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prep time
10 min
cook time
10 min
ready time
20 min
Keto Blackberry Chia Pudding
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
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Blackberries
1 cup
Almond milk
1.5 cup
Vanilla extract
1 tsp
Almond extract
0.25 tsp
Powdered Erythritol (Icing Sugar)
2 tbsp
Chia seeds
0.25 cup
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 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 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 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.
Comments
Knuckle79 6 months 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!
CraigCA 2 months ago
Coconut milk is a great idea, I will have to try it with that!
Wendy02891 a year ago
They made for nice popsicles.
Bev a year ago
Could this be made with blueberries instead? Or will it work if I strain the juice? Can't have the seeds.
Fatcow a year 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 a year ago
Yes! You can customize it to your liking!
Ms. Grizzly a year 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 a year ago
Love this easy recipe.I have it for dessert.Tastes like berry pie without the crust.Yum!
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 2 years ago
Love this. Simple to make and an easy meal prep idea. Will definitely make again in the future.
PropitiousKale709215 2 years ago
I think the blackberry seeds give it a somewhat bitter taste but after I got used to that, I really enjoyed it.
rschristian 2 years 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!