4 easy layers include a whipped cream cheese layer, a vanilla cheesecake layer, a sugar-free chocolate pudding, and a no-bake cookie crust.
Believe it or not…you get all of this for only 4.5g net grams of carbs.
If you love chocolate desserts, you’ll also love my baked keto New York cheesecake (with a sugar-free chocolate ganache). It’s sugar-free, gluten-free, and a keto-friendly recipe the whole family will love.
What is in the original chocolate lasagna?
The original version of the chocolate lasagna recipe is a layered dessert recipe that requires Oreo cookies, instant pudding, cool whip, chocolate chips, and even more added sugar. The entire thing is an absolute sugar bomb. Just one serving will make your blood sugar skyrocket out of control and leave you to end up craving more.
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It’s other (more controversial name) is “sex in a pan”. I think I’ll stick with chocolate layered dessert (or low-carb chocolate lasagna).
What is cool whip?
The traditional version uses cool whip as the final topping, but what is it? Cool whip is imitation (fake) whipped cream made with hydrogenated vegetable oils, high fructose corn syrup (aka, sugar), corn syrup (more sugar), sodium caseinate, flavors, xanthan gum, guar gum, polysorbate 60, sodium monostearate, and some more lovely chemicals. Plus, it costs 50% more per ounce than regular heavy cream.
Keto cool whip
So instead, this recipe calls for a guilt-free, keto-friendly homemade “cool whip”. To make the cool whip keto, you use whipping cream (double cream) whipped with some added sweetener.
Nutritional information:
1 cup of cool whip = 17.2 grams of net carbs
1 cup heavy cream whipped = 3.3 grams of net carbs
How do you make keto Oreos?
Instead of regular Oreos, this no-bake simple recipe makes a chocolate crust with almond flour, melted butter, unsweetened cocoa powder, and a keto-friendly sweetener.
It’s such a great recipe and the perfect dessert to take to a special occasion because even the most ardent sugar-loving family members, love the Oreo taste (just don’t tell them it’s a low-carb dessert). It’s the perfect treat and is always a big hit.
How to make a homemade instant chocolate pudding?
You will make a quick and easy chocolate custard, by simmering the ingredients together on low medium heat. It’s a delicious way to get sugar-free custard without the corn starch or arrowroot powder.
Remember to print the recipe because this keto custard is a great sugar-free chocolate dessert to keep on hand.
How to make the no-bake chocolate lasagna recipe
This creamy keto chocolate delight is 4 layers made from scratch with simple ingredients that are probably in your fridge and pantry right now. It starts with a chocolate cookie base and layers all the way up to a whipped cream topping sprinkled with sugar-free chocolate shavings.
The amazing dessert looks difficult but in fact, is super easy. The entire recipe takes only 30 minutes to make.
You can prepare each of the layers and place them one on top of another in your favorite baking dish.
- Start by pressing the crust layer into the dessert pan
- Then add the creamy layers of chocolate pudding
- Next is the layer of cheesecake filling
- Add whipped cream
- Finally, sprinkle with sugar-free chocolate or cocoa powder to reduce the carbs even further
Be sure to give yourself enough time for each layer to set into one another. This is one of my favorite desserts to make ahead. It’s a great way to be prepared and will be a huge hit.
What ingredients do you need?
You’ve probably got all the simple ingredients in your pantry and fridge right now.
- butter
- almond flour
- cream cheese
- heavy cream
- cocoa powder
- xanthan gum
- eggs
- vanilla
- sweetener
What equipment do you need?
You only need 4 kitchen things.
- A medium bowl for the cookie crust
- A hand mixer (or a mini food processor) to whip the cream and to make a smooth cheesecake layer
- A small saucepan to make the chocolate pudding
- Your favorite serving dish.
What are the 4 different layers?
There are 4 distinct layers, this is what is in each one, from the top layer all the way to the bottom cookie crust.
Whipped cream layer – delicious whipped cream and vanilla
Cream cheese layer – this cheesecake layer with vanilla mixture tastes just like regular cheesecake filling
Creamy chocolate pudding layer – a simple keto chocolate custard
Chocolate cookie crust – a crunchy almond flour crust
Can you make flavor variations to the original chocolate dessert?
Yes, there are easy substitutions you can make to adapt this basic chocolate lasagna recipe to almost (?) any flavor you like.
- Mint – add peppermint extract to the chocolate layer and cookie layer (to make chocolate mint Oreos).
- Tiramisu – add some instant coffee powder to your chocolate almond flour crust. Sprinkle as much brandy as you like over the no-bake crust, but not too. You want the crust to remain crunchy, not soggy. Also, add a shot of espresso to your vanilla pudding layer to make a mocha cream cheese mix.
- Peanut butter – simply stir as much peanut butter as you like through the chocolate layer and into the almond flour crust. You can choose smooth peanut butter or crunchy peanut butter. Just check the ingredient list to ensure there is no added sugar
- Berry – add a few tablespoons of my berry chia jam into the cream cheese mixture. You can even press some whole berries into the cream cheese layer too.
- Lemon – omit the cocoa powder from the base and add 1 tbsp lemon zest and 2 tbsp additional almond flour/meal instead. Stir 1/4 cup of sugar-free lemon curd into the cream cheese mix. Omit the cocoa powder from the chocolate pudding mixture and add 2 tbsp lemon zest instead to create a lemon custard-like filling. Serve with tiny pieces of lemon zest and lemon slices to decorate.
Keto Chocolate Lasagna Dessert Recipe (no-bake)
Equipment
- Mixing Bowls
- Food Processor
- Saucepan
Ingredients
Chocolate cookie crust
- 1 ½ cups almond meal/flour
- ¼ cup cocoa powder (unsweetened) unsweetened
- 2 tbsp granulated sweetener, of choice or more, to your taste
- 2 oz butter melted
Vanilla cheesecake layer
- 8 oz cream cheese full fat, softened
- ¼ cup heavy whipping cream
- 4 tbsp granulated sweetener, of choice or more, to your taste
- ½ tsp vanilla extract or more, to your taste
Chocolate custard layer
- 2 oz butter
- 2 cups heavy whipping cream
- 4 tbsp granulated sweetener, of choice or more, to your taste
- ⅓ cup cocoa powder (unsweetened) unsweetened
- 1 tsp vanilla extract or more, to your taste
- 4 egg yolks
- ½ tsp xanthan gum
Whipped topping
- 1 cup heavy whipping cream
- 2 tbsp granulated sweetener, of choice or more, to your taste
- 1 tsp vanilla extract or more, to your taste
Instructions
Chocolate cookie crust
- Grease your favourite serving dish with butter then line with parchment paper.
- Mix all the ingredients for the cookie crust in a small mixing bowl then press firmly into the lined serving dish. The firmer you press, the stronger the cookie crust will hold together when serving. Place it in the fridge while you make the next layer.
Vanilla cheesecake layer
- Place all the vanilla cheesecake ingredients in the food processor and blend until smooth. Taste and adjust if you need more sweetener.
- Gently spread the cheesecake layer on top of the cooled cookie crust. Place back in the fridge to set.
Chocolate custard layer
- In a medium saucepan, gently mix the butter, cream, sweetener, cocoa, and vanilla together. Warm slowly until the cream mixture is hot, but NOT boiling or bubbling.
- In a heatproof jug, whisk the egg yolks and add ¼ cup of warm cream mixture. Slowly add this yolk/cream mixture back into the saucepan with the rest of the warm cream mixture. Continue to heat and mix until the chocolate custard thickens.
- Once the chocolate custard has thickened, remove it from the heat and allow it to cool for a few minutes. Sprinkle the xanthan gum over the surface and whisk vigorously until the custard is thick and continue to whisk until almost cool and set.
- Pour the custard over the cooled cheesecake layer. Place back in the fridge to continue setting.
Whipped topping
- Whip all the cream topping ingredients together until light and fluffy. Spread gently over the chocolate custard layer.
- Place the finished dessert back in the fridge to set, for at least 2 hours, but the layered lasagna tastes even better if left covered in the fridge overnight.
Decorate and serve
- When it's time to serve your chocolate lasagna, sprinkle the top with cocoa powder or drizzle with melted sugar-free chocolate.
Video
Nutrition
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Hi Libby please can you show metric measurements too. Love your keto recipes but struggle with converting the cups to grams.
Thanks in advance
The conversions are all in there for the ingredients where it makes sense to have cups and grams. I prefer to cook by weight too, it’s far more accurate and cuts down on washing too.
Great recipe. Love the variations, but lemon and chocolate?
It looks like an entire paragraph has been cropped out … whoops. It should read this to make the lemon version. “omit the cocoa powder from the base and add 1 tbsp lemon zest and 2 tbsp additional almond flour/meal instead. Stir 1/4 cup of sugar-free lemon curd into the cream cheese mix. Omit the cocoa powder from the chocolate pudding mixture and add 2 tbsp lemon zest instead to create a lemon custard-like filling. Serve with tiny pieces of lemon zest and lemon slices to decorate.” Thank you Sharon for being eagle-eyed. Phew.
Can u make the crust work with coconut flour?
I haven’t developed a coconut flour crust because coconut flour requires a lot of liquid, especially eggs, to make it work. Coconut flour recipes would be crumbly and dry without these. A base that requires eggs would also require baking to make it safe to eat. If you need to use coconut flour then you could use my coconut flour chocolate chip cookies recipe. You would omit the cacao nibs, add some cocoa powder and an extra tablespoon of liquid (such as cream) until it becomes a soft consistency then press into a lined baking tin and bake until cooked (baking time will depend on the size of your baking dish). If you try this, please come back and let us all know how it turned out.
Sometimes you’ll see the name Lush used, Chocolate Lush, Mocha Lush, Lemon Lush, etc. I’ve even seen Coconut and Blueberry; they used pie filling but you could cook blueberries (or other berry) with an appropriate sweetener.
Thanks, Davette, I had to do a quick search to see what the Lush dish is. I love the idea of making a lemon lush or a mocha lush. Watch this space …..
BTW, is that a square pan or rectangle (13×9)? I didn’t see it mentioned.
I used a square pan and cut it into 3×5 (15 pieces). You can also make it individual serving dishes for instant portion control and a lovely serving idea for a special celebration.
Hi what are the measurements for the pan you used? Length width and depth please? I have a variety of sizes and not sure what to use.
I’m away at the moment so sorry, I can’t measure my exact dish in the image, but I used a medium/small dish but I have also made it in a round pie dish before too.
I would like to make this too, but would like to know the size of the serving dish. If you used an 8 x 8 square medium square pan, I’m not sure how you got 15, 3 x 5 pieces out of it. The next size up is 13 x 9 but it seems like it would be too large for the 8 oz of cream cheese layer. Please let us know. Also, can you cook the crust? I’m not sure I want to eat uncooked almond flour.
Hi Leah, the serving sizes are quite small due to the high-fat content and each serving is so filling. I cut the keto chocolate lasagna into 3 slices lengthwise, then 5 across = 15 servings. There is no need to cook the crust, and there is no benefit as there is no raw egg or any other ingredient that requires cooking. However, if you prefer, then yes, you can cook the chocolate lasagna cookie base if you prefer. There is no harm in eating raw almond flour, they are only crushed almonds which you would generally eat raw anyway. Enjoy!
Absolutely awful. Followed to a T and everything was funny, custard never set even with using electric. What a waste of time and expensive ingredients.
Hey there Dana, let’s see if we can figure out what went wrong. It’s such a simple recipe with a no-bake crust and whipped cream, there’s not much that can actually go wrong. As for the custard, I’m a bit confused why you used an electric (?) when it’s made on the stovetop? There are so many variations too so you can choose any flavour that you love.
I don’t know how you do it, Libby. Every now and then I think I could help individuals eat better and then I see a comment like above and go, ahhhh maybe not! People need to look at what they might have done to cause their outcome before they comment. I enjoy your recipes and your commitment to health. Thank you
Thank you, Marie 🙂
What was the size of your square dish please? Just so I know I am not spreading the recipe too thick or thin.
This is an absolutely delicious dessert that got a big thumbs up from hubby, 3 adult children and one of their friends! I have avoided it before because it looked like too many steps for a non-cook like me but I’m so glad I gave it a go. I will definitely make it again!
Although it tastes great my custard split and all the oil floated to the top – do you know what i’ve done wrong.
Thankyou
I’m sorry to hear this has happened. It may have been overheated and allowed to boil, it should just reach a slow simmer. As it cools, you need to gently stir it so the custard stays as an emulsion (oil and water components are mixed and suspended beautifully). The xanthan gum will also help to keep the custard thick and emulsified.
So i did it again and my custard seemed perfect until i added the xantham gum??? thoughts?
Xanthan gum is sometimes a tricky powder to work with the first time you use it. You need to sprinkle it over the custard and whisk to make sure you don’t get any lumps. You should end up with a smooth, thick, velvety custard.