Peanut Butter Chia Pudding (Keto) Recipe

Introduction

This Peanut Butter Chia Pudding is a creamy, keto-friendly treat that’s perfect for breakfast or a snack. Packed with protein and healthy fats, it combines the rich flavor of peanut butter with the nutritional boost of chia seeds. For a fruity twist, add the optional sugar-free berry sauce.

Ingredients

• 2 1/2 cups almond milk
• 1/4 cup chia seeds
• 2 tablespoons peanut butter (no added sugar)
• 2 tablespoons powdered peanut butter
• 1/4 cup Swerve sweetener
• 1 cup frozen berries (or fresh)
• 3 tablespoons Swerve sweetener (for berry sauce)
• 2 tablespoons water (for berry sauce)

Instructions

1. Step 1: In a mixing bowl, whisk together the peanut butter, powdered peanut butter, Swerve sweetener, and almond milk until fully combined.
2. Step 2: Stir in the chia seeds thoroughly to prevent clumping.
3. Step 3: Spoon the mixture into three small containers or jelly jars and refrigerate for at least 2 hours. Stir once after about an hour if the seeds form clumps.
4. Step 4: (Optional) To make the berry sauce, combine the berries, 3 tablespoons of Swerve sweetener, and water in a small saucepan. Simmer until the berries break down and the sauce thickens, using a fork or potato masher to help if desired.
5. Step 5: Remove the berry sauce from heat and let it cool before serving. Store any leftovers in an airtight container in the refrigerator.
6. Step 6: When ready to eat, enjoy the peanut butter chia pudding plain or topped with the berry sauce for a delicious PB&J flavor.

Tips & Variations

• For a smoother texture, whisk the mixture well before refrigerating and stir halfway through chilling.
• Use fresh berries if preferred, adjusting cook time for the berry sauce accordingly.
• Swap almond milk for coconut milk for a richer pudding.
• Adjust sweetness by adding more or less sweetener to taste.

Storage

Keep the pudding and berry sauce in separate airtight containers in the refrigerator for up to 4 days. Stir the pudding before serving if it settles. Reheat the berry sauce gently if desired, but the pudding is best served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nut butters instead of peanut butter?

Yes, almond or cashew butter work well as substitutes, but the flavor will change slightly.

Is powdered peanut butter necessary?

Powdered peanut butter enhances the peanut flavor without adding extra fat; however, you can omit it if unavailable and increase the regular peanut butter slightly.

Peanut Butter Chia Pudding (Keto) Recipe

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★★★★★

4.9 from 125 reviews

• Author: Lana
• Total Time: 2 hours 20 minutes
• Yield: 3 servings 1x
• Diet: Keto

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Description

A creamy, keto-friendly Peanut Butter Chia Pudding that combines nutrient-rich chia seeds soaked in almond milk with the rich flavor of peanut butter, sweetened naturally and optionally topped with a sugar-free berry sauce for a delightful PB&J twist. Perfect for a low-carb breakfast or snack, this pudding is easy to prepare and packs healthy fats, protein, and fiber.

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Ingredients

Scale 1x2x3x

Pudding Ingredients

• 2 1/2 cups almond milk
• 1/4 cup chia seeds
• 2 tablespoons peanut butter (no added sugar)
• 2 tablespoons powdered peanut butter
• 1/4 cup Swerve sweetener

Berry Sauce (Optional)

• 1 cup frozen berries (or fresh)
• 3 tablespoons Swerve sweetener
• 2 tablespoons water

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Instructions

1. Mix Peanut Butter and Milk: In a mixing bowl, whisk together the peanut butter, powdered peanut butter, Swerve sweetener, and almond milk until the mixture is smooth and well incorporated.
2. Add Chia Seeds: Stir in the chia seeds thoroughly so that they are evenly distributed in the peanut butter and almond milk mixture.
3. Refrigerate the Pudding: Spoon the mixture into three small containers or jelly jars. Refrigerate for 2 hours to allow the chia seeds to absorb the liquid and thicken the pudding. For best texture, stir the mixture after about 1 hour to prevent clumping.
4. Prepare Berry Sauce: For the optional berry sauce, combine the berries, Swerve sweetener, and water in a small saucepan. Stir well and simmer over low heat until the berries break down and the sauce thickens.
5. Break Down Berries: Use a fork or potato masher to mash the berries to your preferred consistency. Remove from heat and allow the sauce to cool before using.
6. Serve and Store: When ready to eat, enjoy the peanut butter chia pudding plain or spoon the berry sauce on top for a PB&J effect. Store any leftovers in airtight containers in the refrigerator.

Notes

• For best results, stir the pudding halfway through refrigeration to avoid clumping.
• The berry sauce is optional but adds a delicious fruity sweetness without added sugars.
• You can use fresh or frozen berries interchangeably in the berry sauce.
• Powdered peanut butter reduces fat content while still delivering peanut flavor.
• Make sure to store the pudding in airtight containers to maintain freshness for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: peanut butter chia pudding, keto chia pudding, low carb pudding, sugar free pudding, peanut butter dessert, low calorie breakfast, keto breakfast, sugar free berry sauce