Keto Chia Pudding with Roasted Strawberries

Keto Chia Pudding with Roasted Strawberries is a fabulous treat after dinner or a snack or even serve for breakfast! This is low carb, sugar free, gluten free and can even be dairy free!

If you’ve never heard of or tried them, you’re probably wondering what these chia seeds are and how in the world can they become a dessert like pudding. Chia seeds are a superfood! They are loaded with nutrients and have many health benefits. They are tiny black edible seeds native to central America coming from the plant Salvia Hispanica, related to the mint. They are high in fiber, protein and a good amount of fat as well as being high in calcium, manganese,  magnesium, phosphorus. 

 If you’re on a low carb or keto diet, since these seeds are high in fiber, you can subtract their fiber from the total carb count and you’ve got a pretty tasty treat when incorporating it in things like this pudding recipe. Having that high soluble fiber content in a recipe like this one,  helps you to feel full for longer. 

The wonderful attribute chia seeds have and why it’s a great substitute for eggs and creating puddings, is because of it’s gel like tendencies when combined with a liquid. The seeds tend to swell up when mixed with a liquid be it, water or cream. They still retain a bit of a crunch, but the longer you allow them to sit after mixing with a liquid they soften. For those of you allergic to eggs or a vegan, you can combine 1 tablespoons of chia seeds with 3 tablespoons of water and it will work like an egg would in a recipe. 

Roasting the strawberries takes this simple chia pudding to a whole different level. The roasting of the strawberries brings out their natural sweetness and once added on top of this creamy pudding, your taste buds will be singing!

If you love recipes like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb keto dinner meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key!  LEARN MORE TODAY!

Keto Chia Pudding with Roasted Strawberries

Servings 6 servings @ 1/2 cup
Calories 119 kcal
Author Naomi Sherman

Ingredients

Pudding

  • 2 cups unsweetened almond milk
  • 1 cup Greek yogurt or coconut yogurt for dairy free
  • 2 tbsp Swerve sweetener or choice
  • 8 tbsp chia seeds

Strawberry topping

  • 1.5 cups strawberries quartered
  • 2 tsp Swerve sweetener
  • 1 tsp vanilla extract
  • 1/8 cup basil leaves loose

Instructions

  1. Combine all of the pudding ingredients together in a mixing bowl and stir to combine.

  2. Cover bowl and place in the fridge overnight, stirring occasionally if you like.

  3. The next day, pre-heat oven to 350⁰ F and toss the quartered strawberries in a bowl with the Swerve and the vanilla.

  4. Spread out on a lined oven tray and bake for 20 minutes.

  5. Let cool and mash slightly with a fork to release the juices. Thinly shred half of the basil and stir through the strawberries.

  6. Spoon the chia pudding into bowls or jars. Top with the strawberry mixture.

  7. Garnish with basil leaves and enjoy! Store, in a covered container, in the fridge for up to one week.

Recipe Notes

Net Carbs: 5g

Nutrition Facts

Keto Chia Pudding with Roasted Strawberries

Amount Per Serving (1 serving)

Calories 119 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Cholesterol 1mg 0%

Sodium 15mg 1%

Potassium 167mg 5%

Total Carbohydrates 11g 4%

Dietary Fiber 6g 24%

Sugars 2g

Protein 6g 12%

Vitamin A 0.7%

Vitamin C 26%

Calcium 14.3%

Iron 7.7%

* Percent Daily Values are based on a 2000 calorie diet.

Blessings, Brenda

Naomi is the force behind Naomi Sherman | Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. She fiercely believes that what you put in your body is one of the most important factors for your physical, and mental, wellbeing.

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