Today we’re going to make a delicious keto chocolate lasagna. This dessert is perfect for anyone following a low-carb diet who still wants to enjoy something sweet. It’s a layered treat that looks fancy but is actually quite simple to put together.
he best part is, you don’t need any special cooking skills to make it. Just follow the steps, and you’ll end up with a dessert that’s sure to impress your family and friends.
Whether you’re new to keto or have been following the diet for a while, this recipe is a great addition to your collection. It’s the kind of dessert that proves you don’t have to give up on tasty treats just because you’re watching your carbs.
So, let’s get started and see how easy it is to make this low carb sugar free chocolate lasagna.
👍 Why You’ll Love This Recipe
Easy to make – The recipe breaks everything down into easy steps. Anyone can follow them, even if you’re not very experienced in the kitchen. It’s the kind of recipe that’s perfect for when you want something nice but don’t want to spend all day cooking.
Impressive looking – When you finish making this dessert, it looks really fancy. The layers create a nice effect when you cut into it. If you’re having people over or bringing a dessert to a party, this is a great choice.
Balanced flavors – This dessert isn’t just sweet. It has a nice balance of flavors. The chocolate gives it richness, the cheesecake layer adds tanginess, and the whipped cream on top keeps it light. Every bite is interesting because you get a mix of these flavors.
✨ Recipe Ingredients
Crust
- 1 Egg
- 1 1/4 cups Almond Flour (use this almond flour – amazon link)
- 1/3 cup Monk Fruit
- 1/4 cup Cocoa Powder (use this cocoa – amazon link)
- 3/4 teaspoon Pure Vanilla Extract
- 1/4 cup Butter (melted)
Cheesecake Layer
- 1/4 cup Sour Cream
- 1/3 cup Monk Fruit (I recommend this one – amazon link)
- 8 oz Cream Cheese (softened)
- 1/4 cup Heavy Cream
- 3/4 teaspoon Pure Vanilla Extract
For the Chocolate Layer
- 1 batch Low Carb Chocolate Pudding
Topping
- 1/4 cup Monk Fruit
- 1 1/4 cups Heavy Cream
- 2 tablespoons Cream Cheese
- 1/2 teaspoon Pure Vanilla Extract
- Grated Dark Chocoloate
👨🍳 How To Make
Follow this keto chocolate lasagna recipe:
Step 1
Let’s start making the crust – preheat your oven to 350°F. Combine the almond flour, sweetener, cocoa powder, butter, egg, and vanilla in a mixing bowl.
Step 2
Press the dough into a baking dish (I used an 8×8 dish) and prick with a fork. Bake for 12-13 minutes, then remove and let it cool while you prepare the next layers.
Step 3
Let’s make the cheesecake layer – add the cream cheese to a large mixing bowl. Whip it using a hand mixer and then add the sour cream, sweetener, heavy cream, and vanilla, whipping again until combined.
Step 4
Spread the mixture over the crust using a spatula and then place in the fridge for 1.5 hours.
Step 5
Spread the keto chocolate pudding over the cheesecake layer and chill while you make the next layer.
Step 6
Now we will make the topping – add the heavy cream to a mixing bowl and mix until soft peaks form. Then, add the cream cheese and vanilla and mix. Slowly add the sweetener while mixing and avoid overmixing.
Step 7
Spread the cream over the pudding layer and chill in the fridge for an hour (or overnight). Top with grated dark chocolate and enjoy!
💡Tips
1. Whipping Up the Perfect Topping
For the whipped cream topping, make sure your heavy cream is very cold – this will help it whip up better. You can even chill the bowl and beaters in the freezer for about 15 minutes before you start whipping.
Start on a low speed and gradually increase to high. Stop whipping as soon as you see soft peaks form – if you over-whip, the cream can become grainy and eventually turn into butter.
2. Serving and Storing
When it’s time to serve, use a sharp knife and wipe it clean between cuts for the neatest slices. Dipping your knife in hot water and wiping it dry before each cut can also help you get cleaner slices. If you’re not serving the entire dessert at once, consider cutting only what you need and leaving the rest whole. This helps prevent the edges from drying out.
To store leftovers, cover the dish tightly with plastic wrap or transfer individual slices to an airtight container. It should keep well in the refrigerator for up to 3 days. If you want to make this dessert ahead for a special occasion, you can actually freeze it for up to a month.
You’ll Love These Recipes Too
Check out these low carb recipes too:
Keto Chocolate Lasagna
Crust
- 1 Egg
- 1 1/4 cups Almond Flour (use this almond flour – amazon link)
- 1/3 cup Monk Fruit
- 1/4 cup Cocoa Powder (use this cocoa – amazon link)
- 3/4 teaspoon Pure Vanilla Extract
- 1/4 cup Butter melted
Cheesecake Layer
- 1/4 cup Sour Cream
- 1/3 cup Monk Fruit (I recommend this one – amazon link)
- 8 oz Cream Cheese softened
- 1/4 cup Heavy Cream
- 3/4 teaspoon Pure Vanilla Extract
For the Chocolate Layer
- 1 batch Low Carb Chocolate Pudding
Topping
- 1/4 cup Monk Fruit
- 1 1/4 cups Heavy Cream
- 2 tablespoons Cream Cheese
- 1/2 teaspoon Pure Vanilla Extract
- Grated Dark Chocoloate
- Let’s start making the crust – preheat your oven to 350°F. Combine the almond flour, sweetener, cocoa powder, butter, egg, and vanilla in a mixing bowl.
- Press the dough into a baking dish (I used an 8×8 dish) and prick with a fork. Bake for 12-13 minutes, then remove and let it cool while you prepare the next layers.
- Let’s make the cheesecake layer – add the cream cheese to a large mixing bowl. Whip it using a hand mixer and then add the sour cream, sweetener, heavy cream, and vanilla, whipping again until combined.
- Spread the mixture over the crust using a spatula and then place in the fridge for 1.5 hours.
- Spread the keto chocolate pudding over the cheesecake layer and chill while you make the next layer.
- Now we will make the topping – add the heavy cream to a mixing bowl and mix until soft peaks form. Then, add the cream cheese and vanilla and mix. Slowly add the sweetener while mixing and avoid overmixing.
- Spread the cream over the pudding layer and chill in the fridge for an hour (or overnight). Top with grated dark chocolate and enjoy!