Magazine cover image Get the Fall Issue

A Keto (and Vegan!) Golden Milk Chia Pudding Recipe

Your morning meal prep just got a whole lot easier.
A Keto (and Vegan!) Golden Milk Chia Pudding RecipeBeth Lipton/ Eat This, Not That!

Not everyone has a ton of time in the morning to whip up a full course spread for breakfast, but it’s still important to try and have something that will leave you full and not reaching for something that might derail your diet plans. And if you’re following the keto diet, you might feel like you don’t have as many easy options, but we have the perfect solution for you: chia pudding. And you can make this keto breakfast the night before you plan on eating it, so it’s easy to meal prep in advance.

Here, we have a keto chia pudding recipe unlike ones you’ve had before. Our version features flavors such as turmeric, cinnamon, ginger, cardamom, and coconut milk. Talk about a spicy and flavorful combination! These ingredients not only taste great together, but, of course, are all super healthy for you. Turmeric is the golden-hued superfood that has been used in Ayurvedic medicine for thousands of years to help treat everything from inflammation to bacterial-related ailments, while cinnamon has been said to help control blood sugar and fight against diabetes.

This chia pudding recipe is not only keto-friendly, but it’s vegan as well. So if you happen to feel like sharing, you’ll make a few of your friends quite happy, as this is one breakfast treat anyone can enjoy.

Below is our simple, yet tasty, keto chia pudding recipe.

Makes 4

Ingredients

6 tbsp chia seeds (We used Navitas Organics)
2 tbsp powdered Lakanto sweetener
1 tsp ground turmeric
1/2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cardamom, optional
1/4 tsp fine sea salt
Pinch freshly ground black pepper
1 13.5-oz can full-fat coconut milk (We recommend Native Forest)
1/2 tsp vanilla extract

How to Make It

  1. Place chia seeds in a large bowl. Whisk in sweetener, turmeric, cinnamon, ginger, cardamom (if using), salt, and pepper until well combined. Whisk in coconut milk and vanilla, taking care to get all the lumps of coconut cream out.
  2. Divide among 4 bowls, cover, and refrigerate for at least 4 hours or up to overnight to set. (Check bowls after 30 minutes; if seeds have clumped, stir to redistribute them.)

RELATED: The easy way to make healthier comfort foods.

Get the Fall Issue

Featuring delicious weight loss recipes, quick and easy sheet pan suppers, slow cooker tips and much more!

Filed Under