Chia Seed Pudding with Coconut and Berries
Why This Is Strictly Keto
Chia seeds are naturally low-carb and high in fiber, and full-fat coconut milk provides the fat that makes this pudding creamy without any dairy. The only sweetness comes from erythritol, and the berry topping is used sparingly to keep net carbs low. No sugar, no grains.
Ingredients
- 2 cans (13.5 oz / 400ml each) full-fat coconut milk
- 2½ tablespoons granulated erythritol (or monk fruit sweetener), to taste
- ½ tablespoon vanilla extract
- 8 tablespoons chia seeds
- Pinch of salt
- ½ cup mixed fresh berries (blueberries, raspberries, or sliced strawberries), for topping
- 2 tablespoons unsweetened coconut flakes, for topping
Instructions
Mix the base: In a large bowl or jar, whisk together the coconut milk, erythritol, vanilla extract, and a pinch of salt until the sweetener dissolves.
Stir in the chia seeds: Add the chia seeds and whisk thoroughly, making sure they’re evenly distributed and not clumping together.
Rest and re-stir: Let the mixture sit for 5 minutes, then whisk again to break up any settled clumps.
Chill: Divide among 4 jars or bowls, cover, and refrigerate for at least 8 hours or overnight, until thickened to a pudding consistency.
Serve: Top each serving with fresh berries and a sprinkle of unsweetened coconut flakes just before serving.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~310 kcal | 27g | 6g | 6g |
Tips
- Whisk again after the first 5 minutes of resting — chia seeds tend to clump and settle if left undisturbed.
- Use full-fat canned coconut milk, not the carton “coconut milk beverage” — it’s far too watery to set properly.
- The pudding keeps well refrigerated for up to 5 days, making it an easy make-ahead breakfast or dessert.
