Low-Carb Blueberry Almond Breakfast Pudding Recipe

A rustiv bowl of porridge with blueberries
J Shepherd/Photographer's Choice RF/Getty Images
  • Prep Time
    2 min
  • Cook Time
    3 min
  • Total Time
    5 min
  • Yield
    1 svg Blueberry-Almond Pudding

This easy, healthy low-carb Blueberry Almond Breakfast Pudding recipe can be made in the microwave in less than 5 minutes. How's that for a healthy, no-fuss breakfast?

As an added bonus, depending on the toppings you choose, this recipe is also wheat and gluten free. 

Make it with any berries or other additions as listed. The amounts given below make 1 serving. For a slightly larger serving, you can increase the almond meal up to 1/2 cup, add 1 extra tablespoon water, and cook a bit longer. The nutrition facts, of course, will be higher for this larger portion.

You can serve this blueberry almond pudding it as a warm breakfast or warm dessert!


  • 1/3 cup almond meal (same as almond flour)
  • 2 tablespoons water
  • 1 large egg
  • 1/4 cup blueberries, fresh or frozen
  • Sweetener and flavoring to taste (see list, below)


  1. Mix 1/3 cup almond meal (same as almond flour), 2 tablespoons water and 1 large egg in a microwave-safe bowl.
  2. Microwave on high for about 45 seconds. With a spoon, move the cooked part of the pudding towards the center of the bowl and add 1/4 cup blueberries and/or any mix-ins (listed below) you want.
  3. Microwave for about 45 to 60 more seconds, depending on mix-ins (frozen fruit will need even longer cooking, as it will cool down the pudding). Stir and eat. Be careful. Pudding can be hot.

    Possible Additions:

    Nutritional Information: Each serving (with blueberries) has 6 grams effective carbohydrate plus 5 grams fiber, 13 grams protein, and 273 calories.

    A Word about Almond Meal

    Almond meal and almond flour are pretty much the same thing -- ground-up almonds. If you want to split hairs, a distinction could be that almond flour is most often made with blanched almonds (no skin), whereas almond meal can be made either with whole or blanched almonds.

    In both cases, almond flour and almond meal have a consistency similar to corn meal than what we consider being wheat flour.

    For the most part, they can be used to find that for the most part they can be used interchangeably.

    Some almond meal is ground super-fine, but you have to go out of your way to find it.

    Almond meal is a good substitute for wheat flour and all the carbs associated with it. That is why it is often used by those with gluten issues and for Jews observing Passover. Almond meal can make delicious tortes, cakes, Swiss rolls and other desserts.

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