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Chocolate Lasagna/ low carb

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Low Carb Chocolate Lasagna Sugar-free Dessert (no-bake)

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. Course DessertCuisineAmericanPrep Time 20 minutesCook Time 20 minutesTotal Time 40 minutesServings 16Calories 387kcalAuthor lowcarbmaven.com

Ingredients

CHOCOLATE PUDDING

  • 1 recipe Low Carb Chocolate Pastry Cream

CHOCOLATE COOKIE CRUST

  • 2 cups almond flour (180 g)
  • 1 cup (90 g) Bob’s Red Mill Shredded Coconut
  • 1/3 cup (25 g) cocoa powder
  • 1/4 cup erythritol
  • 6 tablespoons salted butter

WHIPPED CREAM

  • 2 cups (16 oz) heavy cream
  • 2 tablespoons erythritol, powdered
  • 1 teaspoon stevia glycerite
  • 1 teaspoon vanilla extract

LIGHTENED CREAM CHEESE

  • 8 ounces cream cheese, softened
  • 2 tablespoons almond milk
  • 2 tablespoons erythritol, powdered
  • 1/8 teaspoon stevia glycerite
  • 1 1/2 cup whipped cream to be folded in

GARNISH

  • 4 squares Ghirardelli Midnight Reverie, grated

Instructions

  • Make the Chocolate Pudding: Prepare the Low Carb Chocolate Pastry Cream and let it cool before continuing. *This can be made several days before.
  • Make the Chocolate Cookie Crust: Grind the unsweetened coconut, 1/2 cup at a time, in a coffee/spice grinder and grind until fine. Put the ground coconut into a medium bowl. Powder the erythritol and add it and the rest of the dry ingredients to the bowl with the coconut. 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 13×9 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 1/2 cup of whipped cream at a time, fold 1 1/2 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.

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***Nutrition FactsLow Carb Chocolate Lasagna Sugar-free Dessert (no-bake)Amount Per ServingCalories 387Calories from Fat 351% Daily Value*Fat 39g60%Carbohydrates 7g2%Fiber 3g13%Protein 7g14%* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 387kcal | Carbohydrates: 7g | Protein: 7g | Fat: 39g | Fiber: 3g

Low Carb Chocolate Lasagna Sugar-free Dessert (no-bake) – Copyright Low Carb Maven August 10, 2015

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