These delightful raspberry cheesecake parfait cups are a treat to the eyes and yummy as well. Treat yourself to low-carb layers of goodness, starting with cheesecake, almond crumble and fresh raspberries!
Ingredients
Makes 4 servings
Almond Crumble
- 1 cup - Almond Flour
- 3 tbsp - Erythritol
- 3 tbsp - Butter
Cheesecake Layer
- 1 cup - Cream Cheese
- 1/4 cup - Heavy Cream
- 3 tbsp - Erythritol
- 1 tsp - Vanilla Extract
Other
- Fresh Raspberries
Method
Almond Crumble
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix together almond flour and erythritol. Pour melted butter and mix until a soft dough has been formed.
- Transfer the dough to the prepared baking sheet and flatten with your hands to approximately ¼ inch thick.
- Bake for 15 minutes then remove from oven. Cool completely.
Cheesecake Layer
- In a bowl, whisk together cream cheese, heavy cream, erythritol and vanilla extract until completely smooth.
- Refrigerate cream cheese mixture for 15-20 minutes.
Combine
- Crumble the almond crust with your hands.
- Add a cheesecake layer to the bottom of a serving glass.
- Top with almond crumble and raspberries.
- Repeat with another layer of cheesecake, almond crumble, and raspberries.
- Enjoy!
PER SERVING: 514 calories • 7g net carbs • 11g protein • 49g fat