Think of this overnight paleo and keto chia pudding as an ideal way to kickstart your day: a true nutritional powerhouse, plus a meal prepping dream!
Overnight Keto Chia Pudding
The Ultimate Combination Guide
Chia seeds are awesome. These tiny Mexican guys pack a whole lot of protein and add a whole lot of oomph. They contain large amounts of fiber and omega-3 fatty acids, plenty of high quality protein, and several essential minerals and antioxidants.
So if you’re on keto, and having trouble passing (you know, 💩!), chia seeds are bound to become your new best friends.
Plus, feel free to whip up a large batch and keep it handy in the fridge for the week. i.e. meal prepping supreme!
More Combination Ideas
- Green tea matcha + macadamia milk + raspberries (fresh or in compote… see picture below!)
- Cocoa + hazelnuts + almond milk (think Nutella!)
- Cocoa + almond milk + raspberry compote
- Strawberries + Greek-style yogurt + almond milk
- Cashew milk + fresh blueberries + coconut flakes
- Coconut milk + lemon or orange zest (think citrusy vibes!)
- Almond butter + berries + coconut flakes
- Peanut butter + cocoa + almond milk (think Reese’s!)
- Peanut butter + raspberries (think PB&J!)
The Texture
Lets face it, either you love it or you hate it. But for those of you haters out there, may I suggest you give chia pudding one more try by blending it until silky smooth?
This is easier using pre-ground chia seeds (which you can just grind yourself in your blender/bullet/food processor). But also works well using an immersion blender.
And, they’re particularly good this way with some added cocoa powder. i.e. chocolate pudding!
Fact is, chia seeds make a killer thickening agent. So feel free to add them to smoothies for an instant thickening action. We even add them to our bulletproof hot chocolate to make it extra thick and creamy! And nope, not a chia seed in sight.
Overnight Paleo & Keto Chia Pudding
Think of this overnight gluten free, paleo and keto chia pudding as an ideal way to kickstart your day: a true nutritional powerhouse plus a meal prepping dream!
Ingredients
For the keto chia pudding
- 1 cup plant-based milk such as coconut, almond or macadamia*
- 2 tablespoons chia seeds **
- vanilla stevia drops or preferred sweetener, to taste
- toppings of choice optional
Instructions
Mix chia seeds with your chosen milk (very thoroughly!), cover and refrigerate overnight.
Add more liquid as needed to reach desired consistency (optional). Sweeten to taste and serve with toppings of choice.
Chia pudding can be kept refrigerated in an airtight container for up to a week (i.e. it's ideal for meal prepping!).
Recipe Notes
*If using canned coconut milk (the very thick full-fat kind), you only need to use a couple tablespoons diluted in water.
**I know some of you have voiced that 2 tablespoons of chia seeds results in a runny pudding (that hasn't been the case for me... and many of you either!). This could be due to a variation in seeds, so feel free to add up to 3 tablespoons ;)! Oh, and make sure you're whisking thoroughly to ensure even absorption.
If using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
Here is my perfect recipe: 1.5 cups of coconut-almond milk (I use the one from Califia Farms, the “toasted coconut” one) 3 level tablespoons of chia seeds, 2 tablespoons unsweetened cocoa powder, 1 tablespoon coconut oil (sometimes I omit if I’m all out and I’ve also tossed in a quarter of an avocado, which works great too), and 1 tablespoon of Torani sugar-free coconut syrup. I put everything into my Magic Bullet and blend the heck out of it. Then pour into two 8 ounce glass mason jars. It makes 2 almost full jars. Refrigerate over night or longer. So smooth and delicious!!!
Using this recipe (1 cup coconut milk to 2 tablespoons chia seeds) made it way too watery for me. It was more like a cold chia soup than a pudding. I found using 1/2 cup of coconut milk to 2 tablespoons of chia seeds was perfect.
My personal option for sweetener was one packet of Splenda. I also added two teaspoons of real vanilla extract (not the artificial kind).
I make this all the time this is my recipe. 1can coconut milk 1/3 cup chai seed 1tablespoon of honey and teaspoon cinnamon never fails place into 4small bowls we eat with lovely fresh berries,bananas prune also yogurt We try many different fruits nuts coconut love love chai breakfasts
Can you warm it up? To eat when it’s cold outside?
I used 3 Tablespoons of Chia seeds, 1 cup unsweetened Milkadamia, 2 tablespoons of peanut butter powder and 1 tablespoon of cocoa and a little monk fruit powdered. It was perfect. I ended up making a triple batch for the next 3 mornings breakfast.
Did you use toppings
This is so good and healthy! nice recipe