Strawberry Shortcake Chia Pudding (Keto-Friendly)

Oh, the delightful scent of strawberries in the summertime! It takes me back to those sun-drenched afternoons spent in my grandmother’s garden, where the sweet aroma would dance in the air as we picked berries fresh from the plants. Each ruby-red gem held the promise of something delicious, whether it was a simple snack or part of her famous strawberry shortcake. Today, I’m bringing you a modern twist on that beloved classic—a Strawberry Shortcake Chia Pudding that’s not only delicious but also keto-friendly! So, if you’re looking to indulge without the guilt, this recipe is your ticket to nostalgia with a healthy upgrade.

Ingredients You’ll Need

Chia Seeds: These tiny seeds are the stars of our pudding. Packed with fiber, they swell up to create a creamy texture when soaked.
Unsweetened Almond Milk: A wonderful low-carb milk alternative that keeps our recipe keto-friendly. Feel free to use coconut milk for a richer taste.
Vanilla Extract: Just a splash will infuse your pudding with that sweet, comforting aroma reminiscent of a classic shortcake.
Fresh Strawberries: The crown jewel of our recipe! Choose ripe, fragrant strawberries to really capture that summery essence.
Sweetener of Choice: Opt for a keto-friendly sweetener like erythritol or stevia to maintain the low-carb profile while adding a touch of sweetness.
Optional: Whipped Coconut Cream: For those looking to replicate the luscious creaminess of shortcake topping, whipped coconut cream is a delightful addition.

Instructions

Prepare the Chia Pudding Base: In a medium-sized bowl, combine 1/4 cup of chia seeds with 1 cup of unsweetened almond milk. Add 1 teaspoon of vanilla extract and your preferred sweetener. Stir everything together thoroughly, making sure the chia seeds are well distributed.
Let It Set: Cover the mixture and refrigerate for at least 4 hours, or overnight if possible. This allows the chia seeds to absorb the liquid and transform into a pudding-like consistency. It’s a bit like magic, watching those tiny seeds swell into something so luscious!
Prepare the Strawberries: While waiting for the pudding to set, hull and slice your strawberries. You’ll want about 1 cup of sliced strawberries. Set aside a few whole ones for garnishing later, or perhaps for a little taste test—chef’s privilege!

Stay tuned for the next steps where we’ll bring everything together into a delightful dessert that captures all the charm of strawberry shortcake, crafted with love and a mindful approach to healthy eating.

Strawberry Shortcake Chia Pudding (Keto-Friendly) – Tea Time with Naomi

Strawberry Shortcake Chia Pudding (Keto-Friendly)

There’s something magical about the combination of strawberries and cream, isn’t there? It just feels like a warm hug at the end of a long day. As I was experimenting in the kitchen, trying to create a keto-friendly version of my beloved strawberry shortcake, it dawned on me that chia pudding could be the perfect medium. What emerged was a delightful, creamy treat that feels indulgent while keeping you on track with your keto lifestyle.

Thoughtful Pro Tips

For the creamiest pudding, let your chia seeds soak overnight. This allows them to fully absorb the liquid, creating a luscious texture.
Use fresh, ripe strawberries for the best flavor. If strawberries aren’t in season, frozen ones work well too, just make sure to let them thaw before using.
If you prefer a smoother texture, blend the chia pudding after it has set. This will give it a consistency closer to traditional pudding.

Variations and Substitutions

Feel free to experiment with different flavors! You can swap the strawberries for raspberries or blueberries for a delicious twist. If you’re not strictly keto, a drizzle of honey or agave syrup can add a touch of sweetness.

For a nutty flavor, consider using almond milk instead of coconut milk. And if you’re feeling adventurous, a splash of vanilla or almond extract can elevate the taste even further.

What to Serve It With

This chia pudding pairs beautifully with a dollop of whipped coconut cream or a sprinkle of toasted nuts for added crunch. It also makes a delicious topping for a warm bowl of oatmeal or a slice of keto-friendly bread.

Storage and Reheating Guidance

Store any leftovers in an airtight container in the refrigerator for up to four days. Chia pudding is best enjoyed cold, but if you prefer it warm, you can gently heat it on the stove over low heat, stirring continuously. Just be sure not to overheat it, as this can affect the texture.

Frequently Asked Questions

Can I use a different type of milk?

Absolutely! Any type of milk, whether dairy or plant-based, can be used in this recipe. Just keep in mind that different milks will alter the flavor and creaminess of your pudding.

How can I make this recipe even more filling?

To make your chia pudding more filling, consider adding a scoop of your favorite protein powder or a handful of nuts or seeds.

Is there a way to make this recipe vegan?

Yes, this recipe is naturally vegan if you use plant-based milk and sweeteners. Just check the labels to ensure all your ingredients are vegan-friendly.