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A low carb vanilla chia seed pudding that’s full of healthy fat and fiber. Find out how quick and easy it is to make a simple chia seed pudding.
Chia seeds have been getting a lot of positive press lately. They are quite the super food and make a perfect addition to the low carb diet because they are all fiber.
These seeds help control blood sugar levels by slowing the conversion of starches to sugar and they are packed with omega-3. The complete protein in chia seeds help raise energy levels and many people find they curb hunger to help lose weight.
You can even use chia seeds as a substitute for fat when baking to reduce calories and add fiber. They have no taste so they can be added to food without changing the flavor. However, they are probably best known for making a simple chia seed pudding.
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Chia seeds are often mixed with water to create a gel. Chia gel is made by mixing 9 parts water to 1 part Chia seeds.
The gel can be kept in the refrigerator for up to two weeks. It makes a great addition to smoothies and yogurt, but it can also be used when cooking and baking.
My low carb flax bread uses the gel in the recipe. I plan to experiment a little and see how I can use these high fiber seeds in other low carb recipes.
I’ve been taking this simple chia seed pudding to work. It makes a tasty morning snack. My coworkers think it’s a little strange. And they do start chanting the cha.. cha… cha.. chia jingle.
Interested in getting the benefits of chia beyond pudding? Check out this collection for more healthy low carb recipes using these super nutritious seeds.
Simple Chia Seed Pudding Recipe
Simple Chia Seed Pudding - Vanilla
Ingredients
- 1/2 cup heavy cream
- 1 cup full fat coconut milk or unsweetened almond milk (see note)
- 1/8 teaspoon salt
- 4 packets stevia or equivalent low carb sweetener to taste
- 2 teaspoons vanilla extract
- 1/3 cup chia seeds see note
Instructions
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Mix all ingredients in a medium bowl until well blended.
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Let sit for a few minutes and then stir it again.
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Cover an place in refrigerator until thick like pudding.
Recipe Notes
If using almond milk, you may need to up the chia seeds to 1/2 cup.
Makes 4 servings
Net carbs per serving: 2 g
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Katie says
Do you use the whole can of coconut milk (cream and the water) or just the cream?
Cindi says
Would it work to use coconut cream instead of the heavy cream?
Lisa says
It should. But, coconut cream does tend to get pretty hard in the refrigerator so you may need to set it out a bit before eating.
Susan B says
Yes
Alli says
How long would this keep in the fridge? Looking to maybe double the recipe and portion it all out for breakfasts throughout the week. Thank you!
Lisa says
It will last at least a week.
Carolyn says
Delicious! Thank you so much!
Lisa says
You’re welcome Carolyn!
Emily @latherliftrepeat says
I halved the recipe and used coconut cream instead of milk. Holy moly was that decadent! Tasted like a bad-for-you desert I’d get at a restaurant, but totally keto friendly!
Lisa says
I’ve never tried this with coconut cream. Now I’m curious to check it out.
Eileen says
I used 1/2 coconut (full fat) milk and 1/2 almond milk plus the cream. Almond milk has 2g carbs-2g fiber in 8 oz. one can of coconut milk says 2g carbs in 1/4 cup. The other can says 2g carbs in 1/3 cup. Want to keep carbs down so I can add some berries
Lisa says
The almond milk I use has 1g per cup. So using all almond milk cuts it back a little.
Elyse says
Hi! How much sweetleaf stevia drops would you say for this? Thank you in advance.
Lisa says
I’d say about 20 drops.
Annika Leisure says
I calculated all the ingredients listed and this recipe appears to in fact be 300 calories per serving.
All of the calories of the ingredients listed combined = 1200 divided by 4 servings is 300kcal.
Lisa says
I believe it was calculated using the lower calorie coconut milk beverage.
Linda says
Wondering if I am able to use Chia seeds due to diverticulosis.
Lisa says
I’m not familiar with that. I’d have to check with a doctor or research it online.
TLBoyd says
No you cannot. These seeds would cause a flare up.
Pat Walls says
Probably not, seeds set my mom’s diver into space! You don’t want to be on those potent antibiotics unless you absolutely have to!
Mary says
I make my pudding with strong coffee and half and half (although heavy cream would be great too). I use sugar free syrups for sweetener (like salted caramel-so good)! I also add a few tablespoons of sugar free chocolate chips plus the chia seeds. So delicious!!!
Lisa says
I must give that a try. Sounds so yummy!
Melanie says
When making this what is better . the Almond milk or coconut milk full fat?
Lisa says
I find it best made with the highest fat milk you can get.
Vivian says
This is so amazing, especially with a few strawberries on top. Can you give me the net carb amount?
Lisa says
It’s about 3-4 grams net carbs
Amy Beth says
Hello! I made this will Almond Milk and Heavy Cream. I ended up using 1.2 cup chia seeds to get it to thicken up. Recommend using 1/2 cup if you use almond milk. So delicious! I love it.
Satisfies the sweet tooth and missing oatmeal.
Lisa says
Thanks for the tip!
Alexia says
Do you warm it up at all to get the oatmeal feeling? I don’t know how well it would heat up due to the heavy cream.
Lisa says
No. I don’t warm this up. I prefer it chilled.
Pam Smith says
I’m making this for my niece who has gestational diabetes. Her dietitian is recommending an extremely low fat diet. Can I use all almond milk?
Lisa says
It will affect taste, but it’s perfectly fine to lower the fat with almond milk.
Susan Burns says
I make this recipe often, but do change it a bit. First, I use a whole can of full-fat coconut milk, plus 1 cup of heavy cream. All I could taste was vanilla the first time I made it, so I only use 1 tsp. per (roughly) doubled recipe. Then I add powdered erythritol (Swerve) to taste, and add between 1/2 and 2/3 cups chia seeds. I also like to add 1/2 cup of cocoa powder. Cocoa is bitter, so it requires additional sweetener. My son complains about the lack of real sugar in it, but it turns out really yummy. Sometimes I give in and put some maple syrup in it, but right now I’m trying to stay in the ketogenic range for carbs. Thanks for a good recipe!
Lisa says
Thanks for sharing your recipe Susan! I’ll have to give it a try with high fat coconut cream.
Wendy says
I made this up early this afternoon, but it’s still not thickening up (about 6 hours later). How long should it take to thicken? I gave it a good stir when I checked it a few minutes ago, in case that’s the problem, but I’m wondering if I should do something else to it. What do you think? I’m looking forward to having this!
Lisa says
It should thicken within 15 minutes. If not, you’ll need to add more chia.
TLBoyd says
I noticed this too, as I made it with unsweetened almond milk and only two tablespoons of chia seeds per 10 oz of Almond milk. I added 1/4 teaspoon of Xanthium Gum and put the mixture in my nutrabullet and pulsed it twice. It thickened up so much that I added a couple of more Oz of coconut milk to fill up the mason jar. I didn’t see this recipe before I made it, so I’m thinking of going back and adding a couple of tablespoons of heavy whipping cream for added fat. The mixture should be perfect by morning. I added the vinilla extract, some Vanilla cream Stevia, Swerve and Xylitol. I think this will be my new favorite dessert.
Jayme says
Oh my gosh!!! Made this today to have with supper! If I could give it 10 stars I would! This was absolutely wonderful. I used coconut milk (full fat) and cream. Thank goodness I doubled the recipe! Now we have to try to control ourselves and not eat it all at once. I put a little in a plastic dish and placed in the freezer to see how that would work also. Thank you for this absolutely heavenly treat – Jayme
Lisa says
So glad you enjoyed it. It’s one of my favorite work day treats!