Keto Blackberry Chia Pudding

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    10 min

  • ready time

    ready time

    20 min

Keto Blackberry Chia Pudding

8 ratings

This refreshing chia pudding is the perfect on-the-go breakfast for warm summer mornings. The blackberries add sweet and tart flavors, which pair beautifully with the almonds. Chia puddings are nutritious, versatile, delicious, and satiating. This recipe is quick and easy to prepare and is an excellent option for meal prep.

Are blackberries good for a Keto diet?

Blackberries are one of the best fruits to consume on a Keto diet because of their low-carb and high-fiber content. They’re also a great source of potassium, vitamin C, and vitamin K. This low-carb fruit is excellent for snacking or sweet and savory Keto blackberry recipes.

Should you use fresh or frozen blackberries?

Since the blackberries in this recipe will be cooked and blended, it doesn’t make a difference whether you use fresh or frozen. Frozen blackberries tend to be the most flavorful since they are stored at their peak season. If using fresh, ensure they’re at their best time of the year to get maximum flavor.

Do you have to heat the mixture before adding the chia seeds?

Heating the blackberry and almond milk mixture cooks down the berries to release their flavor and sweetness. Moreover, adding the chia seeds to warm/hot liquid speeds up the absorption. You can skip this step and mix the chia seeds in a cold mixture, but absorption will be slower.

How to store this Keto blackberry chia pudding?

Divide the chia pudding mixture into glass jars or airtight containers and place them in the fridge. These puddings will last in the refrigerator for up to 4 days.

  • Net Carbs

    2.9 g

  • Fiber

    5.9 g

  • Total Carbs

    13.4 g

  • Protein

    3.2 g

  • Fats

    5.6 g

99 cals

Keto Blackberry Chia Pudding

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Blackberries


    1 cup

  • Almond milk

    Almond milk

    1.5 cup

  • Vanilla extract

    Vanilla extract

    1 tsp

  • Almond extract

    Almond extract

    0.25 tsp

  • Powdered Erythritol (Icing Sugar)

    Powdered Erythritol (Icing Sugar)

    2 tbsp

  • Chia seeds

    Chia seeds

    0.25 cup

  • Almonds, raw

    Almonds, raw

    2 tbsp, sliced

Recipe Steps

steps 4

20 min

  • Step 1

    Add the blackberries to a saucepan and place over medium-low heat. Mash with a fork while it’s heating through. Once completely smooth, add the almond milk, erythritol, vanilla extract, and almond extract.
    Step 1
  • Step 2

    Whisk everything together and raise the heat to medium. Bring to a simmer, then take the saucepan off the heat. Add the chia seeds and whisk them in.
    Step 2
  • Step 3

    Let stand for 10 minutes until the chia seeds have swelled. Whisk again, then divide into 4 jars. Transfer to the fridge and leave it for a few hours or overnight.
    Step 3
  • Step 4

    Before serving, garnish with ½ tablespoon of sliced almonds and a fresh blackberry. Enjoy cold or at room temperature. This pudding will last for up to 3 days in the fridge.
    Step 4

Comments 11

  • Knuckle79

    Knuckle79 a month ago

    I used 2/3 of a can of coconut milk I had leftover to replace some of the almond milk, it made a much creamier texture and added some fats to start the day. Also I was out of almond extract and replaced it with lemon extract - delicious and fresh tasting! Overall a nice breakfast change from savory to sweet!

    • Wendy02891

      Wendy02891 7 months ago

      They made for nice popsicles.

      • Bev

        Bev 7 months ago

        Could this be made with blueberries instead? Or will it work if I strain the juice? Can't have the seeds.

        • Fatcow

          Fatcow 7 months ago

          I can’t have the seeds either so I’m going to strain it as well. I’m concerned about chia seeds. Can’t have them either so I might try making flour from them in the blender. If not I’ll try gelatine to the hot mixture to thicken. I guess this will change all the net carbs. 😏

        • recipewriter

          recipewriter 7 months ago

          Yes! You can customize it to your liking!

        • Ms. Grizzly

          Ms. Grizzly 7 months ago

          I am sure you can. All of these recipes you can copy to your foods and tweak them any way that you want or need to.

      • Staycalm

        Staycalm a year ago

        Love this easy recipe.I have it for dessert.Tastes like berry pie without the crust.Yum!

        • MarvellousAvocado830283

          MarvellousAvocado830283 a year ago

          The almond extract totally makes this so don’t leave that out! I didn’t have powdered erythritol, so I used 2.5 tsp of granulated which was perfect. Served topped with a Tbsp of melted natural peanut butter for extra protein, fat, and flavor. The two consistencies are a nice combo.

          • SarahG1130

            SarahG1130 a year ago

            Love this. Simple to make and an easy meal prep idea. Will definitely make again in the future.

            • PropitiousKale709215

              PropitiousKale709215 a year ago

              I think the blackberry seeds give it a somewhat bitter taste but after I got used to that, I really enjoyed it.

              • rschristian

                rschristian a year ago

                I just pureed the raspberries in my blender, and then strained them to get the seeds out as I put them in the saucepan. Worked like a charm!