This Low-Carb Strawberry Cheesecake Chia Pudding may just be the easiest way to satisfy that cheesecake craving! This pudding tastes like strawberry cheesecake and has layers of jammy strawberry goodness. Yes, it tastes sinful, but it can still be part of a low-carb, keto, Atkins, gluten-free, grain-free, or Banting diet.
In a 1 1/2 quart saucepan, whisk together the stevia blend and the xanthan gum.
Slowly add the lemon juice and the water, whisking as you add.
Stir in the strawberries.
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.
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.
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.
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.
Net carbs per serving: 4 grams