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.

Course Breakfast, Desserts

Cuisine American

Keyword Chia Pudding, keto breakfast, keto dessert, Keto Pumpkin Chia Pudding, Low Carb Pumpkin Recipe

Prep Time 15

Cook Time 0

Total Time 4 15

Servings servings

Calories 200kcal

Equipment

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

Ingredients

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

Instructions

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.

Notes

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.

Nutrition