These cheesecake parfaits in a jar are not only fun to eat but they are low carb too! A special treat using seasonal strawberries. I think I have told you many times that I like to eat of cups, bowls and of course jars. I would everything out of a jar if I could. So I was thinking about making my low carb no bake cheesecake recipe but wanted to change it up a bit. I wanted to use some of the fresh, seasonal strawberries I had and decided to add a little bit of chocolate mug cake. Sounds like a good idea right? Well these cheesecake parfaits in a jar turned out fabulous! Best of all it has only 6.3g net carbs!
Now this isn’t a dessert I would eat everyday but it’s perfect for a special occasion or as a treat for yourself. The mug cake is a chocolate version of my 1 minute pumpkin muffin and of course only takes a minute…well maybe 2 or 3 when you count the measuring and mixing. The cream cheese filling takes only a few minutes to whip up. And of course the strawberries are just chopped and dropped. So this nice little treat only takes about 5 -10 minutes tops. To make this yummy parfait, you make a 1 minute chocolate muffin, let it cool and cut it into fourths. This recipe makes two parfaits so I just used 1/2 a muffin per parfait. The cream cheese filling is just heavy whipping cream, cream cheese, Swerve sweetener and a few drops of stevia. Again I used half of the batch per parfait. And lastly there are only a few strawberries (1 1/2 per parfait) so as to keep the carb count down. I think I might use more next time because they are so delicious this time of year. Now to assemble, we just layer cake, filling, strawberries, cake, filling strawberries. Easy peasy. I actually ate only half of this and was very satisfied, but a whole one only has 6.3g net carbs so eat the whole thing if you want!
Cheesecake Parfaits in a Jar
I used Swerve sweetener in this recipe to keep the carbs down but if you don’t care about that white sugar will work just fine, just don’t use as much. Swerve is not quite as sweet as regular sugar. Also I used a few drops of my Sweetleaf vanilla stevia. What can I say, I like things sweet. You don’t have to though, it will still taste great.
Well I hope you liked this cheesecake parfait in a jar. As I’ve said this will taste just as good if not better if you use regular sugar. You could probably even play around with coconut sugar, maple syrup or honey for sweetness. Enjoy!
1 parfait = 481 cals / 46.6g fat / 41.5g carb / 35.2g fiber / 8.7g protein 6.3g net carbs
- Mug Cake
- 2 Tablespoons almond flour
- 2 Tablespoons Swerve sweeter
- 1 Tablespoon Pumpkin puree
- 2 Tablespoons cocoa powder
- ⅛ teaspoon baking powder
- 1 Tablespoon butter
- 1 egg
- Cream Cheese Filling
- 2 oz cream cheese, softened
- ½ heavy whipping cream
- 2 Tablespoons Swerve sweetener
- stevia to taste
- 3 strawberries, chopped
- To make the mug cake.
- In a ceramic ramekin, add your butter and melt in the microwave about 30 seconds.
- Meanwhile in a bowl, add your almond flour, cocoa, swerve, baking powder. Mix well.
- Then add the pumpkin puree and egg and mix well.
- Once the butter is melted, swirl around ramekin to coat the sides. Pour the butter into the batter and mix well.
- Spoon the batter back into the ramekin and microwave for 1 minute.
- Let cool.
- To make the filling.
- In a mixing bowl, add your whipped cream, cream cheese, Swerve and stevia. Whip until smooth and creamy like whipped cream.
- To make the parfait.
- In a small jelly jar, take ¼ of the mug cake and crumble it in the bottom of the jar.
- Add ¼ of the cream cheese mixture to make the next layer.
- Chop up 1 strawberry and make it the next layer.
- Add another ¼ of the cake mixture and then another ¼ of the cream cheese mixture.
- Repeat the layering process with the other jelly jar.
- Take the last strawberry and chop it up. Divide in two and top both jars.
- Refrigerate until ready to eat.
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