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Peanut Butter Chia Pudding

This keto-friendly chia pudding combines creamy peanut butter with almond milk for a low-carb, make-ahead treat that's perfect for busy mornings or as a satisfying dessert.
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Prep Time 10 minutes
Total Time 2 hours
Servings: 3 servings
Course: Breakfast, Dessert
Cuisine: Keto
Calories: 220
Ingredients Method Notes

Ingredients
  

For the pudding
  • 2.5 cups almond milk
  • 1/4 cup chia seeds
  • 2 tablespoons peanut butter (no added sugar) Stir well if natural peanut butter
  • 2 tablespoons powdered peanut butter
  • 1/4 cup Swerve sweetener For the pudding base
Optional berry sauce
  • 1 cup frozen berries (or fresh)
  • 3 tablespoons Swerve sweetener
  • 2 tablespoons water

Method
 

Preparation
  1. In a mixing bowl, whisk together the peanut butter, powdered peanut butter, Swerve sweetener, and almond milk until well incorporated.
  2. Add in the chia seeds and mix thoroughly.
  3. Spoon the mixture into 3 small containers or jelly jars and refrigerate for 2 hours. Stir after 1 hour if clumping occurs.
Berry Sauce
  1. In a small saucepan, combine the berries, Swerve sweetener, and water. Mix well and let simmer until the mixture thickens and berries break down.
  2. Remove from heat and let cool before using. Store leftovers in an airtight container.
Serving
  1. When ready to eat, enjoy the pudding as is, or spoon some berry sauce on top.

Notes

Whisk almond milk and peanut butter well to avoid clumps. For a creamier pudding, blend before adding chia seeds. Store pudding in the refrigerator for up to 4–5 days, and berry sauce separately for a maximum of 5 days.