Measure the base. In a medium bowl or large measuring cup, combine 1 cup unsweetened almond milk with 2–3 tablespoons heavy cream (or use 1 cup full-fat coconut milk for dairy-free richness).

Sweeten and flavor. Whisk in 1–2 tablespoons keto-friendly sweetener, 1 teaspoon vanilla extract, and a small pinch of salt. Adjust sweetness to taste; remember flavors mellow once chilled.

Add chia seeds. Stir in 3 tablespoons chia seeds. Whisk well for 30–45 seconds to prevent clumps.

Wait, then whisk again. Let the mixture sit for 5–10 minutes, then whisk again to break up any settling seeds.

Portion and chill. Divide into 2 small jars or keep in one container. Cover and refrigerate for at least 2 hours, ideally overnight, until thick and creamy.

Finish with toppings. Before serving, give it a quick stir. Add a few raspberries, a sprinkle of nuts, or a spoonful of almond butter for texture and flavor.

Flavor ideas. For chocolate: add 1 tablespoon unsweetened cocoa powder. For cinnamon roll vibes: 1/2 teaspoon cinnamon plus a drop of maple extract. For mocha: 1 teaspoon cocoa + 1/2 teaspoon espresso powder.