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Keto Lemon Parfaits - Bright, Creamy, and Low-Carb

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the almond crumb: 1 cup almond flour
  • 2 tablespoons melted unsalted butter (or coconut oil)
  • 1–2 tablespoons powdered erythritol or allulose
  • Pinch of sea salt
  • 1/2 teaspoon vanilla extract (optional)
  • For the lemon layer: 8 oz cream cheese, softened
  • 1/2 cup heavy cream
  • 1/3–1/2 cup powdered keto sweetener, to taste
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1–2 teaspoons finely grated lemon zest
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt
  • For the whipped cream topping: 3/4 cup heavy cream
  • 1–2 tablespoons powdered keto sweetener
  • 1/2 teaspoon vanilla extract
  • Optional garnishes: Extra lemon zest, toasted sliced almonds, or a few fresh raspberries.

Method
 

  1. Make the almond crumb: In a bowl, mix almond flour, melted butter, powdered sweetener, salt, and vanilla until it forms sandy crumbles. Taste and adjust sweetness. Set aside.
  2. Whip the cream for the lemon layer: In a chilled bowl, whip 1/2 cup heavy cream to soft peaks. Set aside.
  3. Beat the lemon base: In another bowl, beat softened cream cheese with sweetener until smooth. Add lemon juice, zest, vanilla, and a pinch of salt. Beat until creamy and slightly fluffy.
  4. Fold in the whipped cream: Gently fold the whipped cream into the lemon mixture until smooth and airy. Do not overmix.
  5. Make the whipped topping: Whip 3/4 cup heavy cream with sweetener and vanilla until soft to medium peaks. Chill until assembly.
  6. Assemble the parfaits: In small glasses or jars, add a layer of almond crumb, then spoon in lemon cream, followed by a dollop of whipped cream. Repeat layers if your glasses are tall.
  7. Chill: Refrigerate at least 1–2 hours to set and meld flavors. Add garnishes just before serving.