Raspberry Chia Pudding Recipe – Keto/Low Carb Breakfast

Raspberry Chia Pudding

Are you a morning person? I’m definitely not. For me, getting out of bed isn’t such a big deal but being really focused on my work after that is another story. You won’t get anything good out of me no matter what techniques I use in the morning. There’s a good reason why Raspberry Chia Pudding is all the rage these days.

Raspberry Chia Pudding

Not only is chia pudding one of the effortless healthy breakfasts in existence, most photogenic, this Raspberry Chia Pudding also doubles as a sweet dessert or a filling snack.

To make it, mix chia seeds together with honey, almond milk, and fresh berries, then refrigerate and wait. Seriously, it’s very simple. But, mash those berries before adding them to the mixture if you really want to get the most of the raspberry flavor. They’ll absorb up to 12 times their weight in moisture as the chia seeds rest, and plump up a texture that resembles pudding. Pudding packed with 13 grams of fiber, 5 grams of protein, and plenty of antioxidants! Click here for Raspberry Chia Seed Pudding Nutrition

Also Read: Paleo Breakfast Pizza

How to make Raspberry Chia Seed Pudding?

This Raspberry Chia Pudding should help you get out of bed in no time even if you are a morning person or not. You’ll be anxious to eat when you wake up these little vanilla raspberry chia puddings make a very delicious breakfast. It feels breakfast but eating dessert. You’ll just have to open the fridge, Since you did all the work the night before, grab your pudding and enjoy. Delicious, healthy, breakfast with zero prep!!

Raspberry Chia Pudding

Raspberry Chia Pudding
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1 cup coconut milk, 240 ml/ 8 fl oz
  • 1 tsp vanilla powder or 2-3 tsp unsweetened vanilla extract
  • ½ cup whole chia seeds, 76 g/ 2.7 oz
  • ½ cup water, 120 ml/ 4 fl oz
  • 1 cup fresh or frozen raspberries, 150 g/ 5.3 oz
  • Optional: Erythritol, Swerve or Stevia to taste (SweetLeaf or NuNaturals)


  1. Place the water, coconut milk, and raspberries in a blender and pulse until blended. For topping, reserve a few raspberries.
  2. Mix the raspberry milk, chia seeds, vanilla and optionally add sweetener.
  3. Ideally overnight in the fridge or let it sit for at least 25-30 minutes. Then, spoon into serving glasses.
  4. Serve with the reserved raspberries and for up to 3 days, store in the fridge.

Nutrition Information

Serving Size

1 grams

Amount Per Serving Unsaturated Fat 0g

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