Kefir Chia Pudding

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Chia seeds are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium. Since they're mostly fiber, they are perfect for those watching their carb intake. When it settles in the fridge, it has a pudding texture, amazing flavor, and lends itself to endless topping possibilities. You might also want to try my lemon curd topping for another yummy option.

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Servings: 1 serving

Ingredients

Strawberry Filling

  • 1 cup Strawberries – cut up into small pieces
  • 2 teaspoons Monk Fruit Sweetener – or honey
  • 2 tablespoons Lemon Juice

Lemon Curd Filling

  • ⅓ cup Lemon Juice – fresh
  • 3 whole eggs
  • 2 teaspoons Lemon Zest
  • 6 tablespoons Monk Fruit Sweetener – or honey
  • ¼ cup Butter – cut into small pieces

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Instructions

Pudding

  • Place kefir, allulose or honey, chia seeds, and vanilla in a jar and stir together until well combined. Place in refrigerator for 2 hours or longer to allow it to thicken.
  • Make your preferred filling, or make them both and allow it to jell. When the pudding and fillings are jelled, place either the strawberry mixture or lemon curd in the bottom of a jar. Top with pudding. Eat right away or store in the refrigerator for up to three days.

Strawberry Filling

  • Place strawberries in a small pan, add allulose or honey, lemon juice, and cook over medium heat until strawberries break down and are soft and juicy. Allow mixture to cool and then place in the refrigerator.

Lemon Curd Filling

  • Set a glass or ceramic bowl over a pan of barely simmering water.
  • Place the eggs, sweeteners, lemon juice, and lemon zest in the pan. Whisk together continuously until the mixture thickens, about 5-10 minutes. Watch carefully as it will thicken all of a sudden.
  • Immediately remove from heat and add the butter. Let sit a few minutes to melt, and then whisk until smooth and creamy.
  • Place in a small container and store in the fridge to allow curd to thicken. It usually takes 2-3 hours.