Low-Carb Strawberry Cheesecake Chia Pudding

Step 1

In a 1 1/2 quart saucepan, whisk together the stevia blend and the xanthan gum.

Step 2

Slowly add the lemon juice and the water, whisking as you add.

Step 3

Stir in the strawberries.

Step 4

Bring the mixture to a simmer over medium-low heat. When mixture comes to a simmer, remove from heat. If you're using fresh strawberries, you may want to simmer a minute or so to allow the fruit to soften and release its color.

Step 5

Using about half of the strawberry mixture, (and retaining the rest for later) drizzle down the sides of four one-cup serving dishes. I like to use half-pint canning jars for this, but dessert dishes and wine glasses work well too. Set aside the remaining strawberry mixture.

Step 6

Place all ingredients for the chia pudding in a blender. Cover and blend, starting at low speed an increasing it until the ingredients are well-blended.

Step 7

Divide the chia pudding among the four serving glasses, pouring it over the strawberry glaze. Top with the remaining strawberry glaze. Cover and refrigerate overnight.