This easy Matcha Chia Pudding is made with 3 key ingredients and has just 1.2g net carbs! It's perfect as a made-ahead quick breakfast or snack—low-carb + keto, gluten-free, vegetarian, vegan, and paleo.
Easy Matcha Chia Pudding
Chia seeds are packed full of fiber and healthy fats, and they’re the star of the show in our keto matcha Chia Pudding. A teaspoon of matcha powder creates a stunning jade-color pudding with earthy flavor notes that bounce off the subtle sweetness of almond milk and Erythritol. Although it’s called a pudding, this recipe is ideal for a quick and satisfying breakfast on the go, as it can be made ahead of time and stored in the refrigerator for 3-4 days.
Why You'll Love It
- Only need 3 ingredients (+ optional toppings)
- Low carb & keto, vegetarian, vegan, and paleo
- An easy make-ahead breakfast or snack
- Only 5 mins prep
- Stays fresh for 3 to 4 days
Our keto Matcha Chia Pudding recipe is highly customizable, so feel free to get bold and play around with flavors! For additional sweetness, add more Erythritol, or for a floral hit of vanilla, include a few drops of quality vanilla extract into the chia mixture. As for toppings, the world is your oyster! Nuts and seeds provide crunchy texture and a boost of healthy fats, while low-carb fruit adds sweetness and beautiful pops of color.
This chia pudding has 1.2g of net carbs per serving, and since it’s free from animal-derived ingredients, it’s vegan in addition to being keto-friendly. Our recipe takes a handful of minutes to prepare, but for the best results, it’s worth giving the keto chia pudding a minimum of 2 hours to set or preferably leaving it overnight to achieve the best texture.
Ingredients You'll Need
- Almond milk (unsweetened): Almond milk is light in color and flavor, making it the ideal liquid of choice to soak the chia seeds. Matcha is the predominant flavor of this pudding, so using subtly flavored nut milk means there aren’t too many bold, contrasting flavors to take away from the earthiness of the matcha powder.
- Chia seeds: Making chia pudding would be impossible without using chia seeds! Both whole and ground chia seeds can be used to make this pudding, but if you’re not the biggest fan of the texture chia seeds adopt once they’ve been soaked, I’d advise using ground chia for a smoother result.
- Matcha powder: Along with a vibrant green color, matcha powder also has a grassy, earthy flavor that’s elevated by the sweetness of Erythritol. Matcha powder has a strong taste, so only a small amount is needed to transform the chia seeds into a jade-green pudding fit for the whole family.
- Sugar-free sweetener (optional): Adding sweetness to the chia pudding is optional, but it does make for a tastier result. Erythritol is the perfect keto sweetener to use as it has a similar taste to sugar and doesn’t have the typically artificial sweet taste many other sweeteners tend to have.
- Sliced almonds or berries (optional): Once set and removed from the refrigerator, our keto matcha chia pudding looks like a showstopper, but adding a tasty topping takes things up a level! Sprinkling some flaked almonds, shredded coconut, grated dark chocolate, or fresh berries over the top of the pudding adds a pop of inviting color and introduces new flavors and textures to go alongside the chia seeds.
How To Make Matcha Chia Pudding
Creating this easy matcha chia pudding takes only 5 minutes with simple ingredients and basic kitchen equipment. The hardest part is waiting for the pudding to set in the refrigerator before you can dive in! Giving the seeds plenty of time to soak up all the delicious flavors of the other ingredients means you'll be left with a decadent pudding you won’t believe contains just over 1g of net carbs per serving.
- Mix the ingredients: In a bowl, add the unsweetened almond milk, chia seeds, matcha powder, and Erythritol together and mix.
- Whisk the mixture: Whisk well to make sure everything is well incorporated and there aren’t any lumps of matcha powder.
- Rest and whisk again: Set the mixture aside for about 5 minutes, allowing the seeds to start soaking up the liquid. Then, whisk the ingredients again to make sure the seeds are evenly distributed and aren’t clumped together.
- Cover and refrigerate: Cover the bowl with plastic wrap or a kitchen towel and refrigerate the chia pudding for a minimum of 2 hours, preferably overnight. This allows the chia seeds to absorb the liquid and form a thick pudding consistency.
- Stir the pudding: Once the pudding has chilled in the refrigerator, give it a thorough stir to separate any clumps of chia and ensure a smooth texture.
- Adjust the sweetness: Give the pudding a taste and adjust the sweetness to your liking, adding more Erythritol slowly so you don’t make the pudding too sweet.
- Serve the pudding: Serve the keto matcha chia pudding as it is in bowls or jars and optionally garnish with sliced almonds and blueberries.
Recipe Variations
Matcha Chia Pudding With Coconut: For a luscious, tropical edge, make the chia pudding with coconut milk instead of almond milk. Use unsweetened coconut milk from a carton, as tinned coconut milk needs substantial thinning as it’s so thick. To enhance the coconut flavor even more, add shredded coconut on top of the pudding once it has been set and removed from the refrigerator.
Ground Chia Seeds vs. Whole Chia Seeds: Using both ground chia seeds and whole chia seeds is possible for this recipe, and the main difference between the two is the final texture. Ground chia will result in a smooth texture and minimize the chance of any lumps of chia seeds. Whole chia seeds, on the other hand, will still result in a smooth texture, but the individual seeds will be more pronounced in the visuals and texture of the pudding.
Matcha Chia Pudding With Chocolate: A fine grating of keto-friendly dark chocolate over the top of the chia pudding adds a gorgeous brown contrast to the pale green and also brings a wonderful chocolate hit. For extra indulgence, layer the chia pudding and grated chocolate in a jar so guests can see the distinguished layers of deep brown and jade-green.
Frequently Asked Questions
How Long Does It Take Chia Pudding To Thicken?
Chia pudding needs a minimum of 2 hours in the refrigerator to set, but for an even firmer texture, it’s best to leave the pudding to set overnight. Giving the pudding ample time to set in the refrigerator improves the texture alongside letting the seeds become plump and full of flavor.
Why Did My Chia Pudding Turn Out Watery?
Adding too much liquid to the chia pudding mixture and not giving it long enough to set are the most common causes of a watery chia pudding. If your pudding turns out watery, stir in a tablespoon of chia seeds and return the mixture to the refrigerator.
How Do You Keep Chia Pudding From Clumping?
Using ground chia seeds is a great way of keeping chia pudding from clumping together, as the seeds aren’t whole, making them less likely to stick together. When using whole chia seeds, it can be helpful to stir the pudding every few hours when it’s in the refrigerator to ensure the seeds aren’t bunching together as they absorb moisture.
📖 Recipe
Keto Matcha Chia Pudding Recipe
Ingredients
- 1 cup Almond Milk unsweetened
- 2 tablespoon Chia Seeds
- 1 teaspoon Matcha Powder
Optional Ingredients
- 1 tablespoon Erythritol
- Sliced almonds and berries for topping
Instructions
- In a bowl, combine the unsweetened almond milk, chia seeds, matcha powder, and Erythritol.
- Whisk well to ensure the matcha powder is fully incorporated and there are no clumps.
- Let the mixture sit for about 5 minutes, then whisk again to evenly distribute the chia seeds.
- Cover the bowl and refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
- After the chilling time, give the pudding a good stir to break up any clumps and ensure a smooth texture.
- If desired, adjust the sweetness by adding more sweetener to taste.
- Serve the matcha chia pudding in individual bowls or jars. Optionally, top with sliced almonds and blueberries for added texture and flavor.
