Lemon Ricotta Pudding with Chia Seeds | Kevin Wagonfoot
Look, I’m not going to pretend I invented lemon ricotta pudding. But I will say that the first time I made this in my slow cooker, I stood there looking at it like I’d somehow cheated the system—creamy, tangy, protein-packed, and it actually tastes like dessert instead of penance. My wife asked what I was grinning about. I couldn’t explain it without sounding ridiculous.
The beauty of this one is that it’s so simple I almost didn’t believe it would work. A few basic ingredients, your slow cooker doing the heavy lifting, and suddenly you’ve got something that feels indulgent but plays nice with how I actually want to eat.
Why This Works for Low-Carb High-Protein
Here’s what sold me on keeping this in rotation: ricotta gives you serious protein without the heaviness of other options, the lemon keeps things bright and satisfying so you’re not craving more, and chia seeds add fiber and more protein for barely any carbs. It’s the kind of dessert that actually supports what I’m trying to do instead of working against it. No blood sugar spike, no crash an hour later—just good eating that happens to taste like a treat.
From the cookbook
Low-Carb High-Protein Slow Cooker Cookbook for Beginners
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Lemon Ricotta Pudding with Chia Seeds
Indulge in a creamy and refreshing Lemon Ricotta Pudding with Chia Seeds, perfect for satisfying your sweet tooth while keeping your carb intake low. This delightful dessert is high in protein and pac
Ingredients
- 1 cup ricotta cheese
- 1/4 cup chia seeds
- 1/4 cup unsweetened almond milk
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons sweetener (erythritol or stevia)
Instructions
- In a mixing bowl, combine ricotta cheese, almond milk, lemon juice, lemon zest, and sweetener. Mix until smooth to ensure the chia seeds will be evenly distributed later.
- Stir in the chia seeds into the ricotta mixture. This is important as the chia seeds will absorb the liquid and thicken the pudding.
- Pour the mixture into a slow cooker. Use a silicone spatula to scrape the sides of the bowl, ensuring no ricotta is wasted.
- Cover the slow cooker with the lid and set it on low heat. Cooking it slowly allows flavors to meld, resulting in a richer taste.
- After 4 hours, check the pudding; it should be set and slightly firm. Serve chilled for a refreshing dessert experience.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Don't skip straining your ricotta if it looks watery. I learned that the hard way. A few minutes in a fine mesh sieve makes all the difference between pudding and soup.
- Lemon zest is your friend here—use it generously. The juice is fine, but the zest is where the real flavor lives, and it costs you almost nothing.
- If your slow cooker runs hot, check it at the low-time mark. Mine cooks faster than the recipe says, and I'd rather catch it early than end up with something weirdly separated.
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