Sugar Free Chia Pudding You Make the Night Before

Chia pudding is either creamy or it is wallpaper paste, and the difference is a ratio plus one stir. Use 3 tablespoons of chia per cup of liquid, whisk once at the start and once again ten minutes later, and it sets into something spoonable rather than lumpy.

If this is your kind of baking, try our sugar free granola (crunchy clusters, gluten free) next.

Browse the full index of sugar free and gluten free recipes to plan the week.

Ingredients

• 6 tbsp (60 g) chia seeds
• 2 cups (480 ml) unsweetened almond milk or coconut milk
• 2 tbsp powdered erythritol or 10 drops liquid stevia
• 1 tsp vanilla extract
• Pinch of salt
• Berries, cocoa nibs, or nut butter to serve

Instructions

1. 1

   Whisk the milk, sweetener, vanilla, and salt in a jar or bowl.

2. 2

   Add the chia seeds and whisk hard for 30 seconds.

3. 3

   Wait 10 minutes, then whisk again — this second stir is what prevents clumps at the bottom.

4. 4

   Cover and refrigerate at least 4 hours, ideally overnight.

5. 5

   Stir, divide into two jars, and top with berries or nut butter.

Frequently asked questions

What is the right chia to liquid ratio?

3 tablespoons of chia per 1 cup of liquid gives a thick, spoonable pudding. Use 2 tablespoons per cup if you prefer a drinkable consistency.

How long does it keep?

5 days in a sealed jar in the fridge. It thickens further over time — loosen with a splash of milk.