Bloom the gelatin: In a small bowl, sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water. Let it sit for 5 minutes until it looks spongy. This ensures it melts smoothly later.

Heat the base: In a medium saucepan, whisk together 1 cup heavy cream, 1 cup unsweetened almond milk, 1/3–1/2 cup granulated erythritol or allulose, 1/3 cup unsweetened cocoa powder, and a pinch of salt. Warm over medium heat, whisking until steamy and smooth, about 3–5 minutes. Do not boil.

Add gelatin and finish: Remove from heat. Stir in the bloomed gelatin until fully dissolved. Whisk in 1 teaspoon vanilla extract and 1 tablespoon butter (optional) for extra silkiness. Taste and adjust sweetness if needed.

Cool the pudding: Pour into a bowl and press plastic wrap directly onto the surface to prevent a skin. Chill 30–45 minutes until slightly thickened but still spoonable.

Whip the cream: In a chilled bowl, beat 3/4–1 cup heavy whipping cream with 1–2 tablespoons powdered sweetener and 1/2 teaspoon vanilla until soft-to-medium peaks form. Keep it cloud-like, not stiff.

Prep the crunch: Roughly chop 1/4 cup toasted almonds, pecans, or walnuts. You can also use cacao nibs for a bitter-crunchy note. Keep portions small to control carbs.

Layer the parfaits: Spoon a layer of chocolate pudding into small glasses or jars. Add a sprinkle of nuts or nibs, then a dollop of whipped cream. Repeat layers, finishing with whipped cream.

Garnish: Add a final dusting of cocoa powder, a few shaved dark chocolate curls, or an extra sprinkle of nuts.

Chill and serve: Refrigerate at least 30 minutes to set the layers. Serve cold.