Keto chocolate chip cookie lasagna is light and creamy keto dessert that actually tastes really good. Layers of keto chocolate chip cookies with rich low carb cream will make you happy and keep you totally guilt-free.
COURSE Dessert
CUISINE American
SERVINGS 12
INGREDIENTS
Chocolate Chip Cookie Layer & Chocolate Chip Cookies for Crumblesor a tub of Nestle Toll House Chocolate Chip Cookie Dough
¾cupsoftened butter or coconut oilif using all purpose or gluten free blends use ½ cup softened butter or coconut oil
4tablespoonsbrown sugar or swerve brown sugar
2tablespoonssugar or swerve sugar or coconut sugar
2Eggs
2 ¼cupscoconut flouror flour of choice - if using all purpose or gluten free blends use 2 ¾ cups
½tspbaking soda
½tspsalt
1cupmini chocolate chips
Cream Cheese Fluff:
1 8ozcream cheesesoftened
2cupswhipped creamCool Whip or 1 cup whipping cream-whipped to stiff peaks, with ¼ cup powdered sugar whipped in.
½cupsugar
Chocolate Pudding:
2small boxes of Chocolate Pudding
2 ⅔cupAlmond Milk or 3 cups milk of choice
Whipped Cream Layer:
2 - 3cupsof whipped creamCool Whip or 1 ½ cups whipping cream-whipped to stiff peaks, with ¼ cup powdered sugar whipped in.
Cookie Heaven Layer:
8Chocolate Chip Cookiesbroke up into large crumbles
½cupmini chocolate chips
Chocolate Ganache Drizzlesor you can use Hot Chocolate Fudge Sauce
1cupchocolate chipsfor melting
2tablespoonsheavy creamoil of choice or butter
INSTRUCTIONS
Preheat the oven to 350°F and line 1 baking sheet with parchment paper and spray a 9 x 13 pan with non-stick spray and set aside.
In a large bowl, using a mixer at medium speed, beat together the butter, and sugars until mixed together well and smooth.
Add the eggs and continue mixing until mixed together well.
Gradually add the flour, salt and baking soda and mix in until just incorporated. Do not overmix.
Add chocolate chips and fold in with a wooden spoon or spatula.
Place a little over half of the dough into the 9 x 13 pan and use your fingertips to spread it out to the corners of the pan and level.
With the remaining cookie doug, use a small ice cream scoop or heaping tablespoon and drop the dough onto the prepared baking sheets, you should get 8 medium sized cookies and flatten with down the cookies just a bit with hands or bottom of a cup slightly so they bake more evenly.
Place the 9×13 pan of cookie layer in the oven and bake for 15-17 minutes.
Place the cookies in the oven at the same time and take out after 10 minutes.
Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely. After cooled, break up the cookies for the top layer.
After the cookie layer has baked, let it cool completely before adding the creamy layers.
Cream Cheese Fluff:
Beat cream cheese and sugar together until creamy and fluffy. Fold in 2 cups of the cool whip, using spatula. Spread over the chocolate chip cookie layer evenly.
Chocolate Pudding:
In a medium bowl, using mixer, beat milk and instant pudding mix on medium speed, until it thickens- for about 2 minutes. Spread evenly over the cream cheese filling.
Whipped Cream Layer
Put the rest of the cool whip over the chocolate layer, spreading out evenly.
Cookie Heaven Layer:
To add chocolate ganache drizzles, melt chocolate in microwave, stirring every 30 seconds up to 2 minutes, add in cream, oil or butter if you wish or drizzle as is. You can also use a prepared chocolate fudge sauce.
Add the crumbled chocolate chip cookies and mini chocolate chips on top of the chocolate drizzles.
Keep refrigerated overnight or up to 4 hours covered.
Nutritional value per serving:
Cal 320, Fat 29 g, NET Carbs 6.04 g, Protein 7 g. This is for your information only, please, calculate your own macros with ingredients you use.
