These Raspberry Cheesecake Parfait Cups are made with layers of goodness, starting with cheesecake, almond crumble and fresh raspberries!
Makes 4 servings
- 1 cup - Almond Flour
- 3 tbsp - Erythritol
- 3 tbsp - Butter
- 1 cup - Cream Cheese
- 1/4 cup - Heavy Cream
- 3 tbsp - Erythritol
- 1 tsp - Vanilla Extract
- - Fresh Raspberries
The directions to make Raspberry Cheesecake Parfait Cup are in the section below, but first, please take a moment to learn about our personalized Keto plans.
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This recipe, "Raspberry Cheesecake Parfait Cup," was taken from our private library of recipes. So you can see the food you'll be eating is keto-friendly and delicious.
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Here are the directions to make Raspberry Cheesecake Parfait Cup...
- 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 and remove from oven and cool completely.
- In a bowl, whisk together cream cheese, heavy cream, erythritol and vanilla extract until completely smooth.
- Refrigerate cream cheese mixture for 15-20 minutes.
- 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.