Sink your spoon into this indulgent keto dessert and let the perfect parfait melt in your mouth! Feel the decadent chocolate and the crunchy, toasted coconut flakes pamper your tastebuds. Serve this stunning and delicious Keto Chocolate Parfait with Toasted Coconut to your loved ones or yourself when you want to indulge in something especially scrumptious.
How to make this Keto Chocolate Parfait with Toasted Coconuts
Even though this dessert needs a few steps, it’s definitely worth the effort. Well, with just 5 ingredients, things won’t get too complicated anyway!
First, you toast coconut flakes in a skillet. Next, you whip some heavy cream until stiff peaks form. After that, you beat sour cream and sweetener until well combined. Then, you melt extra-dark chocolate, and finally, combine everything and transfer into a mold, and freeze. It’s even easier than you think!
When you beat the heavy cream first, you don’t have to clean the beaters before beating the sour cream and sweetener. If you did it in the opposite order, you would need to clean the beaters, as heavy cream needs clean beaters to whip properly.
Allulose is the ultimate sweetener to this dessert as it provides an ice-cream-like texture, meaning the parfait doesn’t turn rock-hard but has a relatively soft consistency. Other keto sweeteners tend to make ice cream really hard. However, in case you cannot get allulose, check the Tips for Variations section for good alternatives.
One important note: you’ll melt some extra-dark chocolate for this dessert and mix it with cream cheese. I advise pouring the chocolate into the cream cheese while the chocolate is still warm. If you add melted chocolate that has already cooled, you’ll end up with a lumpy result, as the chocolate can form tiny lumps.
However, if this happens, don’t despair: you can heat the lumpy cream cheese and chocolate mixture carefully in a microwave oven or in a saucepan over very low heat until the chocolate mixes in completely, and the result is homogenous. Be careful not to heat the mixture too much, only that it’s lukewarm.
That’s it, let’s take a look at how to prepare this taste-bud-pampering keto parfait:
Toast 1/2 cup (120 ml) of coconut flakes in a skillet over high heat. Don’t let burn!
Set aside to cool.
Beat 1 cup (240 ml) of heavy cream…
…until stiff peaks form.
Combine 8 oz (230 g) full-fat sour cream — thick variety if you can find…
…and 1/2 cup (120 ml; or to taste) of allulose in a mixing bowl.
Beat until well combined.
Next, take 4 oz (115 g) extra-dark chocolate (cocoa content 90%) and chop it into pieces.
Melt the chocolate in a water bath or in a microwave oven in 30-second spans.
Combine the warm melted chocolate and the sour cream mixture. Mix with a spatula until well combined.
Finally, add the whipped cream…
…and the toasted coconut flakes.
Mix with a spatula…
Transfer the mixture into about 1.3-qt (1.3-liter) parfait mold or into a silicone mold.
Level the surface.
Cover with plastic wrap and freeze overnight, or for at least 6 hours.
When ready to serve, dip the mold in hot water for easier removal of the parfait. I have this marvelous Silikomart buche mold that ensures criminally easy removal. By the way, this recipe makes just the perfect amount of parfait mixture to fit into that mold. So, go and get yourself one, you won’t regret it!
Place on a serving plate and decorate, for example, with whipped cream, toasted coconut flakes, chocolate shavings, berries — or with anything tasty and keto-friendly!
…and so yum!
How I came up with this easy keto parfait recipe
Not that long time ago, I came up with the idea of Keto Chocolate Parfait. I think I was just browsing through some Finnish online magazine pages for recipe ideas and saw a recipe for a chocolate parfait. How wonderful, who could resist chocolate — especially in a melt-in-the-mouth creamy dreamy parfait? Not me!
I wrote down an initial recipe for a keto version but didn’t manage to experiment with it until now. However, when I looked at the recipe, I noticed it to be off-puttingly complicated. I had just copied the directions of the original sugary recipe. It involved eggs, and not only that: you had to separate the eggs and beat the yolks and whites separately until fluffy. Moreover, you also had to whip some cream, melt some chocolate, and do some other steps as well. Those were simply too many steps for me!
I started pondering how to simplify the recipe. I definitely wanted to omit the eggs as I knew that not every one of my readers want to use raw eggs. I decided to use cream cheese instead.
Well, now I had heavy cream, cream cheese, extra-dark chocolate, and allulose as ingredients. I wanted to use allulose as it’s the best sweetener for keto ice cream.
But, that was just 4 ingredients, so there was room for still one ingredient to fill my 5-ingredient quota. Hmm. Maybe nuts? Toasted nuts? That sounded great! Nuts would also lend a deliciously crunchy texture to the otherwise silky and smooth parfait. I opted for crushed and toasted almonds.
However, when I was about to experiment with the recipe, I thought many people avoid almonds due to their high oxalate amount. Moreover, almonds are nuts, and thus those with tree nut allergies cannot eat them. Soon, I realized toasted coconut flakes make the ultimate crunchy add-on to this parfait!
However, right before getting my hands on this recipe, I thought I’d change the cream cheese to sour cream. I do have a Keto Ice Cream recipe in my Low Sugar, So Simple book, which uses sour cream. I thought it would lend a slight tang to this chocolate parfait and balance out the mildness of the heavy cream.
It took some time to come up with the measures, and they basically were just educated guestimations as I relied rather on my intuition than my mathematical skills.
As the time was tight once again, I prepared the first experiment while taking the progress photos and kept my fingers crossed that the result is pleasing enough to be published.
It indeed was: the measures were just right, and the mixture absolutely perfectly fit into my Silikomart buche mold!
The chocolate tasted super indulgent, and the toasted coconut flakes lent a delicious crunch. The dessert was so ultimately scrumptious that I’m going to make it over and over again!
Here’s the recipe for you to enjoy:
- 1/2 cup = 120 ml coconut flakes
- 4 oz = 115 g extra dark chocolate (cocoa content 90%)
- 1 cup = 240 ml heavy cream
- 8 oz = 230 g full-fat sour cream
- 1/2 cup = 120 ml (or to taste) allulose
- Toast the coconut flakes in a skillet over high heat. Don't let burn! Set aside to cool.
- Beat the heavy cream until stiff peaks form. Set aside.
- Combine the sour cream and the sweetener in a mixing bowl. Beat until well combined. Set aside.
- Melt the chocolate in a water bath or in a microwave oven in 30-second spans. Set aside and let cool to room temperature.
- Combine the melted chocolate and the sour cream mixture. Mix with a spatula until well combined.
- Finally, fold in the toasted coconut flakes and the whipped cream.
- Transfer the mixture into about 1.3-qt (1.3-liter) parfait mold or a silicone mold. Level the surface.
- Cover with plastic wrap and freeze overnight, or for at least 6 hours.
- When ready to serve, dip the mold in hot water for easier removal of the parfait.
- Place on a serving plate and decorate, for example, with whipped cream, toasted coconut flakes, chocolate shavings, berries — or with anything tasty and keto-friendly!
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Silikomart Diamond Buche Silicone Baking Set, Create Baked or Frozen Yule Log Cakes with 3D Geometric Texture, Includes Plastic Support, 2 Dishwasher Safe Mats and Recipe Booklet, Made in Italy
Lets Do Organics: Organic Coconut Flakes, 7 oz (3 pack)
Lindt Excellence Bar, 90% Cocoa Supreme Dark Chocolate, Gluten Free, Great for Holiday Gifting, 3.5 Ounce (Pack of 12)
It's Just - Allulose, Sugar Substitute, Keto Friendly Sweetener, Non-Glycemic, Made in USA (32oz)
Anthony's Allulose Sweetener, 2 lb, Batch Tested Gluten Free, Keto Friendly Sugar Alternative, Zero Net Carb, Low Calorie
|Nutrition information||In total||Per serving if 10 servings in total|
|Protein||22.4 g||2.2 g|
|Fat||225.8 g||22.6 g|
|Net carbs||31.4 g||3.1 g|
|kcal||2255 kcal||225 kcal|
Tips for variations
To make the preparation even easier, use ready-toasted coconut flakes if you can find.
If you cannot get allulose, powdered erythritol is the next best option. Monk fruit or stevia (powder or liquid) are also suitable sweeteners. There are flavored stevias and monk fruit sweeteners, so feel free to experiment with them. For example, caramel-flavored monk fruit drops sound really indulgent to me, and it is actually one of my favorite sweeteners!
You can use cream cheese or yogurt instead of sour cream — or basically any thick (fermented) dairy product. I don’t recommend mascarpone, though, as, in my opinion, it’s inferior in frozen dishes as it forms a nasty and greasy layer on the tongue when consumed.
For a very decadent dessert, add a tiny pinch of unrefined sea salt to the sour cream mixture. I actually could have used it already in the recipe ingredients above! Chocolate cries for salt to make the ultimate decadent experience.
Instead of coconut flakes, choose one of the following options:
- Crushed pecans
- Crushed toasted almonds
- Crushed freeze-dried raspberries
- Grated extra-dark chocolate
On the other hand, if you want a smooth texture, leave out the coconut flakes.
To amp up the flavors even more, add one of the following options:
- 2 drops orange oil or food-grade orange essential oil
- 1 tablespoon rum or 1 teaspoon rum flavor
- 4 tablespoons chopped mint leaves or 2—5 drops pure peppermint oil
- 1 tablespoon very strong coffee or espresso
Check out my other chocolatey and chilly treats:
- Sinfully Scrumptious Chocolate Ice Cream
- 5-Ingredient Keto Blackcurrant Chocolate Chip Parfait
- 4-Ingredient White Chocolate Strawberry Swirl Cheesecake No-Churn Ice Cream
- Decadent 5-Ingredient Keto Chocolate Ice Cream Bombs
- Chocolate Raspberry Keto Ice Cream Soda
- Frozen Peanut Butter Cups
- Dark Chocolate Raspberry Swirl No-Churn Ice Cream
- Low-Carb Raspberry Chocolate Chip Parfait
- Low-Carb Black Forest Ice Cream
This week was super busy due to our freshly launched Ketokamu well-being course and everything related to that. I have been creating ample course material, mainly videos, and tasks for the attendees.
This first week has been about psyche and mindset — which are the most important when it comes to lifestyle and eating. I have given the course members many interesting challenges to do!
I will still head today to my hometown, which is about 125 miles (200 km) from here, as tomorrow morning, they are going to ring the church bells for my dad 84 times, as that was his age when he died. I think it’s a beautiful tradition.
I was baking a lot yesterday so that my son, who stays at home, will have enough good and nourishing food for next week.
A big part of next week goes to the funeral preparations as our family is quite large and many long-distance relatives are attending as well. The funeral of my dad is on next Saturday.