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This delicious, creamy Keto Chia Pudding is full of peanut butter flavor. It is a healthy, sugar-free snack or dessert that is also vegan and gluten-free.
Making Chia Pudding
Chia pudding is one of the most versatile and easy recipe you can make. Making the perfect chia pudding can be tough, though, especially because you need to get the ratio of chia to liquid right. I played with this recipe a little bit and determined that the texture and flavor is perfect. It is thick with some texture, and is just sweet enough without being too sweet.
This recipe is super versatile, too. Don’t like peanut butter? Use almond butter instead. Can’t have nuts? Use pumpkin seeds instead. Other additions that only add to the deliciousness of this recipe include: cacao nibs for topping or a teaspoon of cacao powder to add a chocolate flavor. You can also add adaptogens, making your chia pudding into whatever concoction you feel like making.
To make this recipe keto, you do require a sugar-free sweetener such as monk fruit, erythritol, or stevia (see my whole list of the best sugar substitutes). My sugar alternative of choice is usually monk fruit since it doesn’t have a bad aftertaste and doesn’t upset my stomach.
For this particular recipe, I recommend using a liquid sweetener such as Lakanto Liquid Maple Syrup since it substitutes well for regular maple syrup. If you’re not keto, you can use maple syrup or a couple of pitted dates to sweeten this chia breakfast pudding.
All you need are 4 real ingredients, plus water. I used:
- chia seeds, white or black
- hemp seeds
- peanut butter (or almond butter)
- sweetener of choice
- plus water!
You can literally make this recipe in minutes, because all you have to do is combine the ingredients in a high-speed blender and process until smooth. It does take another 10-15 minutes for the pudding to firm up, but you don’t have to wait. You can eat this pudding out of the blender if you like.
- Chia seeds and hemp seeds are good sources of plant-based protein. Natural peanut butter also adds protein and tons of flavor.
- This chia pudding is just sweet enough, without overpowering the rich peanut butter flavor.
- The chia seeds and hemp seeds add great texture.
How Do You Eat Chia Pudding?
I noted that this recipe makes four servings, but it would only make two servings if you have it for breakfast. If you do make this a breakfast chia pudding, you might want to add a scoop of protein powder and maybe some low-glycemic berries on top for help round it out.
Otherwise, you can serve it as a healthy dessert or snack. And, as mentioned above, you can also feel free to get creative with the toppings. Some cacao nibs on top of this recipe would be divine.
You can also easily double or even triple this recipe. I would recommend, however, keeping the exact ratio of chia seeds to water, to ensure the texture and consistency stays the same.
See my other low-carb recipes.
Here is the printable recipe:Print
This delicious, creamy Keto Chia Pudding is full of peanut butter flavor. It is a healthy, sugar-free snack or dessert that is also gluten-free, vegan, and dairy-free.
- ¼ cup natural peanut butter
- 2 tablespoons chia seeds
- 2 tablespoon hemp seeds
- 2 tablespoons Lakanto Maple Flavored Sugar-Free Monkfruit Syrup (or 2 tablespoons maple syrup or 2 pitted dates for non-keto versions)
- ¾ cup filtered water
- Combine the peanut butter, chia seeds, hemp seeds, sweetener, and water in a high-speed blender.
- Process on high for 30-45 seconds, or until the mixture is completely blended.
- Divide the mixture between two serving bowls and place in the refrigerator for 10 minutes to firm up.
- Serve cold or at room temperature.
This chia pudding keeps in the refrigerator for up to 4 days.
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