This pumpkin peanut butter chia pudding is a creamy blend of two great tastes for a filling low carb breakfast or dessert. An easy no bake low carb breakfast or dessert.
The color of this low carb pumpkin peanut butter chia pudding could make you think it's a mango pudding with the chia seeds deceptively looking like passion fruit. The colour of the peanut butter gives this chia pudding an inviting tropical allure.
I tend to make my chia puddings in the evening so that by the time I wake up, I have a delicious pudding awaiting for me at breakfast. They make a great make ahead low carb breakfast, dessert or even a snack.
Are chia seeds keto friendly?
Chia seeds are great for a keto and low carb diet. A 1oz (28g) serving has 1g net carbs. The total carbs are 12g with the fiber being 11g making them filling as well as satisfying.
As well as being gluten and grain free, one tablespoon of these seeds has more calcium than a glass of milk. More Omega 3 than Salmon and more antioxidants than blueberries!
How to make pumpkin peanut butter chia pudding
Making a chia pudding is so easy I should ashamed of calling it a recipe! You add the ingredients ideally in a jar, mix and leave overnight for the chia seeds to expand. Then serve and eat!
The pumpkin puree
For the pumpkin puree you could use fresh or canned. If you use fresh, strain it so that the excess water is removed. For canned ideally, you want to use plain pumpkin puree. If you end up using pumpkin pie puree, check the list of ingredients for sneaky sugar and other ingredients
The peanut butter
We preferred to use smooth peanut butter for an even chia pudding, but a crunchy peanut butter will give extra texture. Try to use 100% peanut butter with no added sugar or palm oils too. As ever, check the ingredients.
The low carb sweetener
Ideally for a chia pudding a liquid low carb sweetener is best as it mixes well with the pudding ingredients. The next best is a powdered sweetener such as allulose or powdered monkfruit. If you do not have powdered low carb sweetener and only granular, run a tablespoon or two through a coffee grinder.
Add sugar free cocoa for a chocolate peanut pudding.
Serve with a couple of tablespoons of coconut or Greek yoghurt.
Add extra flavours such as pumpkin pie spice, cinnamon or ginger for an extra layer of flavour.
If you have a peanut allergy, substitute the peanut butter with almond butter or any other low carb nut butter.
More low carb chia puddings
Coconut & Turmeric Chia Pudding
Chocolate, Coconut & Raspberry Chia Pudding
This recipe was originally published in February 2016. The photos and content have been updated but the recipe remains the same.
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Pumpkin Peanut Butter Chia Pudding
- ½ cup pumpkin puree
- ½ cup peanut butter
- 1 cup coconut milk or almond milk
- 3 tablespoons chia seeds
- 1 tablespoons low carb sweetener liquid preferable
- Mix the ingredients in a mason or other glass jar. Mix well so that the chia seeds do not clump together.
- Put the lid on the jar and place in the fridge for an hour or ideally overnight.
- Once the chia seeds have increased in size and the pudding thickened, you are ready to eat!
- Serve chilled.
I made it this morning & loved sipping it: Fab & yummy! x
Thanks lovely Sophie! Glad you enjoyed it!
Kate Van Horn
This sounds so yummy! Great flavor combo