Keto Strawberry Breakfast Chia Jars

Keto Strawberry Breakfast Chia Jars

These tasty low-carb breakfast jars can be made without any sweeteners. Strawberries and cinnamon give them a subtle, natural sweetness, and full-fat yogurt will add a refreshing zing. If you can’t eat dairy, substitute dairy yogurt with coconut milk yogurt or creamed coconut milk.

Preparation time

Hands-on:    10 minutes
Overall:     30-40 minutes

Nutritional values (per serving)

Total Carbs 11.5 grams
Fiber 4 grams
Net Carbs 7.5 grams
Protein 8.7 grams
Fat 17.9 grams
of which Saturated 12.8 grams
Energy 230 kcal
Magnesium 33 mg (8% RDA)
Potassium 378 mg (19% EMR)

Macronutrient ratio: Calories from carbs (13%), protein (15%), fat (72%)

Ingredients (makes 4 servings)

Chia layer:

Strawberry layer:

  • 1 cup strawberries (144 g/ 5.1 oz)
  • 2 tbsp water (30 ml/ 1 fl oz)
  • Optional: liquid Stevia to taste

Strawberry & yogurt layer:

  • 4 large strawberries, sliced (72 g/ 2.5 oz)
  • 1 cup full-fat yogurt or coconut yogurt such as Coyo or creamed coconut milk (250 g/ 8.8 oz)

Instructions

  1. Slice 1 cup of strawberries (reserve 4 large strawberries for the top layer).
  2. Place the sliced strawberries in a small sauce pan and add 2 tablespoons of water. Bring to a simmer and cook until soft, for just a few minutes. Break the strawberries using a fork or a spatula and set aside. Optionally, add a few drops of stevia.
  3. In a small bowl, mix the chia seeds, cinnamon, ginger powder and coconut milk. Optionally, add a few drops of stevia.
  4. Set aside to soak for 20-30 minutes. Then, use a spoon and divide the chia mixture between 4 jars.
  5. Add the cooked strawberry layer. Then, add the sliced strawberries, pressing them to the sides of each jar.
  6. Top with full-fat yogurt (I like Fage Total, 5% fat), or use coconut milk yogurt or creamed coconut milk.

    Note: If you use coconut milk alternative, the nutrition facts will vary (typically, more fat).
  7. Eat immediately, or cover and place in the fridge for up to 3 days.

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