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5 from 1 vote

Keto Chia Pudding with Roasted Strawberries

Servings 6 servings @ ½ cup
Calories 119kcal
Author Naomi Sherman

Ingredients

Pudding

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

Strawberry topping

Instructions

  • Combine all of the pudding ingredients together in a mixing bowl and stir to combine.
  • Cover bowl and place in the fridge overnight, stirring occasionally if you like.
  • The next day, pre-heat oven to 350⁰ F and toss the quartered strawberries in a bowl with the Swerve and the vanilla.
  • Spread out on a lined oven tray and bake for 20 minutes.
  • Let cool and mash slightly with a fork to release the juices. Thinly shred half of the basil and stir through the strawberries.
  • Spoon the chia pudding into bowls or jars. Top with the strawberry mixture.
  • Garnish with basil leaves and enjoy! Store, in a covered container, in the fridge for up to one week.

Notes

Net Carbs: 5g

Nutrition

Serving: 1serving | Calories: 119kcal | Carbohydrates: 11g | Protein: 6g | Fat: 5g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 167mg | Fiber: 6g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 21.5mg | Calcium: 143mg | Iron: 1.4mg