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Key Lime Pudding

This key lime pudding takes less than 10 minutes to throw together, and has a sweet, tangy, and zesty flavor that is divine.

Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Tess Masters


  • 1 teaspoon finely grated lemon zest
  • 1/2 cup (120ml) fresh lemon juice
  • 1 teaspoon finely grated lime zest
  • 1/2 cup (120ml) fresh lime juice
  • 1/3 cup (80ml) pure maple syrup, plus more to taste (see Notes)
  • 2 ripe avocados, pitted and peeled (no bruising or discoloration)
  • 2 cups (285g) chopped bananas (2 medium bananas)
  • Pinch of Celtic sea salt


  1. Throw all of the ingredients into your blender and blast on high for 30 to 60 seconds, until well combined. Tweak sweetener to taste. 
  2. Divide the pudding among four serving glasses, and chill in the fridge for about 3 hours to thicken. Serve the same day, chilled, to avoid oxidation. 
  3. Note: This pudding works best with ripe avocados that don’t have any brown discolorations. Over-ripe or bruised avocados detract from the flavor.

Recipe Notes

Sweetener: To make this sugar-free, substitute the maple syrup with an equal amount of Lakant0 or People's Keto Allulose Plus sweetener OR a combination 1/4 + 1/8 teaspoon pure monk fruit powder (25% mogroside) + 25 drops alcohol-free liquid stevia. Add stevia to taste. If you use these sugar substitutes, blend the zest and juices with the sweetener before adding the banana and avocado to ensure the sweeteners get evenly distributed through the pudding. 

Recipe from The Blender Girl cookbook
Photo by Trent Lanz and styling by Alicia Buszczak