Spring is just over a week away. And Summer will be here before we know it. So, I know many of us are trying to get rid of some of those extra Winter pounds.
There are so many diets and healthy life changes that people are currently involved in like the Whole 30, Paleo, Atkins, and Keto.
So, I want to start incorporating some healthy recipes in rotation with the indulgent ones.
These Blackberry Cheesecake Parfaits are perfect for the Keto diet. They contain Erythritol, which is a sugar substitute. The cream cheese is full fat, which is allowed with Keto. But if your diet doesn’t allow full fat, you can use 1/3 fat or fat free.
The crumble is made of almond flour and melted butter. No carbs, no sugar. Full deliciousness! This is a definite must try because it tastes like the real thing!
Another great thing about these cheesecake parfaits is that it is completely no-bake. Which makes it so very easy.
But, if you aren’t dieting and want the real thing, it’s easy to turn it into it.
For the crumble, use 1/2 cup graham cracker crumbs instead of the almond flour and use granulated sugar in place of the Erythritol. This is how I have to make it for my husband because he doesn’t want to hear about any diet! Haha!
Both ways are just as delicious.
If you’re wondering where I got those cute jars, here’s the link to get them on Amazon:
There’s perfect for just about anything!
Recipe:
1 cup blackberries
1 tbsp Erythritol
1 tbsp water
1/2 cup almond flour
1 tbsp butter (melted)
8oz cream cheese (softened)
1/4 cup Erythritol
1/2 tsp vanilla
1/2 tsp lemon juice
1/4 cup heavy cream
In a saucepan, cook blackberries, Erythritol and water for 15 minutes, mashing the berries with a fork. Set aside and let cool.
In a bowl, combine almond flour and melted butter. Spread on a baking sheet and bake at 400 degrees for 15 minutes or until browned. Cool, the crumble and divide between 2 small glass jars.
In a bowl add cream cheese, Erythritol, vanilla, lemon juice, and heavy cream. Mix until smooth.
Alternate cheesecake mixture with blackberry sauce into the jars. Refrigerate for at least 4 hours or overnight.
Enjoy!
