Lemon Raspberry Chia Pudding

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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

Lemon Turmeric Chia

Strawberry Coconut Chia Pudding

Lemon Raspberry Chia Pudding

Course: Breakfast

Cuisine: American

Keyword: chia recipes

Prep Time: 5 minutes

Overnight time: 4 hours

Total Time: 4 hours 5 minutes

Servings: 2 servings

Calories: 348kcal

An easy and delicious chia breakfast pudding with lemon & raspberries

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US Customary – Metric

Ingredients

• 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

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

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1serving | Calories: 348kcal | Carbohydrates: 16g | Protein: 6g | Fat: 30g | Fiber: 10g

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