In a large mixing bowl, whisk together the unsweetened almond milk, vanilla protein powder, lemon juice, monk fruit sweetener, and vanilla extract until smooth.

Stir in the chia seeds and lemon zest until evenly distributed throughout the liquid.

Let the mixture sit for 10 minutes, then whisk again to break up any clumps of seeds.

Divide the mixture into four individual glass jars or airtight containers.

Seal the containers and refrigerate for at least 4 hours, or overnight, until the pudding has reached a thick, gel-like consistency.

Serve chilled, optionally garnished with additional lemon zest or fresh berries.