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Recipe from Simpler Savory

The recipe

Low Carb Chia Pudding with Berries

Prep
10 min
Cook
0 min
Total
10 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
190

2× the original author values. Recipe yield: 4 servings.

calories
380

3× the original author values. Recipe yield: 4 servings.

calories
570
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 3 cups unsweetened almond milk — or use part coconut milk for richer texture
  • 9 tablespoons chia seeds — black or white; see notes for ratio
  • 1½ teaspoons pure vanilla extract
  • 2-4 tablespoons granulated erythritol or allulose — to taste; or a few drops liquid stevia
  • 1 pinch fine sea salt
  • 1 teaspoon lemon zest — optional, brightens flavor
  • 1½ cups mixed berries — raspberries, blackberries, or sliced strawberries; fresh or thawed from frozen
  • ¼ cup toasted sliced almonds — optional, for crunch
  • 2 tablespoons unsweetened coconut flakes — optional
  • 1 scoop unflavored or vanilla protein powder — or collagen peptides; add extra splash of milk if needed
  • ¼ cup Greek yogurt — optional if not dairy-free
  • 2 tablespoons heavy cream — optional for extra richness; reduce carbs remain low

Instructions

  1. In a jar or medium bowl, add almond milk, vanilla, sweetener to taste, sea salt, and lemon zest if using.
  2. Sprinkle chia seeds over the surface and whisk vigorously for 30 seconds to evenly disperse without clumps.
  3. Let the mixture sit 2 minutes, then stir again to break up any pockets for an even set.
  4. Refrigerate uncovered for 10 to 15 minutes, then give the pudding one more thorough stir.
  5. Cover and chill at least 2 hours, preferably overnight, until thick and spoonable.
  6. In the morning, check consistency. If too thick, add a splash of milk and stir. If too thin, stir in 1 teaspoon chia and rest 10 minutes.
  7. Top portions with mixed berries just before serving. If using frozen berries, let them thaw briefly to release juices.
  8. For added protein, whisk in protein powder or collagen (and a splash more milk if needed). For extra richness, fold in Greek yogurt or a little heavy cream.
  9. Finish with toasted sliced almonds or coconut flakes, taste and adjust sweetness, then serve chilled.

Notes

Store chia pudding in airtight jars in the refrigerator for 4 to 5 days. It will thicken as it sits; loosen with a splash of milk before serving. For best freshness and color, add berries just before eating or the night before if using frozen berries to let them gently thaw. Do not heat; serve chilled or let stand 10 to 15 minutes at room temperature to take the chill off.

Source: https://simplersavory.com/low-carb-chia-pudding/