In a blender, blend all the ingredients on high speed for 30-45 seconds until smooth and no lumps.
Otherwise, if you don't have a blender or if you love the chia seed texture, mash raspberries with a fork and combine with the rest of the ingredients.
Transfer into 2 breakfast bowl or glass. Cover the bowl with plastic wrap and refrigerate at least 3 hours or overnight. Note that if you didn't choose the blender method you may have to stir the pudding after 30 minutes to avoid the side to form lumps!
The next day serve for breakfast or snack, with sliced almonds and fresh raspberries on the top.
Store up to 3 days in the fridge, in an airtight container
Nutrition panel is for 1 pudding. Net carb per serve 4.5 g