This gorgeous summertime parfait is infused with healthy fat and flavor from ingredients like macadamia nuts, coconut and full-fat dairy. A few teaspoons of gelatin make this dessert rich and creamy—and also benefit your skin, sleep, gut health and tissue repair.
You’ll find this treat incredibly creamy, slightly sweet and tangy. It replaces the typical graham cracker crust with a to-die-for macadamia-coconut crumble.
This recipe is simply our keto cheesecake recipe reimagined into a parfait. The cheesecake filling is layered in jars with the macadamia-coconut crumble and fresh berries, then chilled until the cheesecake sets. It’s an eye-catching dessert for summer parties. Keep the recipe handy, because your guests are definitely going to ask for it!
Servings: 6 8-ounce mason jars OR 12 4-ounce mason jars
Time in the Kitchen: 25 minutes, plus 2 hours to chill
Macadamia-Coconut Crumble Ingredients:
For Crumble: Process macadamia nuts in food processor until finely chopped. Add coconut, coconut oil and salt and pulse a few more times to combine with the nuts.
For Filling: Dissolve the gelatin in 1 cup hot water by whisking vigorously. Set aside.
*Use gelatin, not collagen peptides, for this recipe. Collagen peptides don’t thicken or gel.
In a stand mixer, blend cream cheese until smooth. Add crème fraiche, vanilla extract, your preferred sweetener, and blend until combined. With the mixer on low, slowly pour in gelatin, beating until thoroughly blended in.
Layer each jar with ingredients in this order until the jars are filled:
Chill at least 2 hours, until set.
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