These Easy Berry Lemon Cream Parfaits Low Carb are gluten free, keto, paleo with a vegan dairy free option.
Course: dairy free, low carb, paleo, vegan
Cuisine: desserts, treats
Granola Nut Topping;
10almondsdry roasted or toasted
1tbspunsweetened shredded coconut
1tspsweetener of choice: Swerve for low carbor coconut sugar for paleo
⅔cupblueberriesfresh or frozen and defrosted
1tbspberry jamfruit sweetened, homemade chia kind or sugar free for low carb
½tbspsweetener of choice: swerve for low carbor coconut sugar for paleo
4tbspwhipped cream or whipped coconut creamfor paleo or vegan
A few drops liquid sweetener to taste: stevia for low carbor honey for paleo * optional
In a small food processor or magic bullet blender, or coffee grinder, add all the the granola nut topping ingredients, and pulse until a coarse large grain texture forms. Pour into a bowl and set aside.
In a medium mixing bowl combine all the fruit compote ingredients, and stir until berries are coated and the jam turns into a syrup texture.
Add a little fruit compote to the bottoms of 2 dessert shot glasses, then add a layer of some whipped cream, and add another layer of fruit compote, add a little more whipped cream, and sprinkle the top with the nutty granola topping. Serve and enjoy!
*All nutritional data are estimates based on the products I used*