Lemon Custard Chia Pudding


  • All the omega 3 you need in one serving (ALA)
  • Complete protein
  • All the soluble & insoluble fiber you need in one day
  • A nutrient powerhouse
  • Friendly to blood glucose
  • Whole dairy fat
  • No added sugar
  • No preservatives, emulsifiers, stabilizers, etc.


  • Allulose or Erythritol (1 cup) – NOTE: see Pediatric Resilience advisory here on non-nutritive sweeteners.
  • Whole fat yogurt (2 cups)
  • Lemon Juice (2 small)
  • Lemon Zest (zest the skins on both lemons)
  • Eggs (3 whole)
  • Butter (1/2 stick)
  • Chia Seed Slurry (1/4 cup chia seed mixed thoroughly in 1 cup of water, stir until the slurry is very thick and cool in the fridge)


Make a lemon custard

  • In a double boiler, whip 1 cup allulose or erythritol with three eggs, lemon juice from 2 small lemons, and some lemon zest until thick and creamy (use a whisk and do not stop whisking until you have a custard!!!)
  • If you don’t have a double boiler, you can improvise by placing a steel mixing bowl over a medium-size pot of boiling water.

Combine with

  • half-stick of butter
  • 2 cups of whole fat yogurt, and one cup of chia seed slurry

Place into dessert cups and cool


A micro-thin slice of lemon on top will improve your presentation!


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