This Keto Horchata Chia Pudding is a creamy, cinnamon-spiced, low-carb treat inspired by traditional Mexican horchata and made for modern wellness.

Scale

1 ½ cups unsweetened almond milk

3 tablespoons chia seeds

1 teaspoon ground cinnamon

½ teaspoon pure vanilla extract

1–2 tablespoons keto-friendly sweetener (monk fruit, erythritol, or allulose)

Pinch of sea salt

Optional: ¼ teaspoon almond extract or 1 cinnamon stick (for steeping)

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1. In a medium bowl or mason jar, whisk together almond milk, cinnamon, vanilla, and sweetener.

2. Add chia seeds and stir until evenly combined.

3. Let sit for 10 minutes, then stir again to prevent clumping.

4. Cover and refrigerate for at least 4 hours or overnight.

5. Stir before serving and add toppings like almonds, whipped cream, or cinnamon.

Steeping a cinnamon stick in warm almond milk before mixing gives a deeper horchata flavor.

You can blend the pudding after chilling for a smoother texture.

Add a little extra almond milk if it thickens too much after refrigeration.