Paleo Chocolate Strawberry Parfait is grain-free, keto-friendly, low carb, and can be made dairy-free.
These Paleo Chocolate Strawberry Parfaits are naturally gluten-free and adaptable for low-carb, keto, or dairy-free diets. They layer a rich chocolate pudding with whipped topping and fresh strawberries for a light yet indulgent dessert.
I admit I always picture Donkey from Shrek when I say the word “parfait” — but beyond the joke, parfaits are one of my favorite treats because of the contrast in textures and flavors between the creamy pudding, fluffy topping, and juicy berries.
The recipe combines a thick, silky chocolate pudding with either coconut cream or whipped heavy cream and plenty of sliced strawberries. It’s straightforward to assemble and makes for an impressive, retro-inspired dessert with modern, clean-eating ingredients.
If strawberries aren’t in season, raspberries make a great substitute. You can also skip the berries entirely for a pure chocolate-and-cream parfait.
This dessert is quick to prepare, sets in the refrigerator, and stores well for several days. Use short parfait glasses or small containers for pretty individual servings.
Keto & Paleo Chocolate Strawberry Parfait Recipe Below
Printable Recipe Card
Paleo Chocolate Strawberry Parfait
4 mins
4 mins
8 mins
Ingredients
- Chocolate Pudding Ingredients
- 1 ½ cups canned full-fat coconut milk (or heavy cream)
- 1 egg yolk, beaten
- 3 tablespoons cocoa powder
- 6 tablespoons sweetener of choice (coconut sugar for paleo; erythritol or equivalent for low carb)
- 2 tablespoons coconut oil
- ½ teaspoon gluten-free vanilla extract
- 1 tablespoon unflavored gelatin (about 1 envelope)
- 3 tablespoons cold water
- Whipped Topping & Berries
- ½ cup coconut cream or whipped heavy cream (to make coconut cream, chill a can of full-fat coconut milk, open, and scoop out the solid cream)
- Sweetener for topping: 2 tsp honey (paleo) or ¼ tsp liquid stevia (low carb)
- ⅓ cup sliced strawberries
Instructions
- In a small bowl, stir 3 tablespoons cold water and sprinkle the gelatin over the water. Whisk until dissolved and lump-free. Set aside.
- In a medium saucepan over medium heat, combine 1 ½ cups coconut milk (or heavy cream), beaten egg yolk, 3 tablespoons cocoa powder, 6 tablespoons sweetener, 2 tablespoons coconut oil, and ½ teaspoon vanilla. Whisk vigorously while heating until smooth and lump-free.
- Reduce heat to a simmer and add the dissolved gelatin. Whisk thoroughly while simmering until the gelatin is fully incorporated.
- Remove from heat once smooth and combined. Allow the pudding mixture to cool.
- Pour into a container, cover, and refrigerate for about 4 hours or until set.
- When set, stir the pudding slightly and divide into four small (2–3 oz) parfait glasses or containers. Spoon a small amount of pudding into each container to form the first layer.
- Sweeten and whip the coconut cream or heavy cream to make the topping. Add a thin layer of whipped topping over the pudding, then add sliced strawberries. Repeat the layers, finishing with a few strawberry slices and a small dollop of whipped topping.
- Serve chilled and enjoy.
Notes
Nutritional estimates (per serving) — Low carb version (using erythritol/stevia): Calories 305; Carbs 7 g; Net Carbs 5.25 g; Fiber 1.7 g; Fat 28 g; Protein 5 g; Sugar 2 g.
Paleo version estimates (using coconut sugar and honey): Calories ~335; Carbs ~17 g; Net Carbs ~15.3 g; Fiber 1.7 g; Fat 28 g; Protein 5 g; Sugar ~5 g.
All nutritional data are approximate and depend on the specific products you use.
Nutrition
Recipes You May Also Enjoy:
