This is a Keto Chia Pudding recipe with a cheesecake twist. It is the perfect sweet treat for Keto and low-carb dieters alike, plus it is super nutritious with all the healthy benefits of chia seeds.
This recipe is great for using leftover cream cheese and making enough keto chia pudding to share.
It’s a delicious healthy breakfast, snack, or dessert. Though if cheesecake for breakfast sounds too much for you, try our Chai Chia Pudding.
This recipe makes four generous servings.
Store chia pudding in a covered dish in the fridge. Chia pudding can be kept for up to 1 week. Chia pudding is not suitable for freezing
Keto Chia Pudding Ingredients
- 2 ounces (⅓ cup) of Chia Seeds
- 3 tablespoons of Natvia
- 1 tablespoon of Lemon Juice
- 1 teaspoon of Vanilla Essence
- ⅓ cup of Heavy Cream
- ⅔ cup of Water
- 2 ounces of Cream Cheese, softened
- ⅓ cup water for blending
- Zest of 1 Lemon
How To Make Keto Chia Pudding
- In a mixing bowl, add the chia seeds and erythritol and mix.
- Add the lemon juice, vanilla, cream, and water and stir well, ensuring the break up of any lumps.
- Cover the bowl and place it in the fridge for at least 6 hours to allow the chia seeds to soak up the liquid. We leave ours overnight for the best results.
- Remove the mixture from the fridge and stir well.
- Pour it into your blender with the softened cream cheese, water, and lemon zest.
- Blend on high speed for 5 minutes until the keto chia pudding is thick and creamy.
- Spoon into 4 serving dishes and enjoy.
Keto Chia Pudding Cheesecake Flavored
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Ingredients
- 2 ounces chia seeds
- 3 tablespoons Natvia (aka Swerve)
- 1 tablespoon Lemon Juice
- 1 teaspoon vanilla essence
- 1/3 cup Heavy Cream
- 2/3 cup water
- 2 ounces Cream Cheese
- 1/3 cup water for blending
- 1 Lemon zest only
Instructions
- In a mixing bowl, add the chia seeds and natvia and mix.
- Add the lemon juice, vanilla, cream and water and stir well, ensuring the break up any lumps.
- Cover the bowl and place in the fridge for 6 hours or overnight, to allow the chia seeds to soak up the liquid. We leave ours overnight for best results.
- Remove the mixture from the fridge and stir well.
- Pour it into your blender along with the softened cream cheese, water and lemon zest.
- Blend on high speed for 5 minutes, until the pudding is thick and creamy.
- Spoon into 4 serving dishes and enjoy.
Notes
Nutrition
Yes, chia seeds are very low carb, high in healthy fats, have a moderate amount of protein, and are high in fiber, making them keto-friendly
Yes, chia seeds are very healthy and nutritious. Two tablespoons of chia seeds have 10g of carbohydrates, but all of that is dietary fiber, meaning they have zero sugars and under 1g of net carbs.
Chia seeds are low-carb and full of healthy fats, of which over half are omega-3 fatty acids.
Also, chia seeds are high in magnesium, manganese, phosphorus, calcium, potassium, zinc, and several B-group vitamins.
To make a larger batch of the Keto Chia Pudding recipe adjust the servings amounts above.
Can I substitute the lemon juice & lemon zest with lemon extract?
Hello Sherry, yes you can but add it little by little as extract can be quite strong.
yummy makes a nice lite lunch
Thank you. Pj, glad you like the pudding.
Can I freeze if I make a bigger batch?
Hi Tricia,
I don’t recommend freezing chia pudding.
Hello,
I made it yesterday and tried this at the end of my lunch as a desert. It was so good. Rich and creamy. So far I tried 2 recipes of yours and two of them are all good. Thank you
Hi there! How long will these last in the refrigerator? I’m the only person that will eat them. They sound delicious for a breakfast option!
RF
Hi Robin,
They will last safely for up to 1 week or to the use by date of the cream.