Keto Chia Pudding with Roasted Strawberries
Servings 6 servings @ ½ cup
- 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
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.
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