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Keto Raspberry Chia Pudding

Chia pudding is perfect for the ketogenic diet. It's high in healthy fats and will keep hunger at bay. This recipe is based on my Strawberry Breakfast "Pudding" - one of the many recipes in the KetoDiet App. When I first made it I was surprised how filling it was and I ended reducing the serving size.

Whole or Ground Chia Seeds?

When making chia pudding, I prefer whole seeds but you can use either. I also used whole chia seeds in my keto oatmeal, cereal, granola, chia jams and smoothies. Ground chia seeds will add a more distinctive (some may perceive it as slightly bitter) flavour and are better in baked goods like keto tortillas, pizza crust, muffins, breadsticks or croutons.

This meal is relatively high in total carbs and low in net carbs. If you are not sure whether to focus on net or total carbs, check out this post: Total Carbs or Net Carbs: What Really Counts?

Preparation time


Nutritional values (per serving):

4.2 grams 7.7 grams 5.5 grams 18.2 grams 11.3 grams 223 calories
Total Carbs12grams
Net Carbs4.2grams
of which Saturated11.3grams
Magnesium35mg (9%)
Potassium212mg (11%)

Macronutrient ratio: Calories from carbs (8%), protein (11%), fat (81%)

Ingredients (makes 4 servings):


  1. Place the coconut milk, water and raspberries into a blender and pulse until blended. Reserve a few raspberries for topping. The best coconut milk I've tried is Aroy-D. It contains no guar gum and has no aftertaste, it's only made with Thai coconut and water. Unlike most canned coconut milk products it does not solidify in the fridge and is perfect for making chia seed pudding without making it too thick.
  2. Mix the chia seeds, raspberry milk, vanilla and optionally add sweetener.
  3. Let it sit for at least 25-30 minutes, ideally overnight in the fridge. Then, spoon into serving glasses.
  4. Serve with the reserved raspberries and store in the fridge for up to 3 days.

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (8)

What can I use instead of the coconut milk? Allergies.. I also thank you for the tip on when ground chia can be used. I don't mind the whole seeds, but I wanted to take something as a dessert when I go to friends for dinner.


Hi Donna, you could use any nut or seed milk (that will result in less fat per serving) or even heavy whipping cream (HWC has more fat than coconut milk so you could use just 1/2 cup cream and add 1/2 cup water).


Im going to try cacao nibs in with the raspberries. Mmmmm


Sounds like a great addition! Smile


I made the chia pudding with strawberries, since that's what I had in the house. I did not sweeten it, as I'm trying to avoid anything that could trigger sugar cravings. It took me a few spoonfuls to get used to the texture, but I really enjoyed it! It's a great after-dinner treat, or breakfast. Thanks for the recipe!


Thank you! You could try ground chia seeds but I wouldn't recommend that - they add a slight bitter taste. Ground chia seeds work well in cacao/chocolate pudding, while whole chia seeds are better with delicate flavours such as vanilla, lemon or berries.


What is responsible for the potassium value?


Hi Elena, sorry, that was a typo - I fixed it now.


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