Think you can’t enjoy fruit on a keto diet? Think again! This vibrant Raspberry Pudding proves that a small amount of whole-food sweetness can fit perfectly into a low-carb lifestyle. By balancing the natural sugars from raspberries with a healthy dose of fats from coconut milk and MCT oil, we’ve created a treat that’s both delicious and macro-friendly. It’s the ultimate keto hack for satisfying your fruit cravings! This no-cook pudding comes together in minutes, making it the perfect quick breakfast, snack, or dessert. For an even more decadent experience, try it with a drizzle of keto-friendly chocolate sauce!
Ingredients
• 1½ cups / 350 ml full-fat coconut milk
• 1 cup / 110 g frozen raspberries
• ¼ cup / 60 ml MCT oil or melted coconut oil
• ¼ cup / 40 g collagen peptides or unflavored protein powder
• 2 tablespoons chia seeds
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 tablespoon erythritol, or 4 drops liquid stevia
• Optional Toppings
• Unsweetened shredded coconut
• Hulled hemp seeds
• Fresh berries of choice
Instructions
1. Combine all pudding (coconut milk, raspberries, MCT oil, collagen, chia seeds, apple cider vinegar, vanilla, and sweetener) in a high-speed blender or food processor.
2. Blend on high until the mixture is completely smooth and creamy.
3. Pour the pudding into serving bowls. Serve immediately, or chill for 30 minutes for a thicker consistency.
4. Garnish with your favorite optional toppings, if desired.
Nutritional Information
• Per serving, made with MCT oil and collagen, without toppings
• Calories: 403
• Total Fat: 34.2 g
• Saturated Fat: 30.8 g
• 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
• Macros: Fat 76% / Carbs 9% / Protein 15%
Pro Tips
• Store leftover pudding in an airtight container in the fridge for up to 3 days.
• For an extra decadent treat, drizzle with your favorite keto-friendly chocolate sauce before serving.
• To make this recipe vegan or vegetarian, simply swap the collagen peptides for a plant-based protein powder. For a low-FODMAP version, use almond or macadamia nut milk instead of coconut milk.
• For a thicker, more traditional pudding consistency, let the mixture chill in the refrigerator for at least 30-60 minutes before serving to allow the chia seeds to gel.
• Adjust the sweetness to your preference. After blending, taste the pudding and add a few more drops of stevia or a teaspoon more of erythritol if needed.
FAQ
Q: How many net carbs are in this raspberry pudding
A: Each serving of this keto raspberry pudding contains just 5.7 grams of net carbs, making it a perfect macro-friendly treat for a low-carb lifestyle.
Q: Can I make this keto pudding vegan
A: Yes, you can easily make this recipe vegan. Simply substitute the collagen peptides with your favorite plant-based protein powder.
Q: How do I make this pudding thicker
A: For a thicker, more traditional pudding consistency, chill the mixture in the refrigerator for at least 30-60 minutes before serving. This allows the chia seeds to gel and thicken the pudding.
Q: How long does this keto pudding last in the fridge
A: You can store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
