Ice cream, whipped cream and berries? Yes please! This keto parfait is the cold and dreamy ice cream treat that is totally keto and out of this world!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See Disclaimer.
Ice Cream Keto Parfait with Mixed Berries
Do you ever decide you want a tasty low carb treat and then want it RIGHT NOW? Maybe you don’t want to wait forever to bake something. If either of these are true, then this keto parfait is the perfect choice!
How to Make Keto Parfait
Add the heavy whipping cream to a mixing bowl with the sugar substitute and vanilla extract, and beat on high until soft peaks form.
Place 1/4 cup of low carb vanilla ice cream in the bottom of each glass or container for your parfait.
Add a layer of berries on top of the ice cream.
Smooth an even layer of the whipped cream mixture on top of the berries.
Sprinkle sliced almonds on the top of your parfait, and garnish with a few more fresh berries.
Are Berries Keto Friendly?
Berries most certainly are keto friendly! Here are some net carb amounts for your most common berries for 1/4 cup:
Blueberries: 4.5g
Strawberries: 2.25g
Raspberries: 1.75g
Blackberries: 1.5g
It is funny that most people think blueberries are the “best” in terms of carbs, but they are definitely on the higher end for berries!
Can I Use Different Berries?
You sure can! You can even use different fruits. It certainly does not need to be berries.
If your goal is to stay low carb, you still have lots of options! The amount of fruit used is minimal and is way less than your standard serving. Got peaches? Throw a few on and enjoy!
How to Store Keto Parfaits
Well, the quick answer is you don’t! These are easy keto desserts that you whip right up to eat. If you freeze them, then everything freezes and melts at different rates. And if you keep it in the fridge, the ice cream melts.
So it is best to simply make this keto parfait when you are ready to consume it!
Kitchen Essentials
In order to enjoy a keto ice cream treat, you’ll need a few ice cream related tools.
First, you’ll need a good old fashioned ice cream scooper. And if you don’t have one, then use a sturdy spoon. A little trick if your ice cream is REALLY cold is to run it under warm water and that will make it slide through the ice cream a bit better.
Next, grab some pretty dessert cups! Any old one will do, but sometimes I like to use fancy ones like these so it just looks prettier! I’m weird, I know….
Keto Parfait Toppings
Now, if you want to skip the berries, I have some delicious options for you for toppings!
One of my favorites is this keto caramel sauce. I use this on so many desserts, but it tastes the best on keto ice cream!
Another favorite is the keto chocolate syrup from ChocZero. It is so thick and chocolatey and perfect for everything from ice cream to waffles! You can use code TRINAKRUG to get 10% off as well!
Other Keto Desserts You Might Like
Ice Cream Keto Parfait with Mixed Berries
Equipment
Ingredients
- 1/2 cup low carb vanilla ice cream I use rebel
- 1/4 cup heavy whipping cream
- 2 tablespoons low carb powdered sugar substitute
- 1/2 teaspoon vanilla extract
- 1/2 cup mixed berries
- 2 tablespoons sliced almonds
Instructions
- Add the heavy whipping cream to a mixing bowl with the sugar substitute and vanilla extract, and beat on high until soft peaks form.
- Place 1/4 cup of low carb vanilla ice cream in the bottom of each glass or container for your parfait.
- Add a layer of berries on top of the ice cream.
- Smooth an even layer of the whipped cream mixture on top of the berries.
- Sprinkle sliced almonds on the top of your parfait, and garnish with a few more fresh berries.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.