Low Carb Chocolate Almond Chia Seed Pudding

This Low Carb Chocolate Almond Chia Seed Pudding is one of my favorite recipes when I am looking for a chocolate fix any time of the day. I eat it for breakfast, as a snack, and most definitely for dessert. Top with chopped almonds, it is such a yummy chia pudding recipe. 

Chia seeds are quickly becoming a favorite in the low carb crowd.  Not only are they a great, fiber-packed thickening agent - they make a great pudding!  This simple chocolate chia seed pudding uses unsweetened cocoa powder, almonds, and yogurt for extra protein.   Top it with your favorite fruit, shredded coconut, nuts, or whipped coconut cream.  The whipped coconut cream is especially delicious if you are having this for dessert. It makes it over the top indulgent.

Before making this chocolate chia pudding, there is one important thing to know about unsweetened cocoa powder. It comes in two varieties and choosing the right one will help you get the best chocolate flavor. Cocoa powder is available as Dutch-process/alkalized or natural. You want to buy the Dutch processed cocoa powder. This has gone through extra processing that removes some of the acidity and bitterness from the cocoa powder. Using a less acidic powder means a less bitter pudding. 

It's also important to play around with the level of sweetness in your chocolate chia pudding. As someone who loves dark chocolate, I don't love a super sweet pudding. However, some people may find they really need to kick up the sweetness to get the chocolate taste they are looking for. Start with a small amount and add until the milk and cocoa mixture tastes good. Liquid Stevia works well too but remember that it is really sweet and you will only need a small amount. If you aren't a Stevia fan, any no-calorie sweetener that dissolves easily in liquids will work. If you aren't worried about the carbs, maple syrup is my favorite option for chia seed pudding.

What is the ratio of chia seeds to liquid?

The correct ratio of chia seeds to liquid to make a normal chia seed pudding is usually two-three tablespoons of chia seeds to every one cup of milk. Personally, I like to use three tablespoons to ensure a nice and thick pudding. If you are using yogurt in your chocolate chia pudding, you only need about two tablespoons of chia seeds since the yogurt is already thick and creamy.

Can I blend chocolate chia seed pudding?

If you prefer more of a traditional smooth pudding, then you will want to blend the chia seed pudding to create a smooth texture. For anyone who doesn't like the gel, tapioca-like texture of chia seeds, this is your solution. For the best results, refrigerate the pudding before blending it. However, it will turn out fine either way. For extra creaminess, you can add a banana (not for low carb) or half an avocado. You can also add canned coconut cream or a touch of heavy whipping cream for a truly creamy and smooth pudding.

Can I freeze chocolate chia pudding?

Chia seed pudding actually holds up quite well in the freezer. Just store it in an airtight container. Then when you are ready to eat it, pop it in the fridge the night before to defrost. You can also make chocolate chia popsicles by adding some extra milk to the mixture and freezing in popsicle molds.

What toppings are best for chocolate chia seed pudding?

There are so many different topping options and the sky is the limit. Some favorites are:

• peanut butter or almond butter
• chopped chocolate pieces or chocolate chips (low carb if needed)
• coconut cream
• whipped cream
• strawberries, raspberries, or blueberries
• bananas (not for low carb)
• nuts and seeds
• frozen yogurt or ice cream