A sweet lasagna? It's a dream come true! And to make it even better, this recipe is low-carb, to boot.
Dive right into this chocolate "lasagna," a combination of rich chocolate pudding, cocoa cookie crust, tangy whipped cocoa cheesecake filling, and loads of bittersweet chocolate curls. It's a chocoholic's dream.
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Cooktop Cove
Chocolate Lasagna
16
15 minutes
10 minutes
25 minutes
2 cups almond flour
1 cup shredded coconut
1/3 cup cocoa powder
1/4 cup low-carb sweetener
6 tablespoons butter, melted
8 ounces cream cheese
3 ounces semi-sweet chocolate
2 tablespoons butter
2 1/2 cup heavy whipping cream
2 teaspoons vanilla extract
3 tablespoons powdered low-carb sweetener
5 cups low-carb chocolate pudding
2 ounces bittersweet chocolate
Preheat the oven to 350 degrees.
Combine the almond flour, coconut, cocoa, sweetener, and butter. Mix until crumbly, then press into the bottom of a baking dish. Bake for 10 minutes, then set aside to cool.
Place the cream cheese in a bowl and whisk well with a mixer. Set aside.
Place the chocolate and butter in a saucepan. Heat over low heat until the chocolate is fully melted. Set aside to cool slightly.
In a separate bowl, whisk the heavy whipping cream until stiff peaks form. Add the vanilla and powdered sweetener and whisk well to combine.
Drizzle the chocolate into the cream cheese from a height, and beat well to combine. Fold about a third of the whipped cream mixture into the cream cheese.
Spread the chocolate pudding over the cookie crust, followed by the cream cheese mixture. Top with the plain whipped cream.
Use a vegetable peeler to make chocolate curls from the bittersweet chocolate, and sprinkle them over the top. Chill 20 minutes before serving.
