This chocolate chia keto pudding is decadent, rich, thick and smooth thanks to the ground chia seeds. With only 4 ingredients, this vegan dessert is the perfect easy and simple recipe.

In case you didn’t know, I’m a huge fan of chocolate…you can tell by my vast collection of chocolate recipes!

I’m delighted at how easy this chocolate mousse recipe is. I think this will become a quick chocolate fix favorite in my house! Chia seeds are a great ingredient to use in recipes like this because it is a natural thickener.

I’ve seen a lot of recipes that include the whole seeds in the pudding, but I must say, I’m not a huge fan of that. I don’t like the little chunks in the pudding.

Since I’m not a fan of adding the whole seeds to puddings and desserts I’ve come up with an easy way to solve the problem; I grind the chia seeds in a coffee grinder to make a fine powder and then, viola…problem solved, smooth pudding with no lumps!

This recipe makes a great last minute sweet treat to satisfy your sweet tooth without the unhealthy ingredients. Simply blitz everything in a food processor and pour into ramekins.

Why I love this recipe

• The unique thing about this recipe that I love is that instead of using whole chia seeds which make the pudding lumpy, I grind the chia seeds into a powder with a coffee grinder so that it thickens the pudding but makes it smooth!
• This recipe is a healthy alternative to store-bought puddings. It’s keto, paleo, vegan and sugar free!
• This chocolate chia keto pudding is incredibly simple to make. It takes about 10 minutes prep time and then they are left to chill in the fridge for about an hour. It’s perfect for entertaining because of the minimal prep you can throw it together then pull it from the fridge when you’re ready to serve.

Chocolate Chia Keto Pudding Recipe Tips

• **To grind chia seeds blend in a small coffee grinder. This will make a powder that will thicken the mixture and create a jelly-like pudding texture.
• Make sure you use unsweetened canned coconut milk for this recipe otherwise it won’t solidify. I like using the Thai Kitchen brand. Canned coconut milk is higher in fat and much thicker and therefore solidifies when chilled. If you use the lower fat coconut milk that comes in boxes it won’t thicken. 
• If you prefer a textured pudding you can use whole chia seeds instead. The amount of chia seeds used will be the same. Just blend all ingredients besides the chia seeds, then add in the whole chia seeds and mix with a spoon and let chill. 
• When placing the pudding in the refrigerator to chill, times can vary on how long until it sets. If you chill the entire recipe in one bowl it will take longer. If you separate it into 2 separate ramekins in will chill a little faster. 

How to Make this Chocolate Chia Pudding:

Using a coffee grinder, place 2 tbsp of chia seeds and blend until it resembles a powder. In a bowl combine dry ingredients including the cocoa powder, powdered sweetener and ground chia seeds and combine.

Add in the coconut milk and mix together using a food processor, blender or hand blender until smooth.

Place in a bowl or into individual ramekins and allow to chill in the refrigerator until it has set (about 1-2 hours).

The texture should be thick but pliable when it has set

Have you tried this Chocolate Chia Pudding? Don’t forget to rate the recipe and leave me a comment below. You can also follow me on Facebook, Twitter, Instagram, Pinterest and YouTube.

Chocolate Chia Keto Pudding (Vegan & Sugar Free)

Hannah Healy

This chocolate chia keto pudding is decadent, rich, thick and smooth thanks to the ground chia seeds. With only 4 ingredients, this vegan dessert is the perfect easy and simple recipe.

4.28 from 54 votes

Print Pin Share Rate

Prep Time 10 minutes mins

Chilling time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 2 servings

Calories 238 kcal

EQUIPMENT

• ▢
  coffee/spice grinder

Ingredients

  

1x2x3x

• ▢ 1/3 cup unsweetened cocoa powder
• ▢ 1/4 cup powdered/confectioners erythritol or other powdered sweetener of choice
• ▢ 3/4 cup canned coconut milk
• ▢ 2 tbsp ground chia seeds**

Instructions

 

• Using a coffee grinder, place 2 tbsp of chia seeds and blend until it resembles a powder.
• In a bowl combine dry ingredients including the cocoa powder, powdered sweetener and ground chia seeds and combine.
• Add in the coconut milk and mix together using a food processor, blender or hand blender until smooth.
• Place in a bowl or into individual ramekins and allow to chill in the refrigerator until it has set (about 1-2 hours).

Notes

• **To grind chia seeds blend in a small coffee grinder. This will make a powder that will thicken the mixture and create a jelly-like pudding texture.
• Make sure you use unsweetened canned coconut milk for this recipe otherwise it won’t solidify. I like using the Thai Kitchen brand. Canned coconut milk is higher in fat and much thicker and therefore solidifies when chilled. If you use the lower fat coconut milk that comes in boxes it won’t thicken. 
• If you prefer a textured pudding you can use whole chia seeds instead. The amount of chia seeds used will be the same. Just blend all ingredients besides the chia seeds, then add in the whole chia seeds and mix with a spoon and let chill. 
• When placing the pudding in the refrigerator to chill, times can vary on how long until it sets. If you chill the entire recipe in one bowl it will take longer. If you separate it into 2 separate ramekins in will chill a little faster. 

Nutrition

Serving: 0.5 full recipeCalories: 238 kcalCarbohydrates: 16 gProtein: 6 gFat: 20 gSaturated Fat: 1 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 1 gTrans Fat: 1 gSodium: 2 mgPotassium: 49 mgFiber: 10 gSugar: 1 gVitamin A: 6 IUVitamin C: 1 mgCalcium: 76 mgIron: 1 mg

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This recipe was originally posted in June of 2013 but has been republished in August of 2021 to include new images and recipe tips.