Butter Pecan Chia Pudding

This chia pudding recipe makes a delightful low-carb breakfast or dessert. It has a creamy texture with just the right amount of crunch. Rich, buttery flavor with a hint of caramel complements toasted pecans.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 23 hours 55 minutes
Servings 4
Author Annissa Slusher


  • 1 teaspoon butter
  • 1/2 cup pecans
  • 2 1/2 cups cashew milk or milk of preference
  • 2 Tablespoons stevia/erythritol sweetener
  • 1/2 cup chia seeds
  • 1 teaspoon butter pecan natural flavoring
  • 1 teaspoon caramel natural flavoring


  1. Heat a small skillet over medium heat. Add butter and melt. When butter has stopped foaming, add the pecans and stir frequently until lightly toasted-about 2 minutes. Remove skillet from heat and set toasted pecans aside.
  2. In a blender, add the cashew milk, sweetener, chia seeds, butter pecan flavoring and caramel flavoring. Blend until well-combined.
  3. Add toasted pecans to blender. Pulse blender a few times to chop the nuts. Don't over-blend at this point or you will lose the nutty crunch in the final product.
  4. Pour evenly into desired containers. Cover and refrigerate overnight.
  5. If desired, serve with whipped topping of choice.

Recipe Notes

Per serving: Calories: 232, Fat: 17.5 grams, Protein: 7.6 grams Net Carbs: 2.0 grams*
*Net Carb calculation does not include sugar alcohol as this does not affect blood sugar.