Low Carb Chocolate Lasagna, Sugar Free No-Bake Dessert

If that's not a long name, I don't know what is. But it describes it perfectly. It's a long recipe too. It's actually two recipes I've combined to one. One for the pudding and one for the actual lasagna.

This was brought for a family dinner months ago and I just haven't had time to write up the recipe. It's great for this time of year, if you want a dessert that won't heat up the kitchen with the baking of it.

There are a ton of ingredients I had never heard of or used before, but I bet my friends with special diets know all of them and where to find them. Let me know in the comments the best place to get some of these oddball things.

Pudding

• 1 cup heavy cream
• 1/2 cu almond milk
• 1/2 cup erythritol
• 2 Tbsp cocoa powder, sifted
• 1 Tbsp cornstarch or arrowroot powder
• 1/4 tsp xanthan gum
• 1 pinch salt
• 2 large whole eggs
• 3 large egg yolks
• 2 oz unsweetened baking chocolate
• 2 Tbsp butter
• 1 tsp vanilla
• 1/2 tsp stevia glycerite
• 1/2 cup almond milk (for later)

Ready a strainer by the stove. Finely chop the chocolate and have the butter handy. Place the cream and almond milk in a medium sauce pan (about 6-cup capacity) and heat over medium-low heat. 

Add the erythritol, cornstarch, xanthan gum, cocoa powder and salt to a medium-heat proof mixing bowl and mix together with a small whisk. Add the 2 whole eggs and 3 yolks and whisk together. 

If bubbling and simmering hasn't occurred around the sides of the saucepan, turn up the heat until it does. Turn off the heat and, while whisking the egg mixture continuously, pour all of the cream into the mixing bowl in a thin stream. Put the pot back on the stove and scrape the egg and cream mixture into the pot. Quickly rinse out the bowl, wipe with a paper towel and set next to the stove with the strainer over the top.

Turn the heat to medium-low and begin whisking the pastry cream mixture, about 2 1/2 minutes. It will start to thicken. Continue whisking for another two minutes or so while it continues to thicken. Don't let the mixture boil. 

Turn off the heat and remove the pot from the stove, still whisking briskly for another minute. Whisk in the vanilla, stevia glycerite, chopped chocolate and butter. Pour the cream through the strainer to catch any large pieces of egg or chocolate remaining. 

To cool, push a piece of plastic wrap onto the surface of the cream and place in the refrigerator. Cover and refrigerate for 4-6 hours, or overnight. Makes about 2 cups.

Chocolate Cookie Crust

• 2 cups almond flour
• 1 cup shredded coconut
• 1/3 cup cocoa powder
• 1/4 cup erythritol
• 6 Tbsp salted butter

Grind the coconut, 1/2 cup at at time, in a coffee grinder until fine. Put the coconut into a medium bowl. Powder the erythritol and add it and the rest of the dry ingredients to the bowl. Whisk together to combine. Melt the butter over the ingredients. Combine to form a crumby mixture. 

Dump the ingredients into a 13 x 9 inch glass baking dish and lay a sheet of waxed paper over the mixture. Press the mixture firmly into the dish using your hands and a flat-bottomed glass. Remove the waxed paper and bake at 350 degrees for about 10 minutes. Cool completely. 

Whipped Cream

• 2 cups heavy cream
• 2 Tbsp erythritol, powdered
• 1 tsp stevia glycerite
• 1 tsp vanilla extract

Whip the cream with the sweeteners until stiff. 

Lightened Cream Cheese

• 8 oz cream cheese, softened
• 2 Tbsp almond milk
• 2 Tbsp erythritol, powdered
• 1/8 tsp stevia glycerite
• 1 1/2 cup whipped cream from above, to be folded in
• dark chocolate, grated

Using a hand mixer, whip the cream cheese with the sweeteners and almond milk until light. Adding 1/2 cup of whipped cream at a time, fold 1 1/2 cups into the cream cheese. Spread evenly over the crust and refrigerate.

With a hand mixer, whip the cold chocolate pudding. Add the almond milk and mix thoroughly. Spread over the cream cheese layer. Carefully spread the remaining whipped cream over the pudding layer and refrigerate several hours.

Grate chocolate or sift cocoa powder over the top and serve chilled. 

Serves 16

Prep Time: 30 minutes
Total Time: 1 hour plus chilling

Recipe from www.lowcarbmaven.com