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.
If you are nut-free, see other nut-free options here and use milk made from seeds of choice. You can even make your own poppy seed milk.
Serving size 1 jar
Allergy information for Keto Spiced Blackberry Chia Pudding
✔ Gluten free
✔ Dairy free
✔ Egg free
✔ Nut free
✔ Nightshade free
✔ Pork free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, 1 jar)
Net carbs4.2 grams
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)
- 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. (If you are nut-free, see other nut-free options here).
- To serve, stir the pudding adding additional almond milk if needed to reach your desired consistency.
- Store covered in the refrigerator for up to 5 days.
Ingredient nutritional breakdown (per serving, 1 jar)
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