There’s something magical about a dish that feels like a treat but fits perfectly into your healthy lifestyle. Living in New Mexico, where the food scene is as bold as our sunsets, I’m always on the hunt for recipes that satisfy my cravings while keeping things light and wholesome.
That’s why this Keto Chocolate Chia Seed Pudding with Almond Milk has become my go-to. It’s rich, chocolatey, and so easy to whip up that even on a hectic morning in Albuquerque, I can have it ready before my coffee’s brewed.
As a contributor to Losfoodies Magazine, I’m thrilled to share this recipe with you—a low-carb gem that’s as versatile as it is delicious.
This pudding is more than just a dessert; it’s a breakfast, snack, or sweet treat that aligns with the keto lifestyle while celebrating the vibrant flavors we love in New Mexico.
With just four ingredients and a few minutes of prep, it’s perfect for busy foodies who want to eat well without spending hours in the kitchen. Whether you’re savoring it on a Santa Fe patio or packing it for a hike in Taos, this pudding is your ticket to guilt-free indulgence.
Let’s dive into why it’s a keto must-have, how to make it, and all the tips to make it your own.
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Why This Pudding Fits the Keto Lifestyle
If you’re on the keto diet, you know the struggle: finding a dessert that’s low-carb, satisfying, and doesn’t taste like a compromise. This Keto Chocolate Chia Seed Pudding checks all those boxes and then some.
With just 3.7 grams of net carbs per serving, it keeps you in ketosis while delivering a creamy, chocolatey experience that feels like a cheat day—but isn’t.
The keto diet thrives on high-fat, low-carb foods, and this pudding nails it. Chia seeds, the star of the show, are packed with fiber and healthy fats, making them a keto superstar.
Paired with almond milk, which has minimal carbs, and unsweetened cocoa powder, you get a dessert that’s indulgent without the sugar spike. The sweetener? A keto-friendly option like monk fruit or erythritol, so you can satisfy your sweet tooth without derailing your goals.
What I love most is how this pudding fits into our New Mexico lifestyle. Whether I’m prepping for a busy day covering food festivals for Losfoodies Magazine or winding down after a sunset stroll in Las Cruces, this dish is quick, portable, and endlessly customizable.
It’s also dairy-free and vegan-friendly, making it perfect for sharing with friends of all dietary preferences at our local potlucks. Want more keto inspiration?
Check out our Keto Recipe Collection for dishes that celebrate New Mexico’s bold flavors.
Chia Seeds on Keto: What You Need to Know
Chia seeds might be small, but they’re mighty—especially on keto. These tiny seeds, from the Salvia hispanica plant (yep, it’s related to mint!), are a nutritional powerhouse that’s perfect for low-carb living. Here’s why they’re a must-have in your pantry:
- Low Net Carbs: A 100-gram serving of chia seeds contains approximately 42 grams of total carbs, but 34 grams are fiber, resulting in just 8 grams of net carbs. Since fiber doesn’t affect blood sugar, chia seeds are keto gold.
- Nutrient Boost: They’re loaded with omega-3s, calcium, magnesium, and antioxidants, supporting everything from heart health to strong bones, key for staying energized on keto.
- Texture Wizardry: When soaked in liquid (like almond milk), chia seeds swell up to 12 times their size, forming a gel called mucilage. This creates the pudding’s creamy, tapioca-like texture without any high-carb thickeners.
I first discovered chia seeds at a farmers’ market in Santa Fe, where a vendor raved about their versatility. Since then, I’ve been hooked, using them in everything from puddings to keto smoothies.
They’re like the green chile of keto ingredients—small but packed with flavor and function. Curious about other keto staples? Join our Pinterest board for more ideas!
Ingredients Breakdown – Simple and Low-Carb
This recipe keeps things simple with just four core ingredients, all chosen to keep carbs low and flavor high. Here’s the lineup and why each shines:
- Chia Seeds (½ cup): These are the heart of the pudding, delivering fiber, fats, and that signature creamy texture. Black or white chia seeds work equally well. Find them at local co-ops like La Montañita in Albuquerque or online Shop.
- Unsweetened Vanilla Almond Milk (2 ½ cups): Almond milk is a keto favorite with about 1 gram of carbs per cup. I use Almond Breeze for its smooth, slightly nutty flavor, but any unsweetened brand works. Swap with coconut milk for extra richness.
- Unsweetened Cocoa Powder (¼ cup): This brings the chocolate magic without sugar. Go for high-quality cocoa or raw cacao for a deeper flavor. Bonus points: source it from New Mexico’s Kakawa Chocolate House for a local touch.
- Keto Sweetener (¼ cup): Erythritol, monk fruit, or allulose mimics sugar’s sweetness without carbs. Adjust to taste, but start conservatively to avoid any aftertaste.
Optional Toppings:
- Fresh strawberries (¼ cup): Low-carb and vibrant, perfect for a New Mexico-grown pop of color.
- Cocoa nibs (1 tsp): For a crunchy, sugar-free chocolate hit.
- Whipped coconut cream (2 tbsp): Dairy-free and decadent, made from chilled canned coconut milk.
These ingredients are easy to find, budget-friendly, and align with the clean-eating vibe we love.
Quick and Easy Recipe Steps
This is one of those “set it and forget it” recipes. Here’s how to whip it up:
- Whisk all ingredients together in a mixing bowl.
- Let sit for 10 minutes, then whisk again to prevent clumping.
- Refrigerate for at least 3 hours (or overnight).
- Stir well and serve with toppings of choice.
And just like that, you have a delicious, keto-friendly pudding. It’s a staple in my meal prep rotation and makes weekday mornings feel a little more luxurious.
Best Sweeteners for Keto (Monk Fruit, Stevia, etc.)
Choosing the right sweetener is crucial when crafting the perfect keto-friendly dessert. Traditional sugars are out, but thankfully, we have a flavorful arsenal of keto-approved options:
- Monk Fruit: My personal favorite for its clean sweetness without the bitter aftertaste. It’s derived from a small melon native to Southeast Asia and contains zero calories and carbs.
- Stevia: A plant-based sweetener that’s 200 times sweeter than sugar. Look for liquid stevia drops for better blending in this pudding.
- Erythritol: A sugar alcohol that behaves much like sugar in texture and taste, but without the glycemic impact.
- Allulose: Slightly less sweet than sugar, but has the closest texture. It’s ideal if you like a silky finish.
Pro Tip: Mix sweeteners for depth—like erythritol + monk fruit—for a balanced, no-aftertaste sweetness that mimics sugar more closely.
Tips for Extra Creaminess Without Carbs
Want your pudding to rival the richness of traditional custard? Here’s how to get that luscious, creamy mouthfeel—without the carbs:
- Use Full-Fat Coconut Milk: Swap some or all of the almond milk for full-fat canned coconut milk for extra creaminess and healthy fats.
- Blend After Soaking: After the chia seeds have absorbed the liquid, blend your pudding for a smooth texture. It’ll be more mousse-like and luxurious.
- Add a Dash of Vanilla Extract: This amplifies the chocolate flavor while rounding out any sharpness from the cocoa.
- Let It Sit Overnight: More time = thicker pudding. It also helps all the flavors meld into dessert perfection.
How to Store and Meal Prep
This pudding isn’t just delicious—it’s a dream for meal preppers.
- Refrigeration: Store in airtight glass jars or containers for up to 5 days. Perfect for grab-and-go breakfasts or mid-day snacks.
- Freezer-Friendly: Freeze individual portions in silicone molds. Thaw overnight in the fridge or defrost quickly for a treat on the trail.
- Make-Ahead Jars: Layer your pudding with keto toppings like berries or cacao nibs in mason jars. It’s like a dessert parfait, ready when you are.
For those of us hustling through food festivals, editorial meetings, and farmer’s market strolls, having a batch of this pudding on hand is a lifesaver. Trust me—I’ve enjoyed it from Santa Fe rooftops to Ruidoso trails. #MealPrepMagic #KetoReady
Chocolate Variations (Dark Cocoa, Cacao Nibs, etc.)
Chocolate lovers, this is your playground. You can tweak the pudding for different flavor profiles and textures:
- Dark Cocoa Powder: Go for Dutch-processed cocoa if you want a deeper, slightly less acidic flavor.
- Raw Cacao Powder: Adds a superfood punch with a bold, earthy taste.
- Cacao Nibs: Stir in for crunch and pure chocolate intensity without the sugar.
- Keto Chocolate Chips: Melt a few into the mix for a swirl of sweetness.
- Espresso Powder: A pinch deepens the chocolate flavor—perfect for a mocha vibe.
You can even infuse the pudding with New Mexico flavors like a pinch of red chile or cinnamon for a spicy-sweet kick. It’s bold, unexpected, and completely addictive.
FAQs About Carbs, Net Carbs, and Serving Sizes
Q: How many net carbs are in one serving?
A: Each serving contains about 3.7 grams of net carbs, depending on your specific ingredients. Always double-check your labels!
Q: What is a serving size?
A: This recipe makes about 4 servings, each around ¾ cup.
Q: Can I eat this every day on keto?
A: Yes! It’s a balanced mix of fiber, fat, and flavor. Just ensure it fits your daily carb limit.
Q: Why are chia seeds allowed on keto if they’re high in carbs?
A: Great question. Most of the carbs in chia seeds come from fiber, which doesn’t spike your blood sugar. That’s why their net carb count is so low.
Q: Is almond milk okay on keto?
A: Yes—as long as it’s unsweetened. Vanilla almond milk adds flavor without extra carbs.
Your Go-To Keto Dessert
Whether you’re new to keto or a seasoned pro, this Keto Chocolate Chia Seed Pudding with Almond Milk is your new best friend. It’s quick to make, easy to customize, and full of rich chocolate flavor—all while keeping your carb count in check.
As someone who juggles deadlines, food events, and spontaneous road trips across New Mexico, I need recipes that keep up with my lifestyle—and this pudding does exactly that. So go ahead, treat yourself to a jar (or two), and feel good knowing it’s all clean, keto, and satisfying.
If you try this recipe, share it with us! Tag @LosfoodiesMagazine on Instagram or drop your pudding pics in our #NewMexicoEats Facebook group. Let’s inspire each other to keep living boldly—and deliciously.
