Chocolate Cheesecake Chia Pudding

This chocolate cheesecake chia pudding is super creamy with a mild, cheesy tang. The cheesecake flavor comes from the yogurt, lemon juice, and a little bit more salt than you might usually use in a sweet dish. If your yogurt is really tangy, you could omit the lemon juice. I'm using a high-protein zero-carb soy yogurt, and that combined with the silken tofu makes this chia pudding especially creamy and quite high in protein. The macros for the pudding will vary with the yogurt you use. If your yogurt is higher in fat and lower in protein, you could opt to replace the coconut milk with soy or pea milk to balance things out. The macros for my yogurt are in the notes. As a person who enjoys super dark chocolate, I don't find this pudding to have a very rich chocolate flavor. Feel free to add more cocoa powder for a richer chocolate flavor, or top with keto chocolate chips, chopped super dark chocolate, or cacao nibs for some extra punch and texture. This pudding is nutrient-rich and can be part of a decadent breakfast, or make for a nutritious coffee break snack or evening dessert. Enjoy!
Yield: 4 servings of about ¾ cup + 2 Tbsp (210g) each, totaling roughly 3½ cups (840g)
Macros (per serving): 205 calories | 13g protein | 12g fat | 4g net carbs ​✎
Prep: 15 minutes | Set: 4-6 hours or overnight
Storage: refrigerated for up to 3 days.
Ingredients:
  • 1 x 10.9oz (308g) package extra-firm silken tofu (e.g. Mori-Nu)
  • ½ cup (120ml) full-fat canned coconut milk
  • 1 Tbsp (15ml) fresh lemon juice (about ½ small lemon)
  • 2 tsp ​vanilla extract
  • ¼ tsp salt (or a little more, to taste)
  • 1 cup (240g) low-carb high-protein yogurt (I'm using soy)
  • ½ cup (96g) granulated allulose or equivalent in keto-friendly sweetener of choice
  • ⅓ cup (29g) cocoa powder (unsweetened)
  • ¼ cup (40g) chia seeds
Directions:
  1. Put the tofu, coconut milk, lemon juice, vanilla, and salt in a blender and blend to smooth.
  2. Add the yogurt, allulose, and cocoa powder and blend to fully incorporate.
  3. Transfer the blended mixture to a medium-sized bowl or storage container and mix in the chia seeds.
  4. Cover and refrigerate for roughly 4-6 hours or overnight. I prefer overnight.
  5. Divide into 4 servings and enjoy cold or at room temperature. Top as desired.
Topping Ideas: keto-friendly chocolate chips, chopped super dark chocolate, cacao nibs, cocoa powder, chopped nuts (not cashews if trying to keep carbs low), seeds, and low-carb berries (e.g. blackberries, strawberries, or raspberries).
✎ Notes:​​
  • Macros may vary quite a bit depending on the yogurt used. My yogurt has 9.5g protein, 5.5g fat, and 0g net carbs per cup (240g). If you're using a higher fat yogurt, like coconut, you could replace some or all of the coconut milk with a plant-based milk. And if your yogurt is also not very high in protein, using soy or pea milk could balance this out.
  • Macros for this recipes are calculated with American national nutritional data (i.e. NCCDB & USDA entries in Cronometer) for all ingredients apart from the tofu (Mori-Nu), coconut milk (Aroy-D), yogurt (Alpro, sot, no sugar), and chia seeds (Bob's Redmill).
  • Macro numbers are rounded. Numbers equal to or greater than 10g are rounded to the nearest whole number (e.g. 10g, 11g, 12g, etc.) and numbers below 10g are rounded to the nearest 0.5g (0.5g, 1g, 1.5g ... 9g, 9.5g). Any numbers below 0.5g are given as is (e.g. 0.1g, 0.2g, etc.). Calories are rounded to the nearest multiple of 5.