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Raspberry Cream Keto Parfaits - A Light, Low-Carb Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Fresh raspberries (about 2 cups)
  • Heavy whipping cream (1 cup)
  • Full-fat Greek yogurt or mascarpone (1 cup)
  • Powdered erythritol, allulose, or monk fruit blend (to taste, about 3–5 tablespoons)
  • Pure vanilla extract (1 teaspoon)
  • Lemon zest (optional, 1 teaspoon, for brightness)
  • Almond extract (optional, a few drops for a bakery-style note)
  • Chopped toasted almonds or keto granola (optional, for crunch)
  • Pinch of salt (to balance sweetness)

Method
 

  1. Prep the berries: Rinse and gently pat dry 2 cups of raspberries. Set aside a handful for garnish. If your berries are very tart, toss them with 1 teaspoon powdered sweetener and let them sit 5 minutes.
  2. Whip the cream: In a cold bowl, beat 1 cup heavy cream with a pinch of salt until soft peaks form. Sprinkle in 1–2 tablespoons powdered sweetener and 1 teaspoon vanilla. Beat to medium peaks—fluffy, not stiff.
  3. Make the cream base: In another bowl, stir 1 cup full-fat Greek yogurt or mascarpone until smooth. Add 1–2 tablespoons powdered sweetener, the lemon zest, and a drop or two of almond extract if using. Taste and adjust sweetness.
  4. Fold together: Gently fold the whipped cream into the yogurt/mascarpone in two additions. Aim for a light, mousse-like texture. Do not overmix.
  5. Optional raspberry mash: Lightly mash half the raspberries with a fork to release some juice. This creates a ripple that looks pretty in layers.
  6. Layer the parfaits: Spoon a layer of cream mixture into the bottom of 4 small glasses. Add a layer of raspberries (some whole, some mashed). Repeat with another layer of cream, then berries.
  7. Add crunch: Sprinkle chopped toasted almonds or keto granola between layers or on top for texture.
  8. Chill briefly: Refrigerate 20–30 minutes to set the layers and meld flavors. Garnish with reserved berries and a little extra lemon zest before serving.