Low Carb Chocolate Lasagna Sugar-Free Dessert

Carbs per serve 7g 

Ingredients
CHOCOLATE PUDDING
1 recipe Low Carb Chocolate Pastry Cream
1/4 cup almond milk, to be used at assembly
CHOCOLATE COOKIE CRUST
2 cups (180 g) Almond Flour
1 cup (90 g) Shredded Coconut
1/3 cup (25 g) cocoa powder
1/4 cup erythritol
6 tablespoons salted butter
WHIPPED CREAM
2 cups (16 oz) heavy cream
2 tablespoons erythritol, powdered
1 teaspoon stevia glycerite
1 teaspoon vanilla extract
LIGHTENED CREAM CHEESE
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


Instructions
Make the Chocolate Pudding: Prepare the Low Carb Chocolate Pastry Cream and let it cool before continuing. *This can be made several days before.
Make the Chocolate Cookie Crust: Grind the unsweetened coconut, 1/2 cup at a time, in a coffee/spice grinder and grind until fine. Put the ground coconut into a medium bowl. Powder the erythritol and add it and the rest of the dry ingredients to the bowl with the coconut. Whisk together to combine. Melt the butter or coconut oil and pour over the ingredients. Combine to form a moist crumbly mixture.
Dump the ingredients into a 13x9 inch glass pyrex baking dish and lay a sheet of waxed paper over the mixture. First with your hands, then with a flat bottomed glass, press the chocolate crust mixture firmly into the dish. Remove the waxed paper and continue with the recipe or *bake in a preheated (350) oven for about 10 minutes and then let cool completely. *This can be made the day before.
ASSEMBLING THE LOW CARB CHOCOLATE LASAGNA:
Make the Whipped Cream: Whip the cream with the vanilla and sweeteners until stiff.
Cream Cheese Layer: Soften the cream cheese in the microwave and then using a hand mixer, whip it with the sweeteners and almond milk until nice and light. Adding 1/2 cup of whipped cream at a time, fold 1 1/2 cups of whipped cream into the cream cheese. Spread evenly over the base and refrigerate.
Chocolate Pudding Layer: With a hand mixer, whip the cold pudding. Add the 1/2 cup of almond milk and mix thoroughly. Spread over the cream cheese layer.
Whipped Cream Topping: Carefully, spread the remaining whipped cream over the chocolate pudding layer and refrigerate several hours.
To finish the dessert, grate chocolate or sift cocoa powder over the top.
Recipe Notes
This is a VERY large dessert and easily serves 16-24 people.


***NOTE: Baking the bottom layer produces a shortbread-cookie-like texture: not baking, produces a sandier and softer textured bottom layer***