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Have you jumped on the chia seed pudding bandwagon yet? Okay, who am I kidding? I’m probably the last person on it! Well, I say better late than never. That may be my motto more than I care to admit in life, but low carb chia pudding sure was worth the wait.
Naturally, when I try something it means it’s time for a little low carb makeover… we’re making keto chia pudding that actually tastes good, without the sugar and carbs. And, trust me when I say raspberry chia pudding with almond milk – or coconut milk if you prefer that – is so much more delicious than the boring plain kind!
What Is Raspberry Chia Pudding?
Overnight chia pudding is just what it sounds like – a pudding made out of chia seeds, made the night before. When these little seeds are soaked in liquid for a while, they expand (a lot!), forming a thick pudding similar to tapioca.
But, plain chia seed pudding doesn’t have much flavor on its own. It’s really quite bland.
So, I make mine with raspberries and vanilla.
And collagen. Because the answer is always “yes” whenever it’s an option to add collagen. 😉
Is Chia Pudding Keto Friendly? Low Carb? Paleo?
It can be all of the above! And, this one certainly is.
However, many chia seed pudding recipes use a sweetener that isn’t low carb, such as maple syrup, honey, dates, or even sugar.
That’s easy enough to swap with powdered erythritol for a keto chia pudding! Be sure to use powdered, so that the end result is smooth and not grainy.
If you are following a strict paleo diet and prefer not to use erythritol, stevia or monk fruit are great options that are both paleo and sugar-free. Check the sweetener conversion calculator to find the amount you need.
Why Make Chia Seed Pudding With Collagen Protein Powder?
My favorite part of this chia pudding recipe is that I get to sneak in some Vital Proteins Collagen Peptides! I put that stuff into foods and drinks any chance I get.
If you’re new to collagen, don’t miss my article on what is collagen and the benefits. About 1/3 of the protein in our bodies is collagen, so it’s pretty important.
Don’t miss my other recipes with collagen:
How To Make Chia Seed Pudding With Almond Milk
The process for how to make chia pudding low carb (or not!) is super easy. Basic chia pudding is made with chia seeds and milk, but it tastes much better with raspberries in there!
So we start by mashing the raspberries:
And then stir in all the other ingredients:
Chill until it thickens up:
See? That took all of 5 minutes of your involvement! If you want a low carb breakfast made ahead, it doesn’t get any easier than overnight chia pudding.
How To Make Chia Pudding With Coconut Milk
Making low carb chia pudding with coconut milk is basically the same as using almond milk. But, there is one thing to keep in mind.
If you want to make raspberry chia pudding with coconut milk beverage, the amount will be exactly the same as almond milk. To clarify, that’s the kind that is usually refrigerated next to the dairy milk.
If you want to make overnight chia pudding with coconut milk from a can, add an extra tablespoon. So, use 3/4 cup + 1 tablespoon of canned coconut milk instead of 3/4 cup almond milk. The reason is that canned coconut milk is thicker.
The nice thing about using canned coconut milk is you will have a more rich, creamy chia pudding as a result!
The Optimal Chia Pudding Ratio
What is the right chia pudding ratio? The answer varies.
It depends on how thick you like your chia pudding, and what else you are pudding in it. If you have other dry ingredients, these will require extra liquid to compensate.
As a general rule of thumb, the ratio between chia seeds and liquid is somewhere between 1:4 and 1:6.
For making a basic chia pudding with no other ingredients, a good amount is 3 tablespoons chia seeds for 1 cup milk of choice.
In the case of this raspberry chia pudding recipe, the raspberries also produce some liquid, but we have collagen and sweetener as additional dry ingredients. So, I experimented and found that only 3/4 cup almond milk is the right amount. The rest of the needed liquid comes from the berries.
Does Chia Pudding Expand?
Yes and no. It’s true that chia seeds do expand a lot – they can absorb liquid 9 to 12 times their volume!
But, the raspberry chia pudding as a whole generally does not expand. Instead, the liquid migrates from outside the seeds to the inside, forming a pudding consistency.
While it’s not a good idea to fill your bowl or jar to the brim when making chia pudding, you don’t need to leave a ton of extra room for expansion.
Why Didn’t My Chia Pudding Thicken?
If your low carb chia pudding didn’t thicken, don’t worry! Here are a few reasons this could be:
- It needs more time. The most common reason is the chia pudding just needs more time. There’s a reason it’s called overnight chia pudding! You really can’t give it too much time (within reason).
- Your chia seeds are old. Older chia seeds don’t gel as well, or may take longer to expand.
- Your raspberries were very watery. The berries in raspberry chia pudding contribute to the liquid needed to form the chia pudding. But, if your berries have unusually high moisture content, it’s possible it’s just a tad too much. If that’s the case, you can stir in 1 or 2 teaspoons of extra chia seeds and give them another 4 to 6 hours to gel.
- You just need to stir it. Unlike some chia pudding recipes, this raspberry chia pudding can look like it didn’t quite set on top, but it’s just perfect after you stir it!
How To Fix Chia Seed Pudding That Didn’t Set
If you waited overnight and your raspberry chia pudding is still too thin, don’t panic! You can save it.
Simply give it a stir, stick it back in the fridge, and check again in 30 to 60 minutes. It will thicken right up!
How To Make Chia Pudding Smooth
This low carb chia pudding recipe keeps the seeds whole. Some people love that texture the next day, while others don’t.
If you fall into the latter camp and want a creamy chia pudding instead, simply blend all the ingredients before placing them in the fridge to chill.
How Long Does Chia Pudding Last?
Even though it’s called overnight chia pudding, it actually lasts in the fridge for about week. The recipe below is for one (generous) serving, but you can scale it to any number you want.
If you make multiple servings of keto chia pudding, you can portion them out into individual containers or little jars (meal prep style!), or store everything together in one big container.
Can I Freeze Keto Chia Pudding?
Can chia pudding be frozen? Yep, totally! You can freeze it and then thaw it, though preferences vary on whether the texture is acceptable afterward.
As another alternative, try freezing the keto chia pudding in molds to make raspberry popsicles!
Raspberry Low Carb Keto Chia Pudding Recipe with Almond Milk:
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RECIPE CARD
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Raspberry Low Carb Keto Chia Pudding Recipe with Almond Milk
Easy keto chia pudding in 5 minutes - just 6 ingredients! Overnight raspberry chia pudding with almond milk is so much better than plain low carb chia pudding.
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Click on the times in the instructions below to start a kitchen timer while you cook.
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Mash the raspberries in a small bowl.
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In another bowl, stir together the chia seeds, collagen, and powdered sweetener.
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Stir in the almond milk, then the vanilla and mashed raspberries.
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Chill overnight. Stir again before serving.
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Recipe Notes
Serving size: Entire recipe, about 1 1/2 cup
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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55 Comments
Erika
This was by far one of the best chia pudding recipes I’ve had to date- thanks for posting and sharing! Your recipes are always so delicious!
Chelsea Wilhelm-Maskis
Yum! I made this without the collagen because I didn’t have it, and I used macadamia milk. I never liked chia seeds before but this recipe has changed my mind! I just ordered some collagen to make this a healthier mid-day snack 🙂
john y c
thank you
LIRETZY N REYES
Can you use another berry if you don’t have Raspberry? Like Blueberry?
Wholesome Yum M
Hi Liretzy, I have not personally tested this recipe with other berries, but the recipe should still work fine.
Awol
Love chia love raspberries…did mine with heavy cream to up fat content…and monk fruit…great base recipe tho…thanks
Tricia
How long does chia pudding last in the fridg?
and can you freeze it?
Wholesome Yum M
Hi Tricia, The pudding will last in the fridge for about a week. I wouldn’t freeze it, it will change the consistency.
Tricia
Is it ok to use ground chia seeds?
Wholesome Yum M
Hi Tricia, Yes ground chia will still work.
Tammy Gallicano
You always have awsome recipes! I bought your book already. This was really my first time eating chia pudding. Used strawberries and canned coconut milk and put everything in my bullet blender. This am, I tried it and ate it all. I only had one serving and that was plenty. Will definitely be trying other puddings with cocoa and peanut buttter. YUM!
Linda Martin
can I use protein whey isolate powder instead of the protein collegen
Wholesome Yum M
Hi Linda, Protein whey isolate should work fine. Make sure you are using a brand that you would be happy to drink on its own. If you are don’t care for a powdery or chalky texture of protein when you drink it, you won’t be happy with it in this pudding recipe either.
Veruska Guerra LeMoignan
I did with coconut milk also add raw almonds on the top when I ate. Delicious.
Dianna
Just making this for a quick go to breakfast or snack. Delicious & nutritious.
Wendy Krebs
This was so yummy! I didn’t have raspberries but I did use strawberries finely diced..I wanted the chunks. I also used my lc chocolate protein powder instead of the collagen.
Diane Moser
Can this be made without the collagen peptides?
Maya | Wholesome Yum
Hi Diane, Yes, you can, but I highly recommend them.
Oliver
I made this but didn’t have any collagen or protein powder, so I omitted them. I also only had blackberries. I don’t know if the berry type made a difference but I felt that this was very bland. Perhaps the collagen helps with flavor, but I doubt it since it is the unflavored type. Even though I felt it was too bland, I didn’t hate it. I love chia pudding. I ate half of it just as I made it and then second half I added a tsp more sweetener and a tablespoon of fresh ground peanut butter. It came out reminding me of pb&j chia pudding. It was delicious! I’ll have to get some collagen to add next time. But now that I have a base recipe, I can play around with it. Thanks for sharing!!
Carol A Henry
I just found Badia ground chia seeds. That should work in place of whole seeds, but do the seeds need to open up to gel? I’m getting ready to try them right now.
Wholesome Yum L
Hi Carol, I’m honestly not sure how ground chia seeds will work. Let me know how it goes.
Raven
Can you make chia pudding hot like tapioca. I’m really missing a hot sweet and creamy pud like tapioca, got any ideas?
Maya | Wholesome Yum
Hi Raven, I haven’t tried that but I think you can! I’ll add it to my list to test.
Nancy
It’s says it makes 1.5 cups but doesn’t say what an individual serving is. Are the macros for the whole recipe? Thanks. Need to know
Maya | Wholesome Yum
Hi Nancy, Yes, the entire 1.5 cups is a serving, so the macros are for the whole recipe.
Laura
This sounds yummy! I’ve become a big fan of macadamia nut milk, so I will probably swap out the almond milk for that. It tastes very similar with a hint of macadamia flavor.
Agata
I’ve accidentally created similar recipe just by combining 2 tbsp. chia seeds, 3 tbsp. shelled hemp seeds and 1/2 cup unsweetened almond milk in a ramekin so it’s already pre-portioned. When it’s ready, I add 1 tbsp. of ChocZero syrup (chocolate is my favorite cause it’s so thick, almost like fudge and sweetened with monk fruit only, so it’s 1 g net carbs) to add some flavor, but I like the idea of adding raspberries and vanilla extract, will try that, too! Now I can also imagine adding some chopped nuts 🙂 Thanks for all these simple yet delicious recipes!
Jules Shepard
I was really looking to change up my morning routine – can’t cut out the coffee but THIS was a wonderful treat!
Cat
OMG! This stuff is sooooo good! Light, refreshing, perfect! I made it twice in one day! Both times I used the full fat canned coconut milk (organic of course) and had to add about 1/4 cup water because it was way too thick. I used the Nutribullet and blended it (it’s a texture thing). The second time I added a squeeze of lemon juice and a tiny pinch of salt to elevate the raspberry flavor a bit. Soooo yummy. I could eat this every day!! Thank you so much. Best chia seed pudding ever!!!!!!!!!
Connie Condra
Is there any substitute for the collegian peptides? I do not keep that in my pantry.
Maya | Wholesome Yum
Hi Connie, Another type of protein powder would also work.
Nicole Dawson
Such a pretty looking bowl of chia pudding. And the taste is amazing! Love the addition of raspberries and way to amp it up with the peptides.
Dreena Burton
One of my friends is eating keto, and not eating any desserts (to my knowledge). He would enjoy this pudding I think!
jennifer
This looks so yummy, I never thought to make with collagen powder (which I put every day in my coffee) — what a great way to get a little more. Plus raspberry –yum!
Kathryn
This is so simple. I can’t wait to try this recipe out!
Anne Lawton
I love chia pudding! There are so many ways to make it, and I love this version.
Isabella
Love this recipe! Chia pudding is my favorite and I love finding new recipes! Thanks!
Chihyu
I love chia pudding. I have yet to try a raspberry flavor but have a feeling I would absolutely love it!. Saving this recipe for later !
Renee D Kohley
This is such a fun, special snack! My girls will love this!
Linda wilson
Hi! Maya
What’s the serving portion? What are the macros if using coconut milk from a can and no collagen? Still learning… I’m new to KETO. Most recipes don’t include serving size, why?
Thank you,
Linda
Maya | Wholesome Yum
Hi Linda, For this particular recipe the serving size is the entire recipe. Every recipe lists the serving size on the recipe card, in the notes. Unfortunately I don’t have macro calculations for variations of the recipe, only the original recipe is written, so you’d have to add those up if you modify it. If you’re just starting keto, check the guide to start a keto diet here – hope this helps!
Sandra
Have a question here. Could one use blueberries (either fresh or frozen), or a frozen berry mix (thawed out enough to mash up) instead of raspberries?
Anyone out there try something besides the raspberries?
Maya, your input, please.
Thank You to everyone that replies.
Sandra
Maya | Wholesome Yum
Hi Sandra, I haven’t tried that. In theory it should work, the only difference might be a slight difference in liquid content. Let me know if it works for you!
Cat
I did the blueberry with frozen berries and didn’t change anything else, except I don’t use the collagen in this because it puts my protein macros too high (I have two scoops of it in my blender coffee every morning). I use canned organic coconut milk and have to add 1/4 cup water when I make it with any berry or it’s too thick. I also did a chocolate using 1 tablespoon cacao powder, 1/4 tsp cinnamon and 1/8 tsp espresso powder (you can omit the cinnamon and espresso) and a little more sweetener. When I made that one I had to add 1/2 cup water instead of 1/4 to compensate for the lack of berry juice. I don’t know how much additional liquid you would need to add for the chocolate if using almond milk, probably 1/4 cup(?). I make the pudding in the Nutribullet because I like the texture better when it’s blended. Next I plan to try a mixed berry, a strawberry and a strawberry/chocolate or raspberry/chocolate … or both! I’m going to go broke buying berries. I bought a 12 pack of 4 oz jelly jars – one recipe fills 3 of them and they are the perfect snack/dessert size portions. I’m addicted to this stuff! It is so light and refreshing!
Randee Estes
Can you make this without the Vital Proteins Collagen Peptides?
Maya | Wholesome Yum
Hi Randee, You can, but they provide a nice boost of protein and other benefits.
Aimee
Hi There,
Could I make this without the Collagen Peptides? How much will that affect the thickness of the pudding? the recipe looks great!!
Maya | Wholesome Yum
Hi Aimee, Yes, you probably can, but I love the benefits of them.
Sharon
Hi Maya! This Chia pudding looks yummy, but I was wondering if, after a night in the fridge to thicken, can it be heated in the microwave the next morning? I love warm tapioca pudding. Thanks!
Maya | Wholesome Yum
Hi Sharon, Yes, you can heat it if you’d like!
Jeanette Clayton
Mine thickened up immediately! I haven’t used any collagen peptides though as I don’t have any yet. Would that account for it? I made a double batch and put the raspberries in my nutribullet. I’m going to enjoy it with some Greek yogurt. Yum. Thanks
Maya | Wholesome Yum
Hi Jeanette, Usually chia pudding needs to sit to thicken fully, though the process will begin right away. Sounds great with Greek yogurt!
Cindy
Love this recipe, but wondering whether it matters if the raspberries are fresh or frozen? thanks
Maya | Wholesome Yum
Hi Cindy, The recipe uses fresh raspberries, but you could probably thaw frozen raspberries and use those. Get rid of any ice crystals before thawing to make sure you don’t end up with too much liquid.
Tayler Ross
I’d love to start my day with this chia pudding! Perfect for a quick breakfast!