Choose your base. In a medium bowl or jar, add 1 cup of unsweetened almond milk (or coconut milk from a carton). For extra creaminess, swap 2–3 tablespoons of the milk with heavy cream or canned full-fat coconut milk.

Sweeten and flavor. Stir in 1–2 tablespoons of your preferred keto sweetener, 1 teaspoon vanilla extract, and a small pinch of salt. Taste the liquid now so you can adjust sweetness before it thickens.

Add chia seeds. Whisk in 3 tablespoons of chia seeds. Mix well, scraping the sides, so the seeds are evenly dispersed and don’t clump.

Rest and whisk again. Let the mixture sit for 5 minutes, then whisk again to break up any seeds that settled or stuck together. This step is key for a smooth texture.

Chill. Cover and refrigerate for at least 2 hours, preferably overnight. The pudding should be thick, creamy, and scoopable.

Adjust thickness. If it’s too thick in the morning, stir in a splash of almond milk. If it’s too thin, add another teaspoon of chia seeds, stir well, and chill for 15–20 more minutes.

Top and serve. Add a few berries, a sprinkle of nuts or coconut, or a drizzle of nut butter. Keep toppings modest to stay keto-friendly.