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.
Substitutions
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
Strawberry Coconut Chia Pudding
Lemon Raspberry Chia Pudding
Ingredients
- ¼ cup chia seeds
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
- ½ cup raspberries
- 1 cup coconut milk tinned
- 2 tablespoons erythritol low carb sweetener
Instructions
- 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)
Notes
YOUR OWN NOTES
Nutrition
This post may contain affiliate links. Please read my disclosure policy for more information.
A blueberry chia jam that is quick to make and a healthier option. The chia seeds thicken to give almost Read more
Chia seeds are gluten and grain free but one tablespoon of the little seeds has more calcium than a glass Read more
These low carb vegan sausage stuffing balls with fennel are based on the classic Italian stuffing flavours and are just Read more
This rich and creamy keto mushroom gravy is a thick sauce for dinner that is also vegan and gluten free. Read more
