If you want to capture the flavors of fall in one delicious little dish, you have to try Keto Pumpkin Chia Pudding! Heavy cream, chia seeds, pumpkin puree, and pumpkin pie spice make this pudding rich, creamy, and so indulgent.
Make it ahead of time for an easy grab-and-go meal in the morning, and you’ll feel like you’re eating pumpkin pie for breakfast! (Can you think of a better way to start the day?)
Are you as excited for pumpkin season as I am? If you ask me, there isn’t enough time to try all the recipes I want to make in the fall.
But one I never skip is this Keto Pumpkin Chia Pudding! It’s creamy, delicious, and packed with fall flavor in every bite.
When it comes to meal prepping, it doesn’t get much easier than this recipe. Just toss the ingredients in a blender, process for a few minutes, then store in the refrigerator. Make sure you let them sit for at least four hours, but after that, they’re ready to enjoy!
These little jars make an easy grab-and-go meal in the morning that will make you feel like you’re eating pumpkin pie for breakfast. (Without any added sugar, of course!)
They also make a great snack when you need an afternoon pick-me-up. No matter when you enjoy Low Carb Pumpkin Chia Pudding, I know you’ll be hooked as soon as you try it!
Ingredients for Making Low Carb Pumpkin Chia Pudding
- Chia seeds - These low-carb seeds are also a great source of fiber, antioxidants, and omega-3 fatty acids.
- Heavy Cream - If you’re not low carb or keto, you could use half-and-half if you prefer. For vegan, substitute canned coconut milk.
- Almond Milk - To keep your Pumpkin Chia Seed Pudding keto, make sure you buy the unsweetened kind.
- Pumpkin Puree - This should be pure pumpkin, not pie filling.
- Pumpkin Pie Spice - This premade spice blend includes cinnamon, ginger, nutmeg, allspice, and cloves.
- Sweetener - I recommend Swerve Confectioners so the sweetener can fully dissolve into the pudding.
- Salt - You only need a pinch to enhance the flavor of your pudding.
Tips & Tricks
- Store each serving in an individual jar or dish so you can grab this chia pudding recipe one at a time when you want a quick meal or snack.
- If you only have granular low-carb sweetener, throw it in a blender and pulse to turn it into a powder.
- For a pumpkin pie chia pudding with more texture, skip the blender and simply stir your ingredients together before storing in the fridge. Make sure to shake the jars a few times as the pudding sets.
Serving Suggestions
- I always like to add a dollop of homemade Keto Whipped Cream to my Keto Pumpkin Chia Seed Pudding for the full pumpkin pie experience!
- Top your pudding with Keto Spiced Pecans for some extra crunch and fall flavor.
- Add a drizzle of Macadamia Nut Butter for a boost of healthy fats to energize your day.
Frequently Asked Questions
These little seeds pack quite a punch! Not only are they a good plant-based source of protein, but they’re also packed with fiber, antioxidants, and omega-3 fatty acids. On top of that, all of their carbs come from fiber, which makes them a 0 net-carb ingredient. That’s why they’re so great for keto!
You can substitute canned coconut milk in place of the heavy cream if you prefer a dairy-free or vegan version of this recipe. If you don’t mind dairy and aren’t following a low-carb diet, you can also use half and half for your Sugar-Free Pumpkin Chia Pudding.
This will make a very thick pudding. Instead of replacing the full cup of almond milk with heavy cream, I recommend using ½ a cup of heavy cream and ½ a cup of water to help you achieve the right consistency.
For the smoothest pudding possible, make sure you give it enough time to process in your blender. You also want to make sure you’re using a high speed blender for the best results.
Tools Needed to Make Sugar Free Pumpkin Chia Pudding
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- Blender (preferably high-speed)
- Small Dishes or Jars for storing
Storage
This Keto Pumpkin Spice Chia Pudding can be stored in an airtight container in the refrigerator for up to 5 days. For easy grab-and-go meals or snacks, I recommend keeping each serving of keto chia pudding in its own individual container.
How to Make Keto Pumpkin Chia Pudding
In a blender, combine the heavy cream, almond milk, chia seeds, Swerve confectioners, pumpkin puree, pumpkin pie spice, and salt.
Process until smooth, about 1½ minutes.
Transfer to individual serving bowls or jars, cover, and refrigerate for at least four hours or overnight.
You May Also Like These Meal Grab-and-Go Recipes
- Light and full of fall flavor, these Keto Pumpkin Muffins make a nutritious breakfast, snack, or even dessert.
- When you’re on the go, Keto Granola Bars are made with wholesome ingredients and taste way better than almost any other keto-friendly bars out there.
- Peanut Butter Energy Balls are made with just six ingredients and will give you the boost of energy you need!
- Enjoy classic flavors the low-carb, gluten-free way with light and moist Keto Banana Bread.
Pumpkin Chia Pudding
Ingredients
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- ⅓ cup chia seeds
- ⅓ cup Swerve confectioners
- ¾ cup pumpkin puree
- ½ teaspoon pumpkin pie spice
- ⅛ teaspoon sea salt
- For topping: whipped cream
Instructions
- In a blender, combine the heavy cream, almond milk, chia seeds, Swerve confectioners, pumpkin puree, pumpkin pie, and salt.
- Process until smooth, about 1 ½ to 2 minutes.
- Transfer to individual serving bowls or jars and refrigerate for at least four hours and up to overnight.
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