Keto Coconut Lime Chia Pudding with Fresh Berries

Breakfast 0 mins 466 kcal
Keto Coconut Lime Chia Pudding with Fresh Berries
Calories
466 kcal
Net Carbs
9gg
Fats
40gg
Protein
10gg

"Start your morning with a burst of tropical sunshine in a bowl—our Keto Coconut Lime Chia Pudding is the ultimate low‑carb breakfast that feels like a vacation. Infused with unsweetened coconut milk and bright lime zest, the pudding thickens into a silky, creamy texture thanks to nutrient‑dense chia seeds, delivering healthy fats and a satisfying bite without spiking blood sugar. A sprinkle of fresh raspberries and blackberries adds a pop of antioxidant‑rich color and a subtle tartness, keeping the net carbs under ten grams per serving. This recipe is dairy‑free, gluten‑free, and ready in just five minutes, making it perfect for busy keto lifestyles or anyone craving a refreshing, guilt‑free start to the day. Pro tip: Let the pudding sit for an extra 10‑15 minutes in the fridge for an even richer consistency, and finish with a drizzle of extra‑virgin coconut oil for an added fat boost. Whether you’re meal‑prepping for the week or treating yourself to a weekend indulgence, this vibrant pudding proves that keto can be both delicious and effortlessly nutritious."

Ingredients

Instructions

1

In a medium bowl, whisk together coconut milk, vanilla extract, erythritol, lime zest, lime juice, and a pinch of salt until smooth.

2

Stir in the chia seeds and shredded coconut, making sure they are evenly dispersed.

3

Cover the bowl and refrigerate for at least 5 minutes, then stir again to break up any clumps.

4

Let the pudding chill for 10–15 minutes or overnight for a thicker texture.

5

Divide the pudding into two serving glasses or bowls.

6

Top each serving with an equal handful of raspberries and blackberries.

7

Enjoy immediately or store in the fridge for up to 3 days.

Prep

Gather Ingredients

1 cup (240 ml) full‑fat unsweetened coconut milk
6 tbsp chia seeds
1 tbsp lime zest
1 tbsp fresh lime juice
2 tsp vanilla extract
2 tbsp erythritol or monk fruit sweetener
1 tbsp unsweetened shredded coconut
1/4 cup fresh raspberries
1/4 cup fresh blackberries
Pinch of sea salt
Instructions

Step by Step

1

In a medium bowl, whisk together coconut milk, vanilla extract, erythritol, lime zest, lime juice, and a pinch of salt until smooth.

2

Stir in the chia seeds and shredded coconut, making sure they are evenly dispersed.

3

Cover the bowl and refrigerate for at least 5 minutes, then stir again to break up any clumps.

4

Let the pudding chill for 10–15 minutes or overnight for a thicker texture.

5

Divide the pudding into two serving glasses or bowls.

6

Top each serving with an equal handful of raspberries and blackberries.

7

Enjoy immediately or store in the fridge for up to 3 days.