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    Home » Pudding » Vanilla Low Carb Chia Pudding with Fresh Blueberry Sauce

    Vanilla Low Carb Chia Pudding with Fresh Blueberry Sauce

    August 2, 2018 By Sarah 6 Comments

    Jump to Recipe

    Vanilla Low Carb Chia Pudding with Fresh Blueberry Sauce makes a nutritious, delicious meal on the go!

    Vanilla Low Carb Chia Pudding with Fresh Blueberry Sauce Front View

    Vanilla pudding is one of those desserts that people seem to be very nostalgic about. Maybe it was a Handi-Snack tucked into your lunchbox or maybe it was a homemade from-scratch family recipe. Or maybe it was those boxes of JELL-O instant vanilla pudding. Whatever the reason, if you have a soft spot for vanilla pudding, you’ll want to try this low carb chia pudding.

    Once you learn the basic method for making chia pudding, you’ll find that it’s easy to make a ton of variations. You can go with chocolate, nut butter, or any fruit that strikes your fancy. Here I made a quick fresh blueberry sauce thickened with a little pectin.

    Nutritional Value of Chia Seeds

    According to the USDA, here is the nutrition information for 2 tablespoons of chia seeds:

    Calories: 90kcals

    Protein: 3g

    Total Fat: 5.5g

    Saturated Fat: .4g

    Trans Fat: 0g

    Cholesterol: 0mg

    Total Carbohydrates: 8g

    Net Carbohydrates: 1g

    Fiber: 7g

    Sugars: 0g

    Calcium: 125mg

    Iron: 1.35mg

    Sodium: 3mg

    Is Chia Pudding Good for Weight Loss?

    Chia seeds are a good source of fiber and are low in net carbs, so they’re easy to fit into just about any way of eating, whether it’s paleo, low carb, keto, etc. Chia seeds can be a very helpful tool for eating nutritious, real food-based recipes, such as chia pudding. And when you're trying to lose weight, even though it’s not the full story, calories in versus calories out is also a consideration (read an interesting article on this topic on Healthline).

    When you make chia seeds into chia pudding, remember that the end result is only as healthy as the ingredients you put into it. In particular, be mindful of the liquid and sweetener you use. For example, if you want to keep this recipe paleo, maybe use coconut milk instead of heavy cream and honey as the sweetener. Or if you want to keep it vegan, almond milk and maple syrup may be good options. Here, I went with a low carb chia pudding option, using heavy cream and stevia.

    Vanilla Low Carb Chia Pudding with Fresh Blueberry Sauce Top View

    How Long Is Low Carb Chia Pudding Good For?

    This low carb chia pudding will stay good for up to five days in the fridge. I like to store it in individual lidded glass jars so they’re easy to grab and go.

    Other Sweet Recipes Using Chia Seeds:

    • Strawberry Chia Seed Iced Green Tea from An Edible Mosaic
    • Flourless Lemon Chia Cake Cookies from Hummusapien
    • Chocolate Chia Cake from One Clever Chef
    • 30-Minute Strawberry Balsamic Vanilla Chia Seed Jam from Healthy Sweet Eats

    Vanilla Low Carb Chia Pudding with Fresh Blueberry Sauce Close Up

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    Vanilla Low Carb Chia Pudding with Fresh Blueberry Sauce Front View

    Vanilla Low Carb Chia Pudding with Fresh Blueberry Sauce


    • Author: Faith
    • Total Time: 15 mins
    • Yield: 5 servings 1x
    Print Recipe
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    Description

    Vanilla Low Carb Chia Pudding with Fresh Blueberry Sauce makes a nutritious, delicious meal on the go!


    Ingredients

    Scale

    Chia Pudding:

    • ½ cup (120 ml) heavy cream
    • 1 ½ cups (355 ml) water
    • 6 tablespoons chia seeds
    • 1 teaspoon pure vanilla extract
    • 2 packets stevia
    • 1 pinch sea salt

    Blueberry Sauce:

    • 2 cups (1 pint) fresh blueberries
    • 1 packet stevia
    • ½ teaspoon pure vanilla extract
    • ½ teaspoon RealFruit pectin
    • 1 pinch sea salt

    Other:

    • 2 tablespoons pecans, chopped, for garnish (optional)

    Instructions

    1. For the pudding, whisk together all ingredients in a bowl. Cover and transfer to the fridge to sit overnight and turn into pudding (give it a stir every so often if you think of it).
    2. For the sauce, add all ingredients to a food processor and pulse until it forms a chunky sauce (it will thicken more as it sits).
    3. To serve, layer the pudding and sauce in individual glasses. Top with the pecans, if using.
    4. Can be stored covered in the fridge for up to 5 days.
    • Prep Time: 15 mins
    • Category: Breakfast, Dessert
    • Cuisine: American

    Nutrition

    • Serving Size: ⅕ of recipe
    • Calories: 204
    • Sugar: 5
    • Sodium: 74
    • Fat: 17
    • Saturated Fat: 6
    • Trans Fat: 0
    • Carbohydrates: 14
    • Fiber: 8
    • Protein: 4
    • Cholesterol: 32

    Did you make this recipe?

    Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off!

    Vanilla Low Carb Chia Pudding with Fresh Blueberry Sauce with Description

    Disclosure: This post contains Amazon affiliate links to products we believe in, which means that even though it doesn’t cost you anything extra, Healthy Sweet Eats will receive a small amount of money from the sale of these items.

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    Reader Interactions

    Comments

    1. Lewis Johnson

      February 20, 2019 at 7:53 pm

      So delicious.

      Reply
    2. Claire

      April 14, 2019 at 11:27 pm

      This hardened in the fridge after only a few hours. It was the consistency of play dough. I have absolutely no idea what happened. I made two changes: didn’t have vanilla extract so I used almond extract and I don’t care for Stevia so I used 1 tsp of granulated Swerve. Any thoughts?

      Reply
      • faith

        April 22, 2019 at 3:48 pm

        Claire, Oh no, I'm sorry to hear that! Honestly, I have no idea; I've never experienced (or heard of) this happening with chia pudding before. If the only changes you made were the two you mentioned, I don't think it would effect the outcome like this. It sounds like you needed more liquid, but this is quite odd if you used the amount of liquid and chia seeds that the recipe called for!

        Reply
    3. Raven

      September 19, 2019 at 1:05 pm

      Mine didn’t firm up like pudding like some I’ve made in the past. They were in the fridge overnight. Any idea why? Or, if I let them sit in there longer will they eventually firm up?

      Reply
      • faith

        September 19, 2019 at 7:31 pm

        Raven, Oh no, I'm sorry to hear that! Did you make any changes to the recipe?

        Reply
    4. Katina

      December 14, 2019 at 9:34 pm

      Perfect recipe! Love it!!

      Reply

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    Hi, I'm Sarah! I believe you can have your cake and eat it too. For breakfast. If you're looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair!

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