Back in the early 80s, a bucket of Kentucky Fried Chicken (it was not yet KFC) Extra Crispy was a TREAT. Trust me on this if you were not yet alive and can’t believe this to be true. A couple of times a year, my mom and I would load up in the family land yacht, giddy with anticipation, and drive down the hill to the little chicken shack and get the iconic red and white striped bucket full of goodness. But, unlike my siblings, I was not doing the happy dance for the fried yard bird. No, I couldn’t wait for the chocolate cream parfait in a cup. Remember those?
I haven’t been to a KFC in a gazillion years, so I have no idea if they still carry their cup-o-desserts. But that’s probably okay. Like so many things from childhood, I’m guessing the memory of the graham cracker crust, chocolate pudding, whipped cream combo is significantly better than the actual thing. Like Orange Juliuses. And bumper cars.
Adulting has forced me to recognize SO many unfortunate realities about the world: Actors, in real life, are rarely like the characters they play; professional jacks player is NOT a thing; and food that was AMAZING (especially when purchased at the mall) is actually pretty disgusting.
Sigh.
But none of this reality stops me from dreaming. I’ve learned to watch old TV shows without thinking about the actors having any life other than the mid-century-modern-wood-paneled-station-wagon one they are living on the screen in front of me. I have to do a lot of things no one will ever pay me for (ahem, running around a track for 24 hours). And, I spend a lot of time reimagining my favorite childhood foods to match my adult palate (and aging body).
Again, sigh.
So, this dessert is just that – my childhood KFC chocolate parfait made keto. I adapted (slightly) the recipe from the most amazing Wholesome Yum (if you’ve never been over there, GO NOW). I have her to thank for helping me bring one of my fondest childhood food fantasies in line with a low carb lifestyle. It is magic. I promise.
Adulting Chocolate Cream Cheese Parfait
- For the base:
- 1½ cups almond flour
- ½ cup ground pecans
- 2 Tbs. powdered Swerve
- ⅓ cup unsalted butter, melted
- ½ tsp. salt
- Cream cheese layer:
- ¼ cup heavy whipping cream
- ¼ cup powdered Swerve
- ½ tsp. pure vanilla extract
- 8 oz. full fat cream cheese (1 brick)
- Chocolate layer:
- 1 cup heavy whipping cream
- 1 cup unsweetened almond milk or regular whole milk
- ½ cup powdered Swerve
- 3 oz. sugar free dark chocolate, chips or chopped bar - Lilly's is great for this
- 2 Tbs. unsalted butter
- ½ tsp. salt
- 1 tsp. xanthan gum
- 1 tsp. pure vanilla extract
- Whipped cream layer
- 1½ heavy whipping cream
- 2 Tbs. powdered Swerve
- ½ tsp. pure vanilla extract
- sugar free dark chocolate for shavings
- Preheat oven to 350 degrees.
- Line and 8 x 8 baking dish (Pyrex works well, here) with parchment paper, leaving enough to hang over the sides for easy removal from the pan.
- For the crust: In a medium bowl, mix the dry ingredients for the crust. Drizzle in the melted butter and mix until it forms a dough. Press into the bottom of your 8 x 8 baking dish.
- Bake for 12 minutes. Edges should be starting to brown, but center should still be golden. Set aside to cool completely.
- Cream Cheese Layer: Beat heavy whipping cream, Swerve, and vanilla until soft peaks form. Gradually beat in the cream cheese just until incorporated. Spread over cooled shortbread crust. Refrigerate while making chocolate pudding layer.
- Chocolate Pudding Layer: In a medium saucepan, mix heavy whipping cream, almond milk, dark chocolate, butter, and Swerve. Head over medium low until the chocolate and butter are melted and smooth. Gradually sprinkle in xanthan gum, whisking continuously for 5 minutes,making sure there are no lumps. Remove from heat and add vanilla.
- Cool for 15 minutes, then pour over the cream cheese layer. Cover with plastic wrap touching the surface of the pudding to prevent a skin from forming.
- Cool in the refrigerator for 2 hours.
- After 2 hours, beat the heavy cream, powdered Swerve, and vanilla until soft peaks form. Gently spread onto the chocolate pudding layer. Sprinkle with chocolate shavings.
Mom, ultrarunner, four-time US 24 Hour National Team member, adventure athlete, food writer. Graduate of the Pro Cooking Program at the New School of Cooking, Los Angeles. Will run for food.
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