Keto Chocolate Lasagna
This rich and decadent Keto Chocolate Lasagna is the ultimate dessert of all Keto desserts, perfect for special occasions or holidays.
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❤️ Why You’ll Love This Keto Chocolate Lasagna Recipe
- Easy to make, but looks like it comes from a fancy bakery
- Chocolate pudding layer taste just like traditional chocolate pudding
- Freezer friendly, great for last minute desserts.
This recipe is for all you chocolate lovers out there! If you are as obsessed with chocolate as much as I am but try really hard to keep things sugar-free, then you are going to flip when you take the very first bite of this chocolate layered dessert.
A brownie like crust starts things off, followed with a no bake cheesecake layer, then a layer of luscious homemade Keto chocolate pudding. Those layers are then topped off with a sweet, whipped topping and chocolate shavings creating the best Keto Chocolate Lasagna ever!
This low carb dessert lasagna is one of those wow-factor desserts that guests won’t be able to leave without asking you for the recipe!
One of the best things about this Keto Chocolate Lasagna is, even though it looks like a labor-intensive sweet treat, with the easy-to-follow steps in this recipe, it really is super easy to make.
The hardest part is being patient enough to allow the layers to set up before digging in.
What’s in Keto Chocolate Lasagna
- Almond flour
- Monk fruit/allulose
- Unsweetened cocoa powder
- Butter
- Eggs
- Vanilla extract
- Heavy cream
- Cream cheese
- Sour cream
- Keto Chocolate Pudding
- Optional: grated sugar-free chocolate
*Exact measurements are listed in the recipe card below.
How to Make Chocolate Lasagna
How to Make the Crust
Preheat oven to 350°F. Add the almond flour, cocoa powder, sweetener, egg, butter and vanilla extract to a mixing bowl.
Mix until well combined, then press out into a 9 x 9 baking dish and prick with a fork. Bake for 13 minutes, remove and allow to cool at room temperature while you prepare the cheesecake layer.
How to Make the Cheesecake Layer
Add the cream cheese to a large mixing bowl and whip briefly using a hand mixer.
Then add in the sour cream, heavy cream, sweetener and vanilla extract, then whip until well combined and smooth.
Spread the mixture over the chocolate crust using an offset spatula, then chill in the fridge for at least 1 hour or until it has firmed up some.
Take the pudding and spread it over the cheesecake layer and chill it in the fridge while you make the whip cream topping.
To Make the Whip Cream Topping
Add the heavy cream in a mixing bowl and mix until you get soft peaks. Add in the cream cheese, vanilla extract and slowly add in the sweetener while mixing. Mix until well combined, but do not over mix or you will end up with butter.
Spread the whip cream over the pudding layer and chill in the fridge for at least 1-2 hours, or until everything has set and firmed up. I chilled mine overnight and the texture was absolutely perfect.
If you try to cut into it before it has fully set, it won’t hold together when you slice it. So, trust me, it’s worth the wait!
When you’re ready to serve, you can top with grated or shaved sugar-free chocolate or a dusting of cocoa powder (or both).
If you’ve been on the fence about starting Keto, but you just don’t think you can give up chocolate, I totally get it. But here is some great news!
You can have your chocolate and be on Keto too, but, you need to pick the right kind of chocolate because sugar and Keto are like oil and water; they just don’t mix.
Luckily, there are some awesome sugar-free brands of chocolate, like Lily’s Brand Chocolate and Choc-Zero that make it super easy to keep your carbs in check while still satisfying your cravings.
Using unsweetened cocoa, like in this dessert, along with a good quality sugar substitute allows you to enjoy sugar free versions of some of your favorite chocolate desserts guilt free.
If you happen to have leftovers, this sugar free chocolate lasagna will last up to about 5 days in the fridge as long as you keep it covered tightly with plastic wrap in the fridge.
You sure can. You can divide it up into individual airtight containers, or you can freeze the whole thing. If you don’t have a tight-fitting lid for the baking dish, be sure and wrap it with a few layers of plastic wrap.
To keep the whipped topping layer from sticking to the plastic wrap, you may want to flash freeze the dessert for about 45 minutes first. This allows time for the topping to harden some.
If you were around back in the 70’s, there is a really good chance you have seen versions of chocolate lasagna. It has been called by several names but the one that I have always found humorous is Robert Redford Pie.
Why is it called Robert Redford pie? Well also if you were around in the 70’s you know Robert Redford was the biggest star of the time. So, the story goes, when someone would ask if this chocolate layered dessert was good, the reply was, “It’s the next best thing to Robert Redford.” 😂
Other Great Toppings for Chocolate Keto Lasagna
- For added crunch, shaved almonds are great sprinkled in with the chocolate shavings.
- You can never go wrong with chocolate and strawberries or raspberries. Plus serving a little fresh fruit on top really brightens up all the flavors in this dessert.
- Adding even more chocolate flavor and texture with some white chocolate chips is always amazing.
- Not exactly a topping, but very much worth mentioning is the option of adding a sweet yet slightly tart sugar free raspberry jam layer between the chocolate pudding layer and the whipped topping layer.
More Keto Chocolate Desserts
- Almond Joy Chocolate Mousse
- Sugar Free Nutella Chocolate Mousse
- White Chocolate Macadamia Nut Cookies
- No Bake Raspberry Tart
- Vanilla Chocolate Cheesecake Bars
- Salted Caramel Chocolate Brownies
- Chocolate Mocha Mini Cupcakes
- Chocolate Dipped Shortbread Cookies
- Chocolate Cupcakes with Peanut Butter Frosting
- Silky Chocolate Avocado Mousse
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Keto Chocolate Lasagna
Ingredients
For the Crust
- 1 1/4 cups almond flour
- 1/3 cup monk fruit/allulose
- 1/4 cup unsweetened cocoa powder
- 1/4 cup butter, melted
- 1 whole egg
- 1/2 teaspoon vanilla extract
For the Cheesecake Layer
- 8 ounces cream cheese, softened
- 1/3 cup monk fruit/allulose
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
For the Chocolate Layer
- 1 batch Keto Chocolate Pudding
For the Topping
- 1 1/4 cups heavy cream
- 2 tablespoons cream cheese, room temperature
- 1/4 cup monk fruit/allulose
- 1/2 teaspoon vanilla extract
- Optional: grated sugar-free chocolate
Instructions
How to Make the Crust
- Preheat oven to 350°F. Add the almond flour, cocoa powder, sweetener, egg, butter and vanilla extract to a mixing bowl.
- Mix until well combined, then press out into a 9 x 9 baking dish and prick with a fork. Bake for 13 minutes, remove and allow to cool at room temperature while you prepare the cheesecake layer.
How to Make the Cheesecake Layer
- Add the cream cheese to a large mixing bowl and whip briefly using a hand mixer. Then add in the sour cream, heavy cream, sweetener and vanilla extract, then whip until well combined and smooth.
- Spread the mixture over the chocolate crust using an offset spatula, then chill in the fridge for at least 1 hour or until it has firmed up some.
- Take the pudding and spread it over the cheesecake layer and chill it in the fridge while you make the whip cream topping.
To Make the Whip Cream Topping
- Add the heavy cream in a mixing bowl and mix until you get soft peaks. Add in the cream cheese, vanilla extract and slowly add in the sweetener while mixing. Mix until well combined, but do not over mix or you will end up with butter.
- Spread the whip cream over the pudding layer and chill in the fridge for at least 1-2 hours, or until everything has set and firmed up. I chilled mine overnight and the texture was absolutely perfect. If you try to cut into it before it has fully set, it won’t hold together when you slice it. So trust me, it’s worth the wait!
- When you’re ready to serve, you can top with (optional) grated or shaved sugar-free chocolate or a dusting of cocoa powder.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
This looks absolutely amazing. Can’t wait to try it.
It is SO good. I hope you love it.
Made this for Mother’s Day yesterday. Delicious and will be making it again. Everyone thought it was great!
Yay! I love hearing that is was such a hit. Thanks for sharing.
I made this for something different at Easter dinner. It was a great hit, even with non-keto family. People even went back for seconds. Next time, I’ll make 2 and leave one home!!
Sounds like a delicious Easter dinner to me! I am so happy your family loved it.
I just made this, and while it isn’t as pretty as yours, it is so delicious. It reminds me of tiramisu. Question: how would it freeze? It’s only me here, and obviously I can’t eat it all before it goes bad!
I included freezing tips in the recipe.☺️