Keto Strawberry Parfaits
These Keto Strawberry Parfaits are made with delicious layers of paleo cookie crumbles, low carb cheesecake and sliced strawberries. They're easy to make and perfect for summer parties, picnics and barbecues. Includes recipe option for vegan and paleo cheesecake parfait.
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 sliced strawberries
- 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 sliced strawberries 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.