Vanilla Chia Pudding
Five ingredients in a jar tonight = vanilla pudding tomorrow. 0g sugar, 2g net carbs.
The overnight classic: chia seeds, almond milk, vanilla, and 40 mg of pure sucralose. The seeds gel the milk into pudding while you sleep. Almost all of its carbs are the chia's own fiber — about 2g net per serving.
[Sucralose_Dose]
4 × 10 mg scoops (40 mg total)
≈ 2 tbsp of sugar
SCOOP MATH: 1 × 10 MG SCOOP ≈ 1.5 TSP SUGAR // 1 × 100 MG SCOOP ≈ 5 TBSP SUGAR // 333 MG ≈ 1 CUP. Both micro-scoops ship in the 100 g bag.
Scaling up or down? Run it through the converter.
[Ingredients] — 2 servings
[Method] — 4 steps
Whisk everything together in a jar or bowl.
Wait 10 minutes, then whisk again — this second whisk breaks up the clumps before they set.
Cover and refrigerate at least 4 hours, or overnight.
Stir and serve. A few berries or a spoon of the Real Strawberry Syrup on top if you like.
[Tips]
- The 10-minute second whisk is the difference between pudding and one sad chia brick.
- Thicker: 1 extra tbsp of chia. Thinner: splash more almond milk after it sets.
- Chocolate version: whisk in 1 tbsp cocoa powder and one extra 10 mg scoop.
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[Get_The_Scoops]
This recipe is measured in our scoops.
The 100 g bag of pure, batch-tested sucralose ships with the exact 10 mg and 100 mg micro-scoops these recipes use — enough sweetness for roughly 300 cups of sugar, with the third-party COA published for every lot.