Name: Low Carb Peanut Butter Chia Pudding with Jelly Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups almond milk; 1/4 cup chia seeds; 2 tablespoons peanut butter (no added sugar); 2 tablespoons powdered peanut butter; 1/4 cup Swerve sweetener; 1/3 cup blackberries; 1/3 cup raspberries; 2 tablespoons Swerve sweetener

Jump to Recipe

If you’re looking for pure breakfast joy wrapped up in a nutritious little package, let me introduce you to my absolute favorite: Low Carb Peanut Butter Chia Pudding with Jelly. This sweet treat brings classic PB&J nostalgia to your morning routine, but with a healthy twist that feels both wholesome and totally indulgent. Richly creamy peanut butter flavor meets a jewel-like berry “jelly”—all tucked into a pudding that’s both low carb and bursting with vibrant color. Whether you’re a lifelong PB&J fanatic or just searching for a smart, filling breakfast, this recipe is about to become a highlight of your week!

Low Carb Peanut Butter Chia Pudding with Jelly Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about making Low Carb Peanut Butter Chia Pudding with Jelly is how a handful of staple ingredients come together so effortlessly to create something magical! Each element plays a starring role, so don’t skip or skimp—the harmony of flavor and texture is just too good.

Almond milk: The silky foundation of our pudding, it keeps things dairy-free and delightfully light.
Chia seeds: These little powerhouses plump up into a pudding and bring fiber, texture, and all the jiggle you want in a spoon dessert.
Peanut butter (no added sugar): For classic richness and that signature nutty comfort.
Powdered peanut butter: Adds even more peanut flavor, boosting depth without extra fat or carbs.
Swerve sweetener: A gentle touch of sweetness—enough for pleasure, none for guilt.
Blackberries: Naturally tart, they balance the richness of the peanut butter perfectly in your homemade jelly layer.
Raspberries: Bright, tangy, and colorful, they blend with blackberries for a “jelly” that tastes like summer.

How to Make Low Carb Peanut Butter Chia Pudding with Jelly

Step 1: Whisk Up the Creamy Peanut Base

Start by grabbing a large bowl and whisking together the peanut butter, powdered peanut butter, Swerve sweetener, and almond milk. This step is where all the deep, savory richness of your Low Carb Peanut Butter Chia Pudding with Jelly begins! Be sure to whisk until it’s totally smooth—no stubborn lumps allowed.

Step 2: Add the Chia Seeds

Once the peanut mixture is a silky masterpiece, stir in your chia seeds. These tiny gems will bloom into a thick, luscious pudding over the next hour or two. Make sure every seed is coated so you get even texture later.

Step 3: Pour and Chill

Spoon the mixture into two jars or bowls, trying to divide it as evenly as you can. Pop the jars in the fridge and give them at least an hour to work their delicious magic. If you notice clumps forming after the first hour, just give the puddings a little mix to redistribute the chia.

Step 4: Cook the Berry “Jelly”

Meanwhile, combine your blackberries and raspberries in a small pan with two tablespoons of water and the rest of the Swerve sweetener. Cook gently, stirring now and then, until the berries break down and the mixture thickens into a gorgeous, glistening jelly. Set aside to cool—it will thicken even more as it sits!

Step 5: Top and Enjoy!

When the pudding is set and your jelly is cool, spoon the berry jam generously over the top of each pudding. The jewel-bright jelly and creamy peanut pudding together are what make Low Carb Peanut Butter Chia Pudding with Jelly so downright irresistible!

How to Serve Low Carb Peanut Butter Chia Pudding with Jelly

Garnishes

To really give your Low Carb Peanut Butter Chia Pudding with Jelly a finishing touch, try a sprinkle of extra chia seeds, a few fresh berries, or even a tiny drizzle of peanut butter right before serving. These little flourishes add texture, color, and a pop of personality to every spoonful!

Side Dishes

While this pudding can definitely stand alone, a crisp cup of coffee or a glass of unsweetened iced tea makes a lovely companion. If you want to amp up the protein, serve alongside a boiled egg or a slice of seed bread for a heartier breakfast or brunch.

Creative Ways to Present

Layer your Low Carb Peanut Butter Chia Pudding with Jelly parfait-style in mini glasses for an eye-catching brunch display, or fill small mason jars for a grab-and-go snack. For a fun party twist, spoon the pudding into tiny dessert cups with mini spoons—they’re always a conversation starter!

Make Ahead and Storage

Storing Leftovers

Cover any leftover pudding tightly and keep it in the refrigerator. It holds up beautifully for up to four days, so you can make several servings ahead of time and enjoy grab-and-go breakfasts all week long. Just be sure to store the jelly and pudding separately if you want to maintain the best texture.

Freezing

While freezing isn’t my go-to move with chia pudding, you can certainly stash just the pudding (without jelly) in the freezer if you must. Thaw overnight in the refrigerator and give it a good stir—it might lose a little creaminess but will still taste delicious.

Reheating

No reheating needed! Low Carb Peanut Butter Chia Pudding with Jelly is served cold, straight from the fridge. If you prefer, you can let it sit at room temperature for 10 or 15 minutes to take the chill off before enjoying.

FAQs

Can I use a different nut butter for this pudding?

Definitely! While traditional peanut butter is signature for this recipe, almond or cashew butter both work wonderfully. Just be sure to choose a no-sugar-added version to keep it low carb.

Is it possible to make this pudding with dairy milk or other milk alternatives?

Absolutely! Any milk—dairy, soy, oat, or coconut—can be used in place of almond milk. Just note that some milk alternatives will impact the carb count and flavor slightly, so adjust according to your preferences.

Can I meal-prep this pudding ahead for busy mornings?

Yes! Low Carb Peanut Butter Chia Pudding with Jelly is a meal prep superstar. Make a batch or two on Sunday evening and portion into jars for easy breakfasts or snacks all week.

What’s the best way to avoid chia seed clumps?

Stir vigorously when adding chia seeds to your mixture, and give the pudding another mix after the first hour of chilling. This helps to evenly distribute the seeds and prevents any clumping.

Can I swap out the berries in the “jelly”?

Of course! Blueberries or strawberries are just as lovely. Use what you have in your fridge or whatever berry you love best—they’ll all give your Low Carb Peanut Butter Chia Pudding with Jelly a fresh, fruity personality.

Final Thoughts

Breakfast (or snack time!) doesn’t have to be boring—or a carb bomb. If you try one new recipe this month, make it Low Carb Peanut Butter Chia Pudding with Jelly. It’s comfort food, treat food, and feel-good fuel all in one. I can’t wait for you to scoop into your first jar and experience the peanut-buttery, jammy magic for yourself!

Low Carb Peanut Butter Chia Pudding with Jelly Recipe

★★★★★

5.2 from 17 reviews

Author: Mariam
Total Time: 1 hour 15 minutes
Yield: 2 servings 1x
Diet: Low Calorie

Print Recipe

Description

Indulge in a delightful and satisfying Low Carb Peanut Butter Chia Pudding with a fruity jelly topping. This creamy and nutty pudding is not only delicious but also a healthy, low-carb treat that’s perfect for breakfast or as a dessert.

Ingredients

Scale

For the Chia Pudding:

2 cups almond milk
1/4 cup chia seeds
2 tablespoons peanut butter (no added sugar)
2 tablespoons powdered peanut butter
1/4 cup Swerve sweetener

For the Jelly Topping:

1/3 cup blackberries
1/3 cup raspberries
2 tablespoons Swerve sweetener

Instructions

In a large bowl, whisk together the peanut butter, powdered peanut butter, Swerve sweetener, and almond milk.
Once well incorporated, add in the chia seeds and mix thoroughly.
Divide the mixture into two jars and refrigerate for 1-2 hours, stirring occasionally to prevent clumping.
In a small pan, combine the berries, water, and Swerve sweetener. Cook until thickened, then cool.
Spoon the jelly topping onto the chilled peanut butter chia seed pudding.