This chilled breakfast bowl features a thick, velvety pudding made from chia seeds hydrated in a blend of almond milk and heavy cream. Infused with a custard-like richness from a single egg yolk, the mixture is seasoned with nutmeg, cinnamon, and vanilla to mirror the flavors of traditional eggnog. The pudding has a soft, uniform texture with visible specks of warming spices, offering a rich and creamy low-carb start to the morning.

About This Recipe

The base is prepared by whisking together unsweetened almond milk, heavy cream, and an egg yolk to create a smooth, liquid foundation. Once the granular sweetener and spices are integrated, chia seeds are stirred into the mixture, where they absorb the liquids over several hours to develop a dense, gel-like consistency. The egg yolk is a key component, providing a deep yellow hue and a fatty, luxurious mouthfeel that distinguishes this from standard chia puddings.

The flavor profile is defined by the aromatic warmth of ground nutmeg and cinnamon balanced by the sweetness of vanilla extract. These seasonal spices bloom as the pudding rests in the refrigerator, ensuring the festive notes are distributed evenly throughout the creamy base. The heavy cream adds a subtle dairy sweetness that softens the earthy taste of the chia seeds, resulting in a balanced, mildly sweet profile that remains light enough for breakfast.

Typically served cold in a glass or bowl, this pudding is a functional choice for those who prefer to prepare their meals the night before. Because it requires no stovetop cooking, it maintains a consistent, cool temperature that makes it a refreshing yet comforting option for winter mornings. The finished dish is often topped with a light dusting of extra nutmeg or a dollop of keto-friendly whipped cream to enhance the traditional holiday presentation.

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Why You’ll Love This Recipe

• Tastes like festive eggnog in breakfast form
• No cooking required
• Perfect for overnight prep
• High in fiber and keto-friendly
• Naturally gluten-free
• Creamy, rich, and lightly sweet
• Great for grab-and-go mornings
• Holiday flavor in every bite

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What You’ll Need for This Eggnog Chia Seed Breakfast Pudding

Pudding Base

• 1 cup unsweetened almond milk
• 1/4 cup heavy cream
• 1 egg yolk
• 3 tbsp chia seeds
• 1.5 tbsp granular sweetener
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp vanilla extract
• Pinch of salt

Optional Toppings

• Keto whipped cream
• Extra nutmeg
• Crushed almonds or pecans

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Step-by-Step Preparation

1. In a mixing bowl, whisk together almond milk, heavy cream, egg yolk, sweetener, cinnamon, nutmeg, vanilla, and salt.
2. Add chia seeds and whisk again to combine.
3. Let sit 5 minutes, then whisk once more to prevent clumping.
4. Cover and refrigerate for at least 2 hours, or overnight for best texture.
5. Stir before serving and top with whipped cream, nutmeg, or nuts if desired.

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FAQ

• Can I skip the egg yolk?
  Yes—texture will be slightly lighter, but still delicious.
• Can I make this dairy-free?
  Use coconut milk and skip the heavy cream.
• Can I make it sweeter?
  Add 1–2 extra teaspoons of sweetener.
• Can I double the recipe?
  Yes—great for weekly meal prep.
• Does it thicken more over time?
  Yes, chia seeds continue absorbing liquid overnight.

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Variations & Substitutions

• Add a pinch of cloves for stronger eggnog flavor
• Replace almond milk with macadamia milk
• Add a dash of sugar-free rum extract for deeper taste
• Top with toasted coconut flakes
• Stir in a tablespoon of protein powder for extra protein

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Serving Suggestions

• Serve with keto whipped cream
• Pair with a holiday latte
• Add extra nutmeg for stronger eggnog aroma

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Apple Cinnamon Breakfast Porridge
• Gingerbread Pancakes with Cream Cheese Frosting

New keto recipes are added every week — check back often for more low-carb inspiration!