Chia Low Carb Pudding
- 1/4 cup Strawberries – or any low carb fruit
- 2 teaspoons Allulose
Lemon Curd Topping
- 1/4 cup Lemon Curd
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- Place kefir, monk fruit, chia seeds, and vanilla in a jar and stir together until well combined. Place in refrigerator for 2 hours, or overnight will make it thicker.
- Place strawberries in a small pan with monk fruit and cook or medium heat until strawberries break down and are soft and juicy. Allow mixture to cool and then place in the refrigerator.
- When the pudding is gelled, place strawberry mixture, or lemon curd, in the bottom of another smaller jar, and top with pudding. Eat right away or store in the refrigerator for up to 2 days.