In a medium-sized mixing bowl, whisk together the unsweetened almond milk, monk fruit sweetener, vanilla extract, cinnamon, and a pinch of salt.

Add the chia seeds to the mixture and stir thoroughly to combine. Ensure there are no clumps and the seeds are fully immersed in the liquid for even swelling

Allow the mixture to sit for 5 minutes, then stir again to redistribute the seeds and prevent them from settling at the bottom.

Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours, or overnight. This allows the chia seeds to absorb the liquid and thicken to a pudding-like consistency.

Once the pudding has set, give it a good stir to break up any lumps. If the pudding is too thick, add a little more almond milk until the desired consistency is reached.

Serve the keto chia pudding in individual bowls or glasses, and top with your choice of keto-friendly toppings such as berries, nuts, coconut flakes, or cacao nibs for added texture and flavor