PREP TIME: 5 minutes


Before you go thinking that this pudding couldn’t possibly be keto with “all that sugar” from the raspberries, take a gander at the nutrition information below and think again. Just because a food ”isn’t keto” on its own doesn’t mean that it can’t hold a place in your ketogenic diet. Here, I’ve used a spot of raspberries for flavor and sweetness and doubled up on fats to compensate. This is the best trick for enjoying some of your favorite whole foods without worrying too much about the carbs.

If you want to make this pudding a bit more decadent, try it with a drizzle of Chocolate Sauce (here).

1½ cups (350 ml) full-fat coconut milk

1 cup (110 g) frozen raspberries

¼ cup (60 ml) MCT oil or melted coconut oil, or ¼ cup (40 g) unflavored MCT oil powder

¼ cup (40 g) collagen peptides or protein powder

2 tablespoons chia seeds

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

1 tablespoon erythritol, or 4 drops liquid stevia

TOPPINGS (optional):

Unsweetened shredded coconut

Hulled hemp seeds

Fresh berries of choice

Place all the pudding ingredients in a blender or food processor and blend until smooth. Serve in bowls with your favorite toppings, if desired.

STORE IT: Keep in an airtight container in the fridge for up to 3 days.

make it LOW-FODMAP:

Replace the coconut milk with almond, macadamia nut, or hemp milk.

make it VEGAN:

Do not use collagen. Opt for a plant-based protein powder.


Do not use collagen. Opt for a plant- or egg-based protein powder.

Per serving, made with MCT oil and collagen, without toppings:

calories: 403 | calories from fat: 308 | total fat: 34.2 g | saturated fat: 30.8 g | cholesterol: 0 mg

sodium: 99 mg | carbs: 8.8 g | dietary fiber: 3.1 g | net carbs: 5.7 g | sugars: 3.4 g | protein: 15.2 g

FAT : 76%
CARBS : 9%