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Chocolate Cheesecake Tofu Chia Pudding

Yield:

4 × scant 1 cup (210g) servings

Nutrition Preview

205 calories |
13g protein |
12g fat |
4g net carbs
Chocolate Cheesecake Chia Pudding
An extra-creamy chocolate chia pudding with a mild cheesecake tang and plenty of protein.

This chocolate cheesecake chia pudding is super creamy, chocolatey, and slightly tangy, with silken tofu, yogurt, and chia seeds providing plenty of plant-based protein. The cheesecake flavor comes from the yogurt, lemon juice, and a little more salt than you might usually add to a sweet dish. Everything except the chia seeds gets blended until smooth before the chia is stirred in, creating a creamy chocolate base that thickens as it rests. If your yogurt is already quite tangy, you may find you don’t need the lemon juice at all.

I’m using a high-protein, zero-carb soy yogurt, which, combined with the silken tofu, makes this pudding particularly creamy and high in protein. The macros for this chia pudding can vary quite a bit depending on your yogurt, so if yours is higher in fat and lower in protein, you could replace some or all of the coconut milk with soy or pea milk to balance things out. If chia pudding is your thing, you can find plenty of other variations among my Chia Pudding Recipes.

As someone who enjoys super dark chocolate, I don’t find the chocolate flavor particularly intense as written. If you like yours richer, feel free to add more cocoa powder, or top the pudding with keto-friendly chocolate chips, chopped super dark chocolate, or cacao nibs for a stronger chocolate hit and a little extra texture. This chia pudding is not only delicious, but also very nutritious. Thus, it works equally well for breakfast, a coffee-break snack, or dessert, depending on what you’re in the mood for. If chocolate is your thing, check out my other Chocolate Recipes.

Related Recipes

Servings: 4 Total Time: 8 hrs 15 mins Difficulty: Intermediate

Chocolate Cheesecake Tofu Chia Pudding

Prep Time 15 mins Cool/Rest Time 8 hrs Total Time 8 hrs 15 mins
Difficulty: Intermediate Servings: 4 Calories: 205 Beast Season: Suitable throughout the year Dietary Tags:

Description

Super-creamy chocolate chia pudding with a subtle cheesecake tang from yogurt, lemon, and salt. Silken tofu adds extra creaminess and protein, with the option to add more cocoa or chocolate toppings for a richer chocolate flavor.

Yield: 4 servings of about ¾ cup + 2 Tbsp (210g) each, totaling roughly 3½ cups (840g)

Prep Time: 15 minutes | Rest Time: 4-6 hours or overnight

Equipment Required: a blender (any type will work)

Storage: refrigerated for up to 3 days.

Ingredients

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Instructions

  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 8 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).

Used to Make This Recipe

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Nutrition Facts

Servings 4

Serving Size ¾ cup + 2 Tbsp (210g)


Amount Per Serving
Calories 205kcal
% Daily Value *
Total Fat 12g19%
Total Carbohydrate 35.5g12%
Dietary Fiber 7.5g30%
Protein 13g26%

Allulose 24g
Net Carbs 4g

* Total Carbs - (Fiber + Allulose + Sugar Alcohols) = Net Carbs

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.
  • Excessive chia consumption can cause digestive distress. If unsure of your tolerance, I'd suggest a 2-serving limit of this pudding. In addition, this pudding is quite high in calories for a small portion of food. If enjoying it as part of a full meal, I'd suggest pairing it with some bulkier food items so you're not left feeling hungry. 
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Frequently Asked Questions

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Can I make this chia pudding lower in fat/calories?

Yes. To make this chia pudding lower in fat/calories you can replace the coconut milk with soy/pea milk. This reduces the calories to 165. The protein in the pudding will aslo increase slightly and the net carbs decrease slightly. Note that the yogurt you use in this recipe will impact the calories and macros. The yogurt I have calculated the nutritional data with has 9.5g protein, 5.5g fat, and 0g net carbs per cup (240g).

What do you mean by sweetener of choice? What sweeteners are keto-friendly?

I'm referring to your preferred net carb-free sweetener. My first choice of sweetener is granulated allulose because it is the most similar in taste and behavior to sugar. But allulose isn't available everywhere. Other granulated options are erythritol, an erythritol blend, or xylitol. Pure low-bulk/highly-concentrated options are pure monk fruit or pure stevia. For these, you will have to look at your packaging and adjust the quantity needed for the recipe. For simplicity, you can assume that the amount of allulose I've listed is equivalent to sugar. Sucralose or another artificial sweetener is also an option.

What data is used to calculate the calories and macros?

When available, I typically use NCCDB data in Cronometer to calculate calories and macros. There are a few items that I choose to use label or custom data for instead, despite the availability of NCCDB data. This is usually because I've found that the label data differs substantially and consistently for these foods. In this recipe, I have used label/custom data for the extra-firm silken tofu (Mori-Nu), coconut milk (Aroy-D), yogurt (Alpro, sot, no sugar), and chia seeds (Bob's Red Mill). There is no data for lime zest and so I have used lemon zest in its place. Be aware that both NCCDB and label data change over time and so what I've given here may have changed since the recipe was first published.

The calorie and macro numbers on your recipes seem oddly uniform. Why is that?

Counting calories and macros can negatively affect mental health by being time-consuming and by creating an obsession with inconsequential levels of detail. In an effort to mitigate this, numbers are rounded. In most cases, 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.

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Nutrition

Servings: 4
Serving Size: about ¾ cup + 2 Tbsp (210g)
Calories 205
Protein 13g
Fat 12g
Total Carbs 35.5g
Fiber 7.5g
Allulose 24g
Net Carbs 4g

Total Carbs – (Fiber + Allulose + Sugar Alcohols) = Net Carbs

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Please bear with me while I continue to transfer content from my previous site, redirect links, revise formatting, and add all the data needed for the new site’s fancy features to function at their full capacity.

What happened?

On July 4th, Weebly (my hosting platform) informed me that it was removing its services in my region and that my website would be unpublished as of September 27th. Fortunately, I had already been working on this new site and could have it finished by then. However, on July 15th, Weebly cancelled my subscription and notified me that my website would be unpublished imminently. Thus, here you are, on my unfinished new site. My apologies.