Fudge Brownie Lava Parfaits- Paleo, low carb, keto and gluten free
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4.67 from 3 votes

Fudge Brownie Lava Parfaits

Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Course: gluten free, keto, low carb, paleo
Cuisine: dessert
Servings: 4
Calories: 425kcal
Author: Stacey

Ingredients

  • Chocolate Pudding Lava:
  • 1 ½ cups canned full fat coconut milk
  • 1 egg yolk beaten
  • 3 tbsp cocoa powder
  • cup Sweetener of choice: ⅓ coconut sugar or for low carb use ⅓ cup erythritol or other low carb sweetener equivalent
  • 2 tbsp coconut oil
  • ½ tsp GF vanilla extract
  • 1 tbsp unflavored unsweetened gelatin 1 envelope
  • 3 tbsp cold water
  • Fudge Brownies:
  • 3 ounces unsweetened baking chocolate
  • 6 tbsp butter or organic palm shortening
  • 1/3 cup coconut flour
  • 3 eggs large
  • 1 1/3 cup granular sweetener of choice: erythritol sweetener for low carb or coconut sugar for primal.
  • 1 tsp 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 tsp cocoa powder.
  • 2 tbsp coconut oil or butter, melted
  • tsp Sweetener of choice: 2 or to taste honey for paleo or for low carb use 12 drops or more, to taste, liquid stevia

Instructions

  • Place 3 tbsp cold water in a small bowl and sprinkle 1 tbsp 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 tbsp cocoa powder, ⅓ cup sweetener of choice, 2 tbsp coconut oil, and ½ tsp 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 tsp 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 tbsp 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.

Notes

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

Nutrition

Serving: 0g | Calories: 425kcal | Carbohydrates: 9.4g | Protein: 7g | Fat: 38g | Fiber: 4g | Sugar: 4g