Low Carb Raspberry Chia Pudding
Easy low carb raspberry chia pudding made with Greek yogurt, chia seeds, and fresh raspberries. High-protein, naturally sweet, 4 ingredients. Perfect make-ahead low carb breakfast or dessert.
Servings: 6 servings
Calories: 72kcal
Cost: $10
Equipment
Ingredients
- 1 cup fresh raspberries
- 1 tablespoon water
- ¼ cup chia seeds
- 2 cups plain greek yogurt 2%
- Sweeten to taste if needed
Instructions
- Add raspberries and water to a saucepan over medium heat.
- Stir frequently as berries warm; they'll soften and begin to release juice.
- Smash raspberries with the back of a rubber spatula; continue stirring until mixture reduces and becomes jammy (about 8–10 minutes); color deepens and liquid thickens.
- Transfer to a bowl and let cool slightly (about 5 minutes).
- Once cooled, stir in chia seeds; let sit 2 minutes so seeds begin absorbing liquid.
- Gently whisk Greek yogurt into the raspberry-chia mixture.
- Taste and add sweetener if needed (raspberries vary in tartness).
- Transfer to a container with a lid or to individual cups covered with plastic wrap.
- Chill in the fridge for at least 4 hours or overnight.
- Serve as-is or layer with extra Greek yogurt on top.
- Top with fresh raspberries for a bright berry burst. (optional)
Video
Notes
- This low carb raspberry chia pudding tastes best when made ahead; overnight chilling allows flavors to meld and chia seeds to fully hydrate for creamy texture.
- Stir pudding once after 2 hours of chilling, then again before serving; this prevents settling and keeps texture even throughout.
- Store in an airtight container for up to 5 days; make a batch Sunday night for grab-and-go breakfasts all week.
Nutrition
Calories: 72kcal | Carbohydrates: 6g | Protein: 19g | Fat: 1g | Fiber: 2g | Sugar: 4g
