Prepare the Crust:

1. Add all the keto crust ingredients into a skillet and cook on meidum heat, stirring constantly for 5 minutes. Remove and press the mixture into the bottom of an 8 x 8 inch pan. Place in the freezer to cool.

Prepare the Lasagna Layers:

1. In a small bowl, beat together the cream cheese and sweetener for 2 minutes. Add the heavy cream and beat until light and fluffy.  Spread the cream cheese layer over the crust and place in the freezer while preparing the keto homemade chocolate pudding
2. Prepare the pudding mixture by first melting the chocolate with the almond milk and shortening in the microwave for about 45-60 seconds.  Remove and stir until smooth.  If chocolate does not fully melt, return the mixture to the microwave for 15 second intervals. Whisk together the allulose, cocoa powder and xanthan gum. Whisk the dry ingredients into the wet ingredients. Whisk in the salt and vanilla. Place the mixture in the fridge to cool, stirring every 10 minutes until it cools to room temperature.
3. Once chocolate pudding has cooled slightly, remove the pan from the freezer and spread the pudding over the cream cheese layer.  Make sure that your pudding is not warm as it will melt the cream cheese layer and not form distinct layers.  Place the pan back in the freezer.
4.  In a large bowl, beat the heavy whipping cream, allulose, vanilla and salt until stiff peaks form. Remove the pan from the freezer and spread the whipped topping over the keto homemade chocolate pudding layer and place the keto chocolate lasagna in the fridge to firm for at least 3 hours.
5. If desired, spread chocolate syrup over lasagna or drizzle syrup over top before serving.