Key Lime Chia Pudding
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This delicious key lime chia pudding will make you think you’re having dessert for breakfast. It’s sweet, tangy, and oh-so-creamy, with an irresistible amount of pucker that deserves a second serving.
I’m a not-so-secret fan of keto chia pudding recipes. I’ve nailed the basics of vanilla and chocolate with a low-carb chia pudding recipe. I thought I was pretty fancy with my chai latte chia pudding, but this one is even more indulgent.
Using five simple ingredients, this recipe makes a healthier version of a well-loved classic dessert, key lime pie, but is easier to make, and you don’t have to commit to having an entire pie in your fridge.
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How to Make Key Lime Chia Pudding
With a little forethought to prepare the chia seeds the night before, you can head to bed and wake up to a no-bake pie that’s ready for the taking.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions to make this guilt-free key lime chia pudding recipe.
Ingredients You Need
The key players for this key lime chia pudding recipe are pretty much the same combination of ingredients as a traditional key lime pie, but with adjusted ratios and chia seed. Make sure to prepare the following:
- Chia seed
- Coconut milk
- Avocado
- Sweetener: Use the best one for your diet, maple, honey, and keto sweeteners all work.
- Key limes: Key limes are best, but if they’re not in season or you can’t get your hand on some, regular fresh limes work just as well.
- Vanilla extract
- Whipped cream and graham crackers for the optional topping. Use a low-carb graham cracker for keto.
Step-By-Step Instructions
You only need 5 minutes to prepare all the ingredients for this key lime chia pudding. Mix everything well, then chill until set. Easy peasy. Here’s how to do it:
- Mix all the ingredients in a blender except the chia seeds and optional toppings.
- Pour chia seed into a jar or container with a lid and mix in well with the blended lime juice.
- Once thoroughly combined, let the chia mixture soak in the fridge for at least 4 more hours or overnight. Chill and serve.
Substitutions
- If you don’t have coconut milk, substitute it with almond or dairy milk.
- Omit the coconut milk entirely and swap with Greek yogurt or raw milk yogurt.
- Add a dollop of coconut whipped cream if you do best with dairy-free foods.
- Mix in a tablespoon of granola for yogurt if you don’t have graham crackers.
Expert Tips
- For a quick version of this chia seed pudding recipe, let your chia mixture sit for a minimum of 10 to 15 minutes before serving, though the seeds will absorb the liquid and have a better pudding-like consistency if you let them soak for at least 2 hours.
- Stir the pudding occasionally while it’s soaking to prevent chia seed clumps from forming.
- I love prepping a big batch for breakfast or meal prep on a leisurely weekend so I can have it ready for the busy week ahead. It’s great to have this waiting in the fridge.
- Garnish with lime zest or shredded coconut for more texture.
How to Serve Lime Pie Chia Pudding
It’s good enough to have for breakfast, which is how my kids like it most, but would also make a light, refreshing dessert or an afternoon snack on warm days.
You can serve it to yourself straight from the jar the seeds soaked in or get a little fancy with small cups or cocktail glasses when you put this out at summer barbecues, potlucks, and dinner parties.
This pudding can also be packed in a container and perfect for enjoying on the go. Take it out the door with you in morning or add it to a lunchbox (your’s or the kids’).
How to Store This Recipe
If you have leftovers, simply transfer it into an airtight container and store in the fridge. Your pudding can last for up to a week when you use coconut milk.
If separation occurs, simply give your pudding a good stir to redistribute the ingredients. Always add fresh toppings before serving.
More Fruit Desserts Recipes to Try
Key Lime Chia Pudding Recipe
Ingredients
- ¼ cup chia seed
- 1 cup coconut milk
- ½ cup mashed avocado
- 2 tablespoons maple syrup sugar, honey, or low-carb sweetener of choice
- ¼ cup key lime juice
- ½ teaspoon vanilla extract
- 1 cup whipped cream optional for garnish
- ¼ cup crushed graham crackers optional for garnish
Instructions
- Add all ingredients in the cup of a blender. Reserve the chia seed aside. Blend well until smooth.
- Pour avocado lime mixture over the chia seeds and mix well.
- Transfer to a jar or airtight container. Chill in the refrigerator for at least 4 hours or overnight.
- Divide into cups and layer with crushed graham cracker, top each cup with whipped cream.
Notes
- For a quick version of this chia seed pudding recipe, let your chia mixture sit for a minimum of 10 to 15 minutes before serving.
- Stir the pudding occasionally while it’s setting to prevent chia seed clumps from forming.
- Prepare a big batch for breakfast or meal prep on a leisurely weekend for the busy week ahead.
- You can also serve it in small cups or cocktail glasses as a light and indulgent treat at special events like summer barbecues, potlucks, dinner parties.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
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I’ve been missing key lime pie and was so excited to find this recipe. thanks!
It’s such a quick and easy alternative to making a whole pie! I’m happy to hear it works for you.
Could you substitute key lime extract instead of the limes?
Sure! I don’t see why that wouldn’t work. You’ll have to add a bit and then taste test it and add more as needed until you get the flavor you like.
Thank you for replying. It is strange and I have no idea except for the blender as I explained. I did manage to salvage it by adding almond milk and whipping until it was smooth. I love key lime anything so thank you for sharing.
This was a total disaster. I followed it exactly and after 4 hours in the frig it had separated. All the seeds were on the bottom and the liquid had risen to the top. I’ve made a lot of chia seed puddings and this is the first time this has happened. The only thing different is the blitzing the liquid in a blender I always mix by hand or shake in the bottle to combine. I think the blender has made the liquid too frothy and not liquidy enough to absorb the seeds. I will try again without blending as I do like the flavour even though it was a little sour for my taste.
How unusual! I also have never seen this before. Shaking is also a good way to go 🙂 If it’s a touch sour for you bump up the sweetener to 2.5 tbsp and that will be good!
Can you sub something for the coconut milk? Almond milk? I only have the canned coconut milk… I’m always confused, which is why I am signing up for your June 3 Collective coaching. 🙂
Yes you can 🙂 Any keto “milk” would be fine. Hemp seed milk, almond milk, pumpkin seed milk…. Did you see my response? I sent over the details for the Keto Collective – it will be great to have you!