Low-Carb Nut and Berry Chia Pudding
Low-Carb Nut and Berry Chia Pudding
Low-Carb Nut and Berry Chia Pudding
Chia pudding
Chia pudding
Chia pudding
Low-Crb Nut and Berry Chia Pudding


500 ml milk substitute, unsweetened
100 g chia seeds
5 tbsp sweetener, powdered
optional: 2 tbsp unsweetened berry jam (or 100 g fresh berries)
optional: 50 g nuts (hazelnut, almonds, macadamia, pecans...)
optional: 30 g coconut shreds
One of the delicious ways to incorporate more fiber into your daily meals is this nut and berry chia pudding. It is a healthy snack and a yummy dessert!


1.Use a small bowl to mix milk substitute with sweetener. Once they are fully combined, add chia seeds. Mix for a minute and let the seeds expand.
2.Use 5 small jars or similar containers (with a lid) and divide the mixture evenly. Let it cool in the fridge for about 30 minutes.
3.Before serving, you can add a few nuts, some coconut shreds (flakes), fresh berries etc.
4.If you decide to make the pudding extra creamy, add a teaspoon of cream cheese (preferably mascarpone) for each serving. Mix the pudding with cheese and you will get a creamy pudding no one can resist.

One of the common pitfalls of the ketogenic diet is constipation. Many people experience it, and it is rather common. But there are certain fiber-rich foods you can add to your meal. Chia seeds are exactly such (super)food. One ounce (oz) of chia seeds offers 10 grams of fiber and just 2 grams of net carbs. Nut and berry chia pudding is a delicious way to increase your fiber intake.

Chia pudding variations are numerous. You can make a plain and simple one, with just a bit of vanilla or cinnamon. Or you can make a rich an delicious chocolate pudding. But if you love berries (like I do), this will be your favorite.

I used fresh and frozen berries, as well as raspberry jam. My favorite is fresh berries – for obvious reasons, but during winter months I usually go for the jam.

I made this pudding with almond milk, coconut milk, and cooking cream or coconut cream. Almond milk is my least favorite, but it works with chia seeds the best. The seeds expand the most and you get most-pudding like consistency with it. Coconut milk needs to be heated up (because of the chunky parts) so that required extra effort. Coconut cream is the same, and for the cooking (or whipping) cream, I would also recommend heating it up. After a couple of times, I figured that absorbing power of chia seeds is somehow better that way. I might be wrong, this is my personal opinion.

Every now and then I want to make it creamier so I add a spoon of mascarpone cheese (or any cream cheese) to each serving. This increases calories, but it is well worth it – believe me.

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