This keto-friendly, dessert spin on a classic gives you layer upon layer of sweet goodness!
Lasagna is great, but Keto 5 Layer Frozen German Chocolate Lasagna is out of this world!
This keto-friendly, dessert spin on a classic gives you layer upon layer of sweet goodness! The sweet and flaky crust layer acts as the perfect base for all the rich layers to come! Next we add not just a drizzle, but a whole bottle of our sugar free Caramel Syrup! Once you whip up the chocolate pudding layer, just spread it on! Our final layer before freezing is a homemade cream layer. Annie uses a sweetener of choice, but our keto friendly honey is also a great sweetener choice!
Once you take it out of the freezer, top with some shaved coconut and a drizzle of our melted chocolate chips, you'll be ready to serve up all the yummy layers!
Preheat oven to 350°F. Coat an 8x10 baking dish with cooking spray.
Add all ingredients for the crust layer to a food processor and pulse until coarse crumbles form. Press crust into prepared baking dish and bake at 350°F for 9-10 minutes or until crust starts to turn golden brown.
In a medium bowl, whisk together both boxes of pudding mixes, 1 cup heavy cream and 1 cup nut milk of choice. Stir until the mixture has thickened. Spoon over the caramel layer and spread to form an even chocolate layer.
Layer 4
To make the cream layer, whip together heavy cream and sweetener in a medium bowl with an electric mixer until stiff peaks form.
In a separate small bowl, mix cream cheese until light and fluffy.
Fold whipped cream into the cream cheese until combined. Spread cream mixture on top of chocolate layer.
Freeze for 6-8 hours or overnight.
Layer 5
Prior to serving, let sit at room temperature for an hour.
Sprinkle shredded coconut, drizzle melted chocolate and leftover keto caramel syrup on top.
