Duration:
Preparation time: 15 minutes Cooking time: 30 minutes Extra time: 2 hours | Total time: 2 hours 45 minutes.
Low Carb Chocolate Lasagna Ingredients:
Brownie
- 3 eggs, room temperature.
- 1/2 cup butter, melted.
- 1/2 cup golden sweetener (brown sugar substitute gives it a rich flavor)
- 1/4 cup granulated sweetener.
- 1 teaspoon vanilla extract.
- 3/4 cup cocoa powder
- 1 1/2 cup almond flour.
- 1 teaspoon baking powder.
- 1/2 teaspoon salt.
Mint
- 3/4 cup almond milk.
- 3 tablespoons powder sweetener.
- 2 blocks cream cheese, soft.
- 2 tablespoons mint juice.
- 20 sugar-free andy mint, chopped.
Chocolate
- 2 boxes of sugar-free chocolate pudding, ready.
WHIPPED cream
- 1 1/2 cups heavy cream, cool.
- 3 tablespoons powder sweetener.
- 1/2 teaspoon mint or vanilla extract.
Instructions
Brownie
- Use a mixer (hand or stand), cream butter, and sweeteners.
- Lay eggs one at a time and whip until fluffy. Add vanilla. Mix
- Add every one of the dry fixings and blend until all around consolidated.
- Spread in a thin layer in a 13 × 9 butter dish.
- Cook for 20-30 minutes or until set (interspersed toothpick comes out clean)
- Allow cooling completely.
Mint
- Mix the soft cheese with the sweetener, squeeze, add the milk slowly until well combined and spread. Fold in the Andes. Spread on a cool brownie.
Chocolate
- Spread the finished chocolate pudding on a layer of mint.
WHIPPED cream
- In a very cool bowl and using batter, whipped cream, sweetener and extract until stiff. Spread on a layer of chocolate.
Nutrition information:
Yield: 12 | Service size: square
Quantity per serving: Calories: 442 | Carbohydrates: 8.4 g
