Keto Coconut Chia Pudding with Raspberries
Overnight keto chia pudding made with coconut milk and topped with raspberries — about 6 g net carbs per serving, no cooking.
Serves 2 · Prep 5 min · at least 4 hours
Ingredients
- 4 tbsp chia seeds
- 200 ml canned coconut milk
- 100 ml unsweetened almond milk
- a handful of raspberries
- Vanilla extract
- Keto sweetener to taste (optional)
- Pinch of salt
Method
- Whisk the chia, coconut milk, almond milk, vanilla and salt in a jar.
- Wait 5 minutes and whisk again to stop clumps.
- Cover and refrigerate for at least 4 hours, ideally overnight.
- Stir, top with raspberries and serve.
Tip. Chia is high in oxalate; swap half for ground flax seeds if you rotate high-oxalate foods.
Nutrition per serving
| Nutrient | Per serving |
|---|---|
| Calories | 317 kcal |
| Fat | 28.3 g |
| Protein | 5.9 g |
| Total carbohydrate | 15.1 g |
| Fibre | 9 g |
| Net carbs | 6.1 g |
Calculated from USDA FoodData Central values for the weights listed; cooking fat counts 70% as eaten (our method). Seasonings are not counted. One serving is 31% of a 20 g net-carb day.
Fitting it to your macros
Need more protein? Increase the main protein ingredient by a third. Need more fat to stay full? Add butter, olive oil or avocado on the plate. The keto macro calculator gives your own daily targets, and Ketora can build a full week around recipes like this.
Frequently asked questions
How many net carbs are in coconut chia pudding with raspberries?
About 6.1 g net carbs per serving (15.1 g total carbohydrate minus 9 g fibre), calculated from USDA data for the exact ingredient weights in this recipe.
Can I make it ahead?
Yes — it keeps 3–4 days in an airtight container in the fridge.