Pumpkin Spice Latte Chia Seed Pudding

Pumpkin Spice Latte Chia Seed Pudding


  1. Add all pudding ingredients to a small bowl and mix well.
  2. Let the mixture sit for two minutes, then mix again. Let sit another five minutes, then mix again.
  3. Make sure there are no clumps of chia seeds and that everything is evenly distributed.
  4. Pour the mixture into 4 small jars or ramekins. Cover and place in the refrigerator.
  5. Let chill for a minimum of one hour. While setting, make your coconut topping.
  6. Remove the thick and hardened coconut cream from the can and transfer to your mixing bowl, leaving any excess moisture/coconut water in the can.
  7. With a hand or stand mixer, beat for 2 minutes on medium high with until light and fluffy peaks form.
  8. Once the pudding is set, take out of the refrigerator and top with coconut whipped cream and crushed mac nuts.
  9. ENJOY!



  • 1 cup macadamias nut milk (Unsalted Macadamia Nuts, Water)
  • 1 cup water
  • 10 tbs chia seeds
  • 10 tbs brown erythritol, or any keto sweetener
  • 4 tbs pumpkin puree
  • 1 tsp pumpkin spice
  • 1 tsp vanilla extract


  • A handful of chopped Mauna Loa Unsalted Macadamia Nuts
  • Coconut milk whipped cream (13.5 ounce can coconut milk or coconut cream, chilled in the fridge overnight)

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