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Raspberry Granola Parfaits (Keto, Dairy Free)

When I made this granola mix, it was by a total accident- but I couldn't have planned it any better! If you were a fan of the texture of Grape Nuts cereal, this will definitely hit the spot for you!

This granola base can be eaten just as is, as a cereal, or layered in these cute little parfaits for the perfect healthy bite size treat!

I used 4 oz serving vessels and this yielded 14 for me


Almond Granola:

14 oz dry roasted almonds

1/2 cup granulated sugar substitute (I used Pyure)

2 tablespoons cinnamon

1 teaspoon vanilla extract

Coconut Cream Layer:

1 can refrigerated unsweetened coconut cream (13.66 oz)

1 teaspoon vanilla extract

28 Fresh raspberries for layering


Submerge whole almonds in water and let them soak for 24 hours at room temperateure.

Drain off the water and pulse in a food processor until they look finely "diced"

Remove and lay out on paper towels to soak up excess moisture for 3 hours.

Place the almonds in a bowl and mix with the sweetener, cinnamon, and vanilla.

Preheat your oven to 200 degrees Farenheit.

Lay the granola mixture out on a sheet pan evenly spaced apart and bake for 3 hours to slowly dry out the nuts. Remove and allow to cool.

For the coconut cream layer, mix the coconut cream (refrigerated part only, not the water that separates) in a bowl with the vanilla extract. You may choose to add sweetener if you like, I did not include it as the vanilla sweetens it up nicely on its own.

Layer a raspberry in the bottom of your 4 oz parfait serving cups, top with granola, coconut cream, and repeat layers.

Keep refrigerated until ready to serve.

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