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Chocolate Chia Pudding4gNET CARBS
In the test kitchen

Chocolate Chia Pudding

Thick, creamy chocolate pudding that sets itself overnight from chia seeds, almond milk and cocoa.

Prep5 min
Chill4 hr
Makes4 servings
Servingabout 1/2 cup
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Ingredients

  • 1 1/2 cups unsweetened almond milk
  • 1/2 cup canned full-fat coconut milk
  • 1/2 cup chia seeds
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 cup powdered monk fruit sweetener
  • 1 teaspoon vanilla extract
  • Pinch of salt

Directions

  1. Whisk the cocoa, powdered sweetener and salt in a medium bowl or 1-quart jar to break up lumps.
  2. Whisk in the almond milk, coconut milk and vanilla until smooth.
  3. Stir in the chia seeds. Let stand 5 minutes, then whisk again to break up any clumps.
  4. Cover and refrigerate at least 4 hours or overnight, until thick and spoonable.
  5. Stir, then divide among 4 small jars or bowls.
Tip: For a smooth, mousse-like texture, blend the finished pudding for 30 seconds before serving.
Dad jokeMy chia pudding sat in the fridge all night and still did not get a good night's sleep. It was too busy setting.

Nutrition per serving (about 1/2 cup)

198Calories
21.9gTotal carbs
9.8gFiber
4.2gNet carbs
1gSugar
5.9gProtein
15gFat
112mgSodium

Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols. Sugar alcohols: 8g.

Know your label

Does dietary fiber spike blood sugar the way other carbs can?
No. CDC says fiber doesn't cause a spike in blood sugar the way other carbohydrates can.
Quiz yourself in the Diabetic Edition

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Contains

tree nuts, coconut

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Inspired by Low Carb Maven. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/chocolate-chia-pudding/