Fudge Brownie Lava Parfaits-

Grain-free, paleo, gluten-free, and low-carb fudge brownie lava parfaits.

Fudge Brownie Lava Parfaits are insanely chocolaty, magical goodness that is paleo, and gluten-free with a low-carb version.

My family is so obsessed with this recipe. This creation of evil chocolate genius was inspired by my son-in-law, who adores chocolate.

My youngest son, who is also a notorious chocoholic, helped me brainstorm on what kind of chocolaty confection we should make for my son-in-law's birthday.

This fudge Brownie Lava Parfait was such a hit! The recipe has homemade pudding, but if you are low carb and want to save time, you could use a store-bought low-carb pudding.

The recipe also only uses 4 of the brownies in the pan, so there will be leftover brownies, which is never a bad thing, lol. Honestly, I just don’t know how I would make such a tiny batch.

I used small mason jars to serve these in, but you can also use parfait cups or even a small glass bowl.

Fudge Brownie Lava Parfaits- paleo, low carb, and gluten free

The Fudge Brownie Lava Parfaits Recipe:

Ingredients

Chocolate Pudding Lava:

1 ½ cups canned full-fat coconut milk, where to buy this
1 egg yolk, beaten
3 tbsp cocoa powder
⅓ Cup Sweetener of choice: ⅓ cup coconut sugar or for low carb use ⅓ cup erythritol or other low carb sweetener equivalent
2 tablespoon coconut oil
½ teaspoon GF vanilla extract
1 tbsp unflavored unsweetened gelatin (1 envelope)
3 tablespoon cold water

Fudge Brownies:

3 ounces unsweetened baking chocolate, like this kind
6 tablespoon butter, or organic palm shortening
⅓ cup coconut flour
3 eggs, large
1 ⅓ cup granular sweetener of choice: erythritol sweetener for low carb, or coconut sugar for primal.
1 teaspoon vanilla extract

Whipped Cream:

1 Cup Whipped Heavy Cream or Coconut Cream sweetened to taste with sweetener of choice, low carb can use liquid stevia, or another low carb sweetener, paleo can use honey as a sweetener.

Chocolate Sauce:

2 teaspoon cocoa powder.
2 tbsp coconut oil, or butter, melted
Sweetener of choice: 2 teaspoon or to taste honey for paleo, or for low carb use 12 drops or more, to taste, liquid stevia

Directions:

Place 3 tablespoon cold water in a small bowl and sprinkle 1 tablespoon unflavored gelatin over the water and whisk thoroughly with a small whisk or fork until all gelatin is dissolved and lump-free. Set aside.
In a medium saucepan over medium heat combine: 1 ½ cup coconut milk or heavy cream, 1 beaten egg yolk, 3 tablespoon cocoa powder, ⅓ cup sweetener of choice, 2 tablespoon coconut oil, and ½ teaspoon vanilla extract. Use a whisk to vigorously whisk all ingredients together while heating. Continuously whisk until very smooth and lump-free.
Turn heat down to simmer and spoon in all the gelatin water mixture. Whisk the gelatin in while simmering. Whisk thoroughly to make sure all gelatin in mixed in and lump-free.
Once completely smooth and combined, remove from heat and cool.
Once cooled, pour into one large container, then cover and refrigerate for 4 hours or until pudding is set.
When the pudding is almost set, Start the brownie making.
Preheat oven to 350 F, and grease or oil an 8×8 pan.
In a small saucepan over medium-low heat, melt 3 ounces baking chocolate, and 6 tbsps butter. Stirring and melting until completely combined and melted. Remove from heat and set aside.
In a large mixing bowl combine: ⅓ cup coconut flour, 1 ⅓ cup sweetener of choice, 3 eggs, and 1 teaspoon vanilla extract. mix until combined. Add melted chocolate & butter from the saucepan. Stir in thoroughly.
Spread the brownie mixture over the bottom of the prepared pan. Bake for 30 minutes, or until a toothpick comes out with some crumbs clinging to it. Remove from oven and cool for 15 minutes before cutting.
While brownies are cooling, whip heavy cream or coconut cream and sweetener with a hand mixer or immersion blender until fluffy.
Make the chocolate syrup: In a small saucepan over medium-low heat, melt butter or oil and add the other ingredients and stir until mixed. Remove from heat. Cool a few minutes.
Cut out 4 medium size brownies from the pan of 12 brownies ( yay, there will be plenty leftover brownies), and chop them into small bite-size chunks or squares.
In 4 parfait cups or small mason jars, place a single layer of brownie chunks on the bottom.
Take out the chocolate pudding and stir it a bit, then spoon about ¼ cup pudding on top of brownie layer, then add 3 tablespoon whipped cream layered on top of it, then add a few more of the brownie chunks on top, then add a small dollop of whipped cream, and pour some chocolate sauce over the top.

Nutritional Data for Low Carb Version ( using Swerve sweetener and stevia and includes 1 brownie per serving out of 12 brownies): Servings: 4, Serving size: 1 parfait, Cal: 425, Carbs: 9.4 g, Net Carbs: 5.4 g, Fiber: 4 g, Fat: 38 g, Protein: 7 g, Sugars: 4 g.

Just the Brownie Recipe Alone (not with parfait), Nutritional data for the leftover brownies ( low carb version): servings: 12 brownies, serving size: 1, Cal: 130, Carbs: 4 g, Net carbs: 2 g, Fiber: 2 g, Protein: 3 g, Sugars: 0.5 g

*all nutritional data are estimates based on the products I used*

📖 Printable Recipe Card

Fudge Brownie Lava Parfaits

Stacey

Fudge Brownie Lava Parfaits are insanely chocolaty, magical goodness that is paleo, and gluten-free with a low carb version.

4.67 from 3 votes

Print Recipe Pin Recipe

Prep Time 1

Cook Time 40

Total Time 1 40

Course Dessert

Cuisine American

Servings

Calories 425 kcal

Ingredients

CHOCOLATE LAVA PUDDING:
1 ½ cups canned full fat coconut milk
1 egg yolk beaten
3 tablespoon cocoa powder
⅓ cup Sweetener of choice: ⅓ coconut sugar or for low carb use ⅓ cup erythritol or other low carb sweetener equivalent
2 tablespoon coconut oil
½ teaspoon GF vanilla extract
1 tablespoon unflavored unsweetened gelatin 1 envelope
3 tablespoon cold water
FUDGE BROWNIES:
3 ounces unsweetened baking chocolate
6 tablespoon butter or organic palm shortening
⅓ cup coconut flour
3 eggs large
1 ⅓ cup granular sweetener of choice: erythritol sweetener for low carb or coconut sugar for primal.
1 teaspoon vanilla extract
WHIPPED CREAM
1 Cup Whipped Heavy Cream or Coconut Cream sweetened to taste with sweetener of choice low carb can use liquid stevia, or other low carb sweetener, paleo can use honey as sweetener.
CHOCOLATE SAUCE:
2 teaspoon cocoa powder.
2 tablespoon coconut oil or butter, melted
2 teaspoon Sweetener of choice: to taste honey for paleo or for low carb use 12 drops or more, to taste, liquid stevia

Instructions

Place 3 tablespoon cold water in a small bowl and sprinkle 1 tablespoon unflavored gelatin over the water and whisk thoroughly with a small whisk or fork until all gelatin is dissolved and lump free. Set aside.
In a medium saucepan over medium heat combine: 1 ½ cup coconut milk or heavy cream, 1 beaten egg yolk, 3 tablespoon cocoa powder, ⅓ cup sweetener of choice, 2 tablespoon coconut oil, and ½ teaspoon vanilla extract. Use a whisk to vigorously whisk all ingredients together while heating. Continuously whisk until very smooth and lump free.
Turn heat down to simmer and spoon in all the gelatin water mixture. Whisk the gelatin in while simmering. Whisk thoroughly to make sure all gelatin in mixed in and lump free.
Once completely smooth and combined, remove from heat and cool.
Once cooled, pour into one large container, then cover and refrigerate for 4 hours or until pudding is set.
When pudding is almost set, Start the brownie making.
Preheat oven to 350 F, and grease or oil an 8×8 pan.
In a small sauce pan over medium low heat, melt 3 ounces baking chocolate, and 6 tbsps butter. Stirring and melting until completely combined and melted. Remove from heat and set aside.
In a large mixing bowl combine: ⅓ cup coconut flour, 1 ⅓ cup sweetener of choice, 3 eggs, and 1 teaspoon vanilla extract. mix until combined. Add melted chocolate & butter from the sauce pan. Stir in thoroughly.
Spread the brownie mixture over the bottom of prepared pan. Bake for 30 minutes, or until toothpick comes out with some crumbs clinging to it. Remove from oven and cool for 15 minutes before cutting.
While brownies are cooling, whip heavy cream or coconut cream and sweetener with a hand mixer or immersion blender until fluffy.
Make chocolate syrup: In small saucepan over medium low heat, melt butter or oil and add the other ingredients and stir until mixed. Remove from heat. Cool a few minutes.
Cut out 5 medium size brownies ( yay, there will be plenty leftover brownies), and chop them into small bite size chunks or squares.
In 4 parfait dishes, or small mason jars, place a single layer of brownie chunks on the bottom.
Take out the chocolate pudding and stir it a bit, then spoon about ¼ cup pudding on top of brownie layer, then add 3 tablespoon whipped cream layered on top of it, then add a few more of the brownie chunks on top, then add a small dollop of whipped cream, and pour some chocolate sauce over the top.

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Notes

*all nutritional data are estimates based on the products I used*

Nutrition

Serving: 1parfaitCalories: 425kcalCarbohydrates: 9.4gProtein: 7gFat: 38gFiber: 4gSugar: 4g

Keyword fudge brownie lava parfaits, keto brownie parfaits, low carb brownie sundae

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Fudge Brownie Lava Parfaits