This Coffee Chia Seed Pudding is a perfect dessert for breakfast! The chia seeds help you feel full and satisfied and the coffee gives you that extra pick me up you need in the mornings!
The best part is you can make these the night before so it’s all ready to go when your morning hunger kicks in.
I usually have at least a few of these in my fridge so when I have busy mornings, which is often with two little ones, I can grab it and go.
I’m sensitive to caffeine so I usually skip my morning tea, but the coffee in this pudding really gives me an extra boost I need to get going!
It’s really the best of both worlds and I highly recommend giving this a try. Now let’s talk about the benefits of chia seeds!
Chia seeds are packed with omega 3s, which is the good kind of fat that you want. It also contains protein and dietary fibers.
Plus, two tablespoons of Chia seeds contains 8g of carbs and 8g of fiber equaling 0 net carbs. I can’t think of a healthier dessert than that!
Just a note that we’ve learned along the way! If your chia seeds are a bit old, they may not absorb the liquid as well resulting in a slightly runnier pudding. Just add less liquid if this happens.
Also if you’re not familiar with chia pudding, it’s more a gel consistency and not like jello or custard. If you prefer a thicker consistency, use less water or increase the amount of chia seeds!
Now, let’s get started making this Coffee Chia Seed Pudding!
- Prepping Time 1M
- Cooling Time 3H
- Total Time 3H1M
- Net Carb/Serv ~1g
- Servings 1
Ingredients
- 1/2 Cup Hot Water
- 2 tsp Instant Coffee (we used UCC Blend)
- 2 tbsp Monkfruit Erythritol Blend (or sweetener of choice)
- 2 tbsp Half & Half
- 2 tbsp Chia Seeds (add 1 more tbsp for thicker consistency)
Directions
1) Gather all the ingredients.
2) In small cup or bowl, combine Instant Coffee, Monkfruit Erythritol Blend with hot water. Stir until coffee powder is dissolved.
3) Add half & half and mix well.
4) Next combine in Chia Seeds. Once mixed in, place in refrigerator for approximately 3 hours. Note – you can optional give the pudding a good stir about 30 minutes into the refrigeration process to prevent clumping.
Chia Seed pudding can be stored in the refrigerator covered for up to 5 days.
Hope you enjoy your Coffee Chia Seed Pudding!
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More Recipes
Coffee Chia Seed Pudding
Ingredients
- 1/2 Cup Hot Water
- 2 tsp Instant Coffee we used UCC Blend
- 2 tbsp Monkfruit Erythritol Blend or sweetener of choice
- 2 tbsp Half & Half
- 2 tbsp Chia Seeds add 1 more tbsp for thicker consistency
Instructions
- Gather all the ingredients.
- In small cup or bowl, combine Instant Coffee, Monkfruit Erythritol Blend with hot water. Stir until coffee powder is dissolved.
- Add half & half and mix well.
- Next combine in Chia Seeds. Once mixed in, place in refrigerator for approximately 3 hours. Note - you can optional give the pudding a good stir about 30 minutes into the refrigeration process to prevent clumping
Video
Nutrition
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Instead of instant coffee can I use regular coffee? If I use this do I still need to add the water?
Hi Kehau! We’ve never tired with regular coffee, but it might work. I would try to make sure it’s really strong or use espresso.
Clicking on the Amazon link to chia seed, it shows it has 13g of carbs and 8g if fiber. But your post mentions 8g of carbs and 8g of fiber. Did I click the wrong chia seed Amazon link?
Hi Arian! It’s 13g of carbs and 10g of fiber, but still not net 0 – not sure why. The brand we use is Nitiva (https://amzn.to/3FWYzM6) and it’s showing 5g carbs and 5g fibers, for a net of 0.