I present a Keto Chocolate Chia Pudding that uses regular or dark unsweetened cocoa and simple low carb ingredients to create an unexpectedly decadent yet super healthy dessert.

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I love a recipe that feels like a tiny trick, and this Chocolate Chia Pudding is exactly that. I stir chia seeds with unsweetened cocoa powder, let it sit and wake up into a silky, spoonable dessert that fools your taste buds.

Folks online call it Cocoa Chia Seed Pudding, sometimes it’s even tagged Keto Chocolate Chia Pudding, and I can see why. It’s simple but weirdly satisfying, not too precious, easy to tweak, and honestly I still get a little surprised every time it turns out rich and chocolatey.

If you like chocolate and low fuss, this will make you curious.

Ingredients

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Chia seeds: high in fiber and omega fats, add protein and thick texture.
Unsweetened almond milk: it’s low carb, mostly water with light nutty flavor and few calories.
Cocoa powder: gives chocolate bitterness, packed with antioxidants, minimal sugar when unsweetened.
Erythritol: granulated low carb sweetener, sweetens without calories, can taste cooling sometimes.
Vanilla extract: adds warm sweetness and depth, balances bitterness but no real nutrition.
Heavy cream or coconut cream: optional for richness, adds fat and silky mouthfeel, more calories.
Fresh berries or nuts: toppings add natural sweetness, fiber, crunch and a fresh bright note.

Ingredient Quantities

3 tablespoons chia seeds (about 30 g)

1 cup (240 ml) unsweetened almond milk or other unsweetened low carb milk

2 tablespoons unsweetened cocoa powder regular or dark (about 15 g)

1 to 2 tablespoons erythritol or other granulated low carb sweetener, to taste (monk fruit or erythritol blends work)

1 teaspoon vanilla extract

Pinch of fine sea salt

2 tablespoons heavy cream or full fat coconut cream for extra creaminess optional

Fresh berries or chopped nuts for topping optional

How to Make this

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1. In a small bowl whisk together the unsweetened cocoa (regular or dark) and 1 to 2 tablespoons erythritol with 2 to 3 tablespoons of the almond milk until you get a smooth chocolate paste, this keeps lumps from forming.

2. Pour the remaining almond milk into a jar or mixing bowl, add the cocoa paste, 1 teaspoon vanilla extract and a pinch of fine sea salt, then stir or whisk to combine.

3. Add 3 tablespoons chia seeds and 2 tablespoons heavy cream or full fat coconut cream if you want it extra creamy, stir well so the seeds are evenly suspended.

4. Let the mixture sit 5 minutes, then whisk or shake vigorously one more time to break up any clumps that formed.

5. Cover and refrigerate at least 2 hours or overnight until thickened; for a quicker set you can chill 30 minutes then stir again and chill more.

6. If you hate little seed textures, blitz the pudding in a blender for 10 to 20 seconds either before chilling for an ultra smooth result or after it sets for a mousse-like finish.

7. Taste and adjust sweetness if needed, adding a bit more erythritol or a monk fruit blend to suit you.

8. Serve cold topped with fresh berries or chopped nuts, or swirl a little extra heavy cream or coconut cream on top for richness.

9. Store leftovers in a sealed container in the fridge for up to 4 days, give it a good stir before serving because chia can settle.

Equipment Needed

1. Small mixing bowl, for making the cocoa paste
2. Measuring cups and measuring spoons, to measure milk, cocoa, cream and sweetener
3. Whisk or fork, to smooth the cocoa and re whisk after it sits
4. Jar with lid or medium mixing bowl (for shaking or chilling)
5. Spoon or silicone spatula, to stir in chia seeds and cream
6. Blender or immersion blender, if you want an ultra smooth or mousse like finish
7. Cutting board and small knife, for chopping nuts or slicing berries
8. Serving bowls and spoons, to plate the pudding
9. Airtight container, for storing leftovers in the fridge

FAQ

3 tablespoons chia seeds (about 30 g)

1 cup (240 ml) unsweetened almond milk or other unsweetened low carb milk

2 tablespoons unsweetened cocoa powder regular or dark (about 15 g)

1 to 2 tablespoons erythritol or other granulated low carb sweetener, to taste (monk fruit or erythritol blends work)

1 teaspoon vanilla extract

Pinch of fine sea salt

2 tablespoons heavy cream or full fat coconut cream for extra creaminess optional

Fresh berries or chopped nuts for topping optional

Q: How long does this keep in the fridge? A: About 4 to 5 days, but its best in the first 2 or 3 days for texture and flavor.

Q: Can I make it without cocoa powder? A: Yes make a vanilla chia pudding by skipping cocoa and adding 1 extra teaspoon vanilla and a pinch of cinnamon.

Q: My pudding is grainy, what happened? A: Either the cocoa wasnt dissolved or chia seeds clumped, whisking well and using warm milk or briefly blending usually fixes it.

Q: Can I use regular sugar instead of erythritol? A: Yes you can, but carbs and calories will be higher. Start with less sugar then taste and adjust.

Q: Will the chia seeds lose nutrients if I soak them? A: No, soaking makes nutrients more available and chia is safe and fine after soaking.

Q: Can I double the recipe? A: Absolutely, keep the same ratios and chill in a larger container or individual jars for grab and go servings.

Chocolate Chia Pudding Recipe Substitutions and Variations

Chia seeds -> ground flaxseed or hemp hearts: use about the same weight, flax makes a similar gel but it tastes nuttier and might need a bit more liquid, hemp gives a looser texture and more protein.
Unsweetened almond milk -> unsweetened coconut milk (carton) or unsweetened cashew milk: both keep it low carb, carton coconut milk is closest in mouthfeel, if you use canned coconut milk dilute with water to match consistency.
Erythritol -> allulose or a monk fruit blend: allulose measures about 1 to 1 and tastes more like sugar, monk fruit blends work great too, pure stevia is way sweeter so add very little and remember xylitol is toxic to dogs.
Heavy cream -> full fat coconut cream or plain Greek yogurt: coconut cream keeps it dairy free and gives extra richness, Greek yogurt will make it tangier and thicker so fold in after chilling.

Pro Tips

Pro tips:
1) Use powdered erythritol or dissolve your sweetener in a couple tablespoons of warm (not hot) milk first so it wont feel gritty or “cool” on the tongue. Granular erythritol can stay a bit grainy unless you powder or pre-dissolve it.
2) If you hate the seed texture, grind the chia briefly in a spice grinder or food processor before adding, or blitz the mixture for 10 to 20 seconds after it sets for a mousse like finish. Both keep the chocolate flavour but make it way smoother.
3) Boost the chocolate depth with a tiny pinch of instant espresso or very dark cocoa, and always add the salt last to amp up sweetness without extra sugar. A little heavy cream or full fat coconut cream folded in right before serving makes it feel indulgent without much extra sugar.
4) Make-ahead and fix-it hacks: chill overnight for best texture, store sealed for up to 4 days, and if it thickens too much stir in a splash of milk before serving. If it gets separated, give it a quick whisk or shake in a jar and you’re good.

Chocolate Chia Pudding Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I present a Keto Chocolate Chia Pudding that uses regular or dark unsweetened cocoa and simple low carb ingredients to create an unexpectedly decadent yet super healthy dessert.

Servings

servings

Calories

155

kcal

Equipment: 1. Small mixing bowl, for making the cocoa paste
2. Measuring cups and measuring spoons, to measure milk, cocoa, cream and sweetener
3. Whisk or fork, to smooth the cocoa and re whisk after it sits
4. Jar with lid or medium mixing bowl (for shaking or chilling)
5. Spoon or silicone spatula, to stir in chia seeds and cream
6. Blender or immersion blender, if you want an ultra smooth or mousse like finish
7. Cutting board and small knife, for chopping nuts or slicing berries
8. Serving bowls and spoons, to plate the pudding
9. Airtight container, for storing leftovers in the fridge

Ingredients

3 tablespoons chia seeds (about 30 g)
1 cup (240 ml) unsweetened almond milk or other unsweetened low carb milk
2 tablespoons unsweetened cocoa powder regular or dark (about 15 g)
1 to 2 tablespoons erythritol or other granulated low carb sweetener, to taste (monk fruit or erythritol blends work)
1 teaspoon vanilla extract
Pinch of fine sea salt
2 tablespoons heavy cream or full fat coconut cream for extra creaminess optional
Fresh berries or chopped nuts for topping optional

Directions

In a small bowl whisk together the unsweetened cocoa (regular or dark) and 1 to 2 tablespoons erythritol with 2 to 3 tablespoons of the almond milk until you get a smooth chocolate paste, this keeps lumps from forming.
Pour the remaining almond milk into a jar or mixing bowl, add the cocoa paste, 1 teaspoon vanilla extract and a pinch of fine sea salt, then stir or whisk to combine.
Add 3 tablespoons chia seeds and 2 tablespoons heavy cream or full fat coconut cream if you want it extra creamy, stir well so the seeds are evenly suspended.
Let the mixture sit 5 minutes, then whisk or shake vigorously one more time to break up any clumps that formed.
Cover and refrigerate at least 2 hours or overnight until thickened; for a quicker set you can chill 30 minutes then stir again and chill more.
If you hate little seed textures, blitz the pudding in a blender for 10 to 20 seconds either before chilling for an ultra smooth result or after it sets for a mousse-like finish.
Taste and adjust sweetness if needed, adding a bit more erythritol or a monk fruit blend to suit you.
Serve cold topped with fresh berries or chopped nuts, or swirl a little extra heavy cream or coconut cream on top for richness.
Store leftovers in a sealed container in the fridge for up to 4 days, give it a good stir before serving because chia can settle.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.