Keto Chocolate Peanut Butter Parfait
Equipment
Ingredients
Chocolate Layer
- 1 cup heavy whipping cream
- 2 tablespoons low carb granular sweetener
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon almond flour
- 1/8 teaspoon salt
- 1/8 teaspoon xantham gum
- 2 egg yolks
- 1 teaspoon vanilla extract
Peanut Butter Layer
- 3/4 cup heavy whipping cream
- 1/4 cup natural unsweetened peanut butter
- 1/2 tablespoon low carb granular sweetener
- 1/2 teaspoon vanilla extract
Whipped Cream Layer
- 1 cup heavy whipping cream
- 1 tablespoon low carb granular sweetener
- 1 teaspoon vanilla extract
Instructions
Chocolate Layer
- In a large frying pan, add heavy whipping cream and heat over medium heat until warm. Stirring often.
- In a small bowl, mix together sweetener, cocoa, flour, salt and xantham gum and add to heavy whipping cream. Continue stirring often as it begins to thicken.
- Separate egg yolks into a small bowl and beat with a fork. Temper yolks and add to heavy cream mixture. Keep stirring for 2-5 more minutes until thicker.
- Remove from heat and add evenly to 3 dessert cups.
- Place dessert cups in the freezer for 10 minutes to cool.
Peanut Butter Layer
- Add all ingredients to a small bowl and beat with hand beaters for several minutes until light and fluffy like you would expect homemade whipped cream to me.
- Scoop evenly on top of the chocolate in dessert cups.
- Place dessert cups back into the freezer while making the whipped cream.
Whipped Cream Layer
- Add all ingredients to a small bowl and beat with hand beaters for several minutes until light and fluffy!
- Finally, scoop the whipped cream evenly on top of the peanut butter layer.
- Keep cold and serve cold!
Nutrition
Serving: 1Calories: 696kcalCarbohydrates: 4gProtein: 5.25gFat: 70gSaturated Fat: 40gPolyunsaturated Fat: 25gTrans Fat: 2gCholesterol: 277mgSodium: 171mgFiber: 1.25gSugar: 0.5g
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