Chia Pudding

One of the struggles I see so often with ladies, especially when carb-cycling (and especially on low carb days)  is not getting enough fiber! And while veggies are my favorite source of fiber it’s amazing when you cut out the whole grains how many veggies you have to consume to get that 25 + grams of fiber a day. Enter chia pudding. It’s easy to make, super low carb and super high fiber. It’s basically a low carb day lifesaver!

My recipe makes enough for two nice little mason jar portions. I love the mason jars for grab and go. The flavor of the pudding as-is is good (especially when you get used to less sugar in your life) but it gets really delicious when you add toppings. Some of my favorites are shredded coconut, almond or peanut or sunflower butter, fruit and dark chocolate chips (on regular macro days), nuts, or a little stevia stirred in to sweeten things up! I’ll also dump my chia pudding into the blender with a scoop of protein and more almond milk for a creamy chia protein pudding. The possibilities are endless so get creative!


Chia Pudding


1/3 cup chia seeds

1 1/2 cup unsweetened vanilla almond milk

1 tsp vanilla

pinch salt

optional 1/8 tsp cinnamon


Directions: Whisk together the chia seeds, almond milk, vanilla, and salt. Divide into two mason jars and let sit in the refrigerator overnight. Stir and top with whatever you want before serving! If you want to thin your chia pudding out a little you can add some extra almond milk.

Serves 2.

Happy Cooking!



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