Ingredients:
- 1 lb. cream cheese at room temperature
- 1 serving Irish Cream Keto Chow
- 1/4 cup powdered erythritol 1.5 oz.
- 1/2 cup sour cream
- 1/2 cup sugar-free milk chocolate chips
- 2 Tbsp. sugar-free milk chocolate chips
- 1/4 cup heavy cream
- 2 Tbsp. freshly brewed espresso Strong
Directions:
- In a large mixing bowl, beat the cream cheese with an electric mixer until light and fluffy.
- Add the Keto Chow and erythritol to the cream cheese and mix until all of the Keto Chow is incorporated.
- Mix in the sour cream.
- Set the cheesecake mixture in the refrigerator to chill while you make the topping.
- Place the chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream and espresso until small bubbles are beginning to break the surface.
- Pour the hot cream over the chocolate and leave undisturbed for about two minutes.
- Whisk the chocolate and heavy cream until they come together in a creamy chocolate ganache with no chunks remaining. Let cool for five minutes.
- Distribute the cheesecake mixture among six small dishes smoothing the top of the mixture as evenly as possible.
- Gently pour a tablespoon of the chocolate cream over each serving.
- Chill in the refrigerator for at least two hours, or until the chocolate is set.
- Store the parfaits in a tightly sealed container in the refrigerator for up to three days.
Nutrition Facts
Irish Cream Cheesecake Parfaits
Serving Size
1 parfait
Amount per Serving
Calories
418.89
% Daily Value*
Fat
38.17
g
59
%
Saturated Fat
22.37
g
140
%
Trans Fat
1.14
g
Polyunsaturated Fat
1.36
g
Monounsaturated Fat
8.08
g
Cholesterol
99.94
mg
33
%
Sodium
390.78
mg
17
%
Potassium
454.74
mg
13
%
Carbohydrates
23.72
g
8
%
Fiber
7.76
g
32
%
Sugar
4.06
g
5
%
Sugar Alcohol
10.41
g
Net Carbs
5.56
g
Protein
10.95
g
22
%
Vitamin A
1195.35
IU
24
%
Vitamin C
20.16
mg
24
%
Calcium
232.44
mg
23
%
Iron
1.19
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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