Smooth and creamy Low Carb Black Forest Pudding pairs the flavors of cherry and chocolate with notes of coffee and almond. It's an elegant breakfast that’s easy enough for any morning!
There’s nothing like the promise of a fabulous breakfast to get you out of bed in the morning, and knowing that this beauty is waiting in the fridge will do the trick.
This recipe is actually just a fancied up version of chia seed pudding, blended to a smooth and creamy consistency. Like any chia pudding, this Black Forest Pudding needs to be mixed up ahead of time and left to sit in the fridge so the chia seeds can gel and form the pudding.
It’s as easy as stirring together a few ingredients; it babysits itself in the fridge!
The Best Black Forest Chia Seed Pudding
I love Black Forest Cake (my mom used to make it for special occasions when I was a kid!), which is a combination of chocolate and cherry flavors. Here I added almond because I think it pairs so well with the flavor of cherry.
I used coffee as the liquid base of this Black Forest Pudding to bring in a mocha component (with the coffee/chocolate combo). I think it's cute and clever way of incorporating your morning coffee directly into breakfast. If that’s not your thing though, feel free to substitute any kind of milk you like instead of the coffee.
Once the chia seeds are gelled, you can serve the pudding as-is if you like the tapioca pudding-like consistency. However, here I wanted to blend it up for something that feels even more special.
Ingredients in Easy Black Forest Pudding
- Heavy cream (or you can use half and half)
- Strong brewed coffee
- Chia seeds
- Unsweetened cocoa powder
- Stevia/erythritol blend sweetener packets (or your sweetener of choice)
- Vanilla extract
- Almond extract
- Salt
- Almonds
- Cherries
How to Make Chia Pudding
- Stir together the cream, coffee, chia seeds, cocoa powder, stevia, vanilla extract, almond extract, and salt in a medium bowl.
- Cover and refrigerate until thickened (overnight works well!).
- If you want the pudding smooth, puree the mixture in a blender or food processor until smooth.
- Transfer the pudding to 2 serving glasses, top with the almonds and cherries, and serve.
How to Store Chia Seed Pudding
Once it's made, store Black Forest Chia Seed Pudding covered in the fridge for up to 5 days.
Tips for Making Low Carb Black Forest Pudding Recipe
- Lower the carbs even more. Simply omit the cherries!
- Make it more decadent. Top it with a dollop of whipped cream and a dusting of dark chocolate shavings.
- The vegan version. Use unsweetened full-fat canned coconut milk instead of heavy whipping cream. Keep everything else the same.
- Go paleo. Swap out the cream for unsweetened full-fat canned coconut milk, omit the stevia/erythritol, and add 1 ½ tablespoons of honey or maple syrup.
More Healthy Pudding Recipes to Make
Low Carb Black Forest Pudding
Ingredients
- ¼ cup heavy whipping cream or you can use half and half instead
- ¾ cup strong brewed coffee cooled to room temperature
- 3 tablespoons chia seeds
- 2 tablespoons unsweetened cocoa powder
- 2 1g packets stevia/erythritol blend
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon pure almond extract
- 1 pinch sea salt
- 10 almonds toasted and chopped (for garnish)
- 4 cherries washed, pitted, and halved (for garnish)
Instructions
- Stir together the cream, coffee, chia seeds, cocoa powder, stevia, vanilla extract, almond extract, and salt in a medium bowl.
- Cover and refrigerate until thickened (overnight works well).
- If you want the pudding smooth and creamy, puree the mixture in a blender or food processor. Otherwise, you can serve it as-is for a texture similar to tapioca pudding.
- Transfer the pudding to 2 serving glasses, top with the almonds and cherries, and serve.
Helpful Tips
- Net Carbs: 6g per serving (½ of recipe = 1 serving)
- To lower the carbs even more, simply omit the cherries!
- To make it more decadent, top it with a dollop of whipped cream and a dusting of dark chocolate shavings.
- For the vegan version, use unsweetened full-fat canned coconut milk instead of heavy whipping cream. Keep everything else the same.
- To make this vegan, swap out the cream for unsweetened full-fat canned coconut milk, omit the stevia/erythritol, and add 1 ½ tablespoons of honey or maple syrup.
Nutrition
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