I’m excited to share this Easy Keto Chia Pudding Recipe with you. My husband enjoys it for breakfast and as a dessert—it’s that versatile. The pudding requires a little time to set in the refrigerator, but there’s no cooking involved, and the result is wonderfully thick and creamy.
This version is different from many chia pudding recipes because it uses unsweetened coconut cream rather than coconut milk. Coconut cream has a much richer texture and gives the pudding a luscious, indulgent consistency. Using the cream instead of milk is what makes this recipe stand out.
I use Thai Kitchen unsweetened coconut cream when I can find it; sometimes it’s available at local grocery stores. Be careful when you shop: coconut cream and coconut milk cans can look very similar, so check the label and choose the cream, unsweetened. I originally discovered this by accident and never looked back—now I always reach for the cream for a thicker, creamier pudding.
We often top the chia pudding with a simple keto blueberry sauce and fresh berries, plus a handful of slivered almonds for crunch. You can get creative with toppings: raspberries, blackberries, sliced strawberries, toasted coconut, or a spoonful of almond butter all work well. Making a sauce from ripe fruit is a great way to preserve it: blended into a sauce and refrigerated, it will keep for up to two weeks, so you waste less fruit.
The pudding needs minimal hands-on time—about five minutes to mix—then refrigerate for at least an hour for it to thicken. For best results, prepare it the night before so it’s ready for breakfast or to enjoy as a chilled dessert.
Easy Keto Chia Pudding Video step by step guide
Watch the video for a quick visual walk-through of the recipe and tips for achieving the creamiest texture.
Easy Keto Chia Pudding Recipe ingredients
- 1 can (13.66 oz) unsweetened coconut cream
- 1/8 cup Pyure Sweetener (or another keto sweetener you prefer)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup chia seeds
This recipe can easily be doubled or tripled to make enough for several breakfasts. In the video tutorial we demonstrate a double batch—this is what I usually prepare for the week.
Instructions
Prepare the full recipe as follows; a printable recipe card is available in the recipe box below.
Optional Topping ideas
Coconut shreds, toasted coconut, nuts, peanut butter, almond butter, blueberry sauce, whipped cream, Lily’s chocolate chips, fresh berries, or toasted seeds — use any keto-friendly toppings you enjoy.
Below you’ll find a short demonstration video showing how to make this chia pudding and several photos from the process.
Be sure to save or pin this recipe so you can make it again.
Easy Keto Chia Pudding Recipe
Pin Recipe
Equipment
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mixing bowl
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hand mixer
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container for storage
Ingredients
- 1 can 13.66 oz unsweetened coconut cream
- 1/8 cup Pyure Sweetener or a keto sweetener of your choice
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup chia seeds
Instructions
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Open the can of unsweetened coconut cream.
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Pour the cream and any liquid into a medium mixing bowl.
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Whip or beat the cream with a hand mixer until smooth and slightly aerated, about one to two minutes.
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Add the sweetener, vanilla, salt, and chia seeds, then mix again until everything is evenly combined.
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Transfer the mixture to a sealed container and refrigerate for at least one hour, or overnight for best texture.
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Spoon the pudding into bowls or jars and add your favorite toppings.
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Serve chilled.
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Enjoy!
Video
Notes
Nutrition facts are provided as a courtesy.