Decadent Low Carb Strawberry Pistachio Parfaits
Strawberry Pistachio Parfaits are low-carb and delicious treats served in a glass. Layers of almond and coconut flour cake, sweet fresh strawberries, and homemade whipped mascarpone cream create a lavish yet easy treat for anyone trying to cut back on carbs.
Ingredients
SPONGE CAKE LAYER
- ⅔ cup Almond Flour
- 4 tbsp Powdered Sweetener (Monkfruit, Erythritol) grind granular sweetener in a coffee or spice grinder
- 3 tbsp Coconut Flour
- ½ tsp Baking Powder
- ¼ cup Salted Butter Melted and cooled
- 2 tbsp Pistachios Crushed
- 2 Eggs
- ½ tsp Vanilla Extract
SWEET STRAWBERRY LAYER
- 1 lbs Strawberries Hulled and quartered
- 1 tbsp Sweetener (Monkfruit, Erythritol)
- 2 tbsp Water
WHIPPED MASCARPONE CREAM LAYER
- 1 cup Mascarpone Cheese Full fat
- 6 tbsp Powdered Sweetener (Monkfruit, Erythritol)
- 6 oz Whipping Cream
- ½ tsp Vanilla Extract
GARNISH
- Crushed Pistachios
- Halved Strawberries
Instructions
SPONGE CAKE LAYER
- Combine all the dry ingredients in a bowl and mix thoroughly. In a separate bowl or measuring jug, mix the cooled melted butter, eggs, and vanilla extract.
- Then, add the wet mixture to the dry mixture and use a spatula to combine until a sticky dough batter forms.
- Transfer the batter to a lightly greased microwavable dish (2 quarts) and microwave on high for 4 minutes or until the surface is firm and bounces back. You'll notice the edges will separate from the sides of the dish.
- Set the sponge cake aside to cool.
SWEET STRAWBERRY LAYER
- In a medium-sized bowl, combine the diced strawberries, sweetener and water until incorporated. Set the bowl aside to allow the strawberries to release their juice.
WHIPEED MASCARPONE CREAM LAYER
- In a large bowl attached to a stand mixer (or for an electric handheld mixer), whip whipping cream with a wire whisk until stiff peaks form. Ensure not to over-whip, or it will become like butter instead of fluff.
- Transfer the whipped cream into another bowl, set aside.
- Add mascarpone, vanilla extract and sweetener to the mixing bowl, and blend to incorporate.
- Then fold in the whipped cream and whisk until both have combined into a creamy mixture. Set aside
HOW TO LAYER STRAWBERRY PISTACHIO PARFAITS
- Once the sponge cake layer is cooled, transfer it to a chopping board and carefully slice it into small, uniform cubes. Then, grind the pistachios into small, textured pieces. Make sure to have all the prepared layers within easy reach as you assemble the parfaits.
- Grind the pistachios into small, textured pieces. Make sure to have all the prepared layers within easy reach as you assemble the parfaits.
- In your serving glass, begin with a spoonful of the strawberry mixture with some of its juice. Next, add a few sponge cake cubes and a layer of mascarpone whipped cream. Then, repeat layering until the glass is filled, adjusting based on the size of your glass and servings.
- Finally, garnish with some crushed pistachios and a halved strawberry.
- Once all the parfaits are assembled, place them on a tray in the fridge and chill for 20 minutes before serving. Enjoy!
Notes
Quick Tips and Suggestions
- Lightly cover the sponge cake as it cools to prevent it from becoming too dry; otherwise, it may not soak up the strawberry juice well.
- For a thicker fruit layer, cook the strawberries with the sweetener and water in a pan on a stovetop. But if you like the taste of fresh strawberries, then let them soak longer in the sweetener and water.
- Cut the sponge layer into small, uniform pieces no larger than 1-inch square. This makes it easy to nestle them into the serving glasses.
- Strawberry pistachio Parfaits taste great when served slightly chilled, but if you feel they are too cold, I suggest leaving them on the counter for about 10 minutes to enjoy them properly.