These keto Blueberry Lemon Delight Parfaits are a twist on the classic Blueberry Lush recipe. Treat yourself and your guests to this naturally gluten-free dessert any time you want to enjoy the delicious combination of lemons and blueberries! (Please see the notes section for substitution suggestions for a non-keto version.)
Blueberry Pie Filling
3 cups fresh blueberries, divided
6 Tbsp confectioner's Swerve
2 Tbsp fresh lemon juice
1 cup super fine almond flour
1/4 cup confectioner's Swerve
1/8 tsp salt
1/4 tsp cinnamon
1/4 cup unsalted butter
2 cups heavy whipping cream
8 oz. cream cheese (full fat or neufchatel)
1/4 cup fresh lemon juice (1 lemon)
3/4 cup confectioner's Swerve, divided
1/2 tsp lemon extract
1 tsp vanilla extract
To Make the Blueberry Filling
Place 2 cups of fresh blueberries, 6 Tbsp of Swerve, and 2 Tbsp of lemon juice in a small saucepan. Simmer over medium heat for approximately 10 minutes, until the blueberries begin to reduce. Remove from heat to cool. Stir in the remaining 1 cup of fresh blueberries
To Make the Crust
While the blueberries are cooking, place the almond flour in a medium frying pan and toast over medium heat, stirring occasionally. It'll take about 5 minutes for the almond flour to begin to brown, and then it'll brown quickly.
Once it begins to brown, keep stirring until it's evenly browned. Add the butter and let it melt, then remove from heat.
Stir in the sweetener, salt, and cinnamon and stir until it becomes crumbly. Set aside.
To Make the Lemon Cheesecake
In a large mixing bowl or stand mixer, beat the whipping cream with 2 Tbsp of Swerve and 1 tsp of vanilla until stiff peaks form. Be careful not to overbeat the cream or it will get grainy! Place the whipped cream in the refrigerator.
In another mixing bowl, beat the softened cream cheese until creamy. Add sweetener, lemon juice, and lemon extract and beat until combined. Now, take about half of the whipped cream and gently fold it into the cream cheese mixture by hand.
To Assemble the Parfaits
Evenly divide the crust mixture between 6 10-oz jars. Don't press it down, leave it crumbly.
Next, evenly divide the lemon cheesecake mixture between the jars. You can place the mixture in a large zipper-top bag and cut off one of the bottom corners to easily get the mixture into the jars without making a mess on the sides of the jars.
Now, divide the blueberry pie filling evenly between the jars and spoon it on top of the cheesecake layer.
Put the lids on the jars and refrigerate until ready to serve. The parfaits can be made up to 3 days in advance. Before serving, top the jars with the remaining whipped cream.
If desired, garnish with lemon zest.
This recipe can easily be made using sugar and store-bought blueberry pie filling. Swerve measures 1:1 with sugar. I do recommend using confectioner's sugar for a creamy, non-gritty texture. While you could use Cool Whip instead of fresh whipping cream, the fresh cream really does make this dessert extra special!
Yield 6 Amount Per ServingCalories 507Total Fat 47gCarbohydrates 7g
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