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Keto Spiced Blackberry Chia Pudding

4.8 stars, average of 114 ratings

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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.

Hands-on Overall

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
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. 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).
  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, 1 jar)

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, 1 jar
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 (4)

Hi! I was taking a look at your chia pudding recipe and got super excited when I saw that it was checked as "Nut free". I was then really dissapointed that it said to use almond or cashew milk. This is very misleading, especially for someone like me, who was sent to the hospital for my allergy to Cashews. I don't recommend putting nut free, if it's going to include any tree nuts!!!
I'll see if I can substitute the milk for another healthy, option because this sounds delicious!

Hi Danielle, thank you for letting me know! These things are sometimes easy to miss as there are many alternatives you can use in a recipe. The reason it was checked nut-free is because there are nut-free alternatives listed in the recipe but in this specific case I forgot to copy & paste the same tips I have in my other chia puddings. This is fixed now!

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?