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Keto Matcha Chia Pudding Recipe

This fantastic matcha chia pudding can be made in advance and stored in the refrigerator for up to 3-4 days. It's a great make-ahead breakfast or snack option. Feel free to customize the toppings according to your preference. You can add keto-friendly nuts, seeds, or low-carb berries for additional crunch and flavor. Adjust the sweetness to your liking. Start with a small amount of sweetener and gradually add more until it reaches your desired taste.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 5 hours 4 minutes
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 1 cup   cup Almond unsweetened
  • 2 tablespoon Chia Seeds
  • 1   teaspoon Matcha Powder
Optional Ingredients
  • 1 tbsp low Carb Sugar Subtitudes
  • Sliced almonds and berries for topping

Method
 

  1. In a bowl, combine the unsweetened almond milk, chia seeds, matcha powder, and Erythritol.
  2. Whisk well to ensure the matcha powder is fully incorporated and there are no clumps.
  3. Let the mixture sit for about 5 minutes, then whisk again to evenly distribute the chia seeds.
  4. Cover the bowl and refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
  5. After the chilling time, give the pudding a good stir to break up any clumps and ensure a smooth texture.
  6. If desired, adjust the sweetness by adding more sweetener to taste.
  7. Serve the matcha chia pudding in individual bowls or jars. Optionally, top with sliced almonds and blueberries for added texture and flavor.

Notes

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