Low Carb Chocolate Lasagna Sugar-free Keto Dessert

• 1 recipe Low Carb Chocolate Pastry Cream

• 1/4 cup almond milk, to be used at assembly

• 2 cups (180 g) Honeyville Almond Flour
• 1 cup (90 g) Bob’s Red Mill Shredded Coconut
• 1/3 cup (25 g) cocoa powder

• 1/4 cup erythritol
• 6 tablespoons salted butter

• 2 cups (16 oz) heavy cream
• 2 tablespoons erythritol, powdered

• 1 teaspoon stevia glycerite
• 1 teaspoon vanilla extract

• 8 ounces cream cheese, softened
• 2 tablespoons almond milk
• 2 tablespoons erythritol, powdered

• 1/8 teaspoon stevia glycerite
• 1 1/2 cup whipped cream, to be folded in
• 4 squares Ghirardelli Midnight Reverie, grated

Directions

Make the Chocolate Pudding:

• Prepare the Low Carb Chocolate Pastry Cream and let it cool before continued. *This is created many days before.

Make the Chocolate Cookie Crust:

• Grind the sugarless coconut, 1/2 cup at a time, during a coffee/spice grinder and grind till fine. place the bottom coconut into a medium bowl. Powder the erythritol and add it and also the remainder of the dry ingredients to the bowl with the coconut. Whisk along to mix. soften the butter or vegetable oil and pour over the ingredients. mix to create a dampish breakable mixture.

• Dump the ingredients into a 13×9 in. glass glass baking dish and lay a sheet of waxed paper over the mixture. 1st along with your hands, then with a flat bell-bottom glass, press the chocolate crust mixture firmly into the dish. take away the waxed paper and continue with the direction or *bake during a preheated (350) kitchen appliance for concerning ten minutes and so let cool fully. *This is created the day before.

Assembling the Low Carb Chocolate Lasagna:

Make the Whipped Cream:

• Whip the cream with the vanilla and sweeteners till stiff.

Cream Cheese Layer:

• Soften the cheese within the microwave and so employing a hand mixer, whip it with the sweeteners and almond milk till nice and lightweight. Adding 1/2 cup of topping at a time, fold one 1/2 cups of topping into the cheese.

• unfold equally over the bottom and refrigerate.

Chocolate Pudding Layer:

• With a hand mixer, whip the cold pudding. Add the 1/2 cup of almond milk and blend completely.

• adjoin the cheese layer.

Whipped Cream Topping:

• Carefully, unfold the remaining topping over the pudding layer and refrigerate many hours.

• to complete the course, grate chocolate or sift chocolate over the highest.