Easy Basil Seed Pudding (Low Carb, High Fiber Recipe)

This Basil Seed Pudding makes for a delicious breakfast, healthy snack, or a light, satisfying dessert. With warm flavors and a creamy texture, this dish offers a fresh and delightful twist on traditional chia seed pudding. 

Basil seeds are similar to chia seeds in that they’re absorbent and expand to make a simple pudding. They are packed with fiber, protein, and loads of other nutrients, and contain zero net carbs per serving!

what are basil seeds?

I love chia pudding, and that will never change. From my Warm Chia Seed Pudding to my Chocolate Keto Chia Pudding, chia seeds are a versatile ingredient with a unique texture. And if you enjoy using them too, I know you'll love this basil seed pudding recipe!

Basil seeds, also called sabja seeds, are the tiny black seeds of the sweet basil plant (yes, those same basil leaves you'd use to make pesto!). They look very similar to chia seeds, and can be used in very similar ways. 

They're extra absorbent and expand when mixed with liquid. When it comes to their nutritional profile, sweet basil seeds contain more antioxidants and minerals like iron, potassium, and calcium. They also offer more protein, more fiber, and less fat than chia seeds per serving.

Because of these incredible health benefits, I have been using basil seeds more and more lately, making everything from healthy desserts like this basil seed pudding, to tossing the seeds into smoothies and salads. 

To learn more about how they hold up to chia seeds, check out my post Sweet Basil seeds vs. Chia Seeds: A Comparison.

why this recipe works

Whether you're looking for a satisfying breakfast pudding or refreshing summer dessert, this delicious basil seed pudding recipe is sure to hit the spot.

Using basil seeds instead of chia seeds adds a unique twist to traditional chia pudding, and offers a good serving of dietary fiber, protein, potassium and magnesium. 

To make this a dairy-free/vegan pudding, I like to use coconut milk for its rich and creamy texture.

My go-to sweetener is granulated monkfruit with allulose—it adds just the right hint of sweetness without the sugar, keeping this treat low-carb and keto-friendly.

For the finishing touches, I add vanilla, salt, and cinnamon for a warm and comforting flavor profile. But don't let that stop you from mixing and matching your favorite flavors!

There are many avenues to explore with this recipe, and that's what makes it fun and versatile.

My basil seed pudding is:

• Excellent for low-carb, gluten-free, high-protein, and plant-based diets.
• Creamy and delicious, with a thick texture and warm, comforting flavor.
• Super easy to make, with just a handful of ingredients and minimal prep time 
• Perfect for meal prep—make a batch and enjoy it all week long (this has been my go-to lately!)

the ingredients

You'll need just a handful of basic ingredients and five minutes to prep this simple sweet basil seed pudding.

I like to mix this up when I have a few extra minutes in the kitchen, and it saves me the next morning! 

• Basil seeds. These tiny black seeds are the star of this recipe and can be found in most health food stores or online.
• Full-fat coconut milk. This is my preferred milk of choice, but feel free to use whatever you have on hand.
• Granulated monkfruit sweetener with allulose. This low-carb sweetener is a great alternative to sugar and has zero glycemic impact.
• Vanilla extract. This adds a touch of warmth and sweetness to the pudding.
• Salt. A dash of salt helps to balance out the flavors.
• Cinnamon (optional): This spice adds a warm and comforting flavor, but you can omit it or experiment with different spices.

milk substitutes

You're welcome to use any milk of your choice. For a low-carb and dairy-free option, I like to use coconut milk. To keep things low glycemic, substitute with unsweetened almond milk (my second choice) or macadamia milk. Soy milk and cashew milk are other plant-based options that taste great here too! 

You can also use ¾ cup Greek yogurt and 1 cup unsweetened almond milk to add more protein to the pudding, or go for regular milk if preferred. 

sweetener substitutes

I like using granulated monk fruit sweetener with allulose because it's a granulated sweetener that dissolves like sugar, but feel free to use your preferred low-carb sweetener.

If you don't have a monkfruit and allulose blend, I recommend a liquid allulose or a sugar-free maple syrup sweetener like RxSugar or Lakanto to keep this low-glycemic. You can also use honey or pure maple syrup but it will add extra grams of sugar to the pudding.

I don't recommend using a granulated erythritol-based sweetener blend since it doesn't dissolve as well and erythritol tends to crystallize when cold.

how to make basil seed pudding

This basil seed pudding prepares just as easily as chia pudding! Here's a look at how to do it but be sure to view the printable recipe card at the bottom of the page for all of the details. 

1. Start by adding the basil seeds, coconut milk, sweetener, vanilla, and salt to a glass mason jar with a lid or another glass storage container. You can also use a small bowl and cover it with plastic wrap. 
2. Whisk well, then taste and add more sweetener if you feel it needs it. Then stir in the cinnamon, if using. 
3. Place the lid on the container and transfer it to the refrigerator to set for at least 3-4 hours, preferably overnight.
4. Spoon into a serving bowl and enjoy with your toppings of choice. 

tasty topping ideas

I love any excuse to use my favorite toppings! Here are some ideas: 

• Fresh berries
• Frozen berries that are defrosted and warmed up a bit (I love this option because the texture is sort of like a compote)
• Toasted coconut flakes
• Chopped nuts (like almonds or pecans)
• Whipped cream or coconut cream
• A sprinkle of cinnamon or cocoa powder
• Plain yogurt or Greek yogurt
• Grain-free vanilla almond butter granola 
• A drizzle of peanut butter or almond butter 
• Sugar-free chocolate chips

tips for the best results

• I find that basil seeds are a bit more absorbent than chia seeds. Basil seed pudding also does not blend well, which I’ve discovered in my recipe testing. While chia will blend and become almost mousse-like (see my Chia Chocolate Mousse!), basil seeds will turn extra gelatinous and you'll end up with a goopy pudding that is gum-like in texture.  Other than that, you can usually swap out basil with chia seeds without a hitch.

• Basil seed pudding absorbs quicker than chia seed pudding, so while you will have the best results when the pudding sits overnight, you can enjoy it after just 3-4 hours, too. I recommend giving it a good mix before serving. 

• The ratio of liquid to basil seeds can be adjusted based on your own preference. If you like a thick pudding, you can reduce the amount of almond milk or coconut milk by about ¼ cup. If your pudding seems too thick the next morning, simply add in another couple of splashes of liquid to thin it slightly. 

storage directions

This basil seed pudding will last up to 5 days in the refrigerator.

Store it in an airtight container (mason jars are great for this!) and give it a stir before serving again.

You can also make a big batch ahead of time and portion it out into individual containers for the perfect morning meal prep!

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