28+ Tasty Dairy Free Lemon Pudding Recipes You’ll Love

If you’re craving a sweet, tangy, and smooth treat without the dairy, you’ve come to the right place!

Whether you’re lactose intolerant, vegan, or just looking to try something new, lemon pudding can be a refreshing dessert that hits all the right notes.

In this post, we’ve compiled over 28+ dairy-free lemon pudding recipes to satisfy your citrus cravings and indulge in a creamy, velvety texture—all without the use of dairy.

From classic lemon curd to innovative twists, these recipes are perfect for any occasion.

Let’s dive into the world of dairy-free desserts!

28+ Tasty Dairy Free Lemon Pudding Recipes You’ll Love

With these 28+ dairy-free lemon pudding recipes, you’re sure to find the perfect dish to satisfy your sweet tooth while keeping things plant-based.

Whether you’re serving them at a gathering, enjoying a solo treat, or looking for a family-friendly option, there’s something in this collection for everyone.

So grab your lemons, get creative, and enjoy these refreshing, creamy desserts without any dairy.

Classic Dairy-Free Lemon Pudding

This classic lemon pudding is rich, smooth, and tangy, made without dairy but packed with flavor. It’s a simple recipe that uses coconut milk to give it that creamy texture, and lemon zest for an extra citrus punch. It’s low in carbs and perfect for a satisfying dessert that doesn’t compromise on taste.

Ingredients:

• 1 cup full-fat coconut milk
• 2 large eggs
• 1/4 cup lemon juice (freshly squeezed)
• 1/4 cup erythritol or other keto-friendly sweetener
• 1 tbsp lemon zest
• Pinch of salt
• 1 tsp vanilla extract
• 1 tbsp coconut oil (optional for extra creaminess)

Instructions:

1. In a medium saucepan, whisk together the coconut milk, lemon juice, sweetener, and a pinch of salt. Heat over medium heat until warm but not boiling.
2. In a separate bowl, whisk the eggs. Slowly pour the warm coconut milk mixture into the eggs while whisking continuously to temper the eggs.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens. This should take about 5-7 minutes.
4. Once thickened, remove from heat and stir in the lemon zest, vanilla extract, and coconut oil if using.
5. Pour the pudding into individual serving cups and chill in the refrigerator for at least 2 hours.
6. Serve chilled and garnish with additional lemon zest or a dollop of whipped coconut cream if desired.

This dairy-free lemon pudding offers a perfect balance of tartness and creaminess without the need for dairy or heavy carbs. The use of coconut milk gives it a silky texture, and the lemon flavor shines through for a refreshing treat. Whether you’re following a low-carb or keto lifestyle, this is a guilt-free indulgence that won’t derail your diet.

Lemon Avocado Keto Pudding

This avocado-based lemon pudding combines the rich creaminess of avocado with the bright citrus of lemon, creating a velvety and healthy dessert. It’s full of good fats and fiber, making it a great keto-friendly option that will satisfy your sweet tooth without the added carbs.

Ingredients:

• 2 ripe avocados
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 cup erythritol or monk fruit sweetener
• 1/2 tsp vanilla extract
• Pinch of salt
• 1-2 tbsp unsweetened almond milk (or coconut milk for richer flavor)

Instructions:

1. Scoop the flesh from the avocados and place them in a blender or food processor.
2. Add the fresh lemon juice, lemon zest, sweetener, vanilla extract, and a pinch of salt.
3. Blend until smooth and creamy. If the mixture is too thick, add almond milk one tablespoon at a time until the desired consistency is reached.
4. Taste and adjust the sweetness if needed, adding more sweetener as desired.
5. Once smooth and creamy, transfer to serving dishes and refrigerate for 1-2 hours.
6. This lemon avocado pudding is the ultimate creamy dessert for anyone looking for a healthier, low-carb option. The avocado provides healthy fats and fiber, making this pudding both nourishing and delicious. It’s a great choice for anyone following a keto diet or looking for a dairy-free, guilt-free indulgence that satisfies both flavor and texture cravings.

Coconut Lemon Chia Pudding

This coconut lemon chia pudding offers a satisfying, creamy texture from coconut milk and a refreshing lemon kick. The chia seeds give it a unique, pudding-like consistency while adding healthy fiber and omega-3s. It’s a perfect make-ahead dessert or snack that’s both filling and low-carb.

Ingredients:

• 1 cup canned coconut milk
• 2 tbsp chia seeds
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1-2 tbsp stevia or monk fruit sweetener
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium bowl, whisk together the coconut milk, lemon juice, lemon zest, sweetener, vanilla extract, and salt.
2. Stir in the chia seeds, making sure they are evenly distributed in the liquid.
3. Cover the bowl and place it in the refrigerator for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and form a pudding-like texture.
4. After the pudding has set, give it a quick stir to break up any clumps, and adjust sweetness if necessary.
5. Serve in individual cups or bowls, garnished with extra lemon zest or a few coconut flakes for added texture.

The coconut lemon chia pudding is an easy-to-make, low-carb dessert that’s full of nutritious benefits. Chia seeds offer a unique texture that’s both filling and satisfying while coconut milk adds richness. Perfect for meal prepping or enjoying as a refreshing snack, this pudding is an excellent option for anyone on a keto or dairy-free diet who needs a quick, nourishing treat.

Almond Milk Lemon Pudding

This simple lemon pudding recipe uses almond milk to achieve a creamy consistency while keeping it light and dairy-free. The addition of almond extract complements the fresh lemon flavor and adds a subtle, nutty twist to this refreshing dessert.

Ingredients:

• 1 1/2 cups unsweetened almond milk
• 1/4 cup fresh lemon juice
• 1/4 cup erythritol or any keto-friendly sweetener
• 1 tbsp lemon zest
• 2 large eggs
• 1 tsp almond extract
• 1 tbsp arrowroot powder (for thickening)
• Pinch of salt

Instructions:

1. In a saucepan, combine the almond milk, lemon juice, lemon zest, sweetener, and a pinch of salt. Heat over medium heat, stirring occasionally.
2. In a separate bowl, whisk the eggs. Slowly pour some of the hot almond milk mixture into the eggs to temper them.
3. Gradually pour the egg mixture back into the saucepan and whisk until smooth.
4. Stir in the arrowroot powder and cook over low heat, whisking constantly until the pudding thickens, about 5-7 minutes.
5. Once thickened, remove from heat and stir in the almond extract.
6. 
   The almond milk lemon pudding is a lighter alternative to traditional lemon puddings. Almond extract adds a delightful depth of flavor while keeping the pudding creamy and smooth. It’s a perfect low-carb dessert for those seeking a simple, yet satisfying, dairy-free treat.

Lemon Chia Pudding with a Coconut Twist

Combining chia seeds and coconut milk, this lemon chia pudding has a tropical flair. The coconut milk makes it rich and creamy, while the lemon provides a burst of freshness. It’s a great make-ahead snack or dessert that’s low-carb, dairy-free, and high in fiber.

Ingredients:

• 1 cup full-fat coconut milk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tbsp chia seeds
• 2 tbsp stevia or other keto-friendly sweetener
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium bowl, combine the coconut milk, lemon juice, lemon zest, sweetener, and vanilla extract.
2. Stir in the chia seeds, making sure they are fully mixed into the liquid.
3. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, allowing the chia seeds to absorb the liquid and create a pudding-like texture.
4. Once set, stir the pudding to break up any clumps and taste for sweetness. Adjust the flavor if necessary.
5. Serve chilled, garnished with additional lemon zest or toasted coconut flakes.

This lemon chia pudding with a coconut twist brings together two delicious flavors that complement each other beautifully. The chia seeds provide a wonderful texture while absorbing the flavors of the coconut milk and lemon. It’s a nutrient-dense and low-carb treat perfect for anyone on a keto or dairy-free diet.

Lemon Mousse Pudding

This lemon mousse pudding is incredibly light and airy, with a smooth, creamy texture that’s dairy-free and keto-friendly. Made with whipped aquafaba (the liquid from canned chickpeas), this mousse has an elegant, fluffy consistency that is perfect for those who enjoy a rich dessert without the carbs.

Ingredients:

• 1/2 cup aquafaba (chickpea liquid)
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 cup erythritol or another keto sweetener
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a clean bowl, use a hand mixer or stand mixer to whip the aquafaba with the cream of tartar until stiff peaks form, about 5 minutes.
2. In a separate bowl, combine the lemon juice, lemon zest, sweetener, and vanilla extract.
3. Gently fold the lemon mixture into the whipped aquafaba until fully incorporated.
4. Spoon the mousse into serving dishes and refrigerate for at least 2 hours to set.
5. Before serving, garnish with extra lemon zest or a few fresh mint leaves.

This lemon mousse pudding is a light and fluffy dessert that feels indulgent without the heaviness of traditional puddings. The aquafaba gives it an airy texture, and the bright lemon flavor makes it a refreshing and delightful treat. It’s perfect for those on a keto or dairy-free diet looking for a unique dessert.

Lemon Coconut Custard Pudding

This decadent lemon coconut custard pudding is both rich and velvety, with a natural sweetness from coconut milk and a bright, tangy lemon flavor. It’s perfect for those following a dairy-free or keto lifestyle and is a great way to satisfy a sweet craving without the carbs.

Ingredients:

• 1 cup full-fat coconut milk
• 1/4 cup fresh lemon juice
• 1/4 cup erythritol or any low-carb sweetener
• 2 large eggs
• 1 tbsp lemon zest
• 1/2 tsp vanilla extract
• Pinch of salt
• 1 tbsp coconut flour (for thickening)

Instructions:

1. In a saucepan, combine the coconut milk, lemon juice, sweetener, and a pinch of salt. Heat over medium heat until warm but not boiling.
2. In a bowl, whisk the eggs and slowly add some of the warm coconut milk mixture to temper the eggs.
3. Pour the egg mixture back into the saucepan, add the coconut flour, and whisk until smooth.
4. Cook over low heat, stirring constantly until the mixture thickens. This should take 5-7 minutes.
5. Remove from heat and stir in the lemon zest and vanilla extract.
6. Pour the custard into serving cups and chill for 2-3 hours before serving.

This lemon coconut custard pudding offers the perfect balance of creamy coconut and tart lemon. The coconut flour helps thicken the custard for a silky texture, making it a satisfying and indulgent keto-friendly dessert. This treat is ideal for anyone who wants a richer, more filling pudding without dairy or high carbs.

Lemon Pudding with Chia and Flax

Packed with fiber from chia seeds and flaxseeds, this lemon pudding provides a nutritious yet indulgent treat. The addition of flaxseeds not only enhances the texture but also boosts the pudding’s omega-3 content, making it a healthy, low-carb, dairy-free dessert.

Ingredients:

• 1 cup coconut milk
• 1 tbsp chia seeds
• 1 tbsp ground flaxseeds
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 2 tbsp stevia or monk fruit sweetener
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a bowl, whisk together the coconut milk, lemon juice, lemon zest, sweetener, vanilla extract, and a pinch of salt.
2. Stir in the chia seeds and ground flaxseeds, mixing thoroughly.
3. Cover and refrigerate for at least 4 hours, or overnight, to allow the seeds to absorb the liquid and thicken the pudding.
4. Stir before serving to break up any clumps and adjust sweetness if necessary.
5. Serve chilled, garnished with extra lemon zest or a few fresh berries.

This lemon pudding with chia and flax is an excellent source of fiber, omega-3s, and healthy fats. The chia and flaxseeds provide a satisfying texture while also contributing to the pudding’s nutritional benefits. It’s an ideal option for anyone seeking a low-carb, dairy-free dessert that is both filling and flavorful.

Lemon Protein Pudding

This lemon protein pudding is a unique, high-protein dessert made with dairy-free protein powder. It’s perfect for those looking to add more protein to their diet while satisfying their sweet tooth with the bright, refreshing taste of lemon.

Ingredients:

• 1 cup unsweetened almond milk
• 1 scoop lemon-flavored plant-based protein powder
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1-2 tbsp stevia or monk fruit sweetener
• Pinch of salt

Instructions:

1. In a medium saucepan, heat the almond milk over medium heat, but do not bring it to a boil.
2. In a separate bowl, mix the protein powder with a little cold almond milk to create a smooth paste.
3. Slowly pour the warm almond milk into the protein powder mixture, whisking to prevent lumps.
4. Add the lemon juice, zest, sweetener, and salt. Stir until combined.
5. Cook over low heat, stirring constantly until the mixture thickens, about 5-7 minutes.
6. Remove from heat, let it cool slightly, then pour into serving cups and refrigerate for 2-3 hours before serving.

This lemon protein pudding provides a nutritious, satisfying dessert that’s rich in protein, making it a great post-workout treat. The lemon flavor is bright and refreshing, and the plant-based protein adds creaminess without the carbs. It’s a fantastic choice for anyone looking to meet their protein goals while enjoying a low-carb, dairy-free indulgence.

Lemon Curd Pudding

This dairy-free lemon curd pudding is velvety and packed with tangy citrus flavor. It’s made with coconut milk for creaminess and uses eggs to thicken the curd. The addition of fresh lemon juice and zest gives it a refreshing taste without the extra sugar, making it a perfect low-carb dessert.

Ingredients:

• 1 cup full-fat coconut milk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 3 large egg yolks
• 1/4 cup erythritol or keto-friendly sweetener
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, lemon juice, lemon zest, and sweetener. Heat over medium heat until it’s warm, but not boiling.
2. In a separate bowl, whisk the egg yolks and slowly add the warm coconut milk mixture into the eggs, tempering them.
3. Pour the egg mixture back into the saucepan and cook on low heat, whisking constantly, until the mixture thickens. This will take about 5 minutes.
4. Once thickened, remove from heat and stir in the vanilla extract and pinch of salt.
5. Pour into serving cups and refrigerate for 2-3 hours.
   This lemon curd pudding provides a rich, velvety texture and a bold citrus punch without dairy. The egg yolks help thicken the pudding while adding richness. It’s an elegant and indulgent dessert that fits perfectly into a keto or dairy-free lifestyle, satisfying your craving for something sweet and tangy.

lemon Zest Gelatin Pudding

This lemon zest gelatin pudding is a refreshing, light dessert made with agar-agar or gelatin. It’s a fun twist on traditional pudding, offering a firmer texture while still being smooth and flavorful. With just a few ingredients, it’s a great low-carb treat for anyone who loves lemon.

Ingredients:

• 1 cup unsweetened coconut milk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 2 tbsp erythritol or other keto-friendly sweetener
• 1 tsp agar-agar powder (or 1 tbsp gelatin for a more traditional version)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, lemon juice, lemon zest, sweetener, and a pinch of salt. Heat over medium heat until warm.
2. If using agar-agar, sprinkle the powder into the warm liquid and stir until fully dissolved. For gelatin, dissolve it in a small amount of cold water and then add to the warm mixture.
3. Once dissolved, pour the mixture into individual serving molds or cups.
4. Refrigerate for at least 4 hours or until fully set.
5. Once set, serve chilled with a garnish of extra lemon zest or berries.

This lemon zest gelatin pudding is an easy, fun dessert that’s low in carbs and full of lemony goodness. The gelatin or agar-agar adds a firm yet smooth texture, making this treat a unique way to enjoy a refreshing lemon dessert. It’s perfect for those on keto or dairy-free diets and works well as a make-ahead treat.

Lemon Meringue Pudding

A twist on the classic lemon meringue pie, this lemon meringue pudding is made without dairy and is perfect for a keto-friendly, low-carb treat. The silky lemon pudding is topped with a fluffy meringue made from aquafaba, making it both light and satisfying.

Ingredients:

• 1 cup unsweetened almond milk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 cup erythritol or other keto-friendly sweetener
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/4 tsp cream of tartar
• 1/2 cup aquafaba (chickpea liquid)
• Pinch of salt

Instructions:

1. In a saucepan, combine the almond milk, lemon juice, lemon zest, and sweetener. Heat over medium heat until warm but not boiling.
2. In a separate bowl, whisk the egg yolks and slowly add the warm almond milk mixture to the eggs to temper them.
3. Pour the egg mixture back into the saucepan and cook over low heat until it thickens, about 5-7 minutes.
4. Remove from heat and stir in the vanilla extract. Pour into serving cups and refrigerate for 2-3 hours to set.
5. To make the meringue, whip the aquafaba with the cream of tartar until stiff peaks form.
6. Spoon the meringue on top of the chilled lemon pudding and bake at 350°F (175°C) for 10-12 minutes or until the meringue is golden brown.

This lemon meringue pudding is a delightful, light dessert that combines the tangy lemon flavor with a sweet, airy meringue topping. The use of aquafaba gives the meringue a fluffy texture without dairy. It’s a perfect low-carb, keto-friendly treat that’s both visually appealing and delicious.

Lemon Pudding with Mashed Cauliflower

It may sound unconventional, but mashed cauliflower is an excellent low-carb base for a creamy, dairy-free lemon pudding. This recipe is great for those who want to keep their carbs low without sacrificing flavor or texture. The cauliflower adds a light creaminess and helps thicken the pudding without any added flour or starch.

Ingredients:

• 1 cup cauliflower florets, steamed and mashed
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 cup erythritol or keto sweetener
• 1/2 tsp vanilla extract
• 1/2 cup unsweetened coconut milk
• Pinch of salt

Instructions:

1. Steam the cauliflower florets until soft, then mash them until smooth.
2. In a blender or food processor, combine the mashed cauliflower, lemon juice, lemon zest, sweetener, coconut milk, vanilla extract, and salt. Blend until smooth and creamy.
3. Pour the mixture into a saucepan and heat over medium heat, stirring constantly until it thickens.
4. Once thickened, remove from heat and let cool.
5. Chill in the refrigerator for 2-3 hours before serving.

This lemon pudding with mashed cauliflower offers a creamy, smooth texture that’s rich without being heavy. The cauliflower helps keep the pudding low in carbs while still providing the creamy consistency you expect from a traditional pudding. It’s a great way to enjoy a healthy, dairy-free lemon dessert without the added carbs.

Lemon Avocado Coconut Pudding

Combining avocado and coconut milk, this lemon avocado coconut pudding is incredibly creamy, rich, and satisfying. The healthy fats from the avocado make it keto-friendly, while the coconut milk ensures that it’s dairy-free. It’s the perfect dessert for anyone who wants something indulgent but still low in carbs.

Ingredients:

• 1 ripe avocado
• 1 cup full-fat coconut milk
• 1/4 cup fresh lemon juice
• 2 tbsp erythritol or other keto sweetener
• 1 tbsp lemon zest
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Scoop the avocado flesh into a blender or food processor.
2. Add the coconut milk, lemon juice, sweetener, lemon zest, vanilla extract, and salt.
3. Blend until smooth and creamy. If the pudding is too thick, add a little more coconut milk until you reach the desired consistency.
4. Taste and adjust sweetness as necessary.
   This lemon avocado coconut pudding is rich and creamy, with the avocado providing healthy fats and a velvety texture. It’s the perfect dessert for anyone on a keto or dairy-free diet, offering both indulgence and nourishment with every bite.

Lemon Coconut Flour Pudding

This lemon coconut flour pudding uses coconut flour as a thickener, making it a great low-carb option. Coconut flour absorbs moisture and gives the pudding a nice consistency without adding too many carbs. The lemon flavor shines through, creating a refreshing and creamy treat.

Ingredients:

• 1 cup unsweetened coconut milk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 cup erythritol or keto sweetener
• 1 tbsp coconut flour
• 2 large eggs
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, lemon juice, lemon zest, sweetener, and salt. Heat over medium heat.
2. In a small bowl, whisk the coconut flour into a little water to form a smooth paste. Slowly whisk the paste into the coconut milk mixture.
3. In a separate bowl, whisk the eggs and slowly temper them by adding some of the hot liquid.
4. Pour the egg mixture into the saucepan and cook over low heat until the pudding thickens.
   The lemon coconut flour pudding is a wonderful low-carb, dairy-free dessert. The coconut flour provides a perfect thickening agent while keeping the pudding light and fluffy. It’s the ideal treat for those looking for a refreshing, satisfying, and keto-friendly dessert.

Lemon Pudding Popsicles

These lemon pudding popsicles are a refreshing way to enjoy a dairy-free, keto-friendly lemon treat. Made with coconut milk and sweetened with erythritol, these popsicles are perfect for hot days or as a make-ahead dessert.

Ingredients:

• 1 cup unsweetened coconut milk
• 1/4 cup fresh lemon juice
• 1/4 cup erythritol or keto-friendly sweetener
• 1 tbsp lemon zest
• Pinch of salt

Instructions:

1. In a blender, combine the coconut milk, lemon juice, lemon zest, sweetener, and salt. Blend until smooth.
2. Pour the mixture into popsicle molds and freeze for at least 4 hours or until solid.
3. To remove the popsicles, run warm water over the outside of the molds for a few seconds.
4. Serve frozen and enjoy!

These lemon pudding popsicles are a delightful and cooling treat that’s perfect for those on a keto or dairy-free diet. They are simple to make, and the lemon flavor is both refreshing and satisfying. A fun, low-carb alternative to

Lemon Ginger Coconut Pudding

This lemon ginger coconut pudding offers a zesty twist on traditional lemon pudding with the addition of fresh ginger. The ginger provides warmth and depth to the bright lemon flavor, while coconut milk ensures a creamy, dairy-free base. It’s the perfect balance of refreshing citrus and aromatic spice.

Ingredients:

• 1 cup full-fat coconut milk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 cup erythritol or keto-friendly sweetener
• 1 tbsp fresh grated ginger
• 2 large eggs
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, lemon juice, lemon zest, sweetener, and grated ginger. Heat over medium heat until warm but not boiling.
2. In a separate bowl, whisk the eggs and slowly add the warm coconut milk mixture to the eggs to temper them.
3. Pour the egg mixture back into the saucepan and cook over low heat, whisking constantly until the pudding thickens.
4. Remove from heat and stir in the vanilla extract and a pinch of salt.
5. Pour the pudding into individual cups and refrigerate for at least 2 hours.
6. This lemon ginger coconut pudding is a delightful and warming dessert that adds an extra layer of flavor with fresh ginger. The coconut milk creates a creamy, satisfying texture, and the lemon zest adds a refreshing zing. It’s an ideal keto-friendly dessert that’s both comforting and invigorating.

Lemon Almond Flour Pudding

Almond flour acts as a fantastic thickening agent in this rich and creamy lemon pudding. Combined with the tartness of lemon juice and the smoothness of almond milk, this pudding is low in carbs and dairy-free, offering a simple yet satisfying dessert.

Ingredients:

• 1 cup unsweetened almond milk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 2 tbsp almond flour
• 1/4 cup erythritol or sweetener of choice
• 2 large eggs
• Pinch of salt
• 1/2 tsp vanilla extract

Instructions:

1. In a saucepan, combine the almond milk, lemon juice, lemon zest, and sweetener. Heat over medium heat, stirring occasionally.
2. In a separate bowl, whisk the almond flour into the warm liquid, ensuring no lumps remain.
3. Whisk the eggs in another bowl, then gradually add the hot almond milk mixture to the eggs to temper them.
4. Pour the egg mixture back into the saucepan, whisking constantly, and cook over low heat until the pudding thickens.
5. Once thickened, remove from heat and stir in the vanilla extract and a pinch of salt.
   The almond flour lemon pudding is an excellent dairy-free, low-carb dessert that combines the nutty richness of almond flour with the bright and tangy lemon flavor. The pudding is creamy and indulgent, perfect for those seeking a keto-friendly treat with a hint of nuttiness.

Lemon Chia Coconut Cream Pudding

This coconut cream and chia seed pudding is packed with healthy fats and fiber, making it both satisfying and nutritious. The chia seeds absorb the coconut cream and lemon juice, creating a pudding-like consistency. The addition of vanilla and lemon zest balances the flavors beautifully.

Ingredients:

• 1 cup coconut cream
• 1/4 cup fresh lemon juice
• 2 tbsp chia seeds
• 1/4 cup erythritol or sweetener of choice
• 1 tbsp lemon zest
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a bowl, combine the coconut cream, lemon juice, sweetener, lemon zest, vanilla extract, and a pinch of salt.
2. Stir in the chia seeds, making sure they are evenly distributed throughout the mixture.
3. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the chia seeds to absorb the liquid and thicken the pudding.
4. Once thickened, stir the pudding to break up any clumps.
5. Serve chilled with extra lemon zest or a few fresh berries for garnish.

This lemon chia coconut cream pudding is not only low in carbs but also incredibly nutritious thanks to the healthy fats and fiber from coconut cream and chia seeds. The lemon provides a refreshing burst of citrus, while the coconut cream adds a rich, smooth texture. It’s a perfect dessert for those on a keto or dairy-free diet.

Lemon Pudding with Silken Tofu

Silken tofu serves as a creamy base for this lemon pudding, giving it a smooth and rich texture without any dairy. This vegan-friendly, keto dessert is simple to make and packed with protein, making it a healthy option for anyone on a low-carb diet.

Ingredients:

• 1 block (12 oz) silken tofu
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 cup erythritol or keto sweetener
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Drain the silken tofu and place it into a blender or food processor.
2. Add the lemon juice, lemon zest, sweetener, vanilla extract, and salt to the tofu.
3. Blend until completely smooth and creamy. If the pudding is too thick, add a small amount of almond milk to reach the desired consistency.
4. Taste and adjust sweetness if necessary.
5. Spoon the pudding into serving cups and refrigerate for at least 2 hours.

This lemon pudding with silken tofu is a creamy, low-carb dessert that’s both protein-rich and dairy-free. The silken tofu blends seamlessly with the lemon, creating a smooth and indulgent treat without the use of cream or milk. It’s an excellent choice for anyone looking for a light yet satisfying pudding.

lemon Blueberry Pudding

This lemon blueberry pudding combines fresh lemon with juicy blueberries, creating a refreshing dessert that’s both fruity and creamy. It’s made with coconut milk and sweetened with a keto-friendly sweetener, offering a perfect balance of tangy and sweet flavors.

Ingredients:

• 1 cup unsweetened coconut milk
• 1/4 cup fresh lemon juice
• 1/4 cup fresh blueberries
• 1/4 cup erythritol or keto sweetener
• 1 tbsp lemon zest
• 2 large eggs
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, lemon juice, sweetener, and a pinch of salt. Heat over medium heat until warm.
2. In a separate bowl, whisk the eggs and slowly add the warm coconut milk mixture to the eggs to temper them.
3. Pour the egg mixture back into the saucepan and cook on low heat until the pudding thickens.
4. Once thickened, remove from heat and stir in the lemon zest.
5. Pour the pudding into individual cups and refrigerate for 2-3 hours.
6. Before serving, top each serving with fresh blueberries and additional lemon zest.

This lemon blueberry pudding is a delightful treat that combines the tang of lemon with the sweetness of blueberries. The coconut milk base ensures it’s creamy and dairy-free, while the fresh blueberries add a burst of flavor and color. It’s the perfect dessert for anyone on a keto or dairy-free diet.

Lemon Pudding with Collagen Powder

Adding collagen powder to lemon pudding not only boosts its protein content but also gives the pudding a rich and velvety texture. This keto-friendly, dairy-free dessert is perfect for those who want to nourish their skin and joints while enjoying a sweet treat.

Ingredients:

• 1 cup unsweetened almond milk
• 1/4 cup fresh lemon juice
• 1/4 cup erythritol or sweetener of choice
• 2 tbsp collagen powder
• 1 tbsp lemon zest
• 2 large eggs
• Pinch of salt

Instructions:

1. In a saucepan, combine the almond milk, lemon juice, sweetener, and a pinch of salt. Heat over medium heat until warm.
2. In a separate bowl, whisk the eggs and slowly add the warm almond milk mixture to the eggs to temper them.
3. Pour the egg mixture back into the saucepan and cook on low heat until the pudding thickens.
4. Once thickened, remove from heat and stir in the lemon zest and collagen powder.
5. Pour into serving cups and refrigerate for 2-3 hours to set.

This lemon pudding with collagen powder provides not only a delicious treat but also an added health benefit with its protein-rich content. The collagen powder enhances the pudding’s creamy texture and makes it a great option for anyone looking to boost their skin, hair, and joint health while enjoying a low-carb, dairy-free dessert.

Note: More recipes are coming soon