There is something deeply satisfying about pulling a jar of this matcha chia pudding from the fridge on a hectic morning, knowing that breakfast is already handled. The pudding itself is impossibly silky — thick coconut milk and heavy cream mingle with chia seeds overnight, soaking up the earthy bitterness of good matcha until the whole thing turns a beautiful mossy green. On top sits a golden walnut-sesame crumble spiked with ground ginger and toasted coconut flakes, adding the kind of warm crunch that makes you forget you are eating something healthy.

From a macro perspective, each jar delivers 34 grams of fat from coconut milk, heavy cream, walnuts, hemp hearts, and sesame seeds, while net carbs stay at just 5 grams. That puts fat at roughly 79 percent of total calories — solidly in the keto sweet spot without any unusual ingredient gymnastics. The 9 grams of protein from chia, hemp hearts, and walnuts round things out enough to keep you satiated through the morning.

This recipe was designed for Sunday batch-prepping. You mix the pudding base in under five minutes, toast the crumble in a dry skillet in eight, and portion everything into four mason jars. They hold beautifully in the fridge for up to five days, developing a richer, more custardy texture as the week goes on. If you have been rotating through the same scrambled eggs every morning, this will feel like a vacation.

Ingredients (serves 4)

For the matcha chia pudding base:

  • 5 tablespoons (50g) chia seeds
  • 1 cup (240ml) full-fat coconut milk, canned
  • 1/2 cup (120ml) heavy whipping cream
  • 4 teaspoons culinary-grade matcha powder
  • 3 tablespoons powdered erythritol or monk fruit blend
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt

For the toasted walnut-sesame crumble:

  • 1/3 cup (35g) raw walnuts, roughly chopped
  • 3 tablespoons (30g) hemp hearts
  • 2 tablespoons (16g) white sesame seeds
  • 2 tablespoons (10g) unsweetened shredded coconut
  • 2 teaspoons (9g) coconut oil, melted
  • 1/2 teaspoon ground ginger
  • Pinch of sea salt

Optional garnish:

  • Additional matcha powder for dusting
  • Black sesame seeds
  • A drizzle of extra coconut cream

Instructions

  1. Bloom the matcha. Add the matcha powder to a small bowl with 2 tablespoons of warm water. Whisk vigorously with a small whisk or fork until completely smooth, with no visible clumps. This step is essential — matcha clumps stubbornly if you try to stir it directly into cold liquid.

  2. Mix the pudding base. In a large mixing bowl or wide-mouth mason jar, combine the coconut milk and heavy cream. Pour in the matcha paste and whisk until the liquid is an even green. Add the powdered erythritol, vanilla extract, and salt, stirring well. Finally, add the chia seeds and stir for a full 60 seconds to prevent clumping. Let the mixture sit for 5 minutes, then stir again thoroughly.

  3. Portion into jars. Divide the pudding base evenly among four 8-ounce (240ml) mason jars or airtight containers. Each jar should be about two-thirds full — the chia seeds will expand as they absorb liquid. Seal the lids and refrigerate for at least 4 hours, or ideally overnight. The pudding is ready when it has thickened to a soft, spoonable custard texture.

  4. Toast the crumble. While the pudding sets, heat a dry skillet over medium-low heat. Add the chopped walnuts and toast for 2 to 3 minutes, stirring frequently, until they smell nutty and darken slightly. Add the sesame seeds and hemp hearts, stirring continuously for another 2 minutes until the sesame seeds are golden. Toss in the shredded coconut and continue toasting for 1 to 2 minutes more, watching carefully since coconut burns quickly.

  5. Season the crumble. Remove the skillet from heat. Drizzle the melted coconut oil over the nut-seed mixture and toss to coat. Sprinkle with the ground ginger and sea salt, stirring until evenly distributed. Transfer the crumble to a plate to cool completely — it will crisp up further as it cools.

  6. Store the crumble separately. Transfer the cooled crumble to a small airtight container or resealable bag. Keeping it separate from the pudding preserves its crunch. It stores well at room temperature for up to a week, or refrigerated for two weeks.

  7. Assemble and serve. When ready to eat, give the pudding jar a good stir — it may have settled overnight. Spoon 2 to 3 tablespoons of the crumble on top. Dust with a little extra matcha and scatter a few black sesame seeds if desired. Eat straight from the jar or scoop into a bowl.

Nutrition per Serving

Nutrient Amount
Calories ~390 kcal
Fat ~34g
Protein ~9g
Total Carbs ~12g
Fiber ~7g
Net Carbs ~5g

Nutrition is approximate and based on the stated ingredients. Erythritol carbs and sugar alcohols are excluded from net carb calculations. Values may vary by brand of coconut milk and matcha.

Tips & Variations

Keep the crumble separate until serving. This is the single most important storage detail. The toasted crumble turns soggy within hours if it sits in the pudding. Store it in its own container at room temperature and spoon it on fresh each morning. You will be rewarded with a genuine crunch-to-cream contrast every single day.

Swap the matcha for hojicha or black sesame. If matcha is not your thing, replace it with 2 tablespoons of hojicha (roasted green tea) powder for a smoky, toasty flavor that pairs beautifully with the coconut base. Alternatively, blend 2 tablespoons of toasted black sesame paste into the coconut milk mixture for a striking gray-black pudding with deep, nutty richness. Both variations keep the net carbs nearly identical.

Watch for hidden carbs in your coconut milk. Not all canned coconut milk is equal on keto. Some brands add sugar, guar gum, or thickeners that raise the carb count. Look for brands where the only ingredients are coconut and water, with roughly 12 to 14 grams of fat per 1/3 cup serving. Aroy-D, Thai Kitchen, and Native Forest are generally reliable options.

Stir the pudding after the first 10 minutes. Chia seeds have a tendency to clump in the first few minutes of soaking. Giving the mixture a second vigorous stir before sealing the jars prevents dense pockets and ensures a uniformly creamy texture throughout. If you find the pudding too thick after overnight chilling, loosen it with a tablespoon of coconut milk or cream.

Add protein if you need more. At 9 grams of protein per serving, this pudding leans lighter than some keto breakfasts. To bump it up, stir a scoop of unflavored collagen peptides (about 10 grams) into each jar before refrigerating — it dissolves invisibly and adds roughly 9 grams of protein without changing the flavor or texture. A side of two scrambled eggs also pairs naturally and pushes total protein above 20 grams.

Frequently Asked Questions

Is this chia pudding actually keto-friendly with all that chia?
Yes, absolutely. Chia seeds are one of the most keto-compatible seeds you can find. While they contain about 42 grams of total carbs per 100 grams, a massive 34 grams of that is insoluble fiber, which does not impact blood sugar. Each serving of this pudding uses just over a tablespoon of chia seeds, contributing roughly 1 gram of net carbs. The remaining net carbs come primarily from the coconut milk and the walnut-sesame crumble. At 5 grams of net carbs total, this stays well within strict keto guidelines of under 20 grams daily.
Can I use almond milk or another milk instead of coconut milk and heavy cream?
You can, but the macro profile and texture will shift noticeably. Unsweetened almond milk has far less fat than full-fat coconut milk, so your fat-to-carb ratio will drop and the pudding will taste thinner. If you prefer almond milk, use it for half the liquid and keep the heavy cream to maintain richness. Avoid oat milk entirely — it is too high in carbs for keto. Macadamia nut milk is another excellent low-carb option with a naturally creamy texture that works well with matcha.
How long does the chia pudding last in the fridge, and can I freeze it?
The pudding keeps in sealed jars for up to 5 days refrigerated, and honestly it improves over the first two days as the chia seeds fully hydrate and the matcha flavor mellows. Freezing is possible but not ideal — the texture becomes slightly grainy once thawed because the chia gel structure breaks down during freezing. If you do freeze, let the jars thaw overnight in the fridge and give them a vigorous stir before eating. The crumble, on the other hand, freezes beautifully for up to a month.
How can I make this completely dairy-free or vegan keto?
Simply replace the heavy cream with an equal amount of additional full-fat coconut milk or coconut cream from a can. The pudding will be slightly less rich but still deeply creamy. This swap keeps the fat content nearly the same — coconut cream actually has a comparable fat-per-tablespoon ratio to heavy cream. With that one substitution, the entire recipe becomes vegan keto. The crumble is already fully plant-based. You can tag it vegan keto and the net carbs remain at about 5 grams per serving.
What grade of matcha works best, and does the quality really matter?
For this pudding, culinary-grade matcha is the right choice. It is less expensive than ceremonial grade and has a stronger, slightly more bitter flavor that holds up well against the rich coconut and cream. Ceremonial grade works too, but its delicate sweetness can get buried. The most important thing is color — good matcha should be vibrant green, not yellowish or dull olive, which indicates oxidation or lower quality leaves. Store matcha in an airtight container away from light and heat, and try to use it within two months of opening for the best flavor and color.