Low Carb Chocolate Lasagna is a great sugar-free chocolate dessert made with a chocolate cookie base, cream cheese layer, chocolate pudding and whipped cream. This large dessert is great for gatherings.
Make the Chocolate Cookie Crust: Grind the unsweetened coconut, ½ cup at a time, in a coffee/spice grinder until fine in texture. Put the ground coconut into a medium bowl and add the sweetener, cocoa, and almond flour. Whisk together to combine. Melt the butter or coconut oil and pour over the ingredients. Combine to form a moist crumbly mixture.
Dump the ingredients into a 13x9 inch glass pyrex baking dish and lay a sheet of waxed paper over the mixture. First with your hands, then with a flat bottomed glass, press the chocolate crust mixture firmly into the dish. Remove the waxed paper and continue with the recipe or *bake in a preheated (350) oven for about 10 minutes and then let cool completely. *This can be made the day before.
ASSEMBLING THE LOW CARB CHOCOLATE LASAGNA:
Make the Whipped Cream: Whip the cream with the vanilla and sweeteners until stiff.
Cream Cheese Layer: Soften the cream cheese in the microwave and then using a hand mixer, whip it with the sweeteners and almond milk until nice and light. Adding ½ cup of whipped cream at a time, fold 1 ½ cups of whipped cream into the cream cheese. Spread evenly over the base and refrigerate.
Chocolate Pudding Layer: With a hand mixer, whip the cold pudding. Spread over the cream cheese layer.
Whipped Cream Topping: Carefully, spread the remaining whipped cream over the chocolate pudding layer and refrigerate several hours.
To finish the dessert, grate chocolate or sift cocoa powder over the top.
Video
Notes
This is a VERY large dessert and easily serves 16-24 people.***NOTE: Baking the bottom layer produces a shortbread-cookie-like texture: not baking, produces a sandier and softer textured bottom layer***