Delicious Low Carb Chocolate Lasagna

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Can you believe it? This Low Carb Chocolate Lasagna is actually keto friendly. I can just hear everyone cheering now!

If you're looking for a way that you can enjoy dessert without feeling all that “carb-guilt”, this simple and easy recipe is calling your name. You'll be enjoying bite after bite without the worry of having a carb overload.

keto low carb chocolate lasagna in a metal pan in an image on top of collage with square of low carb chocolate lasagna on a plate text in the middle of the images says Low Carb Keto Chocolate lasagna

Related: Cookies and Cream Chocolate Lasagna

How to make Low Carb Chocolate Lasagna

While there are quite a few ingredients to make this dessert lasagna, don't fret. It's really a simple recipe!

For the cookie base:

  • 1 ½ C. Almond flour
  • ½ C. Melted unsalted butter
  • 3 Tbsp. Swerve confectioner sugar substitute
  • 3 Tbsp. Cocoa powder unsweetened
  • ½ tsp. Vanilla extract

For the cream cheese layer:

  • 6 oz. Cream cheese softened
  • ¼ C. Swerve confectioners sugar substitute
  • ⅓ C. Heavy whipping cream

For the chocolate layer:

  • ⅔ C. Heavy whipping cream
  • 2 Tbsp. Swerve confectioners sugar substitute
  • ⅓ C. Lily’s baking chips

For the whipped topping:

  • ½ C. Heavy whipping cream
  • 3 Tbsp. Swerve confectioners sugar substitute
  • ½ tsp. Vanilla extract
  • 2-3 Tbsp. Lily’s baking chips for garnish

How to make Keto Chocolate Lasagna

Add the ingredients for the cookie layer in a mixing bowl, and beat on high until a loose dough has formed. 

Press the dough into an even layer in the bottom of a well-greased 9×9 baking dish. 

low carb almond cookie base

Place the cream cheese and ¼ C. sugar substitute into a mixing bowl, and beat until smooth and creamy. Set aside. 

Why are there lumps in my cream cheese layer?

If you're not letting your cream cheese soften completely before using it, there is a high probability that it's going to have lumps in it. If you notice that there are lumps, the next time you make this recipe let the cream cheese soften even longer. (because trust me, you're going to make this recipe again – it's that good!)

Blend ⅓ C. heavy whipping cream until it has formed soft peaks. 

cream cheese layer for keto chocolate lasagna

Fold the cream cheese mixture into the whipping cream, and place it in an even layer onto the cookie crust in the baking dish. 

Place the baking dish into the freezer to set for 20 minutes. 

low carb chocolate lasagna dessert

Combine the ⅔ cup of Heavy whipping cream and the 2 tbsp of confectioner sugar substitute in a mixing bowl, and blend until it has formed soft peaks. 

Place the ⅓ Cup Lily’s baking chips in a microwave-safe bowl, and heat for 30-second intervals until the chocolate is completely melted when mixed. 

Let the chocolate cool, and then fold it into the whipped cream mixture until completely combined. 

Place the chocolate mixture onto the top of the cream cheese layer in the baking dish, and freeze for an additional 30 minutes. 

RelatedChocolate Lasagna Recipe

Add ½ C heavy whipping cream, 3 Tbsp sweetener and ½ tsp vanilla extract in a mixing bowl, and blend until it has formed soft peaks. 

Spread the whipped topping over the top of the chocolate layer, and sprinkle with some Lily’s baking chips for garnish. Freeze for an additional hour before you cut and serve. 

How do you store this low carb dessert lasagna once it's done?

Due to the ingredients in this low carb lasagna, you're going to have to store it in the fridge in a container with a lid. It should be good for 48 hours this way and will be the best time to eat the leftovers to have the same great taste and flavor.

Yield: 12 servings

Low Carb Keto Chocolate Lasagna

Low Carb Keto Chocolate Lasagna

Low Carb Keo Friendly Chocolate Lasagna will help you stay on track with your keto goals.

Prep Time 25 minutes
Total Time 25 minutes

Ingredients

Cookie Base

  • 1 ½ C. Almond flour
  • ½ C. Melted unsalted butter
  • 3 Tbsp. Swerve confectioner sugar substitute
  • 3 Tbsp. Cocoa powder unsweetened
  • ½ tsp. Vanilla extract

Cream Cheese Layer

  • 6 oz. Cream cheese softened
  • ¼ C. Swerve confectioners sugar substitute
  • ⅓ C. Heavy whipping cream

Chocolate layer

  • ⅔ C. Heavy whipping cream
  • 2 Tbsp. Swerve confectioners sugar substitute
  • ⅓ C. Lily’s baking chips

Whipped Topping

  • ½ C. Heavy whipping cream
  • 3 Tbsp. Swerve confectioners sugar substitute
  • ½ tsp. Vanilla extract
  • 2-3 Tbsp. Lily’s baking chips for garnish

Instructions

  1. Add the ingredients for the cookie layer in a mixing bowl, and beat on high until a loose dough has formed. 
  2. Press the dough into an even layer in the bottom of a well greased 9x9 baking dish. 
  3. Place the cream cheese and ¼ C. sugar substitute into a mixing bowl, and beat until smooth and creamy. Set aside. 
  4. Blend ⅓ C. heavy whipping cream until it has formed soft peaks. 
  5. Fold the cream cheese mixture into the whipping cream, and place in an even layer onto the cookie crust in the baking dish. 
  6. Place the baking dish into the freezer to set for 20 minutes. 
  7. Combine the ⅔ cup of Heavy whipping cream and the 2 tbsp of confectioner sugar substitute in a mixing bowl, and blend until it has formed soft peaks. 
  8. Place the ⅓ Cup Lily’s baking chips in a microwave safe bowl, and heat for 30 second intervals until the chocolate is completely melted when mixed. 
  9. Let the chocolate cool, and then fold it into the whipped cream mixture until completely combined. 
  10. Place the chocolate mixture onto the top of the cream cheese layer in the baking dish, and freeze for an additional 30 minutes. 
  11. Add ½ C heavy whipping cream, 3 Tbsp sweetener and ½ tsp vanilla extract in a mixing bowl, and blend until it has formed soft peaks. 
  12. Spread the whipped topping over the top of the chocolate layer, and sprinkle with some Lily’s baking chips for garnish. Freeze for an additional hour before you cut and serve.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 354Total Fat: 32gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 68mgSodium: 71mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 0gProtein: 5g
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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