Chocolate Cream Cheese Parfait (Or: If KFC grew up, had babies, and was adulting) keto, LCHF
Recipe type: keto dessert; lchf dessert
Cuisine: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
Sugar free, gluten free shortbread, chocolate and cream cheese dessert
  • 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
  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Bake for 12 minutes. Edges should be starting to brown, but center should still be golden. Set aside to cool completely.
  5. 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.
  6. 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.
  7. 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.
  8. Cool in the refrigerator for 2 hours.
  9. 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.
Recipe by Carilyn Johnson at