Raspberry Cheesecake Parfait

keto cheesecake parfait

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!


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


  • Fresh Raspberries


Almond Crumble

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a bowl, mix together almond flour and erythritol. Pour melted butter and mix until a soft dough has been formed.
  3. Transfer the dough to the prepared baking sheet and flatten with your hands to approximately ¼ inch thick.
  4. Bake for 15 minutes then remove from oven. Cool completely.

    Cheesecake Layer

    1. In a bowl, whisk together cream cheese, heavy cream, erythritol and vanilla extract until completely smooth.
    2. Refrigerate cream cheese mixture for 15-20 minutes.


    1. Crumble the almond crust with your hands.
    2. Add a cheesecake layer to the bottom of a serving glass.
    3. Top with almond crumble and raspberries.
    4. Repeat with another layer of cheesecake, almond crumble, and raspberries.
    5. Enjoy!

    PER SERVING: 514 calories • 7g net carbs • 11g protein • 49g fat