Keto Chocolate Peanut Butter Chia Pudding
- Dianne Orwig
- Jul 26, 2022
- 3 min read
Updated: Aug 10, 2022
There’s so much to love about chia pudding that the list goes on and on. It’s high in fiber, omega 3 fats, and plant-based protein.
It adapts to a wide variety of flavor combinations - think nuts, nut butters, chocolate, vanilla, berries, unsweetened coconut or cinnamon to name a few. And it’s satisfying, filling, and delicious.
Best of all it fits perfectly into a clean keto lifestyle!
Chia pudding works as a great morning meal, a perfect grab-n-go snack, and a healthy after-dinner dessert. The possibilities are endless, so you’ll definitely want to add this amazing food to your weekly meal prep menu!
You can usually find chia seeds at your local grocery store and they are also available at most health food stores that sell bulk seeds, grains, and nuts.
Purchasing them in bulk can save you a few dollars, but the exceptionally low cost of making this delicious snack might be the best perk of all. Depending on your ingredients, chia pudding usually comes in around $3 per serving.
Choose from either black or white seeds. Both are nutritionally identical so the color you choose is more about how you want your pudding look than it is how it tastes. I find that white chia seeds make my vanilla chia pudding look more like tapioca pudding.
To get the smoothest most lump-free pudding as possible, I recommend mixing all of your ingredients before adding your chia seeds. This will cut down on any clumping or lumps that can happen when chia seeds sit too long in liquid. Putting them in at the end rather than the beginning of the process has been a game changer for me.
Enjoy!
Ingredients:
1/2 cup almond milk (use less for a thicker mixture)
2 Tablespoons heavy whipping cream
2 Tablespoons chia seeds
1 Tablespoon cocoa powder
1/4 teaspoon vanilla extract
2 Tablespoons peanut or almond butter
1-2 Tablespoons keto-friendly sweetener
Directions:
To a 10oz mason jar add all ingredients except chia seeds. Cap tightly and shake well. (Note: using a 10oz jar allows room to add fresh toppings the next day, but if you plan to eat your pudding without toppings, an 8 oz jar with lid will work fine.)
Once all ingredients are incorporated, uncap jar and add chia seeds. Immediately recap and shake pudding vigorously until the seeds are well incorporated.
Over the next 10-15 minutes, continue to check and shake the pudding mixture (every 3-5 minutes) being sure to shake out any clumps and watching that seeds are becoming evenly distributed as they expand.
When seeds have become somewhat suspended (are not settling to the bottom as quickly) and there are no visible lumps, place jar in the refrigerator and allow it to sit overnight to thicken before serving.
Serve with toppings of your choice: chocolate chips, a drizzle of nut butter, unsweetened shredded coconut and enjoy!
CHOCOLATE ONLY PUDDING:
Follow the instructions above, leaving out the nut butter. Macro count for chocolate version are below.
Chia pudding can be kept refrigerated in an airtight container for up to a week. Ideal for meal prepping.
MACROS WITH NUT BUTTER:
Calories 413
Fat: 32.7
Carbs: 6.3 (net)
Protein: 11.8
CHOCOLATE ONLY VERSION:
Calories 213
Fat: 17.7
Carbs: 2.3 (net)
Protein: 3.8
Let me know in the comments: What's your favorite chia pudding topping? I would love to hear from you!
About Dianne Orwig:
After 12 years as a personal trainer, helping thousands of people lose weight, Dianne fell upon a completely different approach to weight loss. Despite having debunked low carb diets her entire career, an exhaustive search into the benefits of combining intermittent fasting with a clean Ketogenic diet convinced her to try it.
This complete paradigm shift resulted in a loss of 40 pounds in just 4 months, a clearer mind, and a happier, younger body, prompting Dianne to come out of retirement and help others do the same. She is now a woman on a mission, driven to share this amazing Fasting:Keto lifestyle with others.
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