High Protein Creamy Lemon Chia Seed Pudding Recipe

Bright, tangy, ultra-creamy, and packed with protein—this lemon chia seed pudding is a great recipe to keep prepped in the fridge for a quick breakfast or a healthy snack. Each serving gives you 36g protein and 12g fiber to keep you full and fueled! A blend of cottage cheese and almond milk makes the base silky, a little turmeric adds that gorgeous lemony hue, and a fluffy cheesecake-style topping takes it right into dessert for breakfast territory.

High Protein Creamy Lemon Chia Seed Pudding Recipe

Protein and fiber are the dream team for steady energy. Protein helps dial down hunger hormones and keeps your blood sugar from spiking and crashing.

Fiber (hello, chia seeds!) absorbs liquid and slows digestion, so that “I just ate and I’m hungry again” feeling doesn’t hit an hour later. Together, they create a creamy, pudding-like texture that’s actually satisfying! Definitely not a snack that sends you rummaging for more.

This chia pudding packs both cottage cheese (or Greek yogurt) + protein powder for the protein, and chia seeds for soluble fiber and omega-3s.

The combo gives you long-lasting satiety, fewer random cravings, and a smoother morning mood (because stable blood sugar = steady energy = happy vibes).

If you loved how great my chocolate chia pudding made you feel, you’ll love this new lemony flavor to try!

Why you’ll love this simple chia pudding recipe with lemon

Fueling and filling – Blending cottage cheese with milk gives you a smooth, mousse-like texture and a serious protein boost, along with the protein powder. Chia seeds add fiber to keep you full.

Fresh lemon flavor – Real fresh lemons (plus a pinch of turmeric for color) make this chia pudding taste like lemon cheesecake in a jar.

Meal-prep friendly – This recipe (like a basil chia pudding recipe) sets in the fridge while you sleep and keeps well for a few days, just like my creamy chocolate chia pudding—so prepped today and tomorrow -you will be thrilled!

Simple ingredients you’ll need for lemon cheesecake chia pudding

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• Almond milk – Any milk works (oat, dairy, cashew). Unsweetened will keep sugars lower.
• Cottage cheese (2%) – Blended for creaminess and protein without heavy cream.
• Black chia seeds – The thickener and fiber MVP.
• Vanilla protein powder – Whey or plant-based both work; choose one you love the taste of.
• Fresh lemon juice – For bright, true lemon flavor.
• Ground turmeric – Optional, for a natural “lemony” color (you won’t taste it).

Creamy Topping

• Cream cheese – For the cheesecake topping flavor
• Plain Greek yogurt – An extra protein boost and creaminess
• Vanilla protein powder – For protein and to sweeten your topping
• Coconut oil – Helps the topping set luxuriously in the fridge.

How to make creamy lemon chia pudding

Step 1: Add almond milk and cottage cheese to a small blender. Blend until completely smooth and silky.

Step 2: Pour the blended mixture into a jar or bowl. Stir in the chia seeds, vanilla protein powder, lemon juice, and turmeric until evenly combined. Let it sit 5 minutes, then whisk again (to prevent clumps).

Step 3: In a small bowl, stir together cream cheese, Greek yogurt, vanilla protein powder, and melted coconut oil until smooth. Spoon the creamy topping over your partially set pudding. Top with lemon zest.

Step 4:  Cover or add to an airtight container and refrigerate overnight for the creamiest texture (or at least 3 hours). The next day, serve it up as is or with fresh fruit and enjoy!

Check out this healthy breakfast

The full how to video can be watched below, or on my YouTube channel!

Tips for the best texture

• Blend first. Blending the milk + cottage cheese ensures a smooth, pudding-like base—no curds, no chalkiness.
• Double whisk. Stir once, rest 5 minutes, then stir again so the chia hydrates evenly.
• Overnight wins. The longer chill gives that spoonable, dessert-like set you’ll love.

Flavor variations for more make-ahead breakfasts

Lemon berry swirl: Fold in a few mashed raspberries, blueberries, or fresh strawberries into the chia seed mixture before chilling. (This one pairs perfectly with the tartness of the lemon!)

Lemon poppyseed: Stir ½–1 tsp poppy seeds into the base and add a little extra lemon zest on top.

Lemon coconut: Use canned light coconut milk for part (or all) of the milk and top with toasted coconut flakes. For an ultra-creamy, even thicker texture chia pudding, use coconut cream.

Lemon cookie crunch: Sprinkle crushed graham crackers or vanilla wafer crumbs over the creamy topping just before serving.

How to meal prep it and store it

Chia pudding is one of my favorite recipes to meal prep because it naturally keeps really well in the fridge. You can prep a big batch on a Sunday night to enjoy all week long. Here are my storage tips to get you started:

• Portion it: Make a big batch and divide it between small lidded jars for grab-and-go breakfasts.
• Refrigerate: Keeps up to 5 days in the fridge. The topping can go on right away or be added right before serving.
• Thicken or loosen: If it’s too thick after chilling, stir in a splash of milk. If it’s too runny, mix in 1 tsp more chia and chill 20–30 minutes.

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this keto lemon chia pudding recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Almond milk – Any milk works—dairy milk, oat milk, cashew milk, soy milk.

Cottage cheese: You can substitute Greek yogurt for a tangier, slightly less rich base. For dairy-free, blend a little extra protein powder with non-dairy milk and add 1–2 tsp cashew butter, almond butter, or peanut butter.

Protein powder: Use your favorite vanilla whey, casein, or plant-based blend. Unflavored works too—add ½ tsp vanilla extract and a touch of sweetener (pure maple syrup works great) to taste.

Lemon juice: Fresh is best. In a pinch, bottled works; brighten with ½–1 tsp lemon zest.

Turmeric: Optional for color—omit if you prefer.

Topping swaps: Use all Greek yogurt (3 tbsp) plus protein powder if you’re out of cream cheese. For dairy-free, use thick coconut yogurt and a plant protein; skip the cream cheese.

More high protein breakfast recipes you’ll love

• Chocolate protein chia pudding
• Matcha protein chia pudding
• Snickers protein yogurt cups

If you try this chia lemon pudding recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather