KETO RECIPE: Blackberry Chia Pudding

I developed this recipe one day when I had a can of coconut milk in my pantry and wanted to find a new way to use it. I reached out to my lovely Instagram followers, and someone suggested I make chia pudding. I whipped up the pudding using blackberries, which are a great low-carb option and they add a lot of great flavor and texture. This sweet treat could be a dessert, but I also enjoy it as a super delicious breakfast. Loaded with fiber, iron, calcium, and omega-3 fatty acids, chia seeds are one of the most nutritious foods on the planet. It’s puzzling that such a tiny food can have so many health benefits, right? The chia seeds soak in the coconut milk and soften overnight to help set the pudding mixture. Chia seeds help slow digestion, and the fat content of the dish helps you feel satisfied for hours.

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Blackberry Chia Pudding

Serves 2

Prep 10 minutes

Sets overnight in fridge


INGREDIENTS

  • 1 cup unsweetened full-fat coconut milk

  • 1 teaspoon liquid stevia

  • 1 teaspoon vanilla extract 

  • ½ cup blackberries, fresh or frozen (no sugar added if frozen)

  • ¼ cup chia seeds


DIRECTIONS

  1. In a food processor (or blender), process the coconut milk, stevia, and vanilla until the mixture starts to thicken.

    • Note: I would not recommend mixing by hand no matter how strong you are, it won’t thicken enough.

  2. Add the blackberries, and process until thoroughly mixed and purple. Fold in the chia seeds.

  3. Divide the mixture between two small cups with lids, and refrigerate overnight or up to 3 days before serving.


Calories: 437, Fat: 38g, Total carbs: 23g, Fiber: 15g, Net Carbs: 8g, Protein: 8g

Ketogenic Food Blogger, Ketogenic Mommy Blogger, Low Carb Food Blogger, Low Carb Mommy BloggerJen FischBreakfast, Dessert