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Writer's pictureKeto Upgrade
Nov 27, 20226 min read

Low Carb Oreo Lasagna

I've been wanting to make this recipe for awhile, it looked so delicious on Facebook, a recipe for Oreo Lasagna. Oh course I couldn't find the exact recipe when I went to make it. But I found a recipe with a picture that looked similar so I followed that but made it with all my keto recipes. It turned out delicious but it was just the first run so there are definitely things I would do different the second time around to make it more balanced and less carbs.


KETO VERSION


NORMAL VERSION


So I already have a keto Oreo recipe it was just getting the ratios right, check out the blog and videos for tips and tricks!( https://www.ketoupgrade.info/post/keto-oreos )( https://youtu.be/EDvNCs12Acg ). The recipe said 1 package of Oreos (45 Oreos) so I made what I thought would be the equivalent with my recipe which was a times 5 batch. We definitely do not need that much, so I suggest only doing a times 3 batch of my Oreos. Then there was the cream cheese and cool whip layer (8 ounces of each combined) which I didn't think there was enough of, it was barely a layer, same with a single batch of pudding which is what the original recipe called for. So I followed that recipe but I'm gonna write how I would do it the second time around.





I want to be very clear this is not a dessert that you should indulge in all the time. I wanted to make something ridiculous and ridiculously good. It is super high in total carbs and sugar alcohols but net carbs are 5 g per a small slice. The calories are also really high, this is a dessert for a special occasion or for just a bite or two. You can take out a block of cream cheese with no real consequence to cut the carbs and calories a bit and also just do one times on the instant pudding with no ill effects. I just thought they needed to be a little thicker than the original test lasagna.


Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.


Mini Offset Spatula - https://amzn.to/3e4i09O

Pyrex measuring cups - https://amzn.to/2QIcd0J

Kitchen Aide 5 qt. Mixer - https://amzn.to/3CxAd8K

Hand Mixer I love - https://amzn.to/3PvULFu

Restaurant 10 in Spatulas- https://amzn.to/3Tq1ALd

Restaurant 14 inch Spatula- https://amzn.to/3VUalP3

Icing Spatula Set- https://amzn.to/3FavezS

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Digital Thermometer- https://amzn.to/3VUbSVj


Lakanto powdered monkfruit- https://amzn.to/3eHaz7u

Anthony's powdered monkfruit - https://amzn.to/3oqS241

Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9

Coconut Flour - https://amzn.to/3shHjuu

Egg white protein powder- https://amzn.to/3nBsTTN

Bulk supplements Egg White Protein - https://amzn.to/3rhg5UJ

Black Cocoa Powder - https://amzn.to/3GUtdFY

Lily's Dark Chocolate Chips - https://amzn.to/3esZ6c7

Liquid Stevia - https://amzn.to/3nGEReD


(As an Amazon Associate I earn from qualifying purchases)


Oreo Recipe x3


97g Unflavored Whey Protein powder (I can't vouch for any powder beside ISOPURE, it works great in baked goods) (three scoops)

120g/1 Cup Coconut flour

3 Tbs. Dutch Cocoa powder (18 g)

6 Tbs. Egg white protein powder (48 g)

2 Pinch of salt

84 g Keto Dark Chocolate chips (Lily's is the brand I use) (approximately 6 Tbs.)

108 g/3/4 Cup (approx.) Powdered alternative sweetener

1 1/2 tsp. Liquid stevia

1 1/2 tsp. Vanilla extract


Instructions:

  1. Preheat oven to 350 degree and line two baking sheet with parchment paper

  2. Sift Protein powder, coconut flour, cocoa, egg white protein and salt together and whisk

  3. Melt coconut oil then sift in powdered sweetener and whisk

  4. Microwave chocolate to just give it a head start, then add to coconut oil sweetener mixture and whisk to continue melting chocolate until fully combined

  5. Add in vanilla extract and liquid stevia and whisk to combine

  6. Mix the wet ingredients into the dry with a spatula, switch to using your hand to make sure all the dry ingredients are incorporated, should feel like kinetic sand dry but wet

  7. Let cool to room temperature, this will all depend on how hot the coconut oil was, don't let it sit too long though, the longer it sits the dough will dry out, and that makes for a less crunchy cookie

  8. Divide the dough in half and pat out the dough onto two pieces of parchment paper in a rectangle to match each other, 1/8th inch thick. Can also roll out the dough but using a piece of parchment paper on the bottom and top. And once you use the one on top the dough may start to stick a little when trying to re roll the dough

  9. Once all patted out evenly, bake for 7 minutes rotating once while baking

  10. Once cooked pull out of the oven and flatten by placing a piece of parchment paper on top and rub to flatten out evenly, if too hot, use a towel to rub flat

  11. Let cool for 10 minutes before spreading on the filling and sandwiching the two pieces together


Filling x3

12 Oz./1 1/2 Cup Butter Softened

180 g/1 1/2 Cup Powdered Sweetener

3/4 tsp. Vanilla Extract


Instructions:

  1. Whip the butter until smooth

  2. Sift powdered sweetener then measure out the 3/4 cup and add to the butter

  3. Whip and scrape down several times until fully whipped and no longer grainy

  4. Add in the vanilla extract and whip

  5. Scrape down and mix until fully combined

  6. Once the cookies are cool spread the butter cream onto one of the rectangles then slide the other on top

  7. Place into the fridge to chill while you stage the rest of the layers

Cream Cheese Layer

16 oz./2 Blocks Cream Cheese (Softened)

60 g/1/2 Cup Powdered Sweetener to taste

Liquid Stevia to taste

8 oz./1 Cup Heavy Whipping Cream

1 tsp. Vanilla Extract


Instructions:

  1. Beat the heavy cream to stiff peaks with the powdered sweetener and vanilla

  2. Beat the cream cheese until nice and smooth

  3. Beat in the stiff whipped cream and sweeten to taste with liquid stevia or you can add more powdered sweetener


Make this once the first two layers are completely solid



1 1/4 tsp. Xanthan Gum

1/4 Cup+ 2 Tbs. Dutch Cocoa Powder (Ghirardelli has one with no carbs)

1/2 Cup Powdered Alternative Sweetener

1/2 tsp. Finely Ground Salt

1 1/2 tsp. Powdered Gelatin

2 1/2 Tbs. Cold Water

1 1/2tsp. Vanilla Extract

1 1/2 Cup Low Carb Milk

1 1/2 Cup Heavy Cream


Instructions:

  1. Measure, sift and whisk together the Xanthan gum, cocoa powder, sweetener, and salt in a bowl

  2. Bloom the gelatin in the 2-1/2 tablespoons cold water

  3. Heat the cream/milk mixture in the microwave for about 3 minutes until it reaches about 160 degrees

  4. Melt the bloomed gelatin in the hot mixture and add the vanilla extract

  5. Once fully dissolved, slowly whisk the hot mixture into the dry ingredients

  6. Whisk for about a minute until all ingredients are fully incorporated and it begins to thicken

  7. Pour onto first two layers of lasagna and let chill for several hours before adding a layer of stabilized whipped cream and crushed Oreos

Stabilized whipped cream

1 Cup Heavy Cream

15-30g/2 Tbs.-1/4 Cup Powdered Sweetener (to taste)

Liquid Stevia (to taste, optional)

1/2 tsp. Vanilla Extract

1 Tbs. Cold Water

1 tsp. Gelatin


Instructions:

  1. Add powdered sweetener, stevia and extract into heavy cream, bloom gelatin by sprinkling gently over the water

  2. Beat the heavy cream, when it begins to thicken melt the gelatin in the microwave on 50% power until completely melted

  3. Once the cream is at soft peaks, take a large scoop out turn the cream back on low speed and whisk the large scoop into the melted gelatin

  4. Once fully mixed, speed up the mixer and pour the gelatin cream mixture back into the whipped cream as quickly as possible

  5. Beat until stiff peaks, pipe or spread onto lasagna

To Assemble:

  1. Break up 3/4 of the large cookie into tiny piece either but smashing in a ziplock bag or in a food processor

  2. Add 4 Tbs. of melted butter to the Oreo crumbs, pat the Oreo crust into a parchment lined 9x13 pan, let chill while you make the cream cheese layer

  3. Once the cream cheese layer is ready, spread evenly onto the Oreo crust, place in the freezer while you make the keto instant pudding

  4. Once the pudding starts to thicken pour onto the cream cheese layer and chill for a few hour

  5. When the pudding is solid make the stable whipped cream and spread or pipe onto the pudding layer

  6. Crush the remaining Oreos and sprinkle on top, chill over night for best results before slicing

Macros for 1/15 of pan


640 Calories

61 g Fat

30 g Total Carbs

6 g Fiber

19 g Sugar Alcohol

5 g Net Carbs

16 g Protein




If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use.


Also for any questions you can find my email address or contact me through my website.

I have a PO box for anyone interested in sending things also.




Code for 20% off- KETOUPGRADECHEF


Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.



Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047







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Keto Upgrade e-mail - ketoupgrade.info@gmail.com





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