Your cart is currently empty!
Low Sugar Chocolate Chia Pudding
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 snack. The best part is it’s 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.
If you’re looking for more chia pudding recipes, be sure to take a look at my Orange Creamsicle Chia Pudding and Chocolate Chia Pudding recipes.
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 I find that it doesn’t have a bad aftertaste. I personally don’t like stevia for this reason.
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!
Low Sugar Chocolate Chia Pudding
Equipment
- Food Processor
Ingredients
- 1/4 cup Chia Seeds
- 1 cup Nut Milk
- 1 can Full Fat Coconut Milk
- 2 tbsp Cacao Powder
- 2 tsp Monkfruit Sweetener
- 1 tbsp Cacao Nibs Optional Topping
Instructions
- 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).
Notes
Mel is a registered dietitian who specializes in women’s nutrition (fertility, prenatal, and postpartum) as well as nutrition for busy professionals. She is passionate about helping others live a healthy lifestyle that is practical and sustainable for them. Whether you are pregnant, postpartum, or a busy individual, she is here to make nourishing yourself simple and not stressful.
5 responses to “Low Sugar Chocolate Chia Pudding”
-
[…] cream. You can re-purpose the coconut cream, but will not need it for this recipe. Check out my Low Sugar Chia Puddings and No Bake Mini Lemon Coconut Pies recipes to re-purpose the coconut cream. Once the coconut cream […]
-
[…] looking for more chia pudding recipes, be sure to check out my Chocolate Chia Puddings and Low Sugar Chocolate Chia Pudding […]
-
[…] you’re looking for more chia pudding recipes, also checkout my Low Sugar Chocolate Chia Pudding recipe. This recipe contains no added sugar and is sweetened with […]
-
Great post 🙂
-
thank you!
-
About Mel
Hi, I’m Mel! I am a registered dietitian who specializes in women’s nutrition (fertility, prenatal, and postpartum) as well as nutrition for busy professionals. I am passionate about helping others live a healthy lifestyle that is practical and sustainable for them. Whether you are pregnant, postpartum, or a busy individual, I’m here to make nourishing yourself simple and not stressful. Read More
Subscribe
Enter your email address to follow Well By Mel Nutrition and receive notifications of new recipe posts by email.
Leave a Reply