Delicious Low Carb Chocolate Lasagna

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.

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 9x9 baking dish. 

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. 

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. 

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. 

Related- Chocolate 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.