Easy Low-Carb Strawberry & Rhubarb Parfait

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Easy Low-Carb Strawberry & Rhubarb ParfaitPin recipeFollow us 127.8k

This low-carb recipe couldn't be easier to prepare. I used Homemade Strawberry & Rhubarb Jam for the base, spooned some crème fraîche (or sour cream or plain full fat yogurt) on it and topped with toasted almonds and coconut - so easy!

To make this healthy keto treat, feel free to use any sugar-free jam of simply use fresh or frozen and thawed berries. You can make these in advance and keep them covered in the fridge. When ready to be served, top with toasted almond and coconut flakes.

Hands-on Overall

Nutritional values (per serving, 1 parfait)

Net carbs6.7 grams
Protein5.6 grams
Fat44.3 grams
Calories448 kcal

Calories from carbs 6%, protein 5%, fat 89%

Total carbs10.6 gramsFiber3.8 gramsSugars4.4 gramsSaturated fat29.6 gramsSodium3 mg(0% RDA)Magnesium18 mg(5% RDA)Potassium169 mg(8% EMR)

Ingredients (makes 2 servings)

  • 1 package crème fraîche or sour cream or plain full fat yogurt (240 g/ 8.5 oz)
  • 2 tbsp toasted almond flakes (6 g/ 0.2 oz)
  • 2 tbsp toasted coconut flakes (6 g/ 0.2 oz)
  • 6 tbsp Homemade Strawberry & Rhubarb Jam (120 g/ 4.25 oz)

Instructions

  1. To assemble, spoon the jam into a dessert bowl (3 tbsp per serving).
    Easy Low-Carb Strawberry & Rhubarb Parfait
  2. Add crème fraîche and garnish with toasted almond and coconut flakes. You can either get ready-toasted almond flakes or simply dry-roast them on a non-stick pan for a minute or two. Store in the fridge for up r 3 days and add crunchy topping just before serving or it will become soft. Easy Low-Carb Strawberry & Rhubarb Parfait

Ingredient nutritional breakdown (per serving, 1 parfait)

Net carbsProteinFatCalories
Crème fraîche
3.6 g3.6 g39.6 g378 kcal
Almonds, nuts (flaked)
0.2 g0.8 g1.7 g19 kcal
Coconut, dried, flaked (organic, unsweetened)
0.2 g0.2 g1.9 g20 kcal
Strawberry & Rhubarb Jam, homemade (KetoDiet blog)
2.7 g1.1 g1.1 g31 kcal
Total per serving, 1 parfait
6.7 g5.6 g44.3 g448 kcal
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (2)

So tasty! I really love the sweet & sour taste. I didn't know there is something lower in carbs than yogurt (for this type of recipe). Thanks!

Reply

I personally use sour cream or creme fraiche more than yogurt. You should still be careful with any dairy and not use too much 😊 Or use coconut cream instead...

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