Keto Chocolate Lasagna
User Reviews
5
Keto Chocolate Lasagna
Description
This dessert starts with a baked crust made of almond flour, cocoa powder, sweetener, egg, butter, and vanilla, forming a firm base in a 9x9 dish. After baking and cooling, a creamy cheesecake layer of softened cream cheese, sour cream, heavy cream, sweetener, and vanilla extract is spread over the crust and chilled to set.
A layer of keto-friendly chocolate pudding follows, adding a thick, smooth chocolate component. Finally, a whipped cream topping incorporating heavy cream, cream cheese, sweetener, and vanilla is whipped to soft peaks and spread over the pudding. Optional grated sugar-free chocolate provides extra texture and flavor.
The layering balances the rich chocolate and creamy cheesecake flavors with a slightly crumbly, cocoa-flavored crust. The chilled dessert holds together well, making it easy to serve in squares. It suits anyone looking for a rich chocolate dessert with low carbohydrates.
Ingredients
For the Crust
- 1 ¼ cups almond flour
- ⅓ cup Monk Fruit Sweetener or allulose
- ¼ cup cocoa powder unsweetened
- ¼ cup butter melted
- 1 egg whole
- ½ teaspoon vanilla extract
For the Cheesecake Layer
- 8 ounces cream cheese softened
- ⅓ cup Monk Fruit Sweetener or allulose
- ¼ cup sour cream
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
For the Chocolate Layer
- 1 batch keto chocolate pudding
For the Topping
- 1 ¼ cups heavy cream
- 2 tablespoons cream cheese room temperature
- ¼ cup Monk Fruit Sweetener or allulose
- ½ teaspoon vanilla extract
- chocolate sugar-free, grated, optional
Instructions
How to Make the Crust
- Preheat oven to 350°F. Add the almond flour, cocoa powder, sweetener, egg, butter and vanilla extract to a mixing bowl.
- Mix until well combined, then press out into a 9 x 9 baking dish and prick with a fork. Bake for 13 minutes, remove and allow to cool at room temperature while you prepare the cheesecake layer.
How to Make the Cheesecake Layer
- Add the cream cheese to a large mixing bowl and whip briefly using a hand mixer. Then add in the sour cream, heavy cream, sweetener and vanilla extract, then whip until well combined and smooth.
- Spread the mixture over the chocolate crust using an offset spatula, then chill in the fridge for at least 1 hour or until it has firmed up some.
- Take the pudding and spread it over the cheesecake layer and chill it in the fridge while you make the whip cream topping.
To Make the Whip Cream Topping
- Add the heavy cream in a mixing bowl and mix until you get soft peaks. Add in the cream cheese, vanilla extract and slowly add in the sweetener while mixing. Mix until well combined, but do not over mix or you will end up with butter.
- Spread the whip cream over the pudding layer and chill in the fridge for at least 1-2 hours, or until everything has set and firmed up. I chilled mine overnight and the texture was absolutely perfect. If you try to cut into it before it has fully set, it won’t hold together when you slice it. So trust me, it’s worth the wait!
- When you’re ready to serve, you can top with (optional) grated or shaved sugar-free chocolate or a dusting of cocoa powder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 16g | 32% |
| Fat | 39g | 60% |
| Saturated Fat | 23g | 115% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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