Keto Cappuccino Macadamia Chia Pudding

How many times has someone peered over the top of their glasses at you and stated that coffee is not a meal? It is now!

These whipped low-carb chia puddings are flavoured like a delicious cappuccino but are healthy and satisfying.

I used unsweetened macadamia milk, because it’s my favourite nut milk and I find that its natural sweetness lends itself perfectly to this recipe, but feel free to use almond milk or cashew milk if you prefer. The best thing about this keto chai pudding is that it is ready in an hour, not overnight. Enjoy!

Tips & substitutions:

• This treat can be made sweetener-free if you prefer to skip all sweeteners.
• For a nut-free option, use any seed milk (poppy seed and sunflower seed milk are great options). Here's a simple guide on how to make your own nut and seed milk. Alternatively, you could use coconut cream or heavy whipping cream mixed with water (adjust for the extra fat).
• For extra flavour, fats and protein, add 3-4 tablespoons of almond butter or any nut butter into the liquid ingredients and blend until creamy.

Step-by-step

1. Start with the coffee layer.

   

2. Pour the chia seeds into your blender, or spice grinder and blitz into a powder.
   Note: Blending the chia seeds is optional and you can use whole chia seeds if you prefer a more textured pudding. Also keep in mind that ground chia seeds sometimes result in slightly bitter aftertaste.

   

3. Add the rest of the ingredients and blend until it thickens (or pour the liquid ingredients over whole chia seeds if you prefer to use whole). Taste the mixture to see if you require additional sweetener.

4. Pour the mixture into your serving jars, to the ²/₃ full mark and pop in the fridge to chill while you make the next layer.

   

5. Wash out your blender and repeat the process for the vanilla layer. Pour on top of the coffee layer and chill for about an hour.
   Note: You can use heavy whipping cream or coconut cream instead of macadamia milk if you want this layer to be light and creamy, just adjust your macros.

6. Sprinkle with cacao powder prior to serving. Store in the fridge for up to five days.

   

Recipe

Keto Cappuccino Macadamia Chia Pudding

★★★★★4.6 (28 ratings)

This coffee flavored low-carb breakfast treat is like carb-free overnight oats! Simple recipe ideal for ...

Hands on

10m

Overall

1h

Servings

6

2.4 g

Net carbs

5.8 g

Protein

9.7 g

Fat

151

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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Ingredients makes 6 servings

• Coffee Layer:
• ²/₃ cup chia seeds (100 g/ 3.5 oz)
• 2 cups + 2 tbsp unsweetened macadamia milk or almond milk (510 ml/ 17 fl oz)
• ¹/₂ cup espresso coffee (120 ml/ 4 fl oz)
• 4 tbsp Swerve or Erythritol (40 g/ 1.4 oz) or stevia drops to taste
• Optional: add 1-2 tablespoons cacao powder for a mocha flavour!
• Vanilla Layer:
• ¹/₃ cup chia seeds (50 g/ 1.8 oz)
• 1 cup + 1 tbsp macadamia milk or almond milk (250 ml/ 8.5 fl oz)
• 2 tbsp Swerve or Erythritol (20 g/ 0.7 oz) or stevia drops to taste
• 1 tsp sugar-free vanilla extract or ¹/₄ tsp vanilla bean powder
• 1 tsp cacao powder or cinnamon

Instructions

1. Start with the coffee layer.

2. Pour the chia seeds into your blender, or spice grinder and blitz into a powder.
   Note: Blending the chia seeds is optional and you can use whole chia seeds if you prefer a more textured pudding. Also keep in mind that ground chia seeds sometimes result in slightly bitter aftertaste.

3. Add the rest of the ingredients and blend until it thickens (or pour the liquid ingredients over whole chia seeds if you prefer to use whole). Taste the mixture to see if you require additional sweetener.

4. Pour the mixture into your serving jars, to the ²/₃ full mark and pop in the fridge to chill while you make the next layer.

5. Wash out your blender and repeat the process for the vanilla layer. Pour on top of the coffee layer and chill for about an hour.
   Note: You can use heavy whipping cream or coconut cream instead of macadamia milk if you want this layer to be light and creamy, just adjust your macros.

6. Sprinkle with cacao powder prior to serving. Store in the fridge for up to five days.

Nutrition per serving, 1 small jar

Carbs 8%Protein 19%Fat 73% of calories

Net carbs

2.4 g

Total carbs

21.2 g

Fiber

9.4 g

Sugars

0.6 g

Protein

5.8 g

Fat

9.7 g

Saturated fat

0.9 g

Calories

151 kcal

Sodium

69 mg · 2.99% RDA

Magnesium

16 mg · 4.1% RDA

Potassium

249 mg · 12.4% EMR

Nutrition by ingredient

Per 1 small jar	Net carbs	Protein	Fat	kcal
Chia seeds	0.8 g	3.4 g	5.4 g	86
Almond milk natural (unsweetened)	0.3 g	0.4 g	1 g	12
Coffee (prepared), liquid	0 g	0 g	0 g	0
Swerve, natural sweetener (Erythritol and chicory inulin based)	0.3 g	0 g	0 g	1
Chia seeds	0.4 g	1.7 g	2.7 g	43
Almond milk natural (unsweetened)	0.2 g	0.2 g	0.5 g	6
Swerve, natural sweetener (Erythritol and chicory inulin based)	0.2 g	0 g	0 g	1
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	2
Cocoa powder, raw (cacao)	0.1 g	0.1 g	0 g	1
Total	2.4 g	5.8 g	9.7 g	151

Serving size 1 small jar

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan