Low-Carb Blackberry Fool

A fool is a simple English parfait made with puréed fruit and whipped cream. Although the original recipe is made with custard, most of the recipes you'll find these days skip the custard and simply use sweetened cream.

Just like the original dessert, my keto-friendly recipe requires just a few common ingredients. Berries are now in season so I used blackberries from the garden but any berries will work just fine. Feel free swap the blackberries with my Low-Carb Strawberry & Rhubarb Jam, Sugar-Free Raspberry Balsamic Chia Jam or one of my absolute favourites Low-Carb Cherry Amarenata.

And it's not just a summer treat. You can use my Low-Carb Mulled Wine Berry Jam and you've got the perfect keto treat for the Holiday season!

This keto dessert has been adapted from Jamie Oliver's recipe.

Step-by-step

1. Start by preparing the blackberry sauce. Juice and zest the lemon. Set the zest aside to use it later in the cream. Keep 6 blackberries aside for topping.

   

2. Place the blackberries into a sauce pan. Add the erythritol, half of the vanilla powder and lemon juice.

3. Bring to a boil and simmer for 3-5 minutes, or until the berries are soft. Set aside to cool down completely. To speed it up you can place the sauce pan into ice bath.

   

4. Pour the heavy whipping cream in a large bowl and whisk to form peaks. Gently fold through the sour cream, fine lemon zest and the remaining vanilla powder.

5. Swirl in about half of the cooled blackberry juice.

   

6. Mix using a rubber spatula. Add a few drops of stevia if desired.

   

7. To assemble, spoon a layer of the blackberry-lemon cream into 6 jars. Add a layer of the softened blackberries and blackberry juice. Repeat the process again and finally top with a fresh blackberry.
   Note: the blackberry mixture will be quite runny. If you prefer a more jam-like texture, add about a tablespoon of whole chia seeds and let it set for about 30 minutes.

   

8. Place in the fridge for about 2 hours to set. Store refrigerated for up to 3 days.

   

Recipe

Low-Carb Blackberry Fool

★★★★☆4.5 (73 ratings)

A simple low-carb dessert made with layers of fluffy lemon cream and tangy sugar-free berry sauce.

Hands on

20m

Overall

2h

Servings

6

7.8 g

Net carbs

3.5 g

Protein

38.2 g

Fat

405

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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Ingredients 6 servings

• 450 g blackberries, fresh or frozen (1 lb)
• 2 tbsp lemon juice (30 ml)
• ¹/₄ cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
• ¹/₂ tsp vanilla powder or 1-2 tsp sugar-free vanilla extract
• 2 cups heavy whipping cream (480 ml/ 16 fl oz)
• zest from 1 lemon
• 1 cup sour cream (230 g/ 8.1 oz)
• Optional: 20-30 drops liquid stevia
• Optional: about 1 tbsp chia seeds to thicken

• Note

  for a dairy-free option, use coconut cream instead of heavy whipping cream, and coconut yogurt instead of sour cream. If you avoid sweeteners you can skip them altogether.

Instructions

1. Start by preparing the blackberry sauce. Juice and zest the lemon. Set the zest aside to use it later in the cream. Keep 6 blackberries aside for topping.

2. Place the blackberries into a sauce pan. Add the erythritol, half of the vanilla powder and lemon juice.

3. Bring to a boil and simmer for 3-5 minutes, or until the berries are soft. Set aside to cool down completely. To speed it up you can place the sauce pan into ice bath.

4. Pour the heavy whipping cream in a large bowl and whisk to form peaks. Gently fold through the sour cream, fine lemon zest and the remaining vanilla powder.

5. Swirl in about half of the cooled blackberry juice.

6. Mix using a rubber spatula. Add a few drops of stevia if desired.

7. To assemble, spoon a layer of the blackberry-lemon cream into 6 jars. Add a layer of the softened blackberries and blackberry juice. Repeat the process again and finally top with a fresh blackberry.
   Note: the blackberry mixture will be quite runny. If you prefer a more jam-like texture, add about a tablespoon of whole chia seeds and let it set for about 30 minutes.

8. Place in the fridge for about 2 hours to set. Store refrigerated for up to 3 days.

Nutrition per serving

Carbs 8%Protein 4%Fat 88% of calories

Net carbs

7.8 g

Total carbs

19.8 g

Fiber

4 g

Sugars

7.6 g

Protein

3.5 g

Fat

38.2 g

Saturated fat

23.3 g

Calories

405 kcal

Sodium

43 mg · 1.87% RDA

Magnesium

25 mg · 6.19% RDA

Potassium

235 mg · 11.7% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Blackberries, fresh	3.2 g	1 g	0.4 g	32
Lemon juice, fresh	0.3 g	0 g	0 g	1
Erythritol (natural low-carb sweetener)	0.4 g	0 g	0 g	2
Vanilla powder, dried (from vanilla beans, vanilla pods)	0 g	0 g	0 g	1
Cream, heavy whipping, pouring, full-fat (30-40% fat)	2.1 g	1.5 g	30.4 g	293
Lemon zest (peel), fresh	0 g	0 g	0 g	0
Cream, sour	1.8 g	0.9 g	7.4 g	76
Total	7.8 g	3.5 g	38.2 g	405

• Gluten free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian
• Vegan