Nutrition Facts
Servings: 4 ServingCalories:260kcalTotal Fat:21gSaturated Fat: 16gTotal Carbohydrate:9gDietary Fiber: 7gSugars: 1gProtein:5g
Coconut Chia Seed Pudding with Toasted Almonds – Keto Friendly
Chia seed pudding has always been one of those magical “set-it-and-forget-it” kind of recipes that somehow feels like a treat every single time we make it. And when we discovered the creamy richness that coconut milk brings to the mix, it was game over—in the best way. This Coconut Chia Seed Pudding with Toasted Almonds is one of our favorite make-ahead keto breakfasts or snacks.
It’s the kind of dish that makes us feel like we’re indulging, even though we’re fueling our bodies with omega-3s, fiber, and healthy fats. It’s light, refreshing, and endlessly customizable. Plus, the crunch of toasted almonds on top takes the texture to a whole new level.
This recipe is perfect for those mornings when we want something easy, nourishing, and ready to go. We love making a batch the night before and waking up to this cool, creamy goodness. It’s a staple in our keto rotation—and it just might become one in yours too.
Description
A dreamy, dairy-free chia pudding made with rich coconut milk and naturally sweetened with monk fruit. High in fiber and healthy fats, it’s topped with crunchy toasted almonds for texture and flavor contrast.
Ingredients
- 1 can full-fat coconut milk
- 1/2 cup unsweetened almond milk
- 1/3 cup chia seeds
- 2 tbsp monk fruit sweetener (or preferred keto sweetener)
- 1 tsp vanilla extract
- Pinch of salt
- 1/4 cup sliced almonds, toasted
- Fresh berries (optional, for garnish)
- Swirl of almond or peanut butter (optional)
For the Pudding:
Toppings (optional):
Instructions
- In a mixing bowl or large jar, whisk together the coconut milk, almond milk, sweetener, vanilla, and salt until smooth.
- Stir in the chia seeds and mix well to prevent clumping.
- Cover and refrigerate for at least 4 hours, or overnight, until thickened.
- Add sliced almonds to a dry skillet over medium heat.
- Toast for 3–5 minutes, stirring frequently, until golden brown and fragrant.
- Remove from heat and let cool.
- Divide the chia pudding between 4 jars or bowls.
- Top each serving with toasted almonds and your favorite toppings like berries or nut butter.
- Enjoy cold!
Make the pudding:
Toast the almonds (optional):
Assemble and serve:
Note
Substitutions & Variations
- Nut-Free: Omit almonds and use coconut flakes instead.
- Extra Protein: Add a scoop of collagen or your favorite unflavored protein powder to the base mixture.
- Different Milk: Use unsweetened cashew milk or macadamia milk instead of almond.
- Fruit Swaps: Use raspberries or blueberries in place of strawberries for garnish.
- Warm It Up: Heat the pudding gently for a cozy, porridge-like experience.