Soften the cream cheese. Leave it at room temperature for 30–45 minutes. This prevents lumps and makes mixing easier.

Make the lemon base. In a bowl, beat softened cream cheese with powdered sweetener until smooth. Add lemon zest, lemon juice, vanilla, and a small pinch of salt. Mix until creamy and silky.

Lighten with yogurt. Fold in Greek yogurt or sour cream. This adds a gentle tang and keeps the filling from feeling too heavy.

Whip the cream. In a separate bowl, whip heavy cream to soft peaks. Taste a dab—if you like a sweeter parfait, add a touch more powdered sweetener to the cream before whipping. Don’t overbeat.

Fold it together. Gently fold the whipped cream into the lemon mixture in two additions. Stop as soon as it looks smooth and fluffy. Overmixing can deflate the cream.

Optional crunchy layer. In a skillet, toast almond flour with a little butter and a pinch of sweetener over medium-low heat until golden and nutty. Stir in coconut flakes or chopped nuts if you like. Let it cool fully so it stays crisp.

Assemble the parfaits. Spoon a layer of lemon cream into glasses or small jars. Add a sprinkle of the crunchy topping if using. Repeat with another layer of cream. Top with a light dusting of zest, a few berries, or mint.

Chill to set. Refrigerate for at least 1 hour. The flavors meld and the texture firms up, making each bite extra smooth.

Serve. Just before serving, add any final garnish. If you used a crunchy topping, add a little extra on top for texture.