Quick Description
This Low Carb Chocolate Lasagna is a rich, indulgent dessert with layers of creamy chocolate pudding, whipped cream, and a crispy chocolate cookie crust. It’s a sugar-free, no-bake dessert that’s perfect for satisfying your sweet tooth while staying on track with your keto or low-carb lifestyle.
Servings & Timing
- Servings: 12–16
- Prep Time: 15 minutes (plus chill time)
- Cook Time: 10 minutes (for crust if baking)
- Total Time: 30 minutes + chilling time
Ingredients List
For the Chocolate Pudding:
- 1 recipe Low Carb Chocolate Pastry Cream (make this ahead of time and let it cool)
For the Chocolate Cookie Crust:
- 2 cups almond flour (180 g)
- 1 cup shredded coconut (90 g)
- 1/3 cup cocoa powder (25 g), sifted
- 1/4 cup low-carb sugar (such as Sukrin :1, Swerve, Lakanto, or Besti)
- 6 tablespoons salted butter (melted)
For the Whipped Cream:
- 2 cups heavy cream
- 1 tsp vanilla extract
- Low-carb sweeteners to taste (such as Swerve, Stevia, or Monk Fruit)
For the Cream Cheese Layer:
- 8 oz cream cheese (softened)
- 1/4 cup low-carb sweetener
- 1/4 cup unsweetened almond milk
Instructions
Make the Chocolate Pudding:
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Prepare the Low Carb Chocolate Pastry Cream:
- Prepare the Low Carb Chocolate Pastry Cream according to the recipe. Once it’s made, let it cool completely before proceeding. This step can be done several days ahead of time if desired.
Make the Chocolate Cookie Crust:
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Grind the Coconut:
- Grind the unsweetened shredded coconut (1/2 cup at a time) in a coffee or spice grinder until it becomes a fine texture.
- Place the ground coconut in a medium mixing bowl.
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Combine Dry Ingredients:
- Add the almond flour, cocoa powder, and low-carb sweetener to the ground coconut. Whisk until everything is evenly combined.
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Add Butter or Coconut Oil:
- Melt the butter (or use coconut oil) and pour it over the coconut-flour mixture. Stir until the mixture becomes a moist, crumbly texture.
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Press the Crust:
- Dump the mixture into a 13×9-inch glass baking dish.
- Lay a sheet of wax paper over the mixture.
- First, use your hands to press the crust mixture into the dish, then use a flat-bottomed glass or a measuring cup to press it down firmly.
- Optionally, bake the crust in a preheated oven at 350°F (176°C) for 10 minutes. Let it cool completely. Alternatively, you can refrigerate the crust if you prefer to keep it raw.
Assemble the Low Carb Chocolate Lasagna:
-
Make the Whipped Cream:
- In a mixing bowl, whip the heavy cream, vanilla extract, and low-carb sweetener until stiff peaks form.
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Prepare the Cream Cheese Layer:
- In a separate bowl, soften the cream cheese in the microwave for about 20–30 seconds, then use a hand mixer to whip it with low-carb sweeteners and unsweetened almond milk until smooth and light.
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Combine Whipped Cream with Cream Cheese:
- Gradually fold in 1 ½ cups of whipped cream into the cream cheese mixture, adding ½ cup at a time. This creates a fluffy, creamy mixture.
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Spread the Cream Cheese Layer:
- Spread the cream cheese mixture evenly over the cooled cookie crust. Refrigerate while you prepare the next layer.
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Make the Chocolate Pudding Layer:
- With a hand mixer, whip the cooled chocolate pastry cream until smooth and creamy. Spread this chocolate pudding layer evenly over the cream cheese layer.
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Add the Whipped Cream Topping:
- Spread the remaining whipped cream evenly over the chocolate pudding layer.
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Chill and Garnish:
- Refrigerate the lasagna for at least 3 hours to allow it to set. For added flavor, you can grate chocolate or sift cocoa powder over the top before serving.
Additional Notes
- Make-Ahead: This dessert can be prepared up to 2 days ahead. The longer it chills, the more the layers set together.
- Texture Adjustment: If you prefer a firmer pudding layer, you can add a small amount of xanthan gum or gelatin to the pastry cream to thicken it up.
Dietary Info
- Keto-Friendly
- Low-Carb
- Gluten-Free
- Sugar-Free
- Dairy Option (for cream cheese and heavy cream)
Ingredient Details & Substitutions
- Coconut Oil or Butter: You can use either for the crust, but butter will give a richer flavor while coconut oil adds a subtle coconut flavor.
- Low-Carb Sweeteners: Use your preferred low-carb sweetener like Swerve, Stevia, or Monk Fruit. Adjust to taste since sweetness levels vary.
Recipe Variations & Serving Suggestions
- Chocolate Mint Lasagna: Add a few drops of peppermint extract to the whipped cream for a minty flavor.
- Peanut Butter Version: Swirl in sugar-free peanut butter into the cream cheese mixture for a peanut butter chocolate lasagna.
- Serve with Berries: Top the lasagna with fresh berries (such as raspberries or strawberries) for a burst of freshness and extra flavor.
Storage & Make-Ahead
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: This dessert can be frozen for up to 1 month. Thaw in the fridge overnight before serving.
Nutrition (Per Serving)
- Calories: 250 kcal
- Protein: 5 g
- Fat: 23 g
- Carbs: 6 g
- Net Carbs: 3 g
- Fiber: 3 g
FAQs
Q: Can I use a different flour for the crust?
Yes! You can substitute coconut flour for almond flour, but you’ll need to adjust the quantity. Coconut flour absorbs more moisture than almond flour, so use only ½ cup and add extra liquid if needed.
Q: Can I make this dessert without the whipped cream?
While the whipped cream adds a light, fluffy layer, you can skip it and add a second layer of the cream cheese or chocolate pudding if you prefer a more dense texture.
Q: Can I make this dessert dairy-free?
Yes, you can use dairy-free cream cheese and coconut cream in place of heavy cream and cream cheese for a dairy-free version.
Optional Personal Story
I love making this Low Carb Chocolate Lasagna for special occasions when I want a rich dessert but don’t want to fall off track with my keto diet. It’s a crowd favorite, and no one can tell it’s sugar-free!
Call-to-Action
Try this Low Carb Chocolate Lasagna for your next dessert! It’s rich, creamy, and will satisfy your sweet cravings without the carbs.
