This easy low-carb chocolate chia pudding recipe can be made with either regular or dark unsweetened cocoa. It's a simple dessert that's super healthy too!
Need a chocolate fix? Who doesn't? I make this easy low-carb chia seed pudding often and store it in single-serving containers to take along to work. It makes a great snack in the morning or a tasty dessert after lunch.
It can be tough to find pre-packaged keto-friendly snacks and sides for your lunch. That's why I like to make my own!
You'll really enjoy the rich chocolate flavor and silky, velvety texture. It's a divine recipe that'll make you miss chocolate pudding just a little more.
Luckily, all the ingredients in this chocolate chia pudding are really easy to find. There are just five simple things in it.
Use your favorite unsweetened non-dairy milk. Either almond milk or coconut milk will work perfectly. Also, remember to use plain (not vanilla-flavored) milk.
I used four packets of Stevia sweetener. You could also add a few Stevia drops until you get it to taste as sweet as you want it to!
Although I used regular unsweetened cocoa in the chia pudding pictured here, I prefer the bittersweet taste of dark chocolate over milk chocolate.
So, using Hershey's Dark Chocolate Cocoa is what I like to use for this pudding. I also prefer dark cocoa when making my low-carb chocolate mousse recipe.
The chia seeds are what make it set up and have that pudding-like texture. You don't need much, but they are an essential part of the recipe.
Vanilla is optional. I think it rounds out the flavors really nicely, so I suggest adding a little bit to the pudding!
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Whip the pudding after it is set. It gets pretty thick after sitting overnight in the refrigerator, so I'll sometimes put it in a mixing bowl and beat it with an electric mixer to fluff it up. Totally not necessary, but I find it makes it somewhat creamier.
- The amount of chia seeds can be adjusted as needed to achieve the desired thickness.
- Garnish with some keto whipped cream and a fresh mint leaf.
All the exact steps needed to make this chocolate chia pudding are in the printable recipe card at the bottom of this post. First, I wanted to share a quick overview, along with some additional tips.
Mix Everything Except The Chia Seeds
The first step is to mix the almond milk, sweetener, vanilla extract, and cocoa powder in a mixing bowl. You don't need any fancy equipment, just mix it up with a rubber spatula or wooden spoon.
Stir In Chia Seeds
Next, stir in the chia seeds. You'll stir them, then let them rest for 5 minutes, and stir them again. Keep repeating this cycle for about 15 minutes.
Let It Chill
Finally, cover the pudding with plastic wrap or a lid and set it in the refrigerator for about an hour.
Optional: Whip It Up
If you want, you can use an electric mixer to whip it up after it sets.
️ Serving suggestions
Since this is such a versatile little snack, you can enjoy the chocolate chia seed pudding by itself or serve it with your favorite munchies or desserts.
If you want a sweet and salty snack combination, then grab a handful of keto cheese puff popcorn. They have a delightful crunch!
Some keto shortbread cookies will pair perfectly with the pudding on the dessert table. They are really light and allow the pudding to have the spotlight.
Or, if you are planning a chocolate dessert tray, add some keto almond flour brownie bites to the platter. They are incredibly rich and will taste amazing with the pudding!
Before we get to the printable recipe card, here are some questions people often ask about how to make it. If you don't see your question in this list, please leave it in the comments.
Is this chia seed pudding healthy?
Yes, there are lots of healthy things about this pudding. Chia seeds are really high in healthy fats - which your body needs in order to say in ketosis.
This sugar-free chocolate chia pudding is also loaded with healthy fiber. I find this tasty chocolate snack really fills me up, which keeps me from overeating between meals.
It's almost routine for me to whip up this super easy low-carb pudding every weekend.
How do you store leftover chia seed pudding?
Always keep homemade chia pudding in an airtight container in the refrigerator. It will stay fresh for up to a week.
This is the perfect way to satiate your chocolate and sweets craving. When you serve it in small ramekins, it is already portioned out, so it's easy to eat just a little bit at a time.
If you enjoyed this chocolate chia pudding, then you'll really enjoy these low-carb pudding recipes next. They are creamy and delightful too!
- Sugar-Free White Chocolate Pudding is really easy to top with your favorite fruit slices.
- Chocolate Keto Avocado Pudding is a paleo recipe that only takes 5 minutes to make.
- Sugar-Free Banana Pudding tastes like an island treat with a really light texture too.
- Quick And Easy Chocolate Tofu Pudding has a thicker mouthfeel and is really high in protein.
- Strawberry Chia Pudding only has 3g net carbs in each serving and has the most delightful flavor.
Chocolate Chia Pudding
- Pour almond milk, sweetener, vanilla extract (optional) and cocoa in a small bowl.
- Mix with a fork until well combined.
- Stir in chia seeds, then stir every 5 minutes for the next 15 minutes.
- Cover and refrigerate for at least an hour.
- If desired, beat the pudding with an electric mixer.
Array ( [serving_size] => 1 [calories] => 138 [carbohydrates] => 12 [protein] => 5 [fat] => 9 [saturated_fat] => 1 [cholesterol] => 0 [sodium] => 207 [potassium] => 168 [fiber] => 9 [sugar] => 0 [vitamin_c] => 0.3 [calcium] => 328 [iron] => 2.4 [serving_unit] => cup )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First published on April 8, 2015. Updated on October 19, 2021, with new images and additional recipe information.