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A glass of Keto Chocolate Chia Seed Pudding made with almond milk, topped with sliced almonds and dark chocolate chunks, with a second serving and spoons in the background.

Keto Chocolate Chia Seed Pudding With Almond Milk

A thick, deeply chocolatey no-cook chia pudding made with unsweetened almond milk, cocoa powder, and a keto-friendly sweetener. Stirred twice before refrigerating overnight and served in glass jars topped with sliced almonds and mini dark chocolate chips.
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Prep Time 5 minutes
Overnight Refrigeration 8 hours
Total Time 5 minutes
Servings: 2 people
Course: Breakfast
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups unsweetened almond milk Unsweetened keeps carbs low; warm slightly if cocoa powder is slow to dissolve
  • 0.25 cup chia seeds Divided evenly between two jars; must be stirred twice before refrigerating to prevent clumping
  • 3 tablespoon unsweetened cocoa powder Dutch-process gives the darkest, smoothest chocolate flavor and color
  • 2 tablespoon powdered erythritol or preferred keto sweetener Adjust to taste; taste the base before adding the chia seeds
  • 1 teaspoon vanilla extract Rounds out the cocoa flavor and adds warmth throughout
  • 0.25 teaspoon fine sea salt Sharpens the chocolate flavor; do not skip this step
  • 2 tablespoon sliced almonds (1 tablespoon per serving) Scattered across the pudding surface just before serving as shown in the image
  • 2 teaspoon mini dark chocolate chips (1 teaspoon per serving) Scattered among the almonds for the dark specks visible in the image

Equipment

  • 1 Medium bowl or large measuring cup with pour spout For whisking the chocolate almond milk base before the chia seeds go in
  • 1 Whisk For dissolving cocoa powder completely without lumps
  • 2 Clean glass jars or wide straight-sided glasses The straight sides show the chia seed texture and chocolate color as in the image
  • 1 Long spoon For the initial stir and the critical ten-minute re-stir before refrigerating
  • 2 Tight-fitting lids or plastic wrap For covering the jars during overnight refrigeration

Method
 

  1. Add almond milk, cocoa powder, powdered erythritol, vanilla extract, and fine sea salt to a medium bowl and whisk vigorously for 30 to 45 seconds until the cocoa is completely dissolved with no lumps remaining.
  2. Taste the chocolate base and adjust sweetness with an extra half teaspoon of sweetener or a small pinch of salt if the chocolate flavor feels flat before the chia seeds go in.
  3. Pour the chocolate almond milk base evenly into two clean glass jars so each serving is already in its final serving vessel before the chia seeds are added.
  4. Divide the chia seeds evenly between the two jars and stir each one thoroughly with a long spoon so the seeds are evenly distributed throughout the liquid rather than sitting in a cluster.
  5. Cover both jars loosely and allow them to sit at room temperature for exactly 10 minutes, then remove the covers and stir each jar again firmly to break apart any seeds that have started to clump.
  6. Cover the jars tightly after the second stir and refrigerate for a minimum of 4 hours or overnight until the pudding holds a slight dome at the surface when the jar is tilted and no visible liquid pools at the top or bottom.
  7. Remove the jars from the refrigerator and stir gently once if any liquid has separated on top so the texture is even from the surface down before adding the garnish.
  8. Scatter sliced almonds generously across the surface of each jar so they cover most of the pudding top with some overlapping as shown in the image.
  9. Add a small scattering of mini dark chocolate chips among the almonds for the dark specks visible in the image, then serve immediately from the jar or keep refrigerated until the moment of serving.

Notes

The ten-minute re-stir after the initial mix is the most important technique step; skip it and the seeds clump at the bottom. Warm the almond milk slightly if the cocoa powder refuses to dissolve cleanly. Add the almond and chocolate chip garnish only at the moment of serving so the almonds stay crisp.