Low Carb Strawberry Shortcake Chia Pudding Cups
Ah, the sweet, delightful aroma of strawberries! It instantly takes me back to those warm summer days spent at my grandmother’s house. She had a small garden where the strawberries were so ripe you could smell their sweetness from the porch. I remember sneaking a few while she wasn’t looking, the juice staining my fingers bright red. Those moments, filled with laughter and the sun’s gentle embrace, are what inspire today’s recipe. Let’s bring a bit of that nostalgia to your kitchen with these Low Carb Strawberry Shortcake Chia Pudding Cups!
Ingredients
- 1 cup of fresh strawberries, chopped – Choose the ripest strawberries you can find. Their natural sweetness is key to making this recipe shine.
- 1/4 cup of chia seeds – These tiny seeds are packed with nutrients and will give our pudding the perfect texture.
- 1 1/2 cups of unsweetened almond milk – Almond milk keeps this recipe light and low-carb while adding a subtle nutty flavor.
- 1 teaspoon of vanilla extract – A splash of vanilla brings warmth and depth to our pudding.
- 1 tablespoon of sweetener of choice – Whether you prefer stevia, erythritol, or monk fruit, use a sweetener that works for your taste buds and dietary needs.
- A pinch of salt – Just a little is enough to enhance the flavors and tie everything together.
- Whipped cream (optional) – For that extra touch of indulgence, a dollop of whipped cream can transform your pudding cups into a true dessert delight.
- Fresh mint leaves for garnish (optional) – These add a burst of color and a refreshing note that complements the strawberry flavor beautifully.
Instructions
- Prepare the Strawberries: Start by washing your strawberries thoroughly. Pat them dry with a kitchen towel, then hull and chop them into small, bite-sized pieces. Set a few aside for garnishing later, if you like. This step is where you appreciate the simple joy of working with fresh ingredients.
- Mix the Chia Seeds: In a medium-sized bowl, combine the chia seeds and almond milk. Stir in the vanilla extract and sweetener, ensuring everything is well combined. The chia seeds might look a little funny right now, but trust me, they’ll work their magic overnight.
- Combine and Refrigerate: Add the chopped strawberries to the chia mixture and give it another good stir. Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 4 hours, or preferably overnight. As the pudding sets, the chia seeds will absorb the liquid and thicken while the flavors mingle beautifully.
Stay tuned for the next steps where we’ll assemble our deliciously nostalgic Strawberry Shortcake Chia Pudding Cups. Until then, enjoy the anticipation of a delightful treat waiting for you in the fridge!
Low Carb Strawberry Shortcake Chia Pudding Cups
By Naomi
Pro Tips for the Perfect Chia Pudding
To achieve the creamiest texture, I recommend allowing your chia pudding to sit overnight. This gives the chia seeds ample time to fully absorb the liquid, resulting in a luscious, pudding-like consistency. If you’re in a hurry, a minimum of four hours will do, but trust me, patience is a virtue that pays off here.
Variations and Substitutions
If you’re looking to switch things up, consider using almond milk or coconut milk as a substitute for regular milk. Both add a delightful nutty undertone that complements the strawberries beautifully. For a touch of extra sweetness without any added sugar, a few drops of vanilla extract work wonders.
For those who love a bit of crunch, top your chia pudding with crushed nuts or granola. These additions not only enhance the texture but also bring a wholesome, satisfying bite to each spoonful.
What to Serve It With
These chia pudding cups are incredibly versatile. Enjoy them solo as a refreshing breakfast option or layer them with Greek yogurt and additional fresh strawberries for a more indulgent treat. They also pair beautifully with a warm herbal tea, creating a comforting and nourishing experience.
Storage and Reheating Guidance
Store your chia pudding cups in airtight containers in the refrigerator. They will stay fresh for up to five days, making them a fantastic make-ahead option for busy mornings. While reheating isn’t necessary, if you prefer a warm pudding, gently heat it on the stove or in the microwave for a short burst, making sure to stir well.
Frequently Asked Questions
Can I use frozen strawberries?
Absolutely! Just thaw them before using, and be sure to drain any excess liquid to avoid a watery pudding.
How can I make this recipe vegan?
Simply opt for plant-based milk like almond or coconut milk, and you’ve got yourself a vegan-friendly dessert.
What if my pudding doesn’t set?
If your pudding doesn’t thicken, try adding more chia seeds and letting it sit for another couple of hours. Sometimes, it just needs a bit more time to reach the perfect consistency.
Can I use other fruits?
Yes, feel free to get creative! Blueberries, raspberries, or even sliced peaches make wonderful alternatives.
A Warm, Encouraging Final Note
Dear friends, I hope this recipe brings as much joy to your table as it does to mine. Remember, cooking is a journey, an expression of love and creativity. Don’t hesitate to experiment and make this recipe your own. Your kitchen is a canvas, and each dish is a masterpiece waiting to be created. Enjoy every bite and every moment spent sharing it with those you love.
Low Carb Strawberry Shortcake Chia Pudding Cups
Description
Delight in the perfect blend of creamy chia pudding and fresh strawberries with these Low Carb Strawberry Shortcake Chia Pudding Cups. They’re not only delicious but also a healthy, nutrient-packed treat that’s perfect for breakfast or dessert.
Ingredients
For the Crust:
- Chia Pudding:
- 2 cups unsweetened almond milk
- 1/2 cup chia seeds
- 1/4 cup low-carb sweetener (such as erythritol or monk fruit)
- 1 teaspoon vanilla extract
- Strawberry Layer:
- 2 cups fresh strawberries, hulled and sliced
- 1 tablespoon lemon juice
- 1 tablespoon low-carb sweetener
- Whipped Cream Topping:
- 1 cup heavy whipping cream
- 1 tablespoon low-carb sweetener
- 1/2 teaspoon vanilla extract
- Garnish:
- Additional sliced strawberries
- Fresh mint leaves
Instructions
1. Prepare the Crust:
- In a medium-sized bowl, combine the almond milk, chia seeds, 1/4 cup sweetener, and 1 teaspoon vanilla extract. Mix well until the chia seeds are evenly distributed.
- Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once or twice to prevent clumping.
- In a small saucepan over medium heat, combine the sliced strawberries, lemon juice, and 1 tablespoon sweetener. Cook until the strawberries are softened and start to form a sauce, about 5-7 minutes. Allow to cool.
- Whip the heavy cream with 1 tablespoon sweetener and 1/2 teaspoon vanilla extract until stiff peaks form. Set aside.
- To assemble, layer the chia pudding and strawberry sauce in serving cups, alternating until the cups are nearly full.
- Top each cup with a dollop of whipped cream.
- Garnish with additional sliced strawberries and fresh mint leaves before serving.
Notes
For best results, let the chia pudding cups sit for about 10 minutes after assembling to allow the flavors to meld. If you prefer a smoother texture, blend the strawberry layer into a puree.
