Low Carb Cheesecake Berry Parfait

low carb sugar free cheesecake berry parfait

Berries, cheesecake, chocolate sprinkles - this one has the lot - well, everything but the sugar! Quick and easy to make, this will bring a touch of elegance to your table. Looks amazing served in upscale, vintage or retro glassware.

5 from 1 vote

Print Pin

Course: Dessert

Cuisine: Low Carb Sugar-Free Keto Friendly

Prep: 20

Hands On Time: 2 20

Servings:

Carbs: 8g

Author: Julie - icanlivewithoutsugar

Ingredients

Cheesecake Layers

1 cup [240ml] heavy whipping cream
1/4 cup [60ml] heavy whipping cream
1 8 oz. [250g] block Philadelphia cream cheese, room temp (see recipe notes)
1 small lemon juice and zest
1/8 cup powdered Xylitol**
4 drops Ez-Sweetz
1/4 tsp Lorann lemon or cheesecake extract/oil

Berry Layers

2 cups fresh berries fresh, washed, patted dry (hulled/sliced)
2/3 cup frozen berries can use fresh if you wish
1 tsp Lorann raspberry extract
1/2 tsp powdered Xylitol
2 drops EZ-Sweetz
1/4 tsp Glucommanan or Thick-It-Up (thickener)
1 square Lindt chocolate, 90% cocoa grated
Extra whipped cream if desired
Three extra berries/or one strawberry per parfait

Instructions

To Make Cheesecake Layers

Put 1 cup cream into a bowl and beat with an electric mixer until thick. Set aside.
Cut cream cheese into cubes and put in a bowl together with extra 1/4 cup of cream. Beat together with a whisk or electric mixer until smooth. Add remaining cheesecake ingredients (but not the whipped cream) to cream cheese mixture and beat until smooth and creamy.
Now fold the 1/4 cup of whipped cream into the whipped cream cheese mixture, a little at a time, until both mixtures are thoroughly combined.
Test a small spoonful of the mixture for sweetness add extra if desired.

To Make Berry Layers

Put the 2/3 cup of fresh or frozen berries into small glass bowl, cover with cling wrap and nuke in microwave for 1 min. Remove from microwave and add berry extract, sweetener, Glucomannan or Thick-It-Up and then pour into a blender. (I use a Vitamix)
Blend until berries are crushed and the juice takes on a thin, syrupy consistency. There will only be a small amount of berry syrup so use a spatula to scoop out every last bit
Add crushed berry syrup to the 2 cups of fresh berries and toss through the berries until they're evenly coated.

Assemble Cheesecake and Berry Layers

Add heaping spoonful of berries to bottom of each parfait dish
Next add heaping spoonful of cheesecake mixture to each dish
Continue, alternating layer of berries and cheesecake, finishing with a layer of cheesecake.

Decorate

If taller parfaits are preferred, add extra whipped cream to final cheesecake layer.
Finally, top each parfait with some berries and sprinkle with finely grated chocolate
Chill 1-2 hours in fridge before serving. Enjoy!

Tips:

My pictured red parfait goblets each have a 1-1/2 cup capacity, yielding 4 servings from this recipe. Use a measuring cup filled with water to check the capacity of yours to calculate how many servings they will give you.
Cream cheese is easier to mix if it's at room temperature. To soften cream cheese that's straight from the fridge, cube it first, cover with cling wrap and nuke for 30 seconds.
Put a little of the final mixture into a small container to chill alongside your prepared desserts. You can then test the dessert in the small container for doneness, without having to touch the prepared desserts you plan to serve.

Notes

**Xylitol is toxic to animals and may prove fatal if ingested. Store Xylitol and/or any foods or drinks containing it away from pets. For this reason, some people prefer to use Erythritol another sugar alcohol which does not affect pets. Erythritol is a little less sweet than Xylitol so you may need to use a little more. Use my free sugar swapper to see exactly how much Erythritol to use instead of Xylitol.

Where to Buy Ingredients:

NOW Xylitol

NOW Erythritol

Nutrition