Keto High Protein Lemon Pudding (Easy, Sugar Free)

Let’s be honest: finding a dessert that is sugar-free, low-carb, and genuinely high in protein is the holy grail. Most “healthy” desserts are either carb-heavy, use chalky-tasting protein powders, or just don’t satisfy that craving for something rich and creamy. What if I told you the secret to a velvety, decadent, and bright lemon pudding was… scrambled eggs?

It sounds wild, but trust me. This Keto High Protein Lemon Pudding recipe is a total game-changer. It uses a brilliant technique to create a rich, smooth, custard-like texture without any cornstarch, added sugar, or protein powder. It’s the perfect high-protein snack or sugar-free dessert that tastes like a bright, tangy indulgence.

Ingredients for Keto High Protein Lemon Pudding

This recipe uses a handful of simple, powerful ingredients to create a surprisingly smooth and creamy pudding.

this now & bake later ❤️

Timing

This is a fantastic make-ahead dessert. The active prep time is incredibly fast, and the rest is just hands-off chill time.

• Prep time: 5 minutes
• Cook time: 5-7 minutes
• Chill time: 2-3 hours
• Total time: Approximately 3 hours 10 minutes (but only 12 minutes of active work!)

Step-by-Step Instructions

Step 1: Bloom the Gelatin

Pour the fresh lemon juice into a small bowl. Sprinkle the gelatin evenly over the surface of the juice and set it aside. This is called “blooming,” and it allows the gelatin to soften and dissolve properly so it can set your pudding.

Step 2: Gently Scramble the Eggs

Yes, you read that correctly! This is the secret. In a large non-stick skillet, combine your 4 beaten whole eggs and 1 cup of liquid egg whites. Place the skillet over medium heat. Gently stir and fold the eggs, as if you’re making a soft scramble. Cook them until they are just cooked through but still soft and moist. Do not brown them!

• Tip: We’re just cooking the eggs for texture and protein, not for a breakfast-y flavor. Cooking them gently without browning is key.

Step 3: Blend Everything Until Velvety

This is where the magic happens. Immediately transfer the hot scrambled eggs to a high-speed blender or a food processor. Add the unsweetened coconut milk (or heavy cream), your low-carb sweetener, and the bloomed gelatin-lemon juice mixture (it will look like a thick gel).

Blend on high speed for 30-60 seconds. The heat from the freshly cooked eggs will help the gelatin dissolve, and the blender will completely smooth out the eggs. Scrape down the sides and blend again if needed. The result should be a smooth, liquidy, and slightly frothy mixture with absolutely no lumps.

Step 4: Taste and Adjust

This is a crucial step! Carefully taste the liquid. Is it sweet enough for you? Is it lemony enough? Now is the time to add a few more drops of stevia or a tiny bit more lemon juice. Remember, the flavors will be slightly more subtle when chilled.

Step 5: Pour and Chill

Pour the smooth pudding mixture evenly into 3 six-ounce serving jars, ramekins, or bowls. Place them in the refrigerator, uncovered, and let them chill for 2-3 hours, or until the pudding is firm and set.

Nutritional Information

This pudding is a nutritional powerhouse! The following is an estimated nutritional breakdown per serving (assuming the recipe makes 3 servings).

• Calories: ~173 kcal
• Protein: ~17 g
• Fat: ~11 g
• Carbohydrates: ~1 g
• Net Carbs: ~1 g
• Sugar: 0 g

(Disclaimer: These values are estimates and will vary based on your specific brands of ingredients, especially if you use heavy cream instead of coconut milk.)

Healthier Alternatives

This recipe is already designed to be low-carb, sugar-free, and high-protein, but here are a few easy swaps to fit your specific needs.

• Dairy-Free: This recipe is already dairy-free when you use coconut milk!
• For a Richer (Not Dairy-Free) Pudding: If you’re not dairy-free, using heavy whipping cream instead of coconut milk will result in an even more decadent, rich, and creamy texture.
• Vegetarian: To make this vegetarian, simply substitute the gelatin with an equal amount of agar agar powder.
• Sweetener: You can use any low-carb sweetener you prefer. If using a powdered sweetener like monk fruit or allulose, start with 2-3 tablespoons, blend, and taste, adding more as needed.

Serving Suggestions

This pudding is delicious all on its own, but a simple garnish makes it look like a gourmet dessert.

• Fresh Berries: A few fresh raspberries or blueberries add a beautiful pop of color and a nice burst of tartness.
• Coconut Cream: Top with a small dollop of chilled, thick canned coconut cream (from the top of a can of chilled full-fat coconut milk).
• Lemon Zest: A simple sprinkle of fresh lemon zest right before serving brightens up the entire dish and adds a wonderful aroma.

Common Mistakes to Avoid

• My pudding is lumpy! This means you didn’t blend it long enough or your blender isn’t powerful enough. Solution: Use a high-speed blender (like a Vitamix or Ninja) if possible. Let it run for a full 60 seconds, scrape the sides, and blend again to ensure every bit is velvety smooth.
• My pudding tastes like eggs! This can happen if you browned the eggs or didn’t add enough lemon/sweetener. Solution: Make sure to scramble the eggs gently over medium heat. More importantly, the lemon and sweetener are what “mask” the egg flavor. Don’t be shy—make sure it’s brightly flavored before you chill it.
• My pudding didn’t set. You likely forgot the gelatin or didn’t let it chill long enough. Solution: Make sure you bloom the gelatin in the lemon juice and add it to the blender. Be patient and give it the full 2-3 hours to set.

Storing Tips

This is the perfect make-ahead snack or dessert.

• Refrigerator: Store the puddings directly in their serving jars. You can cover them with a lid or plastic wrap once they are fully chilled. They will keep beautifully in the fridge for up to 3 days.
• Freezing: I do not recommend freezing this pudding, as the texture will become watery and unpleasant upon thawing.

Conclusion

This Keto High Protein Lemon Pudding is a fantastic recipe to have in your back pocket. It’s a true “macro hack”—a delicious, creamy, and refreshing dessert that secretly doubles as a high-protein snack. It satisfies your sweet tooth, keeps you full, and helps you hit your protein goals without any chalky powders.

We hope you enjoy this surprising and delicious recipe! Try it out and let us know in the comments how it turned out for you. We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe for more easy, healthy recipes!

FAQs

Q1. It uses scrambled eggs? Really?

Yes! It sounds bizarre, but it’s the secret. By gently cooking the eggs and then blending them on high speed, you are essentially creating a smooth, high-protein, custard-like base. The blender completely transforms the texture, and the lemon and sweetener completely mask any “egg” flavor. Trust the process!

Q2. Can I use a different sweetener?

Absolutely. This recipe is very flexible. You can use any powdered or liquid low-carb sweetener you prefer. Powdered monk fruit or allulose would be great. Start with 2-3 tablespoons of a powdered 1:1 sweetener, blend, taste, and adjust from there.

Q3. Can I make this with a different flavor?

Yes! You could swap the lemon juice for lime juice (and lime zest) to make a key lime pudding. You could also omit the fruit juice, use heavy cream, and add 1/4 cup of cocoa powder and a vanilla-based sweetener for a high-protein chocolate pudding.

Keto High Protein Lemon Pudding (Easy, Sugar Free)

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• Author: Evelyn Marcella Rivera
• Total Time: 3 hours 10 minutes
• Yield: 3 Servings 1x
• Diet: Low Fat

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Description

This Keto High Protein Lemon Pudding recipe is a total game-changer. It uses a brilliant technique to create a rich, smooth, custard-like texture without any cornstarch, added sugar, or protein powder. It’s the perfect high-protein snack or sugar-free dessert that tastes like a bright, tangy indulgence.

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Ingredients

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• 1/4 cup Fresh lemon juice

• 1 tsp Unflavored gelatin (or agar agar for vegetarian)

• 4 Large fresh eggs, beaten

• 1 cup Liquid egg whites (from a carton is perfect)

• 1/4 cup Unsweetened coconut milk (or heavy whipping cream)
• 1 tsp Lemon liquid stevia (or your favorite low-carb sweetener)

• Lemon zest (For garnish, optional)

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Instructions

• Bloom the Gelatin: Pour the fresh lemon juice into a small bowl. Sprinkle the gelatin evenly over the surface of the juice and set it aside. This allows the gelatin to soften.

• Gently Scramble the Eggs: In a large non-stick skillet, combine your 4 beaten whole eggs and 1 cup of liquid egg whites. Place the skillet over medium heat. Gently stir and fold the eggs, as if you’re making a soft scramble. Cook them until they are just cooked through but still soft and moist. Do not brown them!

• Blend Everything Until Velvety: Immediately transfer the hot scrambled eggs to a high-speed blender or a food processor. Add the unsweetened coconut milk (or heavy cream), your low-carb sweetener, and the bloomed gelatin-lemon juice mixture.

• Blend on high speed for 30-60 seconds. Scrape down the sides and blend again if needed. The result should be a smooth, liquidy, and slightly frothy mixture with no lumps.

• Taste and Adjust: Carefully taste the liquid. Add a few more drops of stevia or a tiny bit more lemon juice if needed. Remember, the flavors will be slightly more subtle when chilled.

• Pour and Chill: Pour the smooth pudding mixture evenly into 3 six-ounce serving jars, ramekins, or bowls. Place them in the refrigerator, uncovered, and let them chill for 2-3 hours, or until the pudding is firm and set.

Notes

• Egg Cooking Tip: We’re just cooking the eggs for texture and protein, not for a breakfast-y flavor. Cooking them gently without browning is key.
• Blending Tip: The heat from the freshly cooked eggs will help the gelatin dissolve, and the blender will completely smooth out the eggs.

• Prep Time: 5 minutes
• Cook Time: 7 minutes
• Category: Dessert, Snack
• Method: Blending, Chilling
• Cuisine: American

Nutrition

• Serving Size: 1 pudding
• Calories: 173 kcal
• Sugar: 0 g
• Sodium: 250 mg
• Fat: 11 g
• Saturated Fat: 5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 1 g
• Fiber: 0 g
• Protein: 17 g
• Cholesterol: 245 mg