Keto Coffee Chia Pudding

I love coffee. When I was a kid, I’d steal the coffee-flavored candies from my mother’s purse (coffee and toffee are her two favorite flavors), take sips off of cold coffee cups left on the kitchen counter for clean-up, and devour coffee ice cream.

As an adult, my passion for coffee hasn’t waned. In college, my preferred choice of energy was a hot cuppa joe (heavy on the cream and sugar) with a huge jar of chocolate-covered coffee beans to much on. I never would’ve finished my term papers without them. These days, when I am not swilling ungodly amounts of iced coffee at home, it’s an extra-special (albeit expensive) treat to sip on an expertly made cappuccino at one of many incredible, local coffee shops while watching the world roll by.

Anyhow, when I discovered that my chia pudding could successfully, and most deliciously, include the rich, earthy, chocolatey flavor of coffee, I immediately set out to make my own, keto-fied, New Orleans version. At first, I tried Instant Community Coffee (with chicory, of course), but even though I used a quarter cup of liquid heavily infused with two heaping teaspoons of crystals, it didn’t offer enough coffee flavor for me. So, I made it again, using the local brand CoolBrew Vanilla (a flavor I drink on the regular) and it turned out fabulously. I’m planning on trying it again with Mocha or Toasted Almond flavors soon. Time to make groceries again!

Keto Coffee Coconut Milk Chia Pudding

Makes 2 servings


1 13.66 oz. can of unsweetened coconut milk
4 tbsp. CoolBrew Coffee (I used Vanilla)
3 tbsp. Swerve Confectioners
1 tsp. vanilla
6 tbsp. chia seeds
Lily’s semi-sweet chocolate chips and
Ghiradelli cocoa powder for garnish


Add coconut milk, coffee, Swerve, vanilla and chia seeds together and blend (either in a blender or using an immersion blender). Store in an airtight container in the fridge and let it set overnight.

Serve with a nice dollop of whipped heavy cream (sweetened with a teaspoon of Swerve Confectioners and a splash of vanilla), and sprinkle with chocolate chips and a light dusting of cocoa powder. Eat it for breakfast, lunch, or even dessert!

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