Keto Chocolate Lasagna!

INGREDIENTS
For the chocolate cake layer:
1 ½ C. Almond flour
½ C. Swerve confectioners sugar substitute
2 tsp. Baking powder
½ C. Oil
3 Large eggs
2 Tbsp. Heavy whipping cream
¼ C. Cocoa powder unsweetened
For the cream cheese layer:
¼ C. Heavy whipping cream
5 oz. Cream cheese softened
3 Tbsp. Swerve confectioners sugar substitute
½ tsp. Vanilla extract
For the chocolate pudding layer:
⅔ C. Heavy whipping cream
¼ C. Swerve confectioners sugar substitute
½ tsp. Vanilla extract
¼ C. Cocoa powder unsweetened
¼ tsp. Xanthan gum
For the whipped topping:
Sugar free whipped cream
¼ C. Lily’s baking chips
Directions:
Preheat the oven to 350 degrees.
Mix together the ingredients for the chocolate cake layer until well blended, and smooth the mixture into an even layer in the bottom of a 9×9 baking dish that has been well-greased.
Bake for 15-20 minutes until cooked through.
Let the cake layer cool completely, and then press it down to condense it and make room for the other layers of the chocolate lasagna.
Blend together the ingredients for the cream cheese layer until smooth and creamy.
Spread the cream cheese mixture into an even layer over the cake base in the baking dish.
Place the mixture into the freezer to set for one hour.
Mix together the ingredients for the chocolate pudding layer until fluffy and smooth.
Spread the mixture into an even layer in the baking dish.
Return the baking dish to the freezer to set for an additional hour.
Top the chocolate lasagna with a layer of sugar free whipped cream, and sprinkle with baking chips.
Freeze for an additional 1 hour before serving.
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