I don’t know about you guys, but some of my favorite sweet treats include cake, chocolate and pudding. If only I could eat my favorites everyday…. okay maybe that’s a little too indulgent.
What if we all could enjoy our favorites knowing that they aren’t as bad for you? That is my mission in this life and I truly enjoy sharing these creations with you.
A few months ago, I was craving my favorite chocolate cake. Costco’s chocolate cake, to be more specific. Layers of rich, dark, moist chocolate cake with sweet, creamy and decadent chocolate frosting, covered in delicious chocolate shavings. That is really what dreams are made of. I never looked up how much sugar is in that cake, although I know it’s probably right on the label. I didn’t want to cry after eating it.
So instead of venturing out to buy a huge cake that would leave me with a million servings (exaggerating, it’s probably more like 30ish), I tried my best to make a lower carb chocolate dessert that would kick the craving and leave our stomachs happy.
That’s when these were born. Yummy, healthier, chocolate, delicious parfaits. Layers of low carb chocolate cake, sugar-free pudding and whipped cream have completed my life. A dessert that is very versatile, for you can mix it with whatever flavors you like.
In the words of Guy Fieri, “this is money”.
Low Carb Pudding Parfaits
Ingredients for Cake
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup swerve sweetener**
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup + 2 tbsp cocoa powder
- 2 eggs
- 3 tbsp butter, melted
- 1 tsp vanilla
- 1/2 cup water
**You can substitute your favorite sweetener- 1/2 cup swerve = 1/2 cup of regular sugar. So use according to that ratio.
Preheat oven to 350 degrees.
Mix almond flour, coconut flour, baking powder, baking soda and salt together, breaking up any lumps in the flour.
In a mixing bowl, add eggs, sweetener and vanilla. Mix together until combined.
Add dry ingredients into the egg mixture. You will have a thick batter at this point.
Mix in cocoa powder.
Add melted butter and water, allowing for all ingredients to blend and batter to thin out.
Pour batter into a 8 X 8 inch baking pan either greased or with covered with parchment paper. Spread evenly into pan.
Bake for approximately 22 minutes or until the top is set, but cake feels moist. Remove from oven and allow to cool completely.
You could stop here, top with your favorite frosting, whipped topping, ice cream…the possibilities are endless. I took it a step further.
Ingredients for Parfait
- Chocolate cake, recipe above
- 1 box of sugar-free instant pudding (or regular pudding), any flavor
- 2 cups of preferred milk (skim, whole, almond, coconut, cream etc)
- 1 large container of cool whip (or make your own)
In a bowl, if using instant pudding, mix milk and pudding for 2 minutes using a whisk. Place into refrigerator for at least 5 minutes to allow to set.
Cut the chocolate cake into cubes.
Using whichever cup, dish or bowl that you prefer, being to layer your parfaits.
First add cake, then pudding, then whipped topping, making three layers.
Try not to put spoonfuls of pudding or cool whip into your mouth during this process. It can be difficult.
You can make ahead and place back into refrigerator or enjoy right away!
Disclaimer: This cake is meant to be light and easily crumbles for this parfait. If you are looking for a more dense cake, come back when I create that *wink wink*