OMG…this Low Carb Chocolate Mint Lasagna dessert is cold, creamy and decadent! It doesn’t taste like a low carb dessert, but it is and you can have seconds if you want!

It’s a fairly large treat but my crew had no problem finishing it. However, you can easily cut it in half if needed. This one is a winner!

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There are a few more steps to this Chocolate Lasagna (Sex in a Pan) recipe than the recipes that we usually share, but I think it’s worth it. This dessert quenched my craving for cold, creamy treats like nothing has in a while…

Except maybe these Key-lime Truffle Bites.

🥘Ingredients

Chocolate Brownie Crust

• 3 eggs room temperature

If you don’t want to wait around for your eggs to come to room temp, just soak them in warm water while you are gathering the rest of your ingredients.

• ½ cup butter * two sticks – melted
• ¾ cup Allulose granulated

You can use whatever sweetener you like but we love allulose for low carb baking. It doesn’t have a weird aftertaste or the unpleasant side effects that some of the others have.

• 1 tsp vanilla extract
• ¾ cup cocoa powder
• 1½ cups almond flour
• 1 tsp baking powder
• 1/2 tsp salt

Mint Filling

• ¾ cup unsweetened almond milk – warm
• 3 tbsp Allulose * or preferred low carb sweetener – powdered
• 16 oz cream cheese softened at room temp
• 1 tbsp mint extract
• 6 drops green food coloring *optional for decorative purposes only.

I don’t usually dig food coloring but I used it in the photos to make the mint filling seem minty. It’s purely for aesthetics and you can use it if you like. (Great for St. Paddy’s Day fun).

Chocolate Pudding Layer

• 2 boxes Sugar – free Chocolate Pudding * made with allulose is best.

I tried a couple of different options for the chocolate layer. I really wanted chocolate ricotta to work since this is a “chocolate lasagna”. But, I didn’t like it as much as the pudding.

I bet the instant chocolate mousse recipe would work great if you don’t like boxed pudding mixes.

Whipped Cream Topping

• 1 cup Heavy Whipping Cream cold
• 3 tbsp Allulose
• 1/2 tsp vanilla extract
• 1 tsp gelatin *unflavored and optional for structure

Garnish

• Unsweetened Cocoa Powder * optional to dust the top

👩‍🍳How to make the Chocolate Mint Lasagna:

Chocolate Crust

• Preheat oven to 350°F
• Cream butter and sweetener together, then add eggs and vanilla and whip until combined.
• Add all dry ingredients to the wet ingredients and mix until fluffy and uniform.
• Spread into an even layer in a 13×9 buttered baking dish.
• Bake 20-30 min or until set (toothpick inserted in center comes out clean). It will puff up slightly.
• Let it cool completely in the fridge while you make the remaining layers.

Mint Filling

• Whip softened cream cheese with Allulose, mint extract and almond milk until well combined and spreadable.

Chocolate Pudding

• Make the chocolate pudding according to the directions on the box.

Whipped Cream

• Using a very cold bowl and beater, whip cream, gelatin, sweetener and extract until stiff peaks form and chill in fridge immediately while you assemble the first few layers.

You don’t have to use the gelatin but it helps the whipped cream keep it’s shape one you assemble the dessert.

I didn’t think it was gummy, but I have heard people say that they think this ingredient causes gumminess.

Assemble the Chocolate Mint Lasagna

• Evenly spread the mint filling onto the cooled chocolate crust layer.
• Spread the chocolate pudding layer on top of the mint filling.
• Working quickly, carefully spread the whipped cream on top of the chocolate pudding.
• Generously dust the top with additional unsweetened cocoa powder if desired. Chill in the fridge for at least two to three hours and up to overnight.
• Serve the dessert cold.

🍽️Equipment:

• Kitchen-Aid

You can use any standing mixer or even a hand mixer. I LOVE my Kitchen-Aid mixer but all of a sudden they have skyrocketed in price.

If I were going to buy something other than a Kitchen-Aid I would choose this one. I have heard GREAT things abut them from a friend that I trust.

• Rubber Spatula
• 9 x 13 inch pan

📋Tips & FAQ’s:

Can I half this Chocolate Mint Lasagna recipe? What changes do I need to make?

None. You can cut this recipe in half with no other changes. Use the slider in the recipe card to make it easy peasy…

How long will this last in the fridge?

You can make this chocolate dessert a day in advance and keep it for 4-5 days. At least I think you can. My family ate in within two days.

Other rich and creamy chocolate desserts you might like:

• No Bake Chocolate Cheesecake
• Chocolate Peanut Butter Fat Bombs
• The Famous Chocolate Peanut Butter Shake
• Peanut Butter Pie
• Chocolate Frosty Low Carb Copycat

That’s all for the Ultra Indulgent Low Carb Chocolate Mint Lasagna!

Usually, I end a recipe post by conveying that I really hope you like my little concoction….

But, I can’t do it with this one. I KNOW this is amazing and I’m not going to humble brag about it.

I’m just going to straight up brag about how sumptuous this chocolate mint lasagna dessert is. It’s not fancy but it’s fantastic.

Make it, make it , make it! You won’t be sorry.

Until next time friends….

Brandy

More Low Carb Recipes to Love:

• 11 Fantastic Ice Cream Flavors from One Master Recipe
• Keto Hot Chocolate
• 99+ Holiday Recipes for Keto

The nutritional information for the Low Carb Chocolate Mint Lasagna Recipe is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.