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These cheesecake parfaits in a jar are not only fun to eat but they are low carb too! A special treat using seasonal strawberries.

Low Carb Cheese Cake Parfait

These cheesecake parfaits in a jar are not only fun to eat but they are low carb too! A special treat using seasonal strawberries. Only 6.3g net carbs per jar!
Course Dessert
Cuisine American
Keyword parfait
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 2
Calories 481 kcal
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 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 cup heavy whipping cream
  • 2 Tablespoons Swerve sweetener
  • stevia to taste
  • 3 strawberries chopped

Instructions

  1. To make the mug cake.
  2. In a ceramic ramekin, add your butter and melt in the microwave about 30 seconds.
  3. Meanwhile in a bowl, add your almond flour, cocoa, swerve, baking powder. Mix well.
  4. Then add the pumpkin puree and egg and mix well.
  5. Once the butter is melted, swirl around ramekin to coat the sides. Pour the butter into the batter and mix well.
  6. Spoon the batter back into the ramekin and microwave for 1 minute.
  7. Let cool.
  8. To make the filling.
  9. In a mixing bowl, add your whipped cream, cream cheese, Swerve and stevia. Whip until smooth and creamy like whipped cream.
  10. To make the parfait.
  11. In a small jelly jar, take ¼ of the mug cake and crumble it in the bottom of the jar.
  12. Add ¼ of the cream cheese mixture to make the next layer.
  13. Chop up 1 strawberry and make it the next layer.
  14. Add another ¼ of the cake mixture and then another ¼ of the cream cheese mixture.
  15. Repeat the layering process with the other jelly jar.
  16. Take the last strawberry and chop it up. Divide in two and top both jars.
  17. Refrigerate until ready to eat.