Dessert

Keto Lemon Lush Dessert

By
Jump to Recipe Print Recipe

 

Embrace the tangy delight of our Keto Lemon Lush, a layered dessert that marries zesty lemon with creamy textures, all while keeping it low-carb and keto-friendly. This refreshing dessert is perfect for those looking to indulge their sweet tooth without straying from their dietary goals. Ideal for summer gatherings, special occasions, or as a delightful finish to any meal, this lemon lush is sure to impress with its vibrant flavors and elegant presentation.

Ingredients

  • For the Crust:
    • 1 1/2 cups almond flour
    • 1/3 cup granulated erythritol
    • 1/2 cup unsalted butter, melted
  • For the Cream Cheese Layer:
    • 8 oz cream cheese, softened
    • 1/4 cup powdered erythritol
    • 1/2 tsp vanilla extract
    • 1 cup heavy cream, whipped
  • For the Lemon Layer:
    • 1/2 cup lemon juice
    • Zest of 1 lemon
    • 1/2 cup granulated erythritol
    • 4 large egg yolks
    • 4 tbsp unsalted butter
  • For the Topping:
    • 1 cup heavy cream, whipped
    • 2 tbsp powdered erythritol
    • Lemon slices for garnish

Instructions

  1. Prepare the Crust:
    • Preheat your oven to 350°F (175°C).
    • Combine almond flour and granulated erythritol in a bowl. Stir in melted butter until the mixture is well combined and crumbly.
    • Press the mixture into the bottom of a 9×9 inch baking dish. Bake for 12-15 minutes until golden. Allow to cool completely.
  2. Cream Cheese Layer:
    • Beat the cream cheese with powdered erythritol and vanilla extract until smooth.
    • Gently fold in whipped cream. Spread this mixture over the cooled crust. Chill while preparing the next layer.
  3. Lemon Layer:
    • Combine lemon juice, lemon zest, erythritol, and egg yolks in a saucepan over medium heat. Whisk continuously until the mixture thickens.
    • Remove from heat and stir in butter until smooth. Allow to cool slightly, then pour over the cream cheese layer. Refrigerate until set, about 1 hour.
  4. Add Topping:
    • Spread whipped cream over the lemon layer. Sprinkle with additional lemon zest if desired. Garnish with lemon slices.
  5. Chill and Serve:
    • Refrigerate for an additional 2-3 hours or until firm. Slice and serve chilled.

Serving and Storage Tips

  • Serving: Serve chilled for a refreshing and creamy experience.
  • Storage: Keep refrigerated in an airtight container. Consume within 3-4 days for best quality.
  • Freezing: This dessert can be frozen without the whipped cream topping for up to a month. Thaw in the refrigerator overnight before adding fresh whipped cream and serving.

Variations

  • Raspberry Lemon Lush: Add a layer of sugar-free raspberry preserves under the lemon layer for a fruity twist.
  • Coconut Lemon Lush: Substitute half of the whipped cream in the topping with coconut cream for a tropical flavor.
  • Ginger Lemon Lush: Incorporate a teaspoon of ground ginger into the crust mixture for a spicy kick.

FAQ

  • Can I make this dessert dairy-free? Yes, replace the cream cheese and heavy cream with dairy-free alternatives like coconut cream.
  • How can I make it nut-free? Substitute almond flour with sunflower seed flour for a nut-free version.
  • Is this dessert gluten-free? Yes, this recipe is naturally gluten-free, making it suitable for those avoiding gluten.

 

The Keto Lemon Lush is a sublime choice for anyone following a ketogenic diet or simply looking for a less guilty way to enjoy a decadent dessert. Its layers of smooth cream cheese, tangy lemon curd, and light whipped cream offer a satisfying complexity of textures and flavors that are sure to please any palate.

 

 

Keto Lemon Lush

Embrace the tangy delight of our Keto Lemon Lush, a layered dessert that marries zesty lemon with creamy textures, all while keeping it low-carb and keto-friendly.
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Keyword: Dessert, Keto, Low Carb
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 8 servings

Equipment

  • Mixing Bowl
  • 9x9-inch Baking Dish
  • Saucepan

Ingredients

For the Crust

  • 1.5 cups Almond Flour
  • 1/3 cup Granulated Erythritol
  • 1/2 cup Unsalted Butter, melted

For the Cream Cheese Layer

  • 8 oz Cream Cheese, softened
  • 1/4 cup Powdered Erythritol
  • 1/2 tsp Vanilla Extract
  • 1 cup Heavy Cream, whipped

For the Lemon Layer

  • 1/2 cup Lemon Juice
  • 1 unit Zest of 1 Lemon
  • 1/2 cup Granulated Erythritol
  • 4 large Egg Yolks
  • 4 tbsp Unsalted Butter

For the Topping

  • 1 cup Heavy Cream, whipped
  • 2 tbsp Powdered Erythritol
  • to taste Lemon Slices for garnish

Instructions

  • Preheat your oven to 350°F (175°C). Combine almond flour and granulated erythritol in a bowl. Stir in melted butter until the mixture is well combined and crumbly. Press the mixture into the bottom of a 9x9 inch baking dish. Bake for 12-15 minutes until golden. Allow to cool completely.
  • Beat the cream cheese with powdered erythritol and vanilla extract until smooth. Gently fold in whipped cream. Spread this mixture over the cooled crust. Chill while preparing the next layer.
  • Combine lemon juice, lemon zest, erythritol, and egg yolks in a saucepan over medium heat. Whisk continuously until the mixture thickens. Remove from heat and stir in butter until smooth. Allow to cool slightly, then pour over the cream cheese layer. Refrigerate until set, about 1 hour.
  • Spread whipped cream over the lemon layer. Sprinkle with additional lemon zest if desired. Garnish with lemon slices.
  • Refrigerate for an additional 2-3 hours or until firm. Slice and serve chilled.

Notes

Keep refrigerated in an airtight container. Consume within 3-4 days for best quality. This dessert can be frozen without the whipped cream topping for up to a month. Thaw in the refrigerator overnight before adding fresh whipped cream and serving.