Low Carb Chocolate Mint Lasagna Recipe

Smooth, cold and creamy indulgent layers of low carb bliss at your fingertips. This Low Carb Chocolate Mint Lasagna is sometimes called Sex in a Pan or "crack" whatever. But no matter what you call it, you are going to be glad you stumbled upon this version. Perfect for Parties and St Paddys!

Course Dessert

Cuisine American, Keto

Keyword chocolate, cream cheese, gluten free, pudding

Prep Time 20

Cook Time 20

Chilling Time 2

Total Time 2 40

Servings Servings

Calories 240kcal

Author Brandy

Equipment

Ingredients

Chocolate Crust

3 eggs room temperature
½ cup butter * two sticks - melted
¾ cup Allulose granulated
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

Chocolate Pudding Layer

2 boxes Sugar - free Chocolate Pudding * made with eryrithritol is best

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

Instructions

Chocolate Crust

Preheat oven to 350°F and oil a 9 x 13 or similar sized pan.
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 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.

Assemble

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.

Notes

The nutrition for this dessert was calculated making 20 slices. It's a large dessert and perfect for big families or a get-together.

But it can easily be halved if you need to make it smaller. Just use the slider in this recipe card to calculate the ingredients for you.

Nutrition