Low-Carb Berry Chia Pudding
Low-Carb Berry Chia Pudding
Ingredients
For the Chia Pudding
- 1/2 cup chia seeds
- 2 cups unsweetened almond milk
- 1/4 cup erythritol, or other low-carb sweetener to taste
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Berry Topping
- 1 1/2 cups mixed berries, fresh or frozen (strawberries, raspberries, blueberries)
- 1 teaspoon lemon juice, optional
- 1 tablespoon erythritol, optional, to taste
Instructions
- 1
In a medium bowl, combine the chia seeds, unsweetened almond milk, erythritol, vanilla extract, and salt. Whisk vigorously for 1 to 2 minutes to ensure all ingredients are well combined and there are no clumps of chia seeds.
⏱️ 2 min
- 2
Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened to a gel-like consistency. Stir the pudding once or twice during the first hour of chilling to prevent the chia seeds from settling at the bottom.
⏱️ 240 min
- 3
While the pudding chills, prepare the berry topping. If using fresh berries, gently mash about half of them with a fork in a small bowl, leaving the rest whole. If using frozen berries, you can gently warm them in a small saucepan over low heat for 3-5 minutes until they start to break down, then mash lightly. Stir in the optional lemon juice and erythritol to taste.
⏱️ 8 min
- 4
Once the chia pudding is set, divide it evenly among four serving glasses or bowls. Spoon the prepared berry topping over each serving.
⏱️ 3 min
- 5
Serve immediately or store covered in the refrigerator for up to 3-4 days. Stir well before serving if stored.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Low-Carb Berry Chia Pudding
Ingredients
For the Chia Pudding
- 1/2 cup chia seeds
- 2 cups unsweetened almond milk
- 1/4 cup erythritol, or other low-carb sweetener to taste
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Berry Topping
- 1 1/2 cups mixed berries, fresh or frozen (strawberries, raspberries, blueberries)
- 1 teaspoon lemon juice, optional
- 1 tablespoon erythritol, optional, to taste
Instructions
- 1
In a medium bowl, combine the chia seeds, unsweetened almond milk, erythritol, vanilla extract, and salt. Whisk vigorously for 1 to 2 minutes to ensure all ingredients are well combined and there are no clumps of chia seeds.
⏱️ 2 min - 2
Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened to a gel-like consistency. Stir the pudding once or twice during the first hour of chilling to prevent the chia seeds from settling at the bottom.
⏱️ 240 min - 3
While the pudding chills, prepare the berry topping. If using fresh berries, gently mash about half of them with a fork in a small bowl, leaving the rest whole. If using frozen berries, you can gently warm them in a small saucepan over low heat for 3-5 minutes until they start to break down, then mash lightly. Stir in the optional lemon juice and erythritol to taste.
⏱️ 8 min - 4
Once the chia pudding is set, divide it evenly among four serving glasses or bowls. Spoon the prepared berry topping over each serving.
⏱️ 3 min - 5
Serve immediately or store covered in the refrigerator for up to 3-4 days. Stir well before serving if stored.
⏱️ 2 min