This Butter Pecan 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. Best of all, the recipe takes only a few minutes of work time to whip up. Make it in the evening so it’s ready for breakfast in the morning!

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It’s funny what gives inspires me to create recipes. Sometimes it’s a memory, or a picture or even a craving. This time my inspiration came from a scent. Harper and I had purchased this set of natural flavorings for a completely different recipe. When the set arrived, of course we had to open up each flavor and smell it. Several smelled heavenly, but the butter pecan flavor invoked memories of a rich, creamy butter pecan ice cream I ate when I was a child. I was sold.

In developing this recipe, I used real butter and toasted pecans in addition to the flavoring. I found that adding the caramel flavor, in addition to the butter pecan flavor, rounded out the taste beautifully. I used cashew milk as I like the creamy texture it gives to a chia pudding. Any type of milk will suffice, but be aware that the texture may vary with a different milk.

Enjoy!

-Annissa