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Looking for a simple low-carb dessert? Try this Custard Chia Pudding with Egg Yolks (Creamy, Keto & Filling).
This custard chia pudding is for anyone who loves chia pudding but wants something more satisfying, creamier, and closer to a real dessert.
Instead of soaking chia seeds directly in milk, this recipe starts with a gently cooked egg yolk custard. The result is a silky, rich base that sets beautifully once the chia seeds are added. No gums, no protein powders, no strange textures.
It is simple, nourishing, and surprisingly elegant.
Why You’ll Love This Recipe
- Creamy, custard-like texture instead of watery chia pudding
- Naturally thickened with egg yolks
- Low carb, gluten free, and refined sugar free
- Very filling and satisfying
- Easy to prepare ahead
This is one of those recipes that sounds unusual until you try it. Then it just makes sense.
What You’ll Need
- 3 egg yolks
- 3 tbsp erythritol, or to taste
- 300 ml unsweetened almond milk
- 3 tbsp chia seeds
- 1/2 tsp vanilla extract
- Pinch of salt
Optional additions:
- Cinnamon
- Lemon zest
- Unsweetened cocoa powder
How to Make Custard Chia Pudding
- In a small saucepan, whisk the egg yolks and erythritol until smooth. Slowly whisk in the almond milk.
- Place the saucepan over low heat. Cook gently, whisking constantly, until the mixture thickens slightly and coats the back of a spoon. Do not let it boil.
- Remove from heat. Stir in the vanilla and a pinch of salt. Let the mixture cool for about 5 minutes.
- Stir in the chia seeds until evenly combined.
- Transfer to jars or a bowl and refrigerate for 3 to 4 hours or overnight, until fully set.
Texture Tips
- If the pudding sets too thick, stir in a splash of almond milk before serving.
- For a slightly lighter texture, use 2 1/2 tablespoons chia seeds next time.
- Adding more chia will result in a very firm, almost sliceable pudding.
With three egg yolks, the pudding already has plenty of natural richness.
Sweetener Notes
Erythritol works well here because the fat from the egg yolks softens its cooling effect.
For a more balanced sweetness, you can reduce the erythritol slightly and rely on vanilla or cinnamon for flavor.
How to Serve
Serve this custard chia pudding as:
- A filling breakfast
- A late brunch option
- A dessert-style snack
Optional toppings:
- Fresh berries
- Chopped nuts
- Coconut flakes
- Cacao nibs
This recipe makes two generous servings.
Storage
Store covered in the refrigerator for up to 3 days. Stir before serving.
Frequently Asked Questions
Yes. The egg yolks are gently cooked with the almond milk until thickened, similar to a light custard.
Yes. Using two yolks will result in a lighter, less rich texture.
Yes. Any unsweetened plant milk will work, though almond milk keeps the flavor light.
More Low Carb Desserts to Try
If you enjoy this custard chia pudding, you may also like:
Custard Chia Pudding with Egg Yolks
Ingredients
- 3 egg yolks
- 3 tbsp erythritol, or to taste
- 300 ml unsweetened almond milk
- 3 tbsp chia seeds
- 1/2 tsp vanilla extract
- Pinch of salt
Optional:
- Cinnamon
- Lemon zest
- Unsweetened cocoa powder
Instructions
- In a small saucepan, whisk the egg yolks and erythritol until smooth. Slowly whisk in the almond milk.
- Place the saucepan over low heat and cook gently, whisking constantly, until the mixture thickens slightly and coats the back of a spoon. Do not let it boil.
- Remove from heat. Stir in the vanilla extract and a pinch of salt. Let the mixture cool for about 5 minutes.
- Stir in the chia seeds until evenly combined.
- Transfer the mixture to jars or a bowl. Refrigerate for 3 to 4 hours or overnight, until fully set.
Notes
For a slightly lighter texture, reduce chia seeds to 2 1/2 tablespoons.
This recipe makes two servings and keeps well in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
