This keto low carb strawberry cheesecake parfait is a beautiful dessert that is impressive to serve to guests yet super simple to put together!
This dessert is one that you can make ahead of time, store in the refrigerator until it’s ready to serve.
However, most of the time I make this dessert for myself especially when I’m craving cheesecake.
Don’t get me wrong, occasionally I will make a traditional round cheesecake like my Japanese Fluffy Cheesecake recipe, which by the way is amazing.
But sometimes, you just want something you can put together quickly. That’s where this keto low carb strawberry cheesecake parfait comes in!
Yes, the crumb topping does require baking but with only 3 ingredients and 15 minutes in the oven, it’s a piece of cake and trust me, the crumb topping really takes the parfait to the next level!
You may notice that when you become adapted to low-carb/keto eating, things that didn’t taste that sweet to you all of a sudden become extremely sweet.
So because of this, I tend to make my desserts pretty mild in terms of sweetness level. Feel free to add more sweetener to your cheesecake filling if you prefer your desserts to be sweeter.
Now, let’s get started!
Prepping Time 15M
Cooking Time 15M
Total Time 30M
Net Carb/Cup ~6g
Servings 6 Cups
Ingredients
Crumb Topping
- 1 Cup Almond Flour
- 3 tbsp Monkfruit Erythritol Blend
- 3 1/2 tbsp Butter Melted
Strawberry Topping
- 2 Cups Chopped Strawberries
- 2 tbsp Monkfruit Erythritol Blend
Cheesecake Filling
- 16 oz Cream Cheese (softened)
- 1/2 Cup Monkfruit Erythritol Blend
- 2 tbsp Sour Cream
- 3 tbsp Heavy Cream
- 1 tsp Vanilla Extract
- 1 tsp Lemon Juice
Directions
1) Gather all the ingredients.
2) Preheat oven to 350F.
3) In a small mixing bowl, combine Almond Flour, Monkfruit Erythritol Blend, and melted butter (melted in the microwave). Using a fork, blend well until combined. It will still be crumbly.
4) Spread crust mixture onto a silicone baking mat or parchment paper and flatten to approximately 1/4 inch thickness.
5) Bake for approximately 15-18 minutes or until browned. Let cool completely (about 15-20 minutes). For this particular recipe, it is better to over-bake than to under-bake so that the texture is more like a shortbread and not a soft cookie.
6) While waiting for the crumb topping to bake, wash and de-stem strawberries. Chop strawberries into small chunks and place into a bowl.
7) Add Monkfruit Erythritol Blend and mix well. Set aside.
8) Next in a large mixing bowl, combine cream cheese, Monkfruit Erythritol Blend, sour cream, lemon juice, heavy cream, Vanilla Extract and beat with a hand/stand mixer for 3-5 minutes until smooth and set aside.
9) Once almond crust is cooled, break it into smaller pieces, place inside a ziplock bag and smash to crumbs. Note – if almond crumb is not completely cool, it will not crumble.
10) Using a piping bag or a ziplock snipped at the corner, pipe a layer of cheesecake filling, followed by a layer of almond crumbs (approx. 2 tbsp), strawberry topping (approx. 2 tbsp), then cheesecake filling again. Finish off with almond crumbs and strawberries. Chill in the refrigerator for at least an hour before serving.
Hope you enjoy your low-carb/keto Strawberry Cheesecake Parfait!
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Keto Strawberry Cheesecake Parfait
Ingredients
Crumb Topping
- 1 Cup Almond Flour
- 3 tbsp Monkfruit Erythritol Blend
- 3 1/2 tbsp Butter Melted
Strawberry Topping
- 2 Cups Strawberries Chopped
- 2 tbsp Monkfruit Erythritol Blend
Cheesecake Filling
- 16 oz Cream Cheese softened
- 1/2 Cup Monkfruit Erythritol Blend
- 2 tbsp Sour Cream
- 3 tbsp Heavy Cream
- 1 tsp Vanilla Extract
- 1 tsp Lemon Juice
Instructions
- Gather all the ingredients.
- Preheat oven to 350F.
- In a small mixing bowl, combine Almond Flour, Monkfruit Erythritol Blend, and melted butter (melted in the microwave). Using a fork, blend well until combined. It will still be crumbly.
- Spread crust mixture onto a silicone baking mat or parchment paper and flatten to approximately 1/4 inch thickness.
- Bake for approximately 15-18 minutes or until browned. Let cool completely (about 15-20 minutes). For this particular recipe, it is better to over-bake than to under-bake so that the texture is more like a shortbread and not a soft cookie.
- While waiting for the crumb topping to bake, wash and de-stem strawberries. Chop strawberries into small chunks and place into a bowl.
- Add Monkfruit Erythritol Blend and mix well. Set aside.
- Next in a large mixing bowl, combine cream cheese, Monkfruit Erythritol Blend, sour cream, lemon juice, heavy cream, vanilla extract and beat with a hand/stand mixer for 3-5 minutes until smooth and set aside.
- Once almond crust is cooled, break it into smaller pieces, place inside a ziplock bag and smash to crumbs. Note - if almond crumb is not completely cool, it will not crumble.
- Using a piping bag or a ziplock snipped at the corner, pipe a layer of cheesecake filling, followed by a layer of almond crumbs (approx. 2 tbsp), strawberry topping (approx. 2 tbsp), then cheesecake filling again. Finish off with almond crumbs and strawberries. Chill in the refrigerator for at least an hour before serving.
Video
Nutrition
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Hi, do you know how long this will keep in the fridge?
Hello! We’ve kept ours in the fridge for 3 days before. The crust isn’t as crunchy once you store because of the moisturize from the strawberry, but it tastes fine.