Low Carb Neapolitan Parfaits – a delicious recipe with heavy cream, sugar substitute, vanilla, cocoa, fresh strawberries, Fresh mint. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the 1/3 cup sugar substitute and vanilla and continue to whip just a little more to blend; do not whip all the way to soft peaks yet.
2
Put half of the partially whipped mixture into another bowl and finish whipping it on high speed until stiff peaks form.
3
Be careful not to overwhip, or the cream will break.
4
Set aside the vanilla cream.
5
To the first bowl with the other half of the partially whipped cream mixture, add in the cocoa powder and 2 tablespoons more sugar substitute and finish whipping on high until stiff peaks form, again being careful not to over-whip.
6
This is the chocolate cream.
7
In each of 4 parfait glasses, layer a couple spoonfuls of chocolate cream, followed by some fresh strawberry slices, and top it with a couple spoonfuls of fresh vanilla cream.
8
Chill completely before serving.
9
Garnish with a strawberry fan and sprig of fresh mint.
286
kcal
Calories
22
g
Fat
22
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup heavy cream, 1/3 cup sugar substitute, plus 2 tablespoons (recommended: Splenda), 1 teaspoon no sugar added vanilla extract, 1/2 tablespoon unsweetened cocoa powder, and more.
Yes, Low Carb Neapolitan Parfaits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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