%
Vitamin A 15IU0%
Vitamin C 0.4mg0%
Calcium 186mg19%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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24 comments

  1. Kerri says:

    Paula/ Gnom Gnom is one of my absolute favorite go-to keto recipe places, but I’m afraid this one was a miss for me. The first recipe of Paola’s that I haven’t absolutely loved. The addition of the 15 almonds created a horribly gritty texture that was rather unpleasant. And yes, I have a very high-powered, badass Ninja blender so that’s not the issue. I also found the cinnamon to be overpowering as well as the almond extract.
    I will try this again but making several changes and definitely leaving out the nuts.

  2. Cat says:

    Added 1/2 cup raspberries to this recipe and an addition tablespoon of chia seeds since I was essentially adding more liquid. Talk about “crack”!!!!! OMG! Raspberry and chocolate! πŸ˜‹πŸ˜

  3. Sherry says:

    This is good, but I found the almond almost overwhelming. Next time I’ll cut it down to 1/8 tsp. andd leave out the almonds; they can go on as a garnish .Otherwise, the texture is smooth and creamy. I just made some ‘base recipe’ chia pudding and I’ll add some flavoring to individual portions.

  4. Robin says:

    I had tried chia pudding before and I didnt like it at all, but I was willing to give it another try and I am glad I did!! This recipe will be my new go to!! I just need help with calculating net carbs..I get 5 net carbs per serving. Is this correct if I made 4 servings?? Thanks so much!!

  5. Lisa says:

    I just wrapped up a fun day of Gnom-Gnom.com cooking, rounding off the list of delectable dishes with this pudding. I can’t wait to indulge tomorrow after it’s fully set and chilled.

    In the meantime, I noticed the weirdest thing. Here on my laptop, the recipe calls for 3-6 tbsp agave nectar, while on my cell the same page calls for 1-3 tbsp Swerve. I had to double check myself since I’ve been going back and forth between both devices all day.

    Anyway, I used Swerve and found that three tablespoons was nowhere near enough for me. I normally like to combine sweetners anyway, so I added several drops of EZ Sweet. Chocolate perfection and so easy to make. Looks like I’m making whipped cream tomorrow to top off my treat.

    Although it was raining and sleeting here, thanks for a fun-filled day Paola!

  6. Justin says:

    Thank you for all of the great looking recipes! I was really excited to try this chia pudding recipe because it looked so tasty, and I have been looking for new ways to increase my fiber intake. I made this with almond milk vs the water, and used swerve for the sweetener to keep it keto. I’m not sure if the problem was the quality of my ingredients, but unfortunately it turned out absolutely terrible! It tasted way to earthy, and wasn’t at all what I expected. Do you have any tips that might make my next attempt more successful? Thanks. Cant wait to try your other recipes!

    • Paola says:

      Hi Justin! Do you like the taste of your cocoa and the aftertaste of Swerve? Because those are the two variables that I could think of that would make it taste bad?

      • Justin says:

        I used Hershey’s special dark dutch process unsweetened cocoa powder which I think was a little bitter. As for the Swerve, I have made everything from sous vide Creme Brule, and cheesecakes along with your chocolate flourless torte to fantastic results (same cocoa powder in the torte though). I wouldn’t describe the flavor of the pudding as bitter, like in dark chocolate, but rather earthy like the chia seeds. Is there variation in different types of chia seeds that could explain the difference? Thanks!

        • Paola says:

          Oh man then maybe you just didn’t luck out on this one and don’t enjoy chia seeds? I find them to be fairly tasteless myself, but a suggestion could be to add peppermint or orange extract and that should help to mask whatever you
          re finding unpleasant πŸ˜‰ xo Justin!

        • Sue says:

          This could be your brand of Chia seed. I dumped the 1st batch I made as it had the strong earthy taste….and not in a good way. I tried another brand of chia seed and only had a subtle earthiness that I drowned out with extra cocoa and sweetener πŸ™‚

  7. Kim says:

    I do not know if you still reply to these posts, but I am so excited to try the Keto Crack, TKBHC, and Keto BulletProof Chocolate milkshake.

    • Paola says:

      Hi Kim! Definitely still reply (I’m just running behind buy 200 comments right now…! 😳!). It’s probably the nicest part of running the blog though, to interact with you guys and see what’s working (and not!) xo!

  8. Elizabeth says:

    Can’t wait to try this! Can almond milk be used instead of the full fat coconut milk? What about whipping cream?

  9. dianars says:

    So I had to leave a comment because this is simply the BEST chia pudding I’ve EVER had. I had some almond extract on hand, so I figured why not. And maaaaaan, why hadn’t I thought of it before! SO SO SO good!

    Oh and I had skipped the salt (because I thought why salt?! and so much of it?!). But once I added the almond extract and saw it worked, I went ahead and mixed in the salt and everything seemed to pop. My go to pudding for now on!

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