It was a bright spring morning, and my garden was awash in shades of green and the sweet promise of strawberries. I had been eagerly waiting for those little red jewels to ripen, and finally, they were ready to be picked. The air was filled with their fragrance, and it took me back to childhood summers spent at my grandmother’s house, where strawberry shortcake was a staple dessert. Inspired by nostalgia and a need to keep things light and healthy, I decided to create a keto-friendly version of this beloved classic: Strawberry Shortcake Chia Pudding.

This recipe is as delightful as it is simple, perfect for a quick breakfast or an elegant dessert. And the best part? It’s keto-friendly, so you can indulge guilt-free. Let’s dive into the ingredients that will bring this dish to life.

Ingredients

• Chia Seeds: These tiny powerhouses are the base of our pudding, providing fiber and healthy fats. When soaked, they create a creamy texture that’s just divine.
• Unsweetened Almond Milk: A low-carb, dairy-free alternative that adds a subtle nutty flavor. Feel free to use your favorite non-dairy milk.
• Vanilla Extract: Just a splash to enhance the overall flavor and give that classic shortcake essence.
• Erythritol or Monk Fruit Sweetener: Keeping it keto with these sugar alternatives. They sweeten without the carbs, so you can enjoy every bite.
• Fresh Strawberries: The star of the show! Choose ripe, juicy strawberries for the best flavor and natural sweetness.
• Coconut Cream: Whipped to perfection, it adds richness and mimics the traditional whipped cream topping.
• Almond Flour: For a delightful crumb topping, reminiscent of shortcake, with none of the gluten.

Instructions

1. Prepare the Chia Pudding: In a medium bowl, combine the chia seeds, almond milk, vanilla extract, and your chosen sweetener. Stir well to make sure the seeds are evenly distributed. Let it sit for about 5 minutes, then stir again to break up any clumps.
2. Chill: Cover the bowl and place it in the refrigerator for at least 2 hours, or overnight if you can. This allows the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
3. Make the Strawberry Compote: While the chia pudding is setting, slice half of the strawberries and place them in a small pot over medium heat. Cook until they start to break down and release their juices, about 5-7 minutes. Mash slightly with a fork, then let it cool.
4. Whip the Coconut Cream: Scoop the solid part of the chilled coconut cream into a bowl and whip with a hand mixer until fluffy. If desired, add a touch of sweetener or vanilla extract for extra flavor.
5. Prepare the Almond Crumble: In a small pan, toast the almond flour over low heat until golden brown, stirring frequently to avoid burning. This will give our pudding a lovely shortcake-like crumb.

Take a moment to breathe in the sweet smell of strawberries and toasted almonds filling your kitchen. It’s moments like these that remind us why we love cooking so much—the simple joy of creating something beautiful and delicious.

Hello, my lovely tea-time companions! Today, I’m thrilled to share a delightful recipe that combines nostalgia with healthful eating—Strawberry Shortcake Chia Pudding. This keto-friendly version is perfect for those who crave that classic dessert flavor without the carb overload. Let’s dive in together, shall we?

Pro Tips for Perfect Pudding

• Quality Chia Seeds: Ensure your chia seeds are fresh. Old seeds can affect the pudding’s texture and taste.
• Sweetener Choice: Use erythritol or stevia to keep it keto. Adjust the sweetness to your liking, as some may prefer it less sweet.
• Blending: Blend your pudding for a smoother consistency, especially if you’re not a fan of the chia seed texture.

Variations and Substitutions

Feel free to get creative with this recipe! Here are some suggestions:

• Berry Swap: Swap strawberries for raspberries or blueberries for a different berry twist.
• Cream Options: Use coconut cream instead of heavy cream for a dairy-free version.
• Nutty Addition: Sprinkle some crushed almonds or walnuts on top for added crunch.

What to Serve It With

This pudding pairs beautifully with a warm cup of herbal tea or a crisp glass of iced green tea. Add a dollop of whipped cream on top for extra indulgence, or serve alongside a small keto-friendly muffin for a complete dessert experience.

Storage and Reheating Guidance

Store your chia pudding in an airtight container in the refrigerator for up to five days. If you find the pudding too thick upon serving, simply stir in a splash of almond milk or cream to loosen it up. This pudding is best served cold, but if you prefer it warm, a gentle microwave reheat for about 10-15 seconds will do the trick.

FAQ

Can I use frozen strawberries?

Absolutely! If using frozen strawberries, let them thaw slightly before blending. They might add a bit more moisture, so adjust the chia seeds if needed.

Is this pudding suitable for meal prep?

Yes, it is! This pudding makes for an excellent meal prep option. Prepare a batch on Sunday and enjoy it as a quick breakfast or snack throughout the week.

How do I make it extra creamy?

For an extra creamy texture, substitute half of the almond milk with coconut milk or heavy cream. This will enhance the richness without compromising the keto-friendly nature.

Can I sweeten it with honey?

While honey is not keto-friendly, you can use it if you’re not strictly following a keto diet. Otherwise, stick to keto-approved sweeteners like erythritol or stevia.

As you embark on this delightful journey of flavors, remember that cooking is all about sharing love and joy. I hope this Strawberry Shortcake Chia Pudding brings a moment of happiness and nostalgia to your day. Thank you for welcoming me into your kitchen, and until next time, happy cooking!

With love and warmth,
Naomi