Keto Chocolate Peppermint Chia Pudding 🍃
On Crack!
We love (looove!) chocolate peppermint combos, particularly once temperatures begin to plummet. And this absolutely yummy keto chocolate peppermint chia pudding is an extension of that. Think rich chocolate goodness, with that refreshing peppermint aftertaste. 🎄
It really is no wonder chia pudding is a staple dessert (or breakfast!) by now. So feel free to leave it whole or blend it until silky smooth.
And if peppermint is not your thing, feel free to sub with vanilla extract (or even almond or orange!).
Nutritional Powerhouses 💪🏿
Chia seeds are awesome. These tiny Mexican guys pack a whole lot of protein and add a whole lot of crunch. Chia seeds contain large amounts of fiber and omega-3 fatty acids, plenty of high quality protein, and several essential minerals and antioxidants.
So if you’re on keto, and having trouble passing (you know, 💩), chia seeds are bound to become your new best friends.
Cacao vs Cocoa 🍫
Both work great. So feel free to use either a raw cacao powder (arguably more nutritional perks here) or a Dutch-processed alkaline cocoa (our favorite if it’s Valrhona). Both are well and good, as long as they’re unsweetened.
The Sweetener 🍯
Pick your poison.
Though do note that we like Swerve or xylitol best here. No funky aftertaste.
Fun fact: it might also be our taste buds here, but we’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great in hot situations (particularly if chocolate is involved). Again, it might just be our taste buds here!
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕. Feel free to read up on our picks for the 10 best low-carb natural sweeteners.
Oh, and feel free to sprinkle it with Himalayan pink salt, an ideal way to include this salt into your diet.
Keto Chocolate Peppermint Chia Pudding
Ingredients
- 475 ml unsweetened almond milk
- 60 ml full-fat coconut milk or more almond milk
- 38 g cocoa powder
- 100 g chia seeds
- 1/4-1/2 teaspoon peppermint extract *
- 3/4-1 teaspoon Himalayan pink salt to taste
- 4-8 tablespoons Swerve or xylitol (to taste)
Instructions
- Add all your the ingredients, starting with 4 tablespoons sweetener, to a large bowl and mix until thoroughly combined. Sweeten to taste and refrigerate until thickened, 3 hours to overnight (preferably!). Thin it out, if necessary & to taste, with more almond milk or water as needed.
- If the texture whole is not your thing, feel free to blend it until silky smooth! Or use powdered chia seeds from the start.
- Oh, and feel free to sprinkle it with Himalayan pink salt right before serving, an ideal way to include this salt into your diet.
- Keep this chocolate chia pudding, refrigerated in an airtight container, for up to 3 days.
This looks wonderful. Could you recommend another milk than Almond? (I’m allergic.) Thanks! 🙂
100 g chia seeds?? I was in the process of making it and saw how much 100 G is!!
Yikes I will consult other recipes. I do love your site
Just click on US cups below the ingredients 😉
Really yummy. I’m on a diet but was crazy chocolate and this hit the spot and is good for me! Need those omega fatty acids as a vegetarian.
I made this just now w/ all Almond Breeze, 1/2 t peppermint extract, 1/4 t sea salt bc that’s what I had, & I was happy w/ 5 T Swerve. Then, I blended all ingredients in Ninja for 1 minute & it came out thick, very creamy & delicious! Very pleased @ how fast & tasty this 2 minute dessert is. However, it will need a short time in the fridge or freezer to chill if serving guests.
Thank you for your detailed review Judy! SO happy you enjoyed xo!