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
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!).
Notes
Nutrition
and some food (for thought) 👁️
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xo! Paola
Thank you recipes great
Thank you!
I just want to say how much I appreciate your warning about the pups and xylitol. Thank you for thinking of that.
Cool man,
Create your own recipe page.
Used a protein shake mixed with almond milk and little heavy cream and leave out for 5 min before stirring again and putting in refrigerator.
This was easy to make (oat milk/blueberries) and so delicious!! Cannot wait to experiment with other flavors.
Hello everyone. This is my first time here, I have just started my vegetarian keto, I don’t want to call it a diet, but a life choice, but I have a sweet. Tooth, this was perfect, I had it for my evening meal, as that is when I start craving something sweet.
I mixed almond. Milk, nuutt butter cocoa powder in with 3 tablespoons of chia, left it in the fridge door a day, then warmed it. Up in the microwave, heaven.
This is really yummy! Mine did turn out a bit runny, but I didn’t mind. I’ll try more chia next time. I used 1/2 cup unsweetened cashew milk and 1/2 cup of the Silk Half & Half to make it creamy which I love!
Hi. I’ll be using almond milk to reduce saturated fat. Do the nutrition stars reflect using coconut milk?
Thanks! I’m excited to try your recipe!
I meant nutrition stats! Lol
I wish I would’ve read the comments before making. I used 1C blue diamond unsweetened vanilla almond milk with 2Tbs of true roots chia seeds, and it only thickened the seeds at the bottom while the milk remained runny on top. I’ve just added another Tbs of seeds, gave it a good mix and am hoping it thickens this time. Foe sweetener I used lakanto monk fruit.
Can you put collagen powder or protein powder in in the recipe before fridge overnight or after it has set?
Sugar free flavored coffee creamers work very well with this, as does instant coffee. I use 20g chia seeds, 2oz canned coconut milk, 4oz water, teaspoon of sugar free powdered Creamer, teaspoon of instant coffee. Mix well with hand blender. Perfect pudding every morning!
I’ve just done 2.5ish chia, 1 cup almond milk , raw organic Cacao – very heaped teaspoon, teaspoon xylitol , sprinkled ginger, teaspoon ceylon cinnamon and a naughty slug of sweet red wine!! I mixed the cacao, xylitol , cinnamon and ginger to a smooth paste with boiling water before adding the milk. It’s gone very thick in the fridge in a tumbler. Nice snack for me!!
I’ve tried two different brands of chia seeds. I’ve tried 2 tablespoons and 3 tablespoons. Always with one cup of Silk unsweetened vanilla almond milk. I shake and/or whisk the bejeezus out of it, then put in the fridge overnight. No matter what I’ve tried I end up with almond milk and a glob of seeds on the bottom. Has anyone had success with almond milk?
I make this just about 3 times a week – 3 tablespoons chia seeds, 3/4 C almond/coconut cream, 1 – 2 Tablespoons of monk fruit confectioners sweetener, 1 teaspoon vanilla, 1 Tablespoon Lily’s dark chocolate chips. Stir all of that with a spoon for at least 5 min (until the chia seeds no longer sink) and then refrigerate for at least an hour. I usually top it off with whipped cream – but that’s because I love the taste of the whipped cream and the chia pudding together. If you add whipped cream, sweeten it with more monk fruit confectioners sweetener and vanilla.
This turned out perfectly, used 1/3 cup of canned coconut milk and the rest was water. Added cocoa and stevia to make it chocolately and it was delish!
Quick question though – you mentioned you use them in smoothies, do you need to soak them first and if so what proportions and for how long? Thanks for the recipe
I put a couple tablespoons of seeds directly in the blender when I make my smoothie. No soaking needed
I used 1 cup (fresh) coconut milk (in carton) and 2 Tbsp ground white chia seed w/ 2 Tbsp powdered monk fruit 1/2 tsp real vanilla, & 1 Tbsp. Cocoa powder. I blended it up in my blender and poured it into a mason jar.
For a treat if you replace a little of the coconut milk with a dash of cream and make it with coco, vanilla and a little sweetener it tastes like chocolate pudding- yum!
I will try it your way. I have made it a few times and I always feel like its to runny. I think less milk. Thanks
Try heating the milk on the stove and then add the chia seeds.
I noticed that 8 hours overnight is it long enough and is still runny and seeds crunchy, ane that is with 3 tbsp of chia seeds. I stir it up in the morning and then take it with me to eat at work a couple of hours later, and it has thickened up by then.
My first time making this and I love it the taste actually reminds me of tapioca pudding I can definitely get use to this
Perfect! & wondetfuĺ how many variations 1 can make!
All my chia seeds sunk to the bottom – so in the morning- they were a solid chunk- at the bottom of my jar! Was I suppose to use an (immersion) blender before refrigerating?
I always stir my chia pudding after 15 minutes to prevent the clumping
To keep the seeds from dropping you can warm it in the microwave for a minute, stir, warm again for 1 minute then refrigerate. I like to warm it up in the morning when I eat it.
I had a recipe that called for heating the pudding in a pan on the stove (moved and don’t know where it is 😢). It made several servings so I put it in 12 oz canning jars, usually made 4 servings, and eat it with fresh fruit. Glad you posted one. I also have used chia seeds in smoothies, a tablespoon or so.
Thanks for the tip. It works great.
I have prevented this lumping up by making it in the evening and in a jar with a good lid and giving it a good shake for about 30 seconds, putting it in the fridge and then setting my timer for 15 minutes and shaking again ….. no more weird lumps! Enjoy in the morning. Good luck! S
I always hand whisk for a bit before it gets refrigerated and it helps the seeds start to soak it up so its easier to estimate if you need more liquid. I tried blending but found it kind of ground some of the seeds and didn’t like that, though it did absorb more liquid (weird?). I hope this helps!
This is exactly what I am looking for! Thank you
Has anyone tried adding collagen powder?
Has anyone made one coffee flavor? Mocha?
Thanks
I’ve done instant esspresso with a bit of cocoa and loved it! It was mocha-y.
I use coffee as my liquid and add a dash of cream then sprinkle walnuts on top when I eat it, tastes like coffee cake!
Someone suggested 1 tsp instant coffee. Many people added cocoa or cacao powder. Also , a great addition is 1 tsp sugar free creamer
I really like your recipe, they are delicious. Thank you
I do not get it coconut milk is thick, i left overnight and seeds are the same, nothing absorbed
Oh no! Always a bummer when a recipe goes awry! No worries though! There’s a quick fix! Because full fat coconut milk is so thick, you only need 2-4 tablespoons coconut milk. For the remainder liquid, use water, or…a different (less thick) nut milk (this option comes out w/a more rich flavor).
Hope this helps!
💕 Gabrielle
Thank you for this easy recipe Gabrielle👍🏻👏🏻I failed with chia pudding so many times and never tasted half as good as the coffee shop ones. I use almond milk and also add a spoonful of coconut yoghurt before serving.Divine!!!
I find if you want pudding consistent, the 1c of milk is too much. 1/3 to 1/2c almond milk, 3 tbsp chia seeds, dash of cinnamon and vanilla. Tastes just like tapioca pudding to me.
I will try it your way. I have made it a few times and I always feel like its to runny. I think less milk. Thanks
This shit is the bomb ass!
Bomb ass? Is that good?
Good stuff
When you suggest this combo? Peanut butter + raspberries (think PB&J!)
Is that with a dollop of pb and raspberries on top or mixed in to the pudding mixture?
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!!!
I just made this because your version sounds great! Can’t wait for the morning!!❤️❤️Carey
I just tried it but I added one tbsp sweetener (didn’t have Torani syrup) and added some frozen berries and roasted crushed almonds) Thanks
Thanks so much for the clarification I would have had a mucky mess on the bottom of my glasses
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).
Adverse health effects related to Splenda have been reported by people around the globe, from gastrointestinal problems, seizures, dizziness, migraines, blurred vision, weight gain,and blood sugar elevation to allergic reactions
Splenda is not as safe as industry representatives claim it to be; the enormous lobbying power of the food and beverage industry may be largely responsible for the lack of safety studies related to Splenda and other artificial sweeteners
Try Monkfruit or Stevia but you please if you value your health consider staying away from Splenda, Aspartame, and súfralose sweeteners.
High in Carbs maybe; but the net carbs are very low!
The nutrition facts on my container states:
2.5 Tbsp (30g) have 150 Calories
Total Carbohydrates 13g
Dietary fiber 10g
That ends up being only 3 Net Carbs and is ideal for keto!
There is no reference that I see to Splenda in this recipe. Are you possibly getting Splenda mixed up with Stevia? (which is not an artificial sweetener. It is a plant extract)
This works perfectly for me using 3 tbs chia seeds. Can’t believe how high the carbs are for just one serving!.. have to be careful on Keto.
Is high in carb because of fibers. So if u deduct the fibers a amounts off the carbs amount then ur net carbs is very low. Perfect for keto really.
Although the carbs are high, there’s 11g of fibre as well so you minus the fibre from the carbs (12.5g – 11g) which leaves you with a net carb total of 1.5g of carbs…..so this is fine on a keto diet😊. Hope this helps and makes sense.
Count your net carbs! Carbs – fiber 🙂 this is low in carbs and great for keto!!
Oh wow. I made the chocolate one last night. Coconut milk was canned and lumpy from being in the fridge so I whizzed everything up in the nutribullet and just had thick chocolate mousse for breakfast. Yum!
Net carb count is only 1.5
You need to deduct the fiber from the carb..only 1 carb🤗
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
Kerry – what size can of coconut milk do you use?
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
Did you blend in a blender?
I made this with Silk heavy whipping cream (lactose intolerant), milled chia, added lemon extract and liquid Monk fruit (o carbs). I followed quantities but increased chia to 2 1/2 tbs. I agree it’s more runny than a pudding but the taste is amazing. Maybe next time I’ll whip the cream before mixing??? I wanted to eat the whole thing but today’s fat intake doesn’t allow it!
Wow ! Thanks for the PB powder suggestion … I love PB & Chocolate together ! Delicious 😋
This is so good and healthy! nice recipe
Yum!!♡♡♡