Low Carb Chocolate Lasagna Sugar-free Dessert (no-bake)

Name: Low Carb Chocolate Lasagna Sugar-free Dessert (no-bake)
Ingredients: 1 recipe Low Carb Chocolate Pastry Cream; 2 cups (180 g) Honeyville Almond Flour; 1 cup (90 g) Bob's Red Mill Shredded Coconut; 1/3 cup (25 g) cocoa powder; 1/4 cup erythritol; 6 tablespoons salted butter; 2 cups (16 oz) heavy cream; 2 tablespoons erythritol, (powdered); 1 teaspoon stevia glycerite; 1 teaspoon vanilla extract; 8 ounces cream cheese, (softened); 2 tablespoons almond milk; 2 tablespoons erythritol, (powdered); 1/8 teaspoon stevia glycerite; 1 1/2 cup whipped cream, (to be folded in); 4 squares Ghirardelli Midnight Reverie, (grated)

"Low Carb Chocolate Lasagna is a great sugar-free chocolate dessert made with a chocolate cookie base, cream cheese layer, chocolate pudding and whipped cream. This large dessert is great for gatherings. I've been looking at pictures of chocolate lasagna and all it's variations on Pinterest for months now. Some of the pictures are absolutely drool worthy. And although I think it would be pretty hard, although not impossible, to make a dairy-free version, I knew that a low carb, gluten-free version could be easily..."

INGREDIENTS

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1 recipe Low Carb Chocolate Pastry Cream

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2 cups (180 g) Honeyville Almond Flour

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1 cup (90 g) Bob's Red Mill Shredded Coconut

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1/3 cup (25 g) cocoa powder

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1/4 cup erythritol

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6 tablespoons salted butter

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2 cups (16 oz) heavy cream

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2 tablespoons erythritol, (powdered)

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1 teaspoon stevia glycerite

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1 teaspoon vanilla extract

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8 ounces cream cheese, (softened)

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2 tablespoons almond milk

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2 tablespoons erythritol, (powdered)

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1/8 teaspoon stevia glycerite

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1 1/2 cup whipped cream, (to be folded in)

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4 squares Ghirardelli Midnight Reverie, (grated)

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