An absolutely delightful Keto Lemon Chia Pudding – made sugar free and bursting with bright flavor! Chia seed pudding is a delicious breakfast or snack on a low carb diet. Add toppings for extra healthy fats and texture!
Also try Vanilla Keto Chia Pudding and Chocolate Chia Pudding.
A Bright and Refreshing Sugar Free Chia Pudding
I’ve been on a chia pudding kick lately. Typically, I eat yogurt for breakfast and dessert, loaded up with fruit and nuts (yes! You can eat yogurt on keto!), but chia seed pudding has been working more and more into my routine lately!
Chia seeds are great for keto diets because they are high in fiber, which keto diets often are low in. A 1 ounce serving of chia seeds has 12g of carbs, but 10g is fiber.
Pour some in a bowl, and load it up with chopped berries, nuts, whipped cream, or nut butter! My personal favs in this lemon chia pudding are cashew butter, whipped cream, and warmed blueberries.
What You’ll Need
- Almond Milk (unsweetened)
- Lemon Juice
- Vanilla
- Monk Fruit Sweetener
- Collagen Protein (I use unflavored/unsweetened)
- Coconut Oil (avocado oil also works, but coconut has a lovely flavor!)
- White Chia Seeds (any chia seeds will work, the white ones are just really pretty here!)
How to Make Lemon Chia Pudding
Step 1: Into a blender, add almond milk, monk fruit sweetener, lemon juice and vanilla. Pulse to combine the liquids. Add collagen protein powder now if opting to use.
Step 2: With the blender running, pour in melted coconut oil. This way it will mix in and make the milk creamier, without solidifying in the cold milk.
Step 3: Add chia seeds into the blender and pulse to mix them in. DO NOT process long enough for the chia seeds to break down.
Step 4: Allow the chia seeds to absorb liquid for about 5 minutes, then pulse a few times to mix the seeds back in. Do this 3-4 times until the pudding is thick enough that the seeds do not sink to the bottom when you allow it to rest.
NOTE: The lemon juice will sink to the bottom of the container, with the milk and chia seed mixture floating on top. It will sort of look like the milk is curdling – but rest assured, almond milk does not curdle. Once the chia seeds have absorbed enough liquid, it will no longer separate.
Lemon Blueberry Chia Pudding
My favorite way to enjoy lemon chia pudding is with warmed frozen blueberries. They get a little saucy, and are the perfect sweet addition to the bright lemon flavor. Blueberries are higher in carbs than other berries, so limit the amount if you are following a strict keto diet.
Gently warm frozen blueberries in a saucepan until they are melted, but not too hot. Add to the chia seed pudding along with a scoop of your favorite nut butter – I love cashew!
Troubleshooting Chia Pudding
Too runny? Add 2-3 tablespoons of additional chia seeds to the mixture. I have found that some brands will absorb more liquid than others, so when I change brands, I will adjust the amount of seeds I use.
Too thick? Add a couple tablespoons of almond milk and mix in until the right consistency is reached.
Add Protein: I add collagen protein powder to my chia seed pudding to make it higher in protein and more satiating. This is optional. You can also use a plant based protein powder.
Use Other Sweeteners: Use stevia, maple syrup, or date syrup, to taste. I also sometimes make chia pudding sweetened with dates.
Other Keto Breakfast Recipes
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Lemon Chia Pudding
Ingredients
- 2 1/4 cups almond milk unsweetened
- 1/3 cup lemon juice
- 1/3 cup monk fruit sweetener
- 2 teaspoons vanilla
- 1 tablespoon coconut oil melted
- 40 grams collagen unflavored, optional
- 3/4 cup chia seeds *I use white but any chia seeds will work!
Instructions
- Into a blender, add almond milk, monk fruit sweetener, lemon juice and vanilla. Pulse to combine the liquids.
- With the blender running, pour in melted coconut oil. This way it will mix in and make the milk creamier, without solidifying in the cold milk.
- Add chia seeds into the blender and pulse to mix them in. DO NOT process long enough for the chia seeds to break down.
- Allow the chia seeds to absorb liquid for about 5 minutes, then pulse a few times to mix the seeds back in. Do this 3-4 times until the pudding is thick enough that the seeds do not sink to the bottom when you allow it to rest.
- The mixture will continue to thicken over the next couple of hours. See notes if your chia seed pudding isn't the right consistency!
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