This chilled breakfast or snack uses chia seeds to create a thick, gel-like consistency when mixed with unsweetened almond milk and heavy cream. Topped with a handful of fresh strawberries and blueberries, it has a smooth, slightly chewy texture and a mild sweetness that fits a low-carb approach without the need for grains.

About This Recipe

To achieve a uniform pudding consistency, the chia seeds must be stirred thoroughly into the liquid base to prevent clumping before the mixture sets. Allowing the pudding to rest in the refrigerator for at least four hours helps the seeds expand and absorb the almond milk and cream, resulting in a firm yet creamy body. A quick stir just before serving ensures the texture is consistent and ready for the fresh berry toppings.

The base of the pudding uses the chia seeds for structure, while the heavy cream adds a rich mouthfeel. Using a powdered keto-friendly sweetener and vanilla extract provides a balanced flavor that doesn’t overwhelm the natural tartness of the berries. This combination creates a thick, satisfying pudding that remains stable in the refrigerator, making it suitable for those who prefer to prepare their food ahead of time.

This dish works well for quick mornings or as a light dessert and can be prepared in individual jars for portability. It’s easy to customize by adding cocoa powder for a chocolate version or mixing in almond butter for extra depth. It is best served cold, with the berries added just before eating to maintain their freshness and vibrant color.

Why You’ll Love This Recipe

Creamy, filling, and naturally gluten-free
High in fiber and healthy fats
Low-carb and keto-friendly
Perfect for make-ahead breakfasts or snacks
Customizable with endless flavor variations

What You’ll Need for This Keto Chia Seed Pudding with Berries

1 cup unsweetened almond milk
¼ cup heavy cream (or coconut milk for dairy-free)
3 tbsp chia seeds
1–2 tbsp powdered erythritol or monk fruit sweetener (to taste)
½ tsp vanilla extract
¼ cup mixed fresh berries (strawberries, raspberries, blueberries)

Step-by-Step Preparation

In a bowl or jar, whisk almond milk, cream, sweetener, and vanilla until smooth.
Stir in chia seeds, making sure they’re evenly distributed.
Cover and refrigerate at least 4 hours or overnight until thickened.
Stir pudding before serving.
Top with fresh berries and enjoy.

FAQ

How long does chia pudding last?
Up to 5 days in the fridge, making it great for meal prep.
Can I use only almond milk?
Yes, but adding cream makes it richer and more filling.
Can I make it dairy-free?
Absolutely — use full-fat coconut milk instead of cream.
Can I add protein powder?
Yes — add a scoop for extra protein, just increase liquid slightly.

Variations & Substitutions

Add cocoa powder for a chocolate version.
Mix in nut butter for extra creaminess.
Flavor with cinnamon, nutmeg, or pumpkin spice.

Serving Suggestions

Serve in jars for a grab-and-go breakfast.
Layer with keto granola for crunch.
Enjoy as a light dessert topped with whipped cream.

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