Keto Raspberry Cheesecake Parfait

glass filled with keto raspberry cheesecake parfait with cinnamon pecan k bite crust

What You Will Need:

For The Crust:

1 Cinnamon Pecan K Bite Package

4 Tablespoons Nut Butter - Peanut Butter or Pecan

3 Tablespoons Water

For The Cheesecake Filling:

8 oz Softened Cream Cheese

1/2 Cup Confectioners Sweetener or to desired taste

2/3 Cup Heavy Whipping Cream

1 Teaspoon Vanilla

1 Cup Raspberries

Whipped Cream for Topping

There are a few ways you can flavor the Cheesecake filling with Raspberries.  You can add them directly to the filling during the mixing stage.

You can blend them with some sweetener, press them through a sieve to remove seeds and then add to the Filling.

Our favorite way to make sort of a syrup.  Place the 1 cup Raspberries to a pan.  Add either 1 Tablespoon of lemon juice or 1 Tablespoon water.  Cook the berries on medium heat until they start to break down.  Help that along by mashing them with the back of a spoon.  Continue to cook until the mixture reduces and becomes a bit syrupy.

Pour the mixture through a sieve to remove seeds.  Let cool to use to flavor the Cheesecake filling.

For The Crust:

Make the Cinnamon K Bites by adding to a mixing bowl.  Add 4 Tablespoons of your preferred nut butter and mix.  Slowly add water and mix until the mixture is crumbly.

For The Filling:

Mix softened cream cheese and sweetener until fluffy.  Taste and add more sweetener if desired. Add Vanilla, Raspberry Syrup and Heavy Whipping Cream and mix until fluffy.

To Layer:

There are a few options here too!  You can alternate layers of K Bite crust and filling or you can start with Crust, top with Filling, top with Fresh Raspberries, top with more filling and then finish it off with Whipped Cream and a sprinkling of K Bite crumbs.


Net Carbs will depend on the size of the dessert dish you use and how many servings you make.




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