Ingredients
Scale
- 60 ml (¼ cup) water
- 50 g (½ cup) frozen strawberries
- 40 ml (2½ tbsp) half-and-half (or milk of choice)
- 30 g (2½ tbsp) chia seeds
- 25 g (2 tbsp) erythritol (or preferred keto sweetener)
Instructions
- Put the frozen strawberries and the water into a small nonstick saucepan and warm over medium heat. Let them simmer, stirring now and then, until the berries break down and the mixture thickens — about 8–12 minutes. You’re aiming for a jammy texture.
- Remove from the heat and mash the fruit with a fork (or pulse briefly with an immersion blender) until mostly smooth and free of large chunks.
- Spoon the warm strawberry purée into a jar or bowl. Add the half-and-half, chia seeds and erythritol, then stir vigorously so the seeds don’t clump.
- Let the mixture rest for 2 minutes, then stir again to redistribute any seeds that settled. Wait another 5 minutes and give it one more stir — this prevents pockets of dry chia at the bottom or edges.
- Seal the jar and refrigerate for at least 30 minutes (longer is fine). The chia will absorb the liquid and transform into a creamy pudding.
- When chilled, stir once more before eating and enjoy cold. If you mixed the pudding while the strawberries were very hot, just be sure to stir at the 30-minute mark so it sets evenly.
Notes
Cover the container (lid or plastic wrap) and keep refrigerated. The pudding stays good for 3–4 days. Stir before serving if it has sat for a while.
Nutrition
- Calories: 212
- Fat: 15.0g
- Carbohydrates: 1.2g
- Protein: 8.0g