Keto Recipes


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Indulging in a decadent dessert doesn’t have to derail your low-carb lifestyle. This Low Carb Chocolate Lasagna is a fantastic sugar-free chocolate treat that combines a crunchy chocolate cookie base, a creamy layer of sweetened cream cheese, rich homemade chocolate pudding, and a fluffy whipped cream topping. Each bite is a perfect blend of textures and flavors, making it a delightful end to any meal.

Ingredients for the Low Carb Chocolate Lasagna

Chocolate Cookie Crust:

Almond Flour: 2 cups (180g) of finely ground almond flour provides a nutty, rich base for the crust.

Shredded Coconut: 1 cup (90g) of unsweetened shredded coconut adds texture and a hint of tropical sweetness.

Cocoa Powder: ⅓ cup (25g) of sifted cocoa powder brings a deep chocolate flavor.

Natural Sweetener: ¼ cup of low carb sugar alternative like Sukrin, Swerve, Lakanto, or Besti.

Butter or Coconut Oil: 6 tablespoons of salted butter or coconut oil to bind the crust.

Cream Cheese Layer:

Cream Cheese: 8 ounces of softened cream cheese for a smooth, rich layer.

Almond Milk: 2 tablespoons to lighten the mixture.

Sugar-Free Powdered Sugar: 3 tablespoons of a sugar-free alternative like Sukrin, Swerve, Lakanto, or Besti.

Stevia Glycerite: ⅛ teaspoon for added sweetness without the carbs.

Whipped Cream: 1 ½ cups of homemade whipped cream to fold in.

Chocolate Pudding Layer:

Low Carb Chocolate Pastry Cream: One recipe of this luscious pudding, prepared in advance.

Whipped Cream Topping:

Heavy Cream: 2 cups (16 ounces) of heavy cream for whipping.

Erythritol: 2 tablespoons of powdered erythritol for sweetness.

Stevia Glycerite: 1 teaspoon for extra sweetness.

Vanilla Extract: 1 teaspoon for flavor.


Dark Chocolate: 4 squares of 90% dark chocolate, grated for a finishing touch.

Variations and Customizations

This versatile dessert can be tailored to suit your taste preferences:

Peanut Butter Twist: Add a layer of peanut butter to the cream cheese mixture or blend it into the chocolate pudding for a nutty kick.

Minty Fresh: Infuse the crust and pudding with mint extract for a refreshing chocolate mint version.

Vanilla Dream: Substitute the cocoa powder in the crust with vanilla whey protein powder for a lighter taste. Alternatively, prepare a vanilla pastry cream instead of chocolate.

Fruity Flavors: Enhance the vanilla pastry cream with banana or almond flavoring. Or, replace the pastry cream entirely with a tangy lemon curd.

Berry Bliss: Swirl chia seed jam or blueberry sauce into the cream cheese layer for a fruity contrast.

Step-by-Step Preparation

Making the Chocolate Pudding:

Prepare in Advance: Start by making your Low Carb Chocolate Pastry Cream. This step can be done several days ahead to save time. Allow it to cool completely before using.

Creating the Chocolate Cookie Crust:

Grind the Coconut: In a coffee or spice grinder, process the shredded coconut in small batches until it achieves a fine texture.

Mix the Dry Ingredients: In a medium bowl, combine the ground coconut, almond flour, sifted cocoa powder, and natural sweetener. Whisk to blend.

Incorporate the Fat: Melt the butter or coconut oil and pour it over the dry mixture. Stir until it forms a moist, crumbly consistency.

Form the Crust: Press the mixture into the bottom of a 13×9 inch glass baking dish. Use a sheet of waxed paper to smooth and flatten the crust, first with your hands, then with a flat-bottomed glass.

Optional Baking: For a firmer crust, bake in a preheated oven at 350°F (175°C) for about 10 minutes. Let it cool completely before proceeding. This step can be done a day ahead.

Assembling the Layers:

Whip the Cream: Beat the heavy cream with vanilla extract, powdered erythritol, and stevia glycerite until stiff peaks form.

Cream Cheese Mixture: Soften the cream cheese in the microwave. Using a hand mixer, blend it with the almond milk and sugar-free powdered sugar until smooth and light. Gently fold in 1 ½ cups of whipped cream, a half cup at a time, until well incorporated. Spread this mixture evenly over the prepared crust and refrigerate.

Chocolate Pudding Layer: Whip the chilled chocolate pudding with a hand mixer until smooth and creamy. Spread it over the cream cheese layer.

Final Whipped Cream Layer: Spread the remaining whipped cream over the chocolate pudding layer. Refrigerate the assembled lasagna for several hours to set.

Finishing Touch:

Grate the Chocolate: Just before serving, grate the dark chocolate over the top or sift a light dusting of cocoa powder for an elegant finish.

Tips for the Best Low Carb Chocolate Lasagna

Plan Ahead: Prepare the chocolate pudding and cookie crust a day in advance to save time and allow the flavors to meld.

Consistency Matters: Ensure the whipped cream is beaten to stiff peaks to maintain the structure of the dessert.

Chill Thoroughly: Allow sufficient time for the dessert to chill in the refrigerator to ensure clean, distinct layers when serving.

Customizations: Don’t hesitate to experiment with different flavorings and layers to make this dessert uniquely yours.

By following these steps and tips, you can create a show-stopping low carb dessert that will impress your family and friends, all while sticking to your dietary goals.


Recipe by Cookingpoint.net
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Course: Keto Recipes


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This indulgent dessert is perfect for gatherings and special occasions:


  • Chocolate Pudding:
    1 recipe Low Carb Chocolate Pastry Cream

  • Chocolate Cookie Crust:
    2 cups almond flour (180g)
    1 cup shredded coconut (90g)
    ⅓ cup cocoa powder (25g), sifted
    ¼ cup low carb sugar
    6 tablespoons salted butter

  • Whipped Cream:
    2 cups heavy cream (16 oz)
    2 tablespoons erythritol, powdered
    1 teaspoon stevia glycerite
    1 teaspoon vanilla extract
    Lightened Cream Cheese:8 ounces cream cheese, softened
    2 tablespoons almond milk
    3 tablespoons sugar-free powdered sugar
    ⅛ teaspoon stevia glycerite
    1 ½ cup whipped cream, folded in

  • Garnish:
    4 squares Ghirardelli Midnight Reverie, grated


  • Prepare the Chocolate Pudding: Make the Low Carb Chocolate Pastry Cream in advance and allow it to cool completely.
  • Make the Cookie Crust: Grind the shredded coconut into a fine texture. Combine it with almond flour, sifted cocoa powder, and sweetener. Melt the butter and mix into the dry ingredients until well combined. Press the mixture into a 13×9 inch baking dish. Optionally, bake at 350°F (175°C) for 10 minutes and cool.
  • Whip the Cream: Beat heavy cream with vanilla extract, powdered erythritol, and stevia glycerite until stiff peaks form.
  • Prepare the Cream Cheese Layer: Soften the cream cheese and whip with almond milk and sugar-free powdered sugar until light. Fold in 1 ½ cups of whipped cream. Spread over the cooled crust and refrigerate.
  • Add the Pudding Layer: Whip the cooled chocolate pudding until smooth and spread over the cream cheese layer.
  • Top with Whipped Cream: Spread the remaining whipped cream over the pudding layer. Chill for several hours.
  • Garnish: Grate dark chocolate over the top before serving.

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