Looking for a low sugar breakfast idea? Look no further! Even if you’re not looking for low sugar recipes, this low sugar chocolate chia pudding makes the perfect breakfast or little desserts. The best part is they are super easy to make! The main preparation step is allowing the chia seeds to sit overnight to form a chia “pudding.” I like making multiple chia puddings at once, that way I have breakfast prepped for multiple days. This recipe makes 2 chia puddings.

So how does this “sweet” breakfast taste sweet? The sweetener used is monkfruit sweetener (I used the lankato brand). Monkfruit is my favorite sugar-free sweetener because it tastes sweet, but doesn’t have any weird after tastes. I personally don’t like Stevia for this reason.

If you’re looking for more low sugar recipes, check out my Low Sugar Pralines and Low Sugar Reeses recipes.

What You’ll Need to Make the Low Sugar Chocolate Chia Pudding:

Chia Seeds: You can’t make a chia pudding without chia seeds!

Nut Milk: You can use any kind of unsweetened nut milk.

Coconut Cream: You can purchase a can of coconut cream or purchase full-fat coconut milk and let it sit in the refrigerator overnight to allow the coconut cream to separate from the liquid coconut.

Cacao Powder: Cacao powder is used to give these puddings a chocolate flavor. Cacao powder does taste bitter by itself so the monkfruit sweetener is needed to balance this out and give the chia puddings a sweet, chocolate taste.

Monkfruit Sweetener: Monkfruit sweetener is a zero calorie, zero sugar natural alternative to sugar. For this recipe, I used Lakanto Monkfruit Sweetener.

Cacao Nibs: Cacao nibs are an optional topping. They are like sugarless chocolate chips and add a nice crunch to the top of the chia puddings.

Directions:

• Add 2 tbsp of chia seeds and 1/2 cup of nut milk to two different cups. Place the cups in the fridge overnight to allow the chia pudding to form.
• Also place 1 can of full fat coconut milk in the fridge overnight. The can much be full fat in order for the cream to separate out.
• The next morning, add 1 tbsp cacao powder and 1/2 tsp monkfruit sweetener to each cup. Mix each cup to evenly distribute.
• Remove the can of coconut milk from the fridge. Scoop the cream out of the top of the can. Place the coconut cream, 2 tbsp of the liquid coconut milk, and 1 tsp of monkfruit sweetener to a food processor. Blend until smooth.
• Distribute the blended coconut cream evenly between the two cups. Top with cacao nibs (optional).

I hope you enjoy this recipe. If you give it a try, please leave a comment below or tag me on instagram and let me know what you think!