Keto raspberry chia pudding with coconut yoghurt

Keto raspberry chia pudding with coconut yoghurt: a creamy low-carb breakfast or dessert with chia seeds, coconut milk, raspberries and a hint of vanilla.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 240 kcal per serving
• Protein: 6 g
• Fat: 16 g
• Carbs: 14 g

Ingredients

• 4 tbsp chia seeds
• 300ml coconut milk (unsweetened)
• 150g raspberries (fresh or frozen)
• 3 tbsp coconut yoghurt
• 1 tbsp maple syrup
• 1 pinch of vanilla powder

Method

You’ll need: mixing bowl

1. Stir the chia seeds thoroughly with the coconut milk, maple syrup and vanilla powder in a bowl. Leave to stand briefly and stir again so no lumps form.
2. Leave the mixture to soak until it has clearly thickened. Stir once in between so the texture is even.
3. Crush the raspberries with a fork to a rough purée. Let frozen raspberries thaw slightly first.
4. Divide the raspberry purée between glasses and layer the chia pudding on top. Then chill until everything is set and creamy.
5. Before serving, top the pudding with coconut yoghurt and a few raspberries.

Good to know

A pudding like this is little work and still feels special. Creamy, fresh and satisfying. Just right when mornings need to be easy.

Swaps

Less sweet: halve the sweetness and round it off with cinnamon, vanilla or a few berries; raspberries → blackberries (usually a similar carb content, contain fibre); coconut milk → almond butter stirred smooth with water (more vitamin E, nutty flavour)

Allergens

The recipe is naturally dairy-free if the coconut yoghurt is purely plant-based; the swelling texture of chia seeds can be unfamiliar for small children, and during pregnancy the ingredients are common as long as everything is well chilled and handled hygienically.

Dairy-free recipes