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 Swerve 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. 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.
Keto Crack Chocolate Chia Pudding 🍫
Ingredients
- 475 ml water
- 15 almonds
- 60 ml full-fat coconut milk optional
- 38 g raw cacao powder
- 100 g chia seeds
- 1 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 2 to 6 tablespoons Swerve
Instructions
- 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.
- Keep this chocolate chia pudding, refrigerated in an airtight container, for up to 3 days.
Nutrition
Gluten Free & Vegan Crack Chocolate Chia Pudding 🍫
Ingredients
- 475 ml water
- 15 almonds
- 60 ml full-fat coconut milk optional
- 38 g raw cacao powder
- 100 g chia seeds
- 1 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3 to 6 tablespoons agave nectar
Instructions
- 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.
- Keep this chocolate chia pudding, refrigerated in an airtight container, for up to 3 days.
Nutrition
I went keto a month ago and quickly realized I cannot eat cheese all day, everyday. I was seriously about to throw in the towel and then I found your site. I thought I had to give up on waffles and puddings. I am truly blessed to have found your beautiful website. I am about to make the waffles right now. Thank you for being so creative. Please keep it up!
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.
*Paola.
Apologies. Autocorrect. 🤦♀️
how about adding smooth natural almond butter?
Thanks! I was concerned about the almonds and the cinnamon, so I will leave them out and see what happens!
Maybe a couple of Tbs of smooth almond butter would suit you better, in fact I will try it that way.
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! 😋😍
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.
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!!
Could we use almond milk in place of the water and almonds?
yes, I used a full can of coconut milk and 2 cups of almond milk
Is there any way to make it without using nuts?
Coconut milk?
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!
There is a Keto and a gluten free vegan version. They use different sweeteners.
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!
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?
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!
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 😉 xo Justin!
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 🙂
I like to use white chia seeds. I think the flavor is more neutral and the finished dishes are more visually appealing than the black seeds. Same thing with flax seeds; I prefer the golden because they have a more neutral flavor, and the color is less obvious.
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.
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!
Can’t wait to try this! Can almond milk be used instead of the full fat coconut milk? What about whipping cream?
They would all work Elizabeth, just check your macros xo!
What can I use in place of Agave Nectar to lower carb and sugar content even more?
Hi Michelle! Use xylitol or swerve etc
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!
Awww THANK you Diana! Isn’t almond extract wonderful? xo