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Keto Lemon Chia Pudding – Bright, Creamy, and Easy

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup unsweetened almond milk (or coconut milk for extra creaminess)
  • 1/2 cup full-fat canned coconut milk (for richness)
  • 3 tablespoons chia seeds
  • 2–3 tablespoons powdered erythritol, allulose, or monk fruit sweetener (to taste)
  • 2 tablespoons fresh lemon juice
  • 1–1.5 teaspoons finely grated lemon zest (from an organic lemon, if possible)
  • 1/2 teaspoon vanilla extract
  • Pinch of fine sea salt
  • Optional: 2 tablespoons unsweetened shredded coconut or 1 tablespoon MCT oil for extra fat
  • Optional toppings: a few raspberries or blackberries, a dollop of whipped cream, toasted coconut flakes, or extra zest

Method
 

  1. Whisk the liquids: In a medium bowl, whisk the almond milk, coconut milk, sweetener, lemon juice, vanilla, and salt until smooth and the sweetener dissolves. Taste and adjust sweetness.
  2. Add zest and chia: Stir in the lemon zest, then sprinkle the chia seeds on top. Whisk well to distribute the seeds evenly so they don’t clump.
  3. Rest and whisk again: Let the mixture sit for 5–10 minutes, then whisk again. This second whisk prevents clumps and ensures a smooth pudding.
  4. Chill: Cover and refrigerate for at least 2 hours, or overnight for a thicker texture. The chia seeds will absorb the liquid and create a custard-like consistency.
  5. Stir and serve: Give the pudding a final stir. If it’s too thick, loosen with a splash of almond milk. If it’s too thin, add 1–2 teaspoons more chia seeds and chill 30 minutes longer.
  6. Finish with toppings: Spoon into jars or bowls and add your choice of toppings. A little extra lemon zest or a few berries adds color and brightness.