This Blueberry Chia Pudding recipe is a fantastic, low carb dessert option. Not only is it tasty and low-effort, it's also a great source of fiber!
These started off as a great breakfast option, when we were in the process of a cross-border move and living in an RV.
Like overnight oats, chia seed pudding was a great meal prep option in our limited kitchen at the time - a healthy breakfast recipe that whipped up in minutes, used only a few basic ingredients, and could be made with very little space or equipment needed.
We’d shake them up in small mason jars and keep them in the fridge for easy, nutritious meals - or snacks - on the go.
This blueberry chia seed pudding is one of our favourites - it’s relatively low in net carbs, full of great blueberry flavour, and is a beautiful color, and can be made any time of year.
Wherever it may fit in your meal plan - as a breakfast, dessert, or snack - it’s a great way to indulge a sweet tooth, while also keeping regular 🙂
Anyway, let’s get to that recipe...
This recipe uses some really simple ingredients, but I still have some notes for you!
While you can use fresh blueberries in this recipe, I actually find that frozen makes for a better blueberry flavor, than using fresh berries.
I think it’s because freezing and thawing breaks down the blueberries better than just pureeing fresh fruit, and you can more juice throughout the pudding.
That said, feel free to use fresh blueberries if you want - we do sometimes!
We just don’t tend to get that same deep purple, or uniformity in colour that you see here!
Chia Seeds are, arguably, the real main ingredient of this recipe - and what takes it from being more of a blueberry smoothie, to a blueberry PUDDING.
Remember those tiny little seeds you’d spread on your Bob Ross Chia Pets way back in the day?
Same thing... although, these days, they’re more known for their health benefits, than for their kitsch!
Those same tiny seeds are little powerhouses of nutrition, packed with powerful antioxidants, essential amino acids / fatty acids, essential minerals, soluble fiber, and more.
They’re even a good way to sneak a little extra protein into what is a really healthy dessert.
A lot of people use chia seeds in their weight loss journey, and others use them to just stay more regular (4 grams of fiber per tablespoon of seeds!)
Lots of good stuff going on with this ingredient.
Anyway, if you want your chia seeds to disappear into your pudding a bit more, try White Chia Seeds
A bit spooked by the recent news on erythritol, I’ve recently been using an Allulose Sweetener, which works well.
It doesn’t give that cooling sensation in the mouth, and it doesn’t crystallize like erythritol does.
I have to order it up from the USA though, which is a bit of a pain.
That said, feel free to use whatever sweetener you like, you just may need to adjust the amount used, for your tastes.
If you’re not keto, regular granulated sugar, honey, and/or maple syrup all work well!
I tend to use Unsweetened Almond Milk for pretty much everything, these days - and this chia seed pudding recipe is no exception!
That said, you can use the milk of your choice.
If you can handle regular milk, go for it!
If you need - or just prefer - non-dairy milk, pretty much any of the plant-based milk options will be fantastic in this recipe.
I personally avoid soy milk, but it would work just fine.
Rounding out this recipe, you will need:
Zest of 1 Orange, or lemon (Optional, but tastes great!)
Then, there’s the matter of toppings and customizations.
You can toss a handful of unsweetened coconut flakes in, for a blueberry coconut chia pudding (I’ll skip the zest when doing this).
Adding a little Pure Vanilla Extract and some sliced almonds makes it taste a bit like blueberry muffin pudding!
You can add a bit of fresh lemon juice instead of the zest, if you prefer.
I like to put a dollop of Greek yogurt on top of my chia pudding, my husband - who’s not keto - will top his with a swirl of whipped cream.
Either way, we like to add a few whole blueberries on top, for good measure!
How to Make Blueberry Chia Pudding
The full recipe is in the recipe card at the end of this post, here’s a visual walk through of the simple steps involved.
Measure the thawed blueberries, almond milk, sweetener, citrus zest, and salt into a blender or food processor, blend until smooth.
Pour blueberry mixture into a medium bowl, add chia seeds and stir well.
Allow to sit for 20 minutes, stir again, and divide into 2 serving cups.
Garnish as desired, and serve.
Note: If it’s your first time making this recipe, I recommend not putting it into the serving cups right away. Let it sit for two hours, give it a quick stir, and check for the texture.
I like it as a thick compote, your view of “best texture” may be a bit thinner.
If you find yourself wanting to thicken it up after the two hours, stir in an extra tablespoon of chia seeds and let it sit.
If you want to thin it out, add a little more milk, stirring until it reaches the desired consistency.
For an extra creamy chia pudding, run it through a food processor after it thickens.
If you’re not serving it right away, cover each serving cup with plastic wrap (or individual airtight containers), and it will keep for 3 days in the fridge.
Alternately, don’t divide it out into the cups, and just store the whole batch in an airtight container. Give it a stir and dole it out just before serving.
More Chia Pudding Recipes
Looking for some more tasty ways to get extra fiber into your diet? I've got you covered!
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Easy Blueberry Chia Pudding - Low Carb!
- 1 cup Frozen Blueberries thawed
- 1 cup Unsweetened Almond Milk
- 1 tablespoon Sweetener see post for options
- Zest of 1 Orange or lemon
- Pinch Salt
- ⅓ cup Chia Seeds
- Measure the thawed blueberries, almond milk, sweetener, citrus zest, and salt into a blender or food processor, blend until smooth.
- Pour blueberry mixture into a medium bowl, add chia seeds and stir well.
- Allow to sit for 20 minutes, stir again, and divide into 2 serving cups.
- Chill for at least 2 hours.
- Garnish as desired, and serve.