Morning Coffee Chia Pudding - Low Carb, Low Cal

Introduction: Morning Coffee Chia Pudding - Low Carb, Low Cal

About: Geeky artist. MUST. MAKE. STUFF. More stuff at:

My coffee chia pudding is rich and creamy with a little crunch from the seeds. It makes a great breakfast, especially if you add a few nuts and a little cream as a topping. Also, it is very low carb, so you can enjoy it as part of a paleo, keto, or any other healthy, high fiber, low glycemic diet.

Note: Nutrition info is in the last step.

As always, this is my original recipe, so please ask before reposting. Thanks!

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Step 1: Ingredients

2 cups Unsweetened almond milk

Optional - 2T of heavy cream

1-2 Servings of instant coffee (Amount to make 1-2 cups) - Note: I used 2 servings of Via. It makes for a STRONG coffee flavor. Start with less if you want something milder.

Half a cup of Chia seeds

1-3 Tablespoons of Monk fruit, Splenda, or equivalent of other non-sugar sweetener (You can adjust the sweetness to how you like it.)Note: I used about 2.5 T of monk fruit sweetener

1/4 teaspoon of vanilla extract

Dash of salt

Step 2: Assemble

Put everything in a blender, starting with the wet ingredients.

Step 3: Blend

Blend on the lowest setting until all the ingredients are mixed.

Taste the liquid to see if you want to add more sweetener or coffee.

Optional: Add 1-2T of cream if you want, though I prefer to add it to each serving later as a topping.

The seeds will separate, so you're not done yet.

Let the mixture sit for 5-10 minutes.

Step 4: Again!

Blend a second time on a low speed for about a minute or until you see the seeds well blended again. The mixture will be starting to thicken.

Let it sit another 5 minutes or so. The idea is to let the pudding thicken and mix again.

Step 5: Last Time

By now the pudding will be thick and when you mix again the seeds won't separate out. Mix a last time until well blended.

Step 6: Chill

Even though the pudding might look ready by now, the seeds are still very crunchy, and more liquid needs to be absorbed.

Put your pudding in a container with a lid and refrigerate overnight.

Step 7: Yum!

The next morning your pudding will have just a little crunch, and be thick and delicious. And ready for breakfast.

Serve Morning Coffee Chia as is, or with nuts, cream and/or berries.

Other toppings ideas include: shredded coconut, cocoa powder (mocha!), cinnamon, unsweetened whipped cream

Note: You can serve Morning Coffee Chia hot or cold. I definitely prefer cold :-) Also, it makes a great dessert!

Step 8: Nutrition Per Serving (8 Servings)

Just the Pudding

Carbs: 1

Protein: 3

Fat: 6

Fiber: 6

Calories: 78


With Toppings as Shown

Carbs: 4

Protein: 4

Fat: 10

Fiber: 6 + a little extra

Calories: 131

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    2 Discussions

    Kink Jarfold
    Kink Jarfold

    2 months ago on Step 8

    Very interesting concept. I drink my coffee to excess and skip breakfasts all the time. This looks like a healthy choice. Nicelt presented.

    Rhonda Chase Design
    Rhonda Chase Design

    Reply 2 months ago

    Thanks! Now you can eat chia to excess since the caffeine will keep calling to you :-)