Description
Indulge in this creamy and delicious Strawberry Shortcake Chia Pudding, a perfect keto-friendly dessert or breakfast option. With layers of luscious strawberries and a hint of vanilla, this pudding is sure to satisfy your sweet tooth without any guilt.
Ingredients
Scale
For the Crust:
- ### Chia Pudding
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons erythritol or preferred keto sweetener
- ### Strawberry Layer
- 1 cup fresh strawberries, hulled and sliced
- 1 tablespoon lemon juice
- 1 tablespoon erythritol or preferred keto sweetener
- ### Whipped Cream
- 1/2 cup heavy whipping cream
- 1 tablespoon erythritol or preferred keto sweetener
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- 1. In a medium bowl, combine chia seeds, almond milk, vanilla extract, and erythritol. Stir well to ensure no clumps remain.
- 2. Cover the bowl and refrigerate for at least 2 hours or overnight for the best consistency.
- 3. In a small saucepan over medium heat, combine the strawberries, lemon juice, and erythritol. Cook for about 5 minutes, stirring occasionally, until the strawberries are soft and syrupy. Let cool.
- 4. In a chilled mixing bowl, whip the heavy cream, erythritol, and vanilla extract until soft peaks form.
- 5. To assemble, divide the chia pudding into serving jars or bowls. Add a layer of the strawberry mixture, and top with a dollop of whipped cream.
- 6. Garnish with additional sliced strawberries if desired. Serve immediately or store in the refrigerator for up to 2 days.
Notes
For a thicker pudding, use less almond milk. Adjust sweetness to taste by adding more or less erythritol.