Warm chia pudding is a comforting breakfast or healthy dessert that is just what you need during the colder months. This is a richer, creamier, low-carb spin on classic chia pudding, as it's thickened with eggs, which gives it a heartier, custard-like flavor. With a dreamy, creamy consistency and flavor combinations of vanilla and cinnamon, you'll be craving it year-round!
Chia seed recipes are always a great way to add some extra nutrients to your diet.
These tiny little seeds are a versatile ingredient that can be used in a variety of dishes like smoothies and even baked goods.
They are super absorbent, so when mixed with liquid, they expand and form a thick, gel-like consistency, which is perfect for creating a creamy pudding like this one!
And, get this: it's made all in one pot! Just combine your ingredients and cook for a few minutes. No lengthy prep, and cleaning up is a breeze.
I absolutely love homemade tapioca pudding and grew up eating it quite often. My family enjoyed it warm and cold, and this warm chia seed pudding reminds me of the tapioca of my childhood. I haven't had homemade tapioca in years but I think this recipe comes very close, flavor-wise.
Chia seeds stand in for tapioca pearls and monk fruit sweetener replaces the sugar. Those two swaps create a keto tapioca pudding that is SO GOOD.
It's a healthier, low-carb version of tapioca pudding and is just as comforting and satisfying as the real thing, but without the added sugar and carbs.
why this recipe works
Similar to tapioca pudding, this easy warm chia pudding has a sweet custard-like flavor and thick, creamy texture.
It makes a delicious and nutritious breakfast or dessert and is perfect for meal prep or served at the holiday table.
I add eggs, which brings a nice change to the traditional chia pudding recipe and makes it richer and much more filling.
What's more, you can make variations of this hot chia pudding every single day and not get tired of it. Keep it exciting and add mixed berries, chocolate chips, shredded coconut, or homemade granola — there's no stopping what a little creativity (and cravings) can do!
My warm chia pudding is:
- A great alternative to regular chia pudding that fits your dietary needs.
- The perfect breakfast for those chilly winter mornings!
- Easily customizable, so it's like a new recipe every time you make it.
- Made all in one saucepan for quick cooking and easy cleanup.
ingredients for warm chia pudding
Here's a look at the main ingredients you will need to make my this warm chia seed pudding.
Be sure to scroll to the bottom of the page for the full ingredient amounts in the printable recipe card.
- Whipping cream. This is what I use for the base of my pudding. It's what gives it that ultra-creamy texture. If you're dairy free, see substitutes below.
- Unsweetened almond milk. Try to use an unsweetened vanilla almond milk, if you can.
- Eggs. Eggs add protein, which makes this more filling than traditional chia pudding. They also give it a richer flavor and thicken the pudding, similar to how tapioca is made.
- Chia seeds. A highly absorbent superfood that makes this recipe truly unique.
- Pure vanilla extract. This adds a nice, cozy flavor to the pudding.
- Granulated monk fruit sweetener. A sugar-free, low-carb sweetener that'll add just the right amount of sweetness to your pudding. I like the flavor of Golden Monkfruit Sweetener but you can choose whichever granulated (or powdered) keto sweetener you prefer.
- Salt. A pinch of salt adds flavor.
- Butter (optional). This is entirely optional, but a little bit of butter will add extra creaminess and flavor to the warm chia pudding.
- Cinnamon. Adds that perfect touch of warmth to this delicious pudding.
- Favorite toppings (optional). Load up a serving of warm chia pudding with your toppings of choice, like chopped pecans or walnuts, coconut flakes, fresh fruit, or even toppings like almond butter, peanut butter, or sugar-free chocolate chips.
ingredient substitutes and variations
Whipping cream substitute: Swap the whipping cream with macadamia milk or coconut milk for a lighter, dairy-free version.
Monk fruit sweetener substitute: You can use your preferred low-carb sweetener or increase the amount to ½ cup for a slightly sweeter dessert pudding.
For a pumpkin spice spin: Add 3 tablespoons of canned pumpkin puree and 1 teaspoon of pumpkin spice seasoning! Top it with extra pumpkin spice and pumpkin seeds or pecans.
a cozy warm chia pudding recipe
Can it get any better than a warm bowl of chia pudding during the cooler months? It's one of those filling breakfasts that your body (and your tastebuds!) will thank you for.
Just grab your ingredients, grab a saucepan, and you'll have everything you need for a quick, easy, and delicious meal or satisfying snack.
Here's a look at the process but check out the recipe card at the bottom of the page for all the details!
In a medium saucepan, combine the cream, almond milk, eggs, salt, chia seeds, vanilla, and monk fruit sweetener. Whisk it well.
Place the saucepan on a burner set over medium heat. Cook, whisking it often, until the mixture comes to an almost boil (about 5-8 minutes).
Once it's hot and almost boiling, remove it from the heat, stirring vigorously to ensure the eggs don’t scramble. Off heat, mix in the butter (optional) and cinnamon.
Serve warm. You can add any toppings of your choice (fruit, nuts, nut butter, more spices, etc.)
tips for the best results
- If using granulated allulose, you will likely need ⅓ cup to ½ cup since it’s not as sweet as monk fruit sweetener.
- Heat the mixture over medium heat—no higher—and stir frequently. This helps to ensure the eggs don’t scramble in the pudding. With traditional tapioca, you would temper the eggs before adding it to the mixture, but it's not necessary in this keto tapioca pudding recipe. Everything cooks quickly, and as long as the pudding is whisked continuously and you remove it from the heat before it boils, you should be fine.
- Store leftovers in an airtight container for up to five days. When ready to eat, reheat it in a saucepan on the stovetop or in the microwave.
what to serve with keto tapioca pudding
This warm chia seed pudding can be served as both a breakfast dish and dessert, so why not pair it with some delicious accompaniments?
And for the ultimate fall treat, pair it with a savory almond flour scone or add this Keto Pumpkin Spice Creamer to your morning cup of coffee!
you might also love
- Easy, power-packed, and low-carb, this five-minute keto oatmeal recipe is the perfect breakfast for those following a ketogenic diet. It's a creative twist on traditional oatmeal, using a variety of nutrient-dense ingredients to create a hearty and satisfying meal.
- This mixed berry smoothie bowl is made with frozen mixed berries, avocado, coconut cream, chia seeds, and macadamia nuts. It's basically a dressed-up version of a classic keto berry smoothie but with even more textures and flavors. And yes, it's still keto-friendly!
- These three keto chia pudding recipes are a must-try for anyone craving a creamy, delicious, and easy-to-make snack. With just a handful of ingredients and a few minutes of prep time, you'll have a satisfying treat that's perfect for any time of day.
- Crustless zucchini quiche is a great recipe for meal prep, and works just as well as a hearty breakfast as it does a light dinner!
- 1-½ cups whipping cream (see notes for a dairy-free option)
- 1 cup unsweetened almond milk
- ½ cup chia seeds
- ⅓ cup granulated monkfruit sweetener (I prefer Lakanto Golden Monkfruit)
- 3 eggs, whisked
- 1 tablespoon vanilla
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 tablespoon butter (optional)
- toppings of choice, like pecans, walnuts or fresh fruit
- Combine the cream, almond milk, chia seeds, sweetener, whisked eggs, vanilla and salt in a medium saucepan.
- Set it over medium heat on the stovetop and cook gently until the mixture almost comes to a boil, about 5-8 minutes. Whisk frequently.
- As it heats, the pudding will start to thicken. As it thickens, whisk it vigorously to ensure the eggs don't scramble. Once it's nearly boiling and appears thick, remove it from heat (the pudding will also thicken as it cools).
- Off heat, stir in the butter (optional) and cinnamon.
- Serve warm with your favorite toppings.
For a dairy-free version: Swap in unsweetened macadamia milk or coconut milk for the heavy cream.
For a pumpkin spice variation: Stir in 3 tablespoons canned pumpkin puree and 1 teaspoon of pumpkin pie spice to the saucepan after it is removed from heat.
Sweetener options: For a sweeter, dessert pudding, you can increase the amount of sweetener to ½ cup. If using granulated allulose instead of granulated monk fruit, you will likely need ½ cup since it’s not as sweet as monk fruit sweetener.
Whisking the pudding: Heat the mixture over medium heat—no higher—and stir frequently. This helps to ensure the eggs don’t scramble in the pudding and eliminates the need to temper the eggs. Everything cooks quickly, and as long as the pudding is whisked continuously and you remove it from the heat before it boils, you should be fine.
Storage: Store leftovers in an airtight container for up to five days. When ready to eat, reheat it in a saucepan on the stovetop or in the microwave.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 413Total Fat: 38gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 188mgSodium: 194mgCarbohydrates: 10gNet Carbohydrates: 4gFiber: 6gSugar: 3gProtein: 8g
This nutritional information is approximate and is provided for convenience as a courtesy.