Keto Spiced Blackberry Chia Pudding

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Keto Spiced Blackberry Chia PuddingPin recipeFollow us 129.1k

A few years ago I had this amazing cardamom chia pudding at an event and I fell in love. It was so unique and flavorful and I’ve been meaning to recreate it ever since.

Well now’s the time and this is just like I remember but even better. I’ve added in fresh blackberries and ginger to create a winning combo of flavors and swapped out what I’m sure was maple syrup for keto-friendly erythritol.

You’ll notice that I put “to taste” on the sweetener amount because it really depends on your taste level along with how sweet your blackberries are. Start with 1 tablespoon, taste, and go from there.

Hands-on Overall

Nutritional values (per serving)

Net carbs4.2 grams
Protein5.2 grams
Fat14.9 grams
Calories201 kcal

Calories from carbs 10%, protein 12%, fat 78%

Total carbs13.8 gramsFiber9.6 gramsSugars2.4 gramsSaturated fat7.6 gramsSodium79 mg(3% RDA)Magnesium27 mg(7% RDA)Potassium333 mg(17% EMR)

Ingredients (makes 4 servings)

  • 1/2 cup chia seeds (76 g/ 2.7 oz)
  • 2 1/2 cups unsweetened almond milk or cashew milk (600 ml/ 20 fl oz)
  • 2 tbsp MCT oil or macadamia or walnut oil (30 ml)
  • 1 cup fresh blackberries or frozen and thawed blackberries (144 g/ 5.1 oz)
  • 1 tsp sugar-free vanilla extract
  • 1 1/2 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tablespoon (10 g/ 0.4 oz) powdered Erythritol or Swerve, or stevia drops - can be skipped or used to taste
  • Optional: serve with more blackberries, cream or coconut cream on top


  1. Place all of the ingredients except for the chia seeds in a blender and blend until smooth and pour the mixture over the chia seeds. Give it a stir then cover and soak for at least 30 minutes or refrigerate overnight.
  2. To serve, stir the pudding adding additional almond milk if needed to reach your desired consistency.
    Keto Spiced Blackberry Chia Pudding
  3. Store covered in the refrigerator for up to 5 days.
    Keto Spiced Blackberry Chia Pudding

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Chia seeds
0.9 g3.8 g6.1 g97 kcal
Almond milk natural (unsweetened)
0.6 g0.8 g1.8 g21 kcal
MCT oil
0 g0 g6.8 g59 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g2 kcal
Blackberries, fresh
1.6 g0.5 g0.2 g15 kcal
Cardamom powder, spices
0.3 g0.1 g0.1 g2 kcal
Cinnamon, spices
0.2 g0 g0 g2 kcal
Ginger (ground, dried), spices
0.1 g0 g0 g1 kcal
Erythritol (natural low-carb sweetener)
0.5 g0 g0 g2 kcal
Total per serving
4.2 g5.2 g14.9 g201 kcal
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (2)

Would the coconut milk kefir on the blog be ok to use in place of the almond milk? And then recalculate the macros? Or do you think it would it make it too sour?


That's an interesting alternative. I tried chia seeds with yogurt and with kefir before and I liked it but it did get the sour yogurt flavour. I suppose it might help if you add a touch more sweetener?