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Farm LifeRecipes

Keto Chocolate Lasagna: Dieting on the Farm

Adam

So we decided we both wanted to slim down a bit. We decided to try Keto. Well it’s different. Many years ago we did the Atkins diet, back when it was all the rage. It was effective and we both lost weight. This time with Keto being a big deal we did some research and decided to try it. Meals are easy. We generally don’t eat an abundance of carbs during meals normally. It’s the snacking that got us.

So I decided to surprise my lovely wife with a Keto desert to help with the cravings for something sweet. We have made it twice now and are going to make another this weekend.

The desert I came up with is called…. Chocolate Lasagna, it has another name Sex in a Pan. We go by the first name with kids in the house.

KETO Sugar Free Chocolate Lasagna

This version is Keto and sugar-free, so it’s a delicious way to indulge. Layers of cheesecake and creamy chocolate pudding, with a chocolate cookie like crust.
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Servings: 16
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method

Ingredients
  

Chocolate Crust:
  • 1 1/4 cups almond flour
  • 1/4 cup cocoa powder
  • 1/4 cup Keto Sweetener – We use erythritol
  • 1/4 tsp salt
  • 1/4 cup butter melted
  • 1 tbsp water
Cheesecake Layer:
  • 8 ounces cream cheese softened
  • 1/3 cup Keto Sweetener – We use erythritol
  • 1/2 tsp vanilla extract
  • 1/2 cup heavy whipping cream room temperature
Chocolate Pudding Layer:
  • 1 cup heavy whipping cream
  • 1 cup unsweetened almond milk
  • 1/2 cup powdered Swerve Sweetener
  • 4 large egg yolks
  • 1/2 tsp xanthan gum
  • 1/3 cup cocoa powder
  • 3 tbsp butter cut into 3 pieces
  • 1/2 tsp vanilla extract
Whipped Cream Topping:
  • 1 cup heavy whipping cream chilled
  • 3 tbsp Keto Sweetener – We use erythritol
  • 1/2 tsp vanilla extract

Method
 

Crust:
  1. Preheat the oven to 325F and grease a 9×9 inch baking pan.
  2. In a medium bowl, whisk together the almond flour, cocoa powder, sweetener and salt. Add the melted butter and water and stir until the mixture begins to clump together.
  3. Press the mixture firmly and evenly into the bottom of the pan and bake about 15 minutes, or until just firm to the touch. Remove and let cool.
Cream Cheese Layer:
  1. In a large bowl, beat the cream cheese and sweetener together until smooth. Beat in the vanilla..
  2. Add the cream and beat until smooth, then spread over the cooled crust and refrigerate while preparing the chocolate layer.
Chocolate Pudding Layer:
  1. In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve the sweetener.
  2. In a medium bowl, whisk the egg yolks until smooth. Slowly whisk about 1/2 cup of the hot cream mixture into the yolks to temper. Then slowly whisk tempered yolks back into saucepan.
  3. Reduce heat to medium low and sprinkle surface with the xanthan gum, whisking vigorously to combine. Whisk in the cocoa powder and cook until thickened, about 3 or 4 minutes. Remove from heat and add the butter pieces and vanilla. Whisk until smooth.
  4. Let cool 15 minutes and then spread over cheesecake layer. Refrigerate at least 2 hours.
Whipped Cream Topping:
  1. Beat the cream with sweetener and vanilla extract until stiff peaks form. Spread over the chocolate pudding layer.
  2. Chill another hour to help set completely.
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