This protein lemon cream pie chia seed pudding is so refreshing and protein-packed! I’ve been a huge chia pudding fan for years, but this recipe takes things up a notch by layering it with my incredible honey lemon curd.
I’ve been eating this for a high protein breakfast and as a healthy snack when I’m craving a sweet treat in these last few weeks of pregnancy. I truly cannot recommend it enough!
- High protein! 8 grams of protein per serving, people 🙌🏻
- So, so great for meal prep: I like prepping mine in individual meal prep containers to grab and go throughout the week.
- Lemon-y flavors in every bite: I used lemon juice and lemon zest in both the chia pudding AND the lemon curd 🍋 .
Ingredient Spotlight: Chia Seeds
Can’t have chia seed pudding without the chia seeds! I love this ingredient for oh so many reasons. Not only are chia seeds super versatile because they can take on the flavor profile of literally anything, their nutrition profile is pretty stellar, too! Per 2 tablespoons:
- 139 calories
- 4g protein
- 9g total fat
- 12g carbs
- 11g fiber
Any brand and variety of chia seeds will work for this recipe. The most common chia seeds you will find are black and white chia seeds. We’ve used both! Our #1 tip is to make sure your chia seeds are as fresh as possible and not expired, or they will not expand and absorb the liquid, which will yield a water-y pudding, and no one wants that.
Other Key Ingredients to Gather
- Cottage cheese: that’s right! You don’t need protein powder in this recipe to pack on the protein. I blend the cottage cheese before folding in the chia seeds to yield a super creamy texture. Greek yogurt is a great substitution if you don’t have cottage cheese.
- Almond milk: use your milk of choice! Any dairy milk, oat milk or other dairy-free milk will work. I just like the neutral flavor of unsweetened almond milk, so that’s what I used.
- Lemon juice and lemon zest: fresh lemons ONLY for this recipe! You’ll use the juice and the zest in this recipe.
- Eggs: you’ll need eggs and egg yolks to make the lemon curd. I don’t recommend substituting this with any egg alternative.
- Honey: the only natural sweetener you’ll find in this chia pudding!
Topping and Serving Suggestions
I personally recommend topping this chia pudding with Nilla Wafers — it’s the perfect cookie crunch to complement the lemon-y flavors. Dare I say it almost acts as a pie crust?! You could also top your protein chia pudding with granola, a drizzle of peanut butter, chocolate chips or fresh berries. And, obviously, don’t skip the honey lemon curd layers 😋😋.
Store this protein chia seed pudding in an airtight container (like a mason jar or meal prep container) in the refrigerator for up to 5 days.
Chia seed pudding is a great dessert or snack to double or triple because it lasts for so long in the fridge!
More Lemon-Flavored Favorites
FAQs
As with everything, moderation is key! Chia seed pudding is a great source of protein, fiber and omega 3s, which makes it a great breakfast or snack choice on a regular basis.
One of the things I love most about chia seed pudding is that it’s so versatile when it comes to flavor. HERE you’ll find all of Fit Foodie Finds’ chia seed pudding recipes 🥰
Definitely! My coconut cream pie chia seed pudding uses vanilla protein powder — I highly recommend this recipe if you’re looking to add protein powder to your chia pudding.
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Add all of the ingredients for the chia seed pudding to a large bowl. Stir to combine. Cover and refrigerate for at least 3 hours or overnight. The longer the chia seed pudding sits, the more almond milk you may have to add before eating. It depends how thick or thin you want your pudding.
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Next, prepare the lemon curd. In a small bowl, add the egg and yolks, whisk and set aside.
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Add the honey, lemon juice, lemon zest, and sea salt to a small saucepan and bring to a gentle boil.
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Remove ¼ cup of the honey lemon juice mixture from the pot and whisk it into the whisked egg. This will temper the eggs and stop them from curdling. Transfer the eggs back to the pot and whisk until combined. Cook on medium for 2 to 3 minutes. It should thicken fairly quickly. *Once the egg has been added, it should become frothy while cooking
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Remove from the heat and transfer the curd to a bowl. Let the curd cool and top with plastic wrap. Refrigerate until thick and cool.
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Serve the chia seed pudding topped with or layered with curd.
- Any type of milk can be used in this recipe.
- If the pudding is too thick, add more milk until it reaches your desired consistency.
Calories: 292 kcal, Carbohydrates: 49 g, Protein: 8 g, Fat: 9 g, Fiber: 4 g, Sugar: 42 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
