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! 🐕
Does it matter if you use white or black chia seeds? Is there a difference? Thanks
I actually haven’t tried white chia seeds, but I feel like it would be fine xo!!
You really need 3 tablespoons of Chia seeds to get the thickening, especially with Macadamia Milk, but Coconut as well. I consistently get the pudding thickness with 3 tablespoons.
Be careful if you’re taking a blood thinner. Anything more than 2 TBSP will have a blood thinning effect. Be sure to do your research.
I’m curious where you get your nutrition info. When I input this recipe I to MFP the calories are more than double and the carbs are 27-ish.
Hi Lisa! I input it into a professional software. Keep in mind that different products such as coconut milk will vary a lot in calories (and even carbs!) xo!
There is also the fiber content to consider. Fiber is subtracted from carbohydrates impact, so actually you are left with just 1.5 carbs. I look at this in every thing I eat because I’m a diabetic. And looking at this and thinking WOW!!!! High fiber and low carbs, awesome!
The following is to support my comment, thanks😊
Fiber is a type of carbohydrate that your body can’t digest, so you should subtract the grams of fiber from the total carbohydrate. On Nutrition Facts food labels, the grams of dietary fiber are already included in the total carbohydrate count.
UC San Francisco › dtc › understan…
Understanding Fiber :: Diabetes Education Online
Another Gnom-Gnom winner 🙂 Made a double batch of the smooth version with toasted coconut milk, adding Mexican vanilla and a hefty pinch of salt. Chopped some frozen cherries to layer on the bottom kinda like a parfait. Delicious 😋 Next time I’m going to reduce the amount of milk for a thicker consistency.
Thanks Paola 🤗
I’m going to make the smooth version I just blend the seeds? Or then blend the mixture also?
Thanks
I made it just as you suggested several times. I LOVE IT! I also like to add fresh berries. It makes a perfect cereal (after making ahead) on busy mornings! Thank
you!
I made the chia pudding using 2 cups of coconut milk. It was excellent,and jelled in a few hours, however,I would like to know how many carbs,and how much should you eat? Love the recipe simple and easy,and fast to make .
Does it makes you go to the restroom a lot??? If yes where I buy it and what the package looks like ??? Pls
I get mine at Trader Joe’s and it’s their brand and organic. I also get their organic coconut milk in the can. I buy extra cans/bags at a time, because I make a jar weekly. Never thought to use as thickening agent, didn’t realize you could grind them also if you didn’t like the nutty mouth feel. There’s a trick to finding your chia zone, adding tablespoon of extra almond milk over time till it absorbs to its max and stir more than the initial combining. I mix as recipe states, then recheck every few hours to stir and add the extra almond milk. It’s like cooking risotto, let it absorb initially then add extra nut milk over time till it can no longer expand.
I tried this but 1 cup of milk and the 2 tbsp seeds resulted in a very runny pudding. Trying it again with 1/2 cup of macadamia nut milk and the recommended 2tbsp chia seeds.
Mine was still liquid the next morning. Left in the fridge for another day—still runny. Could my Chia have lost it’s OOMPH?
i use canned coconut milk, nice and thick
I’ve read in lots of other recipes 3 tbls Chia to 1 cup liquid. So that’s the ratio that I’ve been using.
I do 1 cup of coconut milk and 1/2 cup of chia seeds. Perfect ratio that makes the consistency like pudding.
COULD I ADD DARK COCO POWDER TO THE RECIPE?.
Def!
I used between 1/2 to 2/3 C coconut cream and topped off to 1C with coconut water, shook together with a few squirts of peppermint CBD oil, the 2 T chia seeds, a pinch of salt and 1 tsp raw cacao. Made it this morning and checked it a couple hours later and it’s good to go. Yum!
Chia pudding is the best thing ever.
My seeds did not expand after 24 hours in fridge. What did I do wrong?
What did you soak them in? I usually soak mine in about half a cup of water in a jar with a lid (just in case the air dries them out).
I added cardamom pods and some cinnamon for that rice pudding taste that I have been missing, yummooo
This recipe is a total life saver for me! My biggest problem with Keto was my tummy. Unlike everyone else, it gave me the runs. It was horrible and I had to quit and re-start several times to get everything back on track. I guess my problem was not enough fibre. Chia has solved that problem very nicely.
Add a little leftover coffee and cinnamon to the dark chocolate version and it is less bitter and much more flavorful.
We need you to make a good plain pancake for us please.!!!!!!!
Would flaxmilk from the carton in the refrigerated section work?
So I love the thickening power of chia seeds, but find there is a slightly musty taste. Is this normal or did I get an old batch of seeds? Otherwise it’s a great recipe!
Hi!! I made chia pudding over night with almond milk and it was perfect!! In the morning I added heavy cream and microwaved until it was warm, added a few chopped almonds…. A delicious substitute for oatmeal on a cold winter morning!
This has become a daily for me. I use chai spices and add turmeric, sometimes I do chocolate and almond and almost always I crush up some pecans in there. Oh and sometimes I put my MCT oil in there. I’m going to try with some heavy cream and do a milk chocolate thing. Anyway, thanks! This is so easy to make, it’s made my days a snap, I just rock one of these, a salad, and some kind of meat. Crushing it!
Oooooh a (sorta) golden milk chia pudding how wonderful!! Awesome to hear you’re killing it on the keto diet Connor!
How could pumpkin puree be incorporated into this recipe
Thanks
Why don’t you try making the cooked pumpkin base form the pumpkin spice latte recipe (let it cool then mix it in!) xo!
Hi i dont like milk could i use full fat greek yogurt and if so how much do you recommend please?
I used 2cups greek yogurt,1 cup almond milk
And honey to taste . I used 6 tbls chia seeds. It was perfect.
I love this in the morning, day snack or even as “dessert” in the evening. Yum!
Does it expand? In other words if I put it 8oz almond milk plus seeds in a 10oz container will it stay put or will my cup runneth over?
Mmmm, I think it expands a bit past the amount of water (so a little over 1 cup), but I don’t think much more!
Can the pudding be out in a plastic container with a lid for the frig, I have seen nothing but glass being used. I would have to purchase a mason jar, if so.