Keto Chia Pudding Recipe (Lemon Coconut)

Keto Chia Pudding Recipe

Today we are making a Lemon Coconut Keto Chia Pudding Recipe! At first glance, it looks like a peach coconut combination in the picture. But it’s actually … Lemon Caramel Coconut. It’s likely you have not heard of this wacky combination. But let me tell you that this idea was actually a mistake! I meant to make a lemon curd coconut chia pudding, but it turned into lemon caramel.

Why Lemon Caramel?

The only reason for this was because I was out of xylitol, which is a white sugar substitute – many alternative sugars aren’t pure white in color, but xylitol is.

So what did I do? I decided to use coconut sugar. And you know what coconut sugar is good for? Caramel. It substitutes in with all the caramel recipes I’ve made for this blog, such as the caramel for a macchiato, or a caramel chocolate layered no bake tart!

Now for the lemon curd, when it thickened it wasn’t bright yellow like lemon curd is supposed to be. Instead, it was an orange-y caramel color. It also tasted lemony, but not as tangy as a lemon curd would be – hence the lemon-caramel combination came about.

However, after some consideration, I decided to leave the caramel out of the recipe. It was just too sweet, and lemon caramel didn’t fit as well as lemon coconut itself. Alas, we’re back to a lemon coconut flavor – delicious nonetheless!

All About Chia Pudding

Chia seeds have so many health benefits and don’t have a strong taste, so they are used in healthy breakfast recipes, from oatmeal, smoothies and this pudding that’s become popular over the last few years: creamy chia pudding!

The basic ingredients in a chia seed pudding recipe are usually just two items and two simple steps. One cup of liquid (any type of milk specifically – water won’t make pudding) to a quarter cup of chia seeds are required. Mix in a bowl and then refrigerate for a few hours or overnight for it to thicken – two steps! The texture of chia pudding is so different after refrigerating as compared to before, because the seeds absorb the surrounding liquid and fluff up the next morning!

For this pudding, I used this ratio of four times the liquid to seed ratio, plus another two spoons of liquid.

I love eating this as a sweet, dessert-like (but healthier) pudding. Or if you love lemon coconut, then mix it in a mason jar and leave overnight because this could make the perfect breakfast for you as well!

Why You’ll Love This Keto Chia Pudding Recipe

Two Flavors in One: You’ve heard of lemon and coconut, but how often do you make lemon with coconut in your chia pudding? Layers of crunchy coconut and a fluffy chia pudding with zesty lemon? It’s such a delicious combination, and the vegan whipped cream on top makes it taste even more like dessert. It’s like a big fluffy cloud on top of the pudding!

Dietary Restrictions: This recipe (without) the whipped cream is keto so it’s a great option for vegans, those on a gluten-free diet and for those on a keto diet. The total carbs in this, if you follow all the keto substitutions below, is around 11 grams.

The Math: The chia seeds contain around 8 grams of carbs, the sweeteners will have 0 grams if monkfruit is used. Unsweetened shredded coconut contains 10 grams of carbs per cup but we are only using one tablespoon and one teaspoon (around 0.81 grams). The full-fat coconut milk I used has less than 3 grams of carbs per cup as well.

Substitutions: Sweetener

Maple Syrup: Use pure maple syrup – the only ingredient should be maple syrup, not added sugars or other preservatives. Or use another liquid sweetener of choice, such as agave.

Maple Syrup has grades, depending on how strong the maple flavor is. Choose the lightest color, Grade A syrup. The maple flavor will be the lightest so it can work as a sweetener rather than a strong maple flavored syrup.

To add more fiber, blend up soft, pitted Medjool dates until a caramel-like paste forms. Keep this as a liquid sweetener to use in recipes! You can use a tablespoon of this to sweeten the pudding. Since dates are dark in color, the pudding won’t stay a clear white color, and the taste of this sugar would be different than the maple syrup. Personally though, I prefer maple syrup for this recipe.

Alternatively, for a low carb option use monkfruit sweetener, since it has zero grams net carbs. Erythritol is another keto sweetener. However, it provides a different “cooling effect” in the mouth when it’s eaten, and I don’t recommend it here.

Substitutions: Milk

Coconut Milk: Use full-fat, canned coconut milk for best results. I recommend Thai Kitchen brand. Carton coconut milk does not taste the same. The canned milk is usually not the type you would make a latte with, versus the carton milks that contain different ingredients to make them stabilize better when frothing for a latte.

Using full-fat coconut milk also helps to make thick puddings as compared to regular non-dairy milk (eg. cashew milk).

For a coconut-free version, substitute with another plant-based milk, such as almond milk or cashew milk. Stick to an unsweetened almond milk for no added sugars and the lowest carb option.

Make sure to shake the coconut milk can well before opening. After refrigerating a can of coconut milk, the coconut water and coconut cream separate, forming two separate layers. If you only use the thick white stuff that rises to the top, that’s the coconut cream. It will be way too dense to use for this recipe. So the can must be shaken well before opening to combine the cream and water back into coconut milk.

Substitutions: Dry Ingredients

Lemon: Use fresh lemon zest for the best flavor. Pre-zested, dried lemon doesn’t work the same!

Whipped Cream: I use vegan coconut whip from Gay Lea brand. This is available in most American and Canadian grocery store chains nationwide. Omit for low carb.

Chia Seeds: Adding these tiny little seeds to any food is a great source of healthy fats! Do not substitute with anything else. They are the main ingredient, and they fluff up in the pudding unlike other seeds.

Using ground chia seeds will also fluff up the recipe, but the texture will be different. I haven’t tried using ground here myself. I’ve only used ground chia seeds when I mix them water to make an egg substitute in baking.

They’re also a great source of fiber, providing about 8 grams of fiber per two tablespoons. This is great since the daily fiber intake is about 28 grams for the average person. The 8 grams is even without any fruit you add on top! There are also about 8 grams of carbs in the two tablespons of chia seeds that we will use today, which is where the majority of the carbs in this recipe come from.

Shredded Coconut: Use sweetened or unsweetened shredded coconut. Sweetened coconut will contain refined sugar and be higher in carbs. Stick with unsweetened for low carb and added sugar free.

Keto Chia Pudding Recipe Notes

• The best fresh fruit to add into this recipe would be fresh raspberries to work with the tanginess of the lemon and as a low carb fruit.
• Adding fresh fruit on top will also up the amount of fiber in this recipe!

More Recipes You’ll Love

Key Lime Pie Parfait: This vegan and gluten free Key Lime Pie Parfait imitates the beloved American dessert with a high-protein lime filling and no-bake pie crust!

Orange & Blueberry Chia Parfait: These Sugar Free Vegan Breakfast Parfaits are made of a sweet berry compote with vegan orange creamsicle-like yogurt!

Fruity Vegan Yogurt Recipe: This Fruity Vegan Yogurt Recipe uses summer fruits in between yogurt layers for a quick and healthy snack or breakfast.

Easy Banoffee Pie Parfait Recipe: This Banoffee Pie Parfait Recipe combines the flavors of banoffee – a combination of banana, caramel, whipped cream and a buttery crust!

Chunky Monkey Overnight Chia Oats

Blueberry Pie Parfait

Blackberry Coconut Overnight Oats

Peanut Butter Chia Pudding

If you make this Keto Chia Pudding Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!