Preheat oven to 350. Grease a 9x9 or 8x6 glass baking dish with coconut oil. Set aside.
In a small glass measuring cup, melt coconut oil and stir in flax, water, monkfruit, and vanilla.
In a mixing bowl , whisk together almond flour, cacao, baking powder and salt
Pour wet over dry and mix well. Taste and adjust with more sweetener, cacao or salt, if needed.
Bake for about 20 minutes until the center slightly springs back lightly when pressed. Allow to cool completely on a wire rack before adding the first layer of cream.
To make the healthy cool whip:
(Use coconut milk that has been refrigerated for a minimum of 24-48 hours so the cream separates.) Scoop out only the solid white cream into a mixing bowl.
Add powdered sweetener and vanilla and whip with a hand mixer for about 30-60 seconds.
Spread 1/2 the whip over the cooled crust. Freeze for about 30 minutes to set. (leave the remaining whip on the counter so it's easy to spread later)
To make the pudding:
Whisk together all ingredients. Taste and adjust with more cacao, sweetener or salt, if needed.
Spread pudding evenly over the cream.
Freeze for 30 minutes to set.
Top with remaining "cool whip" and chocolate shavings. Chill lasagna for about 1 hour to set. ENJOY :)
Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). Organic Alive Almond butter from Living Tree Community Foods or use homemadeTo make powdered sweetener: blend about 1/3 cup granules in a small blender for 10 seconds until powdered.Macros via Cronometer (excluding sugar alcohol which is zero net carb): Cal 246 Fat 21 Carb 8.2 Fiber 3.3 Net Carb 4.9 Protein 6To store: Keep refrigerated for about 5 days. I don't recommend freezing due to possible change in texture.