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Brownie Batter Chia Pudding (Gluten Free, Keto, & Paleo)

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Brownie Batter Chia Pudding

This Brownie Batter Chia Pudding is brownie batter flavored! It’s just like licking the batter out of the bowl. It tastes like a naughty dessert but it’s really a healthy one!

This recipe uses chia seeds, mixed with cocoa powder and creamy coconut milk, sweetened with raw honey or your preferred sweetener. 

Remember when you were a kid and you used to lick the batter from the bowl when your mom was baking something?  

That was sooo good!  

I still lick the batter from the bowl!

Brownie batter chia pudding in a glass jar with slices of banana and nuts.

This Brownie Batter Chia Pudding reminds me sooo much of brownie batter!

It’s so easy to make too!  It always amazes me how just a few tablespoons of chia seeds thicken up and turn into pudding.  

I hope you enjoy this easy snack or dessert (whatever you classify it as). If you want more snack ideas make sure to check out my ebook, The Grain-Free Snacker, or for easy Paleo desserts check out Indulge.

My print cookbook Ditch the Wheat has a whole chapter devoted to Paleo snacks.

Can you tell I have a sweet tooth?

This is a paleo chia seed pudding and it can be made into a keto chia seed pudding if you use erythritol or your preferred sweetener.

Brownie Batter Chia Pudding Tools

For this recipe you will need:

Brownie batter chia pudding in a glass jar with slices of banana and nuts.

Brownie Batter Chia Pudding Ingredients

How to Make Brownie Batter Chia Pudding

  1. In a small bowl, gently whisk the coconut milk, cocoa powder, raw honey, lemon juice, and salt until just blended.
  2. Whisk in the chia seeds; let stand 5 minutes. Stir to distribute the seeds if they have settled.
  3. Cover and refrigerate for at least 2 hours before eating.
  4. Spoon the pudding into 1 serving bowl or glass and serve.
  5. Top with desired toppings.  I used banana slices and chopped pecans.

How do store chia seed pudding

Chia seed pudding will last 5 days if you store them in an airtight container in your refrigerator. You can also keep them stored in your freezer for up to 3 months. 

How can I make this chia pudding keto-friendly?

You can easily make this chia pudding keto-friendly by using erythritol instead of raw honey.

Can I use different milk instead of coconut milk?

I love using coconut milk because it is dairy-free and adds a creaminess but you can use any milk you want like almond milk, oat milk, regular milk, etc.

More Gluten Free Snack Ideas

I love snacks and below is a list of easy-to-make gluten free snacks you will love.

If you love snacks here are more Paleo desserts and Paleo snacks!

Brownie Batter Chia Pudding Recipe

Yield: 1

Brownie Batter Chia Pudding

THE BEST Brownie Batter Chia Seed Pudding - I felt like I was literally eating delicious brownie batter except this one is guilt free! Paleo chocolate chia pudding, keto chocolate chia pudding, Chia Pudding Recipes, Chia Seed Pudding Recipes, Healthy Chia Seed Pudding Recipes, Paleo chia pudding recipes, dairy-free chia pudding recipes, vegan chia pudding recipes #keto #ketosnack #ketochiapudding #glutenfree #paleo #vegan #paleodessert #paleosnack #chiapudding #chocolatechiapudding

This Brownie Batter Chia Pudding is brownie batter flavored! It's just like licking the batter out of the bowl. It tastes like a naughty dessert but it's really a healthy one! This recipe uses chia seeds, mixed with cocoa powder and creamy coconut milk, sweetened with raw honey or your preferred sweetener. 

Prep Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 3/4 cup coconut milk
  • 1 tablespoon cocoa powder
  • 1 tablespoon raw honey or preferred sweetner (use stevia, erythritol, monk fruit for keto)
  • 1 teaspoon lemon juice
  • Pinch of Himalayan sea salt
  • 2 tablespoons chia seeds

Instructions

    1. In a small bowl, gently whisk the coconut milk, cocoa powder, raw honey, lemon juice, and salt until just blended.
    2. Whisk in the chia seeds; let stand for 5 minutes. Stir to distribute the seeds if they have settled.
    3. Cover and refrigerate for at least 2 hours before eating.
    4. Spoon the pudding into 1 serving bowl or glass and serve.
    5. Top with desired toppings. I used banana slices and chopped pecans.

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Trans Fat: 0gCholesterol: 0mgFiber: 9gProtein: 8g
DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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