Strawberry and chia pot

(Versatile keto recipe) Can be consumed as breakfast or as a snack

Calories: 230 Kcal

Nutritional values ​​per serving (one jar):

Total carbs: 11.5 g; fiber: 4 g; net carbs: 7.5 g.

Protein: 8.7 g.; fat: 17.9g.

Ingredients (for 4 servings):

Chia layer:

4 tablespoons of chia seeds (32g)

1/4 tablespoon cinnamon

1/4 teaspoon ginger powder

1 cup unsweetened coconut milk (200ml)

Optional: liquid stevia to taste.

Strawberry layer:

1 cup strawberries (144 g)

2 tablespoons of water (30ml)

Optional: liquid stevia to taste.

Strawberry and yogurt layer:

4 large strawberries, sliced ​​(72g)

1 cup full-fat coconut cream or kefir

Preparation:

1. Chop the strawberries from the bowl (save the 4 large ones for the top layer)

2. Heat the strawberries with two tablespoons of water in a small pot. Allow to simmer or until soft. Break up the strawberries with a fork or spatula and set aside. Optional: add a few drops of stevia.

3. In a small bowl, mix the chia seeds, cinnamon, ginger and coconut cream. Optional: add a few drops of stevia. Let the mixture soak for about 20 minutes.

4. After 20 minutes, distribute the chia mixture into 4 jars or glasses.

5. Add the layer of cooked strawberries. Then, add the large chopped strawberries and press them against the sides of each jar.

6. Finish filling the pot with coconut cream or kefir

Note: Nutritional content varies if you use an alternative to coconut cream.

7. Consume immediately or cover and store in the refrigerator for up to 3 days.