Easy and Delicious Keto Pumpkin Chia Pudding Recipe for a Healthy Dessert

Indulge in a Guilt-Free Treat with Keto Pumpkin Chia Pudding

If you’re on the hunt for a **delicious and nutritious** keto-friendly dessert, look no further than this **Keto Pumpkin Chia Pudding**. This dish is a perfect example of how a ketogenic diet doesn’t have to be restrictive when it comes to flavors and textures. Packed with the seasonal goodness of pumpkin and the health benefits of chia seeds, this pudding is a must-try for anyone looking to satisfy their sweet tooth without the carb overload.

Not only is this recipe incredibly easy to make, but it’s also versatile, serving as a **hearty breakfast**, a **quick snack**, or a **decadent dessert**. The combination of pumpkin and warm spices creates a comforting treat that’s ideal for chilly evenings or as a festive addition to your holiday table.

Keto Pumpkin Chia Pudding

The Story Behind This Creamy Keto Delight

As a passionate advocate for the keto lifestyle, I’m always experimenting with ingredients to create recipes that not only comply with a low-carb diet but also bring joy and satisfaction to the table. This **Keto Pumpkin Chia Pudding** was born out of my love for autumnal flavors and my commitment to crafting wholesome, keto-compliant desserts.

Pumpkin is a fantastic ingredient for keto recipes due to its **low net carb content** and high fiber. When combined with chia seeds, which are known for their **omega-3 fatty acids** and additional fiber, you get a pudding that’s not only low in carbs but also supports a feeling of fullness and provides sustained energy.

The use of **unsweetened almond milk** and **heavy cream** in this recipe ensures a creamy texture while keeping the carb count in check. **Powdered erythritol** is my sweetener of choice for this pudding, as it has zero net carbs and doesn’t spike blood sugar levels, making it ideal for those on a ketogenic diet.

Each ingredient has been carefully selected to create a balance of flavor and nutrition, making this pudding a powerhouse of keto goodness. The warm spices like cinnamon, nutmeg, and ginger not only evoke the essence of fall but also offer anti-inflammatory benefits, making this dessert as healthful as it is delicious.

Ingredients for Keto Pumpkin Chia Pudding

Mastering the Method for Perfect Keto Pumpkin Chia Pudding

Creating the perfect **Keto Pumpkin Chia Pudding** is all about the details. Here are some chef’s tips to elevate your pudding to the next level:

Whisking the Wet Ingredients: Start by thoroughly combining the almond milk, heavy cream, and powdered erythritol. The key is to ensure the sweetener is completely dissolved for a smooth texture. Vanilla extract and the spices should be whisked in until the mixture is fragrant and well-blended.

Incorporating the Pumpkin: When adding the pumpkin puree, make sure to whisk it vigorously into the liquid mixture. This prevents any lumps and guarantees that the pumpkin flavor is evenly distributed throughout the pudding.

Chia Seeds: After stirring in the chia seeds, let them sit for a few minutes, then stir again. This helps prevent them from clumping together at the bottom of the bowl. Remember, patience is key! The pudding needs to chill for at least 4 hours, but overnight is even better for the seeds to fully expand and thicken the mixture.

Final Consistency: Once chilled, if your pudding is too thick, don’t hesitate to adjust the consistency with a splash more almond milk. This can also be done when serving if the pudding has thickened further while in the fridge.

Serving Suggestions: Get creative with toppings! A dollop of whipped cream, a sprinkle of cinnamon, or a handful of pumpkin seeds can add delightful texture and flavor to your pudding.

Keto Pumpkin Chia Pudding Ready to Serve

Variations to Keep Your Keto Diet Exciting

Chocolate Pumpkin Chia Pudding: Add a keto-friendly chocolate twist to your pudding by mixing in unsweetened cocoa powder. The rich chocolate flavor pairs wonderfully with pumpkin and spices, creating a dessert that’s both indulgent and healthy.

Nutty Pumpkin Chia Pudding: For an extra crunch, mix in some chopped pecans or walnuts. Nuts are a great source of healthy fats and make for a satisfying addition to this creamy pudding.

Coconut Pumpkin Chia Pudding: Swap out the heavy cream for full-fat coconut milk and top with toasted coconut flakes. This tropical variation brings a new dimension of flavor to the traditional pumpkin spice profile.

Substitutions for Dietary Needs and Preferences

Dairy-Free Option: Replace the heavy cream with coconut cream to make this recipe dairy-free without compromising on the creamy texture. Make sure to choose dairy-free toppings as well.

Sweetener Alternatives: If erythritol isn’t your preferred sweetener, you can use other keto-friendly options like stevia or monk fruit sweetener. Adjust the quantity to achieve your desired level of sweetness.

Nut Milk Varieties: Almond milk can be substituted with other low-carb nut milks such as coconut milk or macadamia milk. Each will bring its own unique flavor to the pudding.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin puree, but ensure it’s well-drained and as smooth as the canned variety to avoid altering the texture of the pudding.

How long does Keto Pumpkin Chia Pudding last in the fridge? Properly stored in an airtight container, the pudding can last up to 5 days in the refrigerator.

Can I freeze this pudding? Chia pudding can be frozen, but the texture may change upon thawing. It’s best enjoyed fresh or refrigerated.

Is this pudding suitable for diabetics? Yes, as it’s low in net carbs and uses a sugar-free sweetener, it’s generally suitable for those managing diabetes. However, individual dietary needs may vary, so it’s best to consult with a healthcare professional.

Can I make this pudding nut-free? Absolutely! Use a nut-free milk alternative like hemp or flax milk for a nut-free version of this keto dessert.

Keto Pumpkin Chia Pudding

This Keto Pumpkin Chia Pudding is a creamy and seasonal delight, perfect for those on a ketogenic diet. Packed with fiber and healthy fats, it's an excellent choice for a make-ahead breakfast, a quick snack, or a guilt-free dessert. Its rich pumpkin flavor, combined with warm spices, makes it a cozy and satisfying treat for any time of the day.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 4 hours 15 minutes
Course Breakfast, Desserts
Cuisine American
Servings 4 servings
Calories 200 kcal


  • Medium-sized mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Plastic wrap or lid for bowl


  • 1 cup canned pumpkin puree (240g)
  • 2 cups unsweetened almond milk (480ml)
  • ½ cup chia seeds (80g)
  • ¼ cup heavy cream (60ml)
  • 2 tablespoons powdered erythritol (24g)
  • 1 teaspoon vanilla extract (5ml)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Pinch of salt
  • Optional toppings: whipped cream, a sprinkle of cinnamon, or pumpkin seeds


  • In a medium-sized mixing bowl, whisk together the almond milk, heavy cream, powdered erythritol, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and a pinch of salt until well combined.
  • Add the canned pumpkin puree to the mixture and whisk until smooth and fully incorporated.
  • Gently stir in the chia seeds, making sure they're evenly dispersed throughout the mixture.
  • Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken the pudding.
  • After chilling, give the pudding a good stir to break up any clumps. If the pudding is too thick, you can add a bit more almond milk to reach the desired consistency.
  • Serve in individual cups or bowls, topped with optional whipped cream, a sprinkle of cinnamon, or pumpkin seeds for added texture and flavor.


For a vegan version, replace the heavy cream with coconut cream and ensure the toppings are dairy-free.
The pudding can be stored in the refrigerator for up to 5 days, making it perfect for meal prep.
Adjust the sweetness to your preference by adding more or less erythritol.


Calories: 200kcalCarbohydrates: 15gProtein: 5gFat: 14gFiber: 11gNet Carbs: 4g
Keyword Chia Pudding, keto breakfast, keto dessert, Keto Pumpkin Chia Pudding, Low Carb Pumpkin Recipe
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