Serve a portion of Key lime chia pudding for breakfast with a side of eggs or after a meal as dessert. Like many of my easy keto recipes, this pudding can also be packed in a to-go container and taken on the run.
Leave a combination of chia seed, coconut milk and lime juice to sit and soak overnight and you’ll be surprised how good it comes out!
It’s creamy.
It’s tangy.
It’s sweet.
It’s keto diet approved!
A spoonful of Key Lime Chia Pudding tastes just like a Key lime pie but is way easier to make and you don’t have to commit to having an entire pie in your fridge. This pudding satisfies the taste buds and belly all in one shot. Chia puddings provide a small amount of protein, lots of healthy fats and a huge dose of indigestible fiber.
I like the process of making chia puddings. It takes a little forethought to put a mixture in the fridge the night before but the simple technique of mixing ingredients and leaving them to sit and soak doesn’t get much easier. The mornings hold a special surprise for us as we check the pudding and let the children see how the chia has transformed.
Serve chia pudding for the whole family!
Growing children love chia puddings too! Make sure you double the recipe to have enough to share. Chia seeds are very gelatinous and swell up quite a bit. The unique texture is fun and squishes nicely in the mouth, making it a quite the sensory experience! We shared a bit of the soaked chia with our almost 1-year-old and he enjoyed playing around with it on a tray.
This Chai Latte Chia Pudding is a spicy treat those adult palettes will love too!
Key Lime Chia Pudding
Ingredients
- ¼ cup chia seed
- 1 cup coconut milk
- ½ cup avocado mashed, about ½ cup
- 2 tablespoons sugar maple, 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 graham crackers crushed, optional for garnish
Instructions
- Add all ingredients in the cup of a blender. Reserve the chia seed aside. Blend well until smooth.
- Pour avocado 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 wach cup with chipped cream.
Notes
Nutrition & Macros
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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!