Keto Chocolate Lasagna
Print RecipeAmazing low carb, keto friendly cake. This keto chocolate lasagna tastes amazing, and looks super impressive! Try this recipe now.
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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
Instructions
- 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). 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!
Servings: 12 slices
Cost: $15
