In a medium saucepan, combine the unsweetened almond milk and heavy cream over medium heat. Stir gently for about 3-4 minutes until the mixture is warm, but ensure it does not come to a boil.

Once the mixture is warm, stir in the erythritol, pure vanilla extract, almond extract, and a pinch of sea salt. Keep stirring until the erythritol fully dissolves, which should take about 1-2 minutes.

Reduce the heat to low and gradually whisk in the chia seeds. Continue to whisk for another 2-3 minutes until the mixture thickens slightly and coats the back of a spoon.

Remove the saucepan from the heat and let the pudding mixture cool for about 5-10 minutes.

Pour the warm pudding mixture into your favorite serving cups, ensuring even distribution. Press plastic wrap directly onto the surface of the pudding. Refrigerate for a minimum of 2 hours.

When ready to serve, remove the pudding from the refrigerator and gently stir it to restore its creamy consistency. Garnish each cup with sliced almonds and fresh berries.