Description
Delight in the perfect blend of creamy chia pudding and fresh strawberries with these Low Carb Strawberry Shortcake Chia Pudding Cups. They’re not only delicious but also a healthy, nutrient-packed treat that’s perfect for breakfast or dessert.
Ingredients
Scale
For the Crust:
- Chia Pudding:
- 2 cups unsweetened almond milk
- 1/2 cup chia seeds
- 1/4 cup low-carb sweetener (such as erythritol or monk fruit)
- 1 teaspoon vanilla extract
- Strawberry Layer:
- 2 cups fresh strawberries, hulled and sliced
- 1 tablespoon lemon juice
- 1 tablespoon low-carb sweetener
- Whipped Cream Topping:
- 1 cup heavy whipping cream
- 1 tablespoon low-carb sweetener
- 1/2 teaspoon vanilla extract
- Garnish:
- Additional sliced strawberries
- Fresh mint leaves
Instructions
1. Prepare the Crust:
- In a medium-sized bowl, combine the almond milk, chia seeds, 1/4 cup sweetener, and 1 teaspoon vanilla extract. Mix well until the chia seeds are evenly distributed.
- Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once or twice to prevent clumping.
- In a small saucepan over medium heat, combine the sliced strawberries, lemon juice, and 1 tablespoon sweetener. Cook until the strawberries are softened and start to form a sauce, about 5-7 minutes. Allow to cool.
- Whip the heavy cream with 1 tablespoon sweetener and 1/2 teaspoon vanilla extract until stiff peaks form. Set aside.
- To assemble, layer the chia pudding and strawberry sauce in serving cups, alternating until the cups are nearly full.
- Top each cup with a dollop of whipped cream.
- Garnish with additional sliced strawberries and fresh mint leaves before serving.
Notes
For best results, let the chia pudding cups sit for about 10 minutes after assembling to allow the flavors to meld. If you prefer a smoother texture, blend the strawberry layer into a puree.