Keto Chia Pudding with Peanut Butter
By Carine Claudepierre
Published on 11/30/2018 - Last updated on 06/19/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Peanut Butter Keto Chia Pudding is a healthy keto vegan breakfast or dessert made with chia seeds, unsweetened almond milk, and sugar-free monk fruit syrup.
What’s a Peanut Butter Pudding?
Peanut Butter Pudding is a low-carb breakfast made by combining the goodness of chia seeds and peanut butter, soaking them in almond milk, and leaving the mixture overnight.
The pudding becomes thick, rich, and tasty for a healthy, keto-friendly breakfast.
Is Peanut Butter Keto?
Peanut butter is great keto-friendly nut butter. With only 1.4 grams of net carbs, it is going to keep you in ketosis!
Learn how to start a keto diet.
However, you need to find natural peanut butter, not one of these store-bought butter jars with added sugar and emulsifiers!
If you are in doubt, you can always make your own peanut butter. The recipe is super simple!
How To Make Peanut Butter Keto Chia Pudding
I am in love with ground chia seed pudding for breakfast.
Using ground chia seed in your pudding makes all the difference. It creates the smoothest pudding texture, with no slimy pieces of seeds.
It is almost like eating dessert for breakfast. I indeed also serve this for dessert!
Everyone will love it! This peanut butter chia pudding is also the simplest recipe.
Ingredients
All you need are a few ingredients:
- Peanut butter – of course, that is the main ingredient in this recipe. Make sure you use one with no added sugar and no added oil. If you can’t have peanuts for any reason, this recipe will work with cashew butter, almond butter, or even sunflower seed butter.
- Ground chia seeds, also known as chia seed flour – if you don’t find this in the supermarket, you can buy them online, or it is super easy to make your own. Add chia seeds into your blender. Make sure you add enough seeds to cover the blade fully. Blend until pulsed into a thin ground. Store ground chia seeds in an airtight container in the pantry for up to 1 year! You can watch my chocolate chia seed pudding recipe video to see how I make mine.
- Unsweetened Almond Milk – I love to use almond milk in my chia seed pudding. It has low calories, no sugar, and very few carbs, and gives the perfect creamy texture to my recipe without using dairy.
- Salt – optional, especially if your nut butter is salted.
- Vanilla essence – just because everything is better with a hint of vanilla
- Sugar-free Monk fruit syrup – this is a delicious natural syrup with no sugar, no carbs, with a delicious maple flavor. You won’t believe it is sugar-free as it tastes like real maple syrup.
Making This Keto Chia Pudding
This is a straightforward recipe.
- Blend all the ingredients in a blender.
- Sweeten to taste
- Transfer into small jars
- Refrigerate for a few hours.
Please read the full recipe card to get all my tips and tricks for making the best keto chia pudding.
I highly recommend refrigerating this pudding for at least 3 hours.
While this pudding tastes absolutely amazing straight away, waiting to give the chia seeds fiber some extra time to absorb the liquid.
It will create the most delicious silky smooth pudding.
Tips To Meal Prep A Week’s Breakfasts
If you love breakfast meal prep as I do, you can make this peanut butter chia pudding on a Sunday.
Store hen in an airtight container and serve a portion every morning.
This recipe serves 8 portions resulting in 6.4 grams of net carbs per serving.
I always have about half of my daily carb macros for breakfast, and this peanut butter chia pudding keeps me full for at least 5 hours.
One batch of chia pudding keto will cover your whole week. Though for Sunday I recommend my low-carb coconut flour pancakes instead or some keto almond flour crepes.
More Keto Breakfast Recipes
If you have enjoyed this keto chia pudding recipe, you will love these breakfast recipes:
I hope you enjoy this simple, delicious peanut butter chia pudding recipe. Don’t forget to tag me on Instagram to share your wonderful creation with me!
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Peanut Butter Chia Pudding.
Ingredients
- 1 cup Natural Peanut Butter no added oil, no added sugar
- 1 ¼ cup Unsweetened Almond Milk
- ¼ cup Ground Chia Seeds
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- ¼ cup Sugar-Free Maple Syrup or liquid sweetener of choice or powdered erythritol
- 2-3 drops Monk Fruit Pure Extract optional, add if not sweet enough
Toppings suggestions per jar
- ½ teaspoon Crushed Peanuts
- 1 teaspoon Sugar-Free Dark Chocolate sugar-free or 85% cocoa
- 1 teaspoon Natural Peanut Butter
- 1 teaspoon Sugar-Free Chocolate Chips sugar-free or 85% cocoa
Instructions
- In a blender, add all the ingredients. The order doesn't matter.
- Blend for 30 seconds, stop, scrape the side and bottom of the blender with a spatula. Blend again for 30 seconds – 1 minute or until creamy and smooth.
- I recommend you check the sweetness at this stage and adjust with extra drops of monk fruit extract (or stevia drops) for a sweeter pudding. You can also adjust sweetness with extra maple-flavored syrup but the pudding, but this will change the texture. The more syrup you add, the more liquid the pudding will be. That is why I prefer to adjust sweetness with drops.
- Transfer into 8 small glass jars. 1 serving is about 1/3 cup (80ml).
- Refrigerate at least 3 hours for the best creamy texture and flavors.
- Serve with toppings of your choice. I recommend sugar-free dark chocolate chunks, a drizzle of melted sugar-free chocolate, a drizzle of peanut butter, and a pinch of crushed peanuts.
- Store in the fridge for 5 days in an airtight container.
- Serve for breakfast or dessert.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Very easy and delicious
Delicious! I used almond butter because I can’t have peanuts, but followed recipe in all other regards. Another wonderful treat. Thank you.
Hello, how big are the containers to serve it in?
This recipe is outrageously good!! Made it last night for breakfast this morning. Subbed honey for maple syrup. Blew my mind how good it was.🤯 Ate it layered with plain yogurt, sliced strawberries and a few salted mixed nuts. Wow!
It’s about 5 ounces.
Made your recipe yesterday. It tasted so good.
One thing I did add was almond butter/heavy cream.
1 cup of vanilla almond butter.
1 cup of heavy cream
1 cup of almond milk.
4 stevia packets
Then I blended it in my nutribullet.
It tastes so yummy. Thank you!
Would it be possible to substitute almond milk with coconut milk? And if so, how much would I use?
Yes sure, use the same amount. Enjoy the recipes on the blog, XOXO Carine
Hi, thank you for your beautiful website. Could you please clarify is peanut butter Keto?
Thank you for visiting my blog! Of course, peanut butter is keto firendly. However, always make sure you are buying pure peanut butter, no added sugar, no added vegetable oil or it won’t be keto. You should see only 1 ingredient listed: peanuts or eventually two ingredients: peanuts + salt. Net carbs per 100g is around 14g but becuse peanut butter is very fulfilling you won’t eat more than 20g per serve so reach barely 2.8g net carbs. Enjoy, XOXO Carine.
YUMMM!! I can’t get enough of this recipe. It’s absolutely delicious. If vegan keto tastes this good I can definitely do it. Thank you!!
So delicious! Thank you!!
Thank you ! Enjoy the recipes around here. XOXO Carine
Where are all the carbs coming from in this recipe? Chai? Maple syrup? How many carbs would come off if maple syrup isn’t used??
Carbs are mainly coming from peanut butter and chia seeds. I recommend you enter recipes in carb manager apps if you want a split on carbs per ingredients. Very helpful! You can decrease the amount of peanut butter to decrease carbs but the flavor will be much different. Enjoy, XOXO Carine
Excellent! I probably ate way too much though as it was so good. Thanks for a healthy dessert … and breakfast ☺️
Haha at least it is a healthy one so you don’t feel too guilty about eating too much of it 🙂 Thank you SO much for trying my recipes!
Hello! How big is each serving?
The recipe serve 6, simply divide the recipe by 6 portions. Enjoy, XOXO Carine
Holy moly, this recipe is a game-changer. I hate gloopy, gelatinous, crunchy, horrible, awful chia seeds. But I’m pregnant and trying to get fiber, and protein, and, you know. In short, I needed this — and no one else on the internet seems to be doing ground chia seed puddings. So–kudos.
I did notice a slight bitter aftertaste when I made the pudding. It obviously didn’t keep me from gobbling it up, but my husband remarked about the after-taste and I did definitely notice it as well. My chia seeds were purchased ground, but had a year left before the expiration date, so I don’t *think* they were rancid? Any suggestions?
Thank you again!
Hello! I am happy to hear that I manage to fix some of your pregnancy sweet craving while adding fiber ! Chia seeds can be bitter to some people tastebuds, like cilantro can feel like sop to some of us. A way to decrease the bitterness in dessert is to either add a teaspoon of lemon (which I don’t very like with peanut butter) or increase sweetener or vanilla extract. Otherwise try my chocolate peanut butter chia pudding very similar but the cocoa powder really mask any bitterness. Enjoy all the fiber loaded recipes on the blog ! XOXO Carine.
Hi! Where did you get the cute little containers? I’m sure I can just use mason jars, but these are so cute! Thank you!
I bought those on Amazon , they are yogurt glass jar and I love them because there is a plastic lid provided to keep my pudding fresh for long in the fridge! Enjoy the recipes on the blog. XOXO Carine.
Hello,
Could I use defatted peanut powder instead of peanut butter? If I made it into peanut butter.
Thank you, Karla Korter
I would say yes if what you are using as the same consistency as peanut butter. I did not try myself so I am unsure, I am sorry. Enjoy the recipe. XOXO Carine.
Almond breeze contains evaporated cane sugar ! It isn’t sugar free I believe .
No I am sorry but not the unsweetened Almond Milk ! The original one does but not the unsweetened range sold in New Zealand, 100% sugar free ! Enjoy the recipe. XOXO Carine
You mention that the nutrition panel does not include the toppings, but I can’t see any nutrition panel. Did you forget to add it, or do I need new glasses? haha
No, it is there! But if you use an ad blocker it may not display on your device. Enjoy the recipe. XOXO Carine.
I am on my phone reading this, no ad blocker, and I can’t see the nutrition panel either.
I m not sure why you cant see the nutrition panel, it is there. Did you try on a different device, laptop maybe? If this can help you, this recipe serve 6 pudding, one serving contains 295 kcal, 24g fat, 5.3 g fiber, 10.6 g protein and 15.8 g carbs (net carbs is only 10.5g). Hope this helps! XOXO Carine
Hi Carine,
Under the instructions you have:
Net carbs: 6.4 grams of net carbs per serving for 8 servings per recipe.
But this comment says six servings and 10.5 carbs. Can you please clarify?
I am no sure where you have seen this comment but the nutrition panel is correct, you get 6.4 g net carb serve for 8 servings