This lemon raspberry chia seed pudding makes an easy and nutritious low carb chia breakfast pudding. A smooth and filling meal, it is so easy to make too.
If you need an easy low carb and dairy free breakfast, then a chia seed pudding will be for you. It’s as easy as mixing the chia seeds with a nut or coconut milk, add flavourings and let set overnight. The next morning you have a delicious creamy pudding to devour.
The Benefits of Chia Pudding
Chia puddings are a great keto vegetarian breakfast or dessert. Chia is a powerhouse of nutrients and the fibre content will keep you going until lunchtime. If you are new to chia puddings, then this lemon raspberry chia pudding is a great start.
The flavour combination of the lemon and raspberry in this chia pudding was utterly delicious and better than I had expected. It was light, refreshing with a slight sweet taste. I devoured it with intentions to make this again and again.
If you enjoy a raspberry chia pudding, add lemon to it for an additional flavour. Lemon is a great flavour combination with raspberry. There is something about the sharpness of the lemon that balances with the sweetness of the lemon. I mash the raspberries for an even distribution of them but you could leave them whole.
If you don’t have coconut milk, almond milk is a great substitution. I use coconut milk from the can as I prefer the thickness of it.
For the sweetener, I like to use a powdered monkfruit/erythritol combination, but any low carb sweetener will be fine. Try it without the sweetener as the raspberry may be enough for you if you don’t have a sweet tooth.
I used fresh raspberries but frozen would be fine. Just get that there is not sugar solution added.
Other chia pudding recipes
Lemon Raspberry Chia Pudding
- 1/4 cup chia seeds
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberries
- 1 cup coconut milk tinned
- 2 tablespoons erythritol low carb sweetener
- In a jar or container, combine the chia seeds, vanilla, sweetener and lemon juice.
- Add the raspberries and gently mash
- Pour in the coconut milk and stir well. If you are making this in a mason jar, give it a good shake.
- Place in the fridge and leave for at least 4 hours (overnight is easier)
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