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Sugar-Free Raspberry Chia Pudding – LOW CAL

Raspberry Chia Pudding – LOW CAL

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Course: Breakfast, Dessert / Snack
Keyword: Week 9
Cooking Method: No Cook
Recipe Type: Batch Cook, Pudding
Servings: 2 servings
Calories: 205kcal


  • 2 cups raspberries fresh or frozen
  • 1 cup unsweetened almond milk
  • ¼ cup light canned coconut milk
  • 3 tbsp chia seeds
  • 1 tbsp Swerve
  • tsp powdered stevia *


  • DIVIDE the raspberries evenly between 2 mason jars. (If using frozen, microwave for about 30 seconds to defrost)
  • MASH the raspberries lightly with a fork, then add 1/2 cup almond milk, 2 tbsp coconut milk, 1/2 tbsp Swerve, and 1/16 tsp powdered stevia to each jar while whisking with the fork.
  • ONCE everything is well combined, close the lid and refrigerate overnight.


*STEVIA NOTES: 1/32 tsp stevia = the scoop that comes in stevia bottle = 1 packet stevia. If you do not like stevia, use more erythritol-based sweetener to compensate. It’s not nearly as sweet so per scoop you may need to add 1-3 more tsp. to taste.  
NOTE: If you find your chia pudding is not setting up after being in the fridge for a few hours, you can do a couple of things:
1. Your chia seeds may be a bit old- in this case, you can add a little xanthan gum or glucomannan powder to thicken it- probably just
1/8th tsp to 1/4 tsp per serving that you make of this..
2. For future times with same orders seeds, you can use a little less liquid for those seeds.


Calories: 205kcal | Carbohydrates: 31g | Protein: 6g | Fat: 12g | Fiber: 14g | Net Carbs: 17g