Keto Cheesecake Parfaits
These Keto Cheesecake Parfaits are an easy no bake make ahead breakfast or dessert perfect for summer parties, picnics and barbecues. They're made with delicious layers of gluten free, sugar free, paleo cookie crumbles and low carb cheesecake.
Ingredients
For the crust:
- 2/3 cup superfine blanched almond flour
- 2 tablespoons coconut oil
- 2 tablespoons powdered monk fruit sweetener , (OR any powdered low carb sweetener)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Cheesecake Layer: (Check notes for a vegan and paleo version)
- 8 ounces cream cheese room temperature
- 1/2 cup powdered monk fruit sweetener , sifted (OR any powdered low carb sweetener)
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lemon zest
Garnish:
- 1 cup fresh mixed berries of your choice
- crushed low carb cookie crust
Instructions
For the cookie crust:
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In a bowl, mix crust ingredients together. Set aside.
For the Cheesecake Layer:
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In a medium sized bowl beat the cream cheese for about a minute until smooth and creamy. Beat in the powdered sweetener followed by the sour cream, vanilla extract and lemon zet. Mix until smooth and combined.
To Assemble:
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Assemble the parfaits by layering 1 to 2 tablespoons of the cookie crust on the bottom of each serving glass or jar. Set aside some crust for garnishing, if desired.
Layer the crust with the cheesecake mixture.
Top with fresh mixed berries of your choice followed by remainder of the cookie crust. Store in refrigerator allowing to set for at least 60 minutes.
Recipe Notes
For a vegan / paleo cheesecake layer:
- 1 cup raw cashews soaked
- 1/2 cup coconut cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1/2 cup powdered monk fruit
- Soak the cashews in hot water for 2 hours. Drain, rinse and dry. Blend cashews in a food processor until smooth. Scrape down the sides.
- Add coconut cream, vanilla, lemon zest and sweetener and blend again until sweet. Taste and adjust for sweetness.