This Chocolate Chia Seed Pudding is not only incredibly easy to make but is also the perfect low-carb and keto-friendly dessert. Why? It is delicious, tastes like a chocolate mousse, and nobody would ever know it is low-carb.
Love chocolate desserts? Here are a few others on my blog: Keto Chocolate Mousse, Chocolate Covered Strawberries, Keto Brownies (soft and delicious!) and my Homemade Peanut Butter Cups. All so good.
This recipe is: Low Carb, Gluten Free, Paleo, Dairy Free, Vegan, Vegetarian and can be Keto Friendly if the portion size is halved.
Table of Contents
Why You'll Love My Chocolate Chia Seed Pudding:
- Incredibly easy to make and it tastes like chocolate mousse!
- It's a no-cook recipe that takes only 5 minutes to prepare.
- Anyone who takes a bite will ask you for the recipe- it's that good.
- Stays fresh and delicious for up to a week in the fridge.
- Easy to portion to small sizes for a quick taste of dessert.
- Perfectly low carb and nobody would ever know it!
Is this Chocolate Chia Seed Pudding Recipe Low Carb?
Ingredients for Chocolate Chia Seed Pudding Recipe:
- Coconut Milk: Be sure to use UNSWEETENED and FULL FAT coconut milk. Anything else will not work.
- Chia seeds
- Natural sweetener: You can use granulated allulose, erythritol, xylitol, or a blended Monkfruit sweetener. Stevia can also be used, but I find it alters the flavor a bit.
- Cocoa powder: Like the coconut milk, ensure this is unsweetened. I choose raw, organic cocoa powder.
- Vanilla extract
- Kosher salt
Ingredient Substitution Ideas:
- Vanilla extract: If you don't want to use liquid vanilla flavoring, you can use Powdered Vanilla. Be sure that it is unsweetened. The ratio for powdered vanilla to vanilla extract is 1:1.
Equipment Needed to Make Chocolate Chia Pudding:
PLEASE NOTE: the above links are affiliate links, however they are to either the exact tools I am using or excellent subtitutions.
How to make this Chocolate Chia Seed Pudding Recipe
Check out the step-by-step photos below to guide you through the process at home. If you're looking for the full printable recipe and ingredient list, you'll find them in the recipe card at the bottom of this post.
Step 1: Add coconut milk, chia seeds, cocoa powder, natural sweetener, kosher salt, and vanilla extract to a large measuring cup.
Step 2: Use a whisk to combine all ingredients, ensuring the cocoa powder is fully incorporated.
Step 3: Continue whisking until the mixture is smooth and well blended, with no dry pockets of ingredients.
Step 4: Use a silicone spatula to ensure all the cocoa powder is released from the container. It tends to stick.
Step 5: Pour the pudding mixture evenly into serving glasses, leaving space for toppings if desired.
Step 6: Cover and refrigerate for 3-5 hours or overnight until thickened and set.
💡 Scott's Pro Tips:
- Use a silicone spatula. Cocoa powder likes to stick to the container when it's whisked into the mixture. After you whisk, stop and use the silicone spatula to bring all that chocolate goodness into the pudding.
- Cover in the fridge. This pudding likes to absorb all of the aromas in the fridge, so it should be covered well while chilling and storing. Additionally, the refrigerator is a dry environment, so if the chia pudding isn't covered well, it will dehydrate and turn gummy.
- Portion it appropriately. If you're following a low carb or keto diet, the portion size I've put on this recipe is probably too large. Each portion is about ¾ of a cup. Reduce the portion size to reduce the carb load. Also, I like to fill all the unused shot glasses I have in our cabinet with chocolate chia pudding. It's the perfect size for a quick bite of sweetness.
📋 Chocolate Chia Seed Pudding Variations:
- Cinnamon Chia Seed Pudding: Chocolate and cinnamon are a great combination, particularly for dessert. Add 1 teaspoon of cinnamon to the liquid mixture. If you want a really tasty treat, add ⅛ teaspoon of cayenne powder. So good.
- Peanut Butter Cup Chia Seed Pudding: Ok, so it is really an almond butter cup chia pudding, but I thought the name was more appealing as I wrote it. For this recipe, I recommend using a Nutribullet to start. Add the coconut milk, natural sweetener, vanilla extract, salt, cocoa powder and almond butter to the carafe. Pulse until the almond butter is incorporated. Mix in the chia seeds and pour into whatever container you are going to use to chill. Really tasty treat.
- Chocolate Thinmint Chia Seed Pudding: Yes! Chocolate and peppermint are the foundation for any good Thinmint. To make your own Thinmint Chia Seed pudding, follow the instructions as written in the recipe card and add 1 teaspoon Peppermint Extract. Taste and adjust either the sweetness or add more peppermint. Chill and enjoy!
Storing Chia Seed Pudding:
To store: Once the chocolate chia seed pudding has firmed up in the refrigerator (between 3-5 hours minimum), it will stay fresh in an airtight container or covered tightly with plastic wrap for about a week.
To freeze: You can freeze chocolate chia seed pudding, but when it defrosts the texture and density change. I don't recommend freezing chia seed pudding.
What to Serve with Cocoa Chia Pudding:
Final Thoughts:
FAQs
It is not recommended to use almond milk in chocolate chia seed pudding. The fat content is not nearly as high as with full fat coconut milk. To obtain the rich, velvety texture the fat content needs to be higher than what almond milk provides.
Chia pudding is a breakfast or dessert item that is made with chia seeds. The chia seeds absorb the liquid and form a thick, gel-like consistency. The texture is similar to tapioca pudding, but slightly firmer. When cocoa powder is added, the texture turns more velvety, normally the texture associated with a chocolate mousse.
Chocolate Chia Seed Pudding
Ingredients
- 3 cups coconut milk unsweetened and full fat
- ½ cup chia seeds
- ⅓ cup allulose
- ¼ cup cocoa powder unsweetened
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
- Measure out all your ingredients.
- Add everything to a mixing bowl or large measuring cup (4 cup) to make portioning easier.
- Using a whisk, incorporate all the ingredients well. Use a silicone spatula to ensure all the cocoa powder is mixed.
- Either chill in the bowl or pour into smaller glasses or ramekins. Cover tightly before chilling.
- Chill in the refrigerator for at least 3-5 hours (5 hours is recommended) or overnight.
- Serve with a dollop of whipped cream and some fresh cut strawberries. Enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
