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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.
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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
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