Keto Raspberry Cheesecake Parfait Cups 🥥🍓🍰

By: Rabia

A no-fuss keto dessert layered with tangy cheesecake filling, buttery almond crumble, and bursts of fresh raspberries. These parfait cups are creamy, crunchy, and perfectly sweet — a low-carb treat that feels indulgent without the guilt!

🥘 Recipe Card

Servings & Timing

  • Yield: 4 parfait cups

  • Prep Time: 15 minutes

  • Cook Time: 15 minutes

  • Chill Time: 20 minutes

  • Total Time: 50 minutes

Dietary Badges:

  • Keto

  • Low-Carb

  • Gluten-Free

✅ Ingredients

Almond Crumble

  • 1 cup almond flour

  • 3 tbsp erythritol (or monk fruit sweetener)

  • 3 tbsp butter, melted

Cheesecake Layer

  • 1 cup cream cheese, softened

  • ¼ cup heavy cream

  • 3 tbsp erythritol

  • 1 tsp vanilla extract

Other

  • Fresh raspberries (about 1 cup)

📖 Instructions

  1. Preheat Oven
    Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. Make Almond Crumble

    • In a bowl, combine almond flour and erythritol.

    • Stir in melted butter until dough forms.

    • Spread dough evenly on baking sheet (about ¼-inch thick).

    • Bake 12–15 minutes until golden. Let cool completely, then crumble with your hands.

  3. Prepare Cheesecake Layer

    • In a bowl, whisk together cream cheese, heavy cream, erythritol, and vanilla extract until smooth and fluffy.

    • Chill mixture in the refrigerator for 15–20 minutes to firm slightly.

  4. Assemble Parfait Cups

    • Add a spoonful of cheesecake filling to the bottom of each glass.

    • Sprinkle with almond crumble and top with raspberries.

    • Repeat layers until cups are filled, finishing with raspberries on top.

🔑 Notes & Tips

  • Use a piping bag (or zip-top bag with corner cut) to layer cheesecake mixture neatly.

  • Swap raspberries for strawberries, blueberries, or blackberries to change it up.

  • For extra crunch, toast the almond flour lightly before baking.

Recommended  🍲 Creamy Alfredo Lasagna Soup

🌟 Variations

  • Chocolate Twist: Stir 1 tbsp unsweetened cocoa powder into the cheesecake layer.

  • Nut-Free: Use sunflower seed flour instead of almond flour for the crumble.

  • Extra Fancy: Top with a drizzle of sugar-free chocolate syrup or whipped cream.

❄️ Storage

  • Fridge: Store covered up to 3 days.

  • Freezer: Assemble without berries, freeze up to 2 weeks, then thaw and add fresh fruit before serving.

💌 Final Notes

These Keto Raspberry Cheesecake Parfait Cups are elegant, refreshing, and incredibly easy to make. They’re perfect for dinner parties, holidays, or anytime you want a sweet keto treat that looks as good as it tastes!

Rabia
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