Keto Chia Pudding

Creamy overnight keto chia pudding made with coconut milk and almond milk, sweetened with monk fruit. At just 3.1g net carbs per serving and only 10 minutes of hands-on time, it's a make-ahead breakfast that sets in the fridge while you sleep.

Jordan Lee

Head of Nutrition · June 17, 2026

Nutrition per serving

Per serving · makes 4. Values are estimates; brands vary.

Ingredients

• 1/2 cup chia seeds
• 1 cup full-fat canned coconut milk
• 1 cup unsweetened almond milk
• 3 tablespoons powdered monk fruit or erythritol sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of fine sea salt
• 1/4 cup sliced almonds, for topping
• 1/4 cup fresh raspberries, for topping (optional)

Instructions

1. 1

   In a medium bowl or large jar, whisk together the coconut milk, almond milk, monk fruit sweetener, vanilla extract, cinnamon, and a pinch of sea salt until the sweetener fully dissolves.

2. 2

   Add the chia seeds and whisk vigorously for 30 seconds to prevent clumping. Let the mixture sit for 5 minutes, then whisk again to break up any seeds that have settled.

3. 3

   Cover and refrigerate for at least 4 hours, or overnight, until the pudding is thick and spoonable.

4. 4

   Stir the pudding well before serving. Divide among 4 bowls or jars and top each with sliced almonds and a few fresh raspberries, if using.

Tips & notes

• The pudding keeps in an airtight container in the refrigerator for up to 5 days, making it perfect for meal prep.
• If the pudding is thicker than you like, stir in a splash of almond milk before serving to loosen it.
• Raspberries add about 1g net carb per serving; skip them or use a few blueberries to keep carbs even lower.

Log this recipe in one tap

Save keto chia pudding to CarbMeNot and track its 3.1g net carbs against your daily budget automatically.

More keto recipes

Low-Carb Fathead Bagels

3.2g net carbs

Keto Zucchini Bread

3.4g net carbs

Keto Western Omelet

4.2g net carbs

Keto Waffles

3.2g net carbs