Low Carb Raspberry Yoghurt Chia Pudding

Low Carb Raspberry Yoghurt Chia Pudding

Low Carb Raspberry Yoghurt Chia Pudding

What’s your favorite food for breakfast? Do you struggle a bit with time in the morning? If you are anything like me, (hugging a cup of coffee) in a bit of a daze, until you truly wake up then this could be the breakfast for you. This Low Carb Raspberry Yoghurt Chia Pudding recipe is great for a quick fix, simple yet substantial breakfast or chia bowl for when you don’t have much time. It takes no effort to throw together yet tastes amazing. Low Carb Raspberry Yoghurt Chia PuddingThe Greek yoghurt along with the fats sourced from the seeds will ensure that this keeps you full for longer to help get you through your day. It’s a great source of vitamins, minerals, protein, zinc, magnesium, antioxidants and fibre.

This is really easy to make and can be eaten instantly if you don’t mind a bit of crunch. Alternatively, leave to soak to allow the chia seeds to soften and swell for a minimum of 20 minutes or overnight in the fridge. If you like to eat it regularly, I would make it in bulk and you can leave it in the fridge for up to 3 days. I eat this for breakfast, a quick lunch, for a snack or even as a dessert. It’s an ideal treat to take to work or school as well and travels well as it is reasonably thick in consistency.

Perfect For Breakfast

The crunchiness of the nuts and seeds go really well with the creamy yogurt and coconut cream, and the raspberries add a lovely tart sweetness. This is a great alternative for someone who is looking for a healthy low carb alternative to bacon and eggs. The nuts and seeds are nutritious and are also great for cleaning out your digestive system.

If you have any of this Healthy Low Carb Muesli made up you can simply use a 1/2 cup in this recipe instead of measuring out the nuts and seeds.

Simple Variations

You can switch half of the yogurt and/or the coconut cream for cream, coconut water and or almond milk if you wish to. If you choose an ingredient to switch that is more liquid than the ingredient specified, you may have to increase the amount of chia seeds that you use, but don’t use anymore than 4 tablespoons. You can also switch the raspberries for any other low carb berry as well.

If I’m travelling a long distance in the car I will make this up to eat ‘on the road’ rather than stop by one of those road stops that serve a lot of junk food. Make sure any ingredients you use in this recipe are unsweetened. If you only want to make 1 serve of this, simply adjust the servings in the toggle on the recipe for adjusted amounts.


Low Carb Raspberry Yoghurt Chia Pudding

Low Carb Raspberry Yoghurt Chia Pudding

Prep Time: 5 minutes
Total Time: 5 minutes
Course: Breakfast, Snack
Cuisine: Keto, Low Carb
Keywords: breakfast, chia, chia-pudding, chia-seeds, Keto, lchf, low-carb, raspberry, yogurt
Servings: 4 serves


  • 100 gms Greek yoghurt
  • 100 gms raspberries fresh or frozen
  • ½ cup coconut cream, cream or almond milk
  • 2 tablespoons coconut flakes/shredded/desiccated
  • 2 tablespoons slivered almonds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sunflower seeds
  • 2 tablespoons chia seeds
  • 5 drops Stevia Liquid Drops or to taste


  • Mix all ingredients together and leave for a minimum of 20 minutes in the fridge before eating.
  • You can make it in bulk and leave it in the fridge for up to 3 days if that suits you.


  • Blueberries, blackberries or strawberries can be used in place of the raspberries.
  • Simply add a 1/4 cup of Low Carb Muesli in place of the nuts and seeds.

Nutritional Information

Serving: 1serve | Calories: 263kcal | Carbohydrates: 11.7g | Protein: 12.9g | Fat: 19.8g | Fiber: 5.6g
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.
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