Keto Spiced Blackberry Chia Pudding

4.8 stars, average of 124 ratings

By Lauren Lester, updated August 19 20244
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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.

0 days, 0 hours, 20 minutes

Hands-on 10 minutes Overall 30 minutes

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

Pescatarian

Vegetarian

Vegan

Nutritional values (per 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)

¹/₂ cup chia seeds (76 g/ 2.7 oz)
2 ¹/₂ cups unsweetened almond milk or cashew milk or other nut-free options (600 ml/ 20 fl oz)
2 tbsp MCT oil or macadamia/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 tbsp powdered Erythritol or Swerve (10 g/ 0.4 oz) or stevia drops to taste*
Optional: serve with more blackberries, cream or coconut cream on top

Instructions

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.

Spiced Blackberry Chia Pudding
Step by Step

★★★★★★★★★★

4.8 stars, average of 124 ratings

This quick prep low-carb spiced berry chia pudding is naturally sweet, thick and creamy. It's a great dairy-free and egg-free breakfast meal infused with spices like cardamom, cinnamon, vanilla and ginger.

Hands on10m

Overall30m

Servings4

Calories201 kcal

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Ingredients

¹/₂ cup chia seeds (76 g/ 2.7 oz)
2 ¹/₂ cups unsweetened almond milk or cashew milk or other nut-free options (600 ml/ 20 fl oz)
2 tbsp MCT oil or macadamia/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 tbsp powdered Erythritol or Swerve (10 g/ 0.4 oz) or stevia drops to taste*
Optional: serve with more blackberries, cream or coconut cream on top

Instructions

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.

Nutrition (per serving, 1 jar)

Calories201kcal

Net Carbs4.2g

Carbohydrates13.8g

Protein5.2g

Fat14.9g

Saturated Fat7.6g

Fiber9.6g

Sugar2.4g

Sodium79mg

Magnesium27mg

Potassium333mg

Detailed nutritional breakdown (per 1 jar)

Net carbs	Protein	Fat	Calories
Total per 1 jar
4.2 g	5.2 g	14.9 g	201 kcal
Chia seeds
0.9 g	3.8 g	6.1 g	97 kcal
Almond milk natural (unsweetened)
0.6 g	0.8 g	1.8 g	21 kcal
MCT oil
0 g	0 g	6.8 g	59 kcal
Vanilla extract, sugar-free, alcohol-based
0 g	0 g	0 g	2 kcal
Blackberries, fresh
1.6 g	0.5 g	0.2 g	15 kcal
Cardamom powder, spices
0.3 g	0.1 g	0.1 g	2 kcal
Cinnamon, spices
0.2 g	0 g	0 g	2 kcal
Ginger (ground, dried), spices
0.1 g	0 g	0 g	1 kcal
Erythritol (natural low-carb sweetener)
0.5 g	0 g	0 g	2 kcal

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Danielle 3 years ago # Reply

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!

Martina @ KetoDiet 3 years ago # Reply

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!

Amanda 5 years ago # Reply

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?

Martina @ KetoDiet 5 years ago # Reply

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?