Keto Lemon Lush

Creamy, tangy, and delightfully refreshing — this Keto Lemon Lush is the dessert you never knew you needed until now. With a buttery almond crust, a pillowy cream cheese layer, and a bright, custardy lemon topping, every forkful is a contrast of textures and flavors that feels luxurious but stays low-carb. Fun fact: lemon desserts were originally prized in Europe for their bright acidity, which helped balance heavy, buttery dishes — and that zing still works its magic today.

This recipe is special because it’s simple, quick to prepare, and a guaranteed crowd-pleaser for friends and family. If you love easy keto treats, you’ll also enjoy my take on other lemony desserts like the Keto Lemon Lush dessert which offers a slightly different texture and presentation. Read on with a mug of tea, and get ready to wow everyone with a dessert that’s elegant but totally doable at home.

What is Keto Lemon Lush?

What’s in a name? Keto Lemon Lush sounds like a decadent, almost mischievous dessert — and it is. Why “lush”? Because every layer feels rich and indulgent without the sugar crash. Who named it? Probably someone who believed “the way to a man’s heart is through his stomach,” and also loved citrus. Is it a pie? A bar? A trifle? It’s a happy hybrid that keeps things interesting. Give it a try and decide for yourself — you may find the name perfectly fits once you taste that lush lemon layer.

Why You’ll Love This:

This Keto Lemon Lush wins hearts for three big reasons:

1. Creamy, bright, and balanced — The silky cream cheese layer and fluffy whipped cream calm the tart lemon curd, creating a perfectly balanced bite that’s both refreshing and comforting.
2. Budget-friendly and home-made satisfaction — Making this at home saves money compared with buying specialty keto desserts and lets you control sweetness and quality of ingredients.
3. Flavor-packed toppings — A light whipped cream finish, powdered erythritol dusting, and fresh lemon slices make each serving look as good as it tastes.

If you’re curious about other lemon-forward keto options, take a look at my zesty twist on the Arizona Sunshine Lemon Pie for another slice of citrus happiness. Now go grab your ingredients and let’s make something bright.

How to Make:

Quick Overview

This recipe is delightfully straightforward: a crunchy almond flour crust, a smooth sweetened cream cheese layer, a cooked lemon curd, and a fluffy whipped cream topping. Prep and assembly are easy — no advanced techniques required. Expect about 20 minutes active prep, 15 minutes baking for the crust, plus chilling time (about 3–4 hours total). The standout elements are the creamy middle layer and the silky, rich lemon curd that sets into a glossy top.

Ingredients

• 1 1/2 cups almond flour, finely ground
• 1/3 cup granulated erythritol
• 1/2 cup unsalted butter, melted
• 8 oz cream cheese, softened to room temperature
• 1/4 cup powdered erythritol, sifted if lumpy
• 1/2 tsp vanilla extract
• 1 cup heavy cream, whipped (for folding into the cream cheese layer)
• 1/2 cup lemon juice, freshly squeezed for best flavor
• Zest of 1 lemon, finely grated
• 1/2 cup granulated erythritol (for lemon curd)
• 4 large egg yolks
• 4 tbsp unsalted butter, cut into small pieces (for curd)
• 1 cup heavy cream, whipped (for topping)
• 2 tbsp powdered erythritol (for topping)
• Lemon slices for garnish

Directions

1. Preheat your oven to 350°F (175°C). In a medium bowl combine 1 1/2 cups almond flour and 1/3 cup granulated erythritol. Stir in 1/2 cup melted unsalted butter until the mixture is well combined and holds together when pressed. Press evenly into the bottom of a 9×9 inch baking dish, using the back of a spoon or the bottom of a measuring cup to compact it.
2. Bake the crust for 12–15 minutes, until the edges are lightly golden. Remove from the oven and set the crust on a wire rack to cool completely before adding the next layer. Cooling prevents the cream cheese layer from melting.
3. In a mixing bowl, beat 8 oz softened cream cheese with 1/4 cup powdered erythritol and 1/2 tsp vanilla extract until smooth and lump-free. In a separate bowl whip 1 cup heavy cream to soft peaks, then gently fold the whipped cream into the sweetened cream cheese until light and airy. Spread this mixture evenly over the cooled crust. Place in the refrigerator while you prepare the lemon curd.
4. For the lemon curd, combine 1/2 cup lemon juice, zest of 1 lemon, 1/2 cup granulated erythritol, and 4 large egg yolks in a medium saucepan. Cook over medium heat, whisking constantly so the eggs don’t scramble. The mixture will thicken after several minutes and will coat the back of a spoon. Remove from heat.
5. Immediately stir in 4 tbsp unsalted butter, piece by piece, until fully incorporated and smooth. Allow the curd to cool slightly to warm, not hot, then carefully pour it over the chilled cream cheese layer. Smooth the top with a spatula and refrigerate until the curd is set, about 1 hour.
6. Once set, spread 1 cup whipped heavy cream over the lemon layer. Sprinkle 2 tbsp powdered erythritol over the whipped cream and garnish with lemon slices and additional lemon zest if desired.
7. Refrigerate the assembled dessert for an additional 2–3 hours, or until fully firm. When ready, slice into squares and serve chilled. Use a warm, clean knife for the cleanest cuts: wipe the knife between slices.

What to Serve With:

• A simple green tea or iced herbal tea to balance the richness.
• Fresh berry salad (strawberries, blueberries, raspberries) for contrast and color.
• A light citrusy mint salad or arugula salad with shaved parmesan for a surprising pairing.
• Coffee or a mild espresso if serving as a finishing dessert after dinner.

Top Tips for Perfecting:

• Use fresh lemon juice and zest for the brightest flavor — bottled juice is less vibrant.
• Soften the cream cheese to room temperature to avoid lumps when beating.
• When whisking the lemon curd, keep the heat moderate and whisk constantly to prevent curdling.
• To achieve a firmer curd, cook it until thick enough to coat the spoon; it will continue to set as it cools.
• Substitute powdered erythritol with a powdered erythritol/stevia blend if you prefer slightly less cooling effect.
• Avoid over-whipping the heavy cream — stop at soft peaks for folding, and whip to medium peaks for the topping.

Storing and Reheating Tips:

• Refrigeration: Store covered in the refrigerator for up to 4–5 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing fridge odors.
• Freezing: This dessert freezes better as bars than whole assembled pans. Flash-freeze slices on a tray, then wrap individually and store in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before serving.
• Reheating: Do not heat this dessert. Serve chilled for the best texture; room-temperature servings may become too soft.

FAQs

Is this recipe truly keto-friendly?
Yes. The recipe uses almond flour and erythritol as the primary low-carb alternatives to wheat flour and sugar, keeping net carbs low. Portion control still matters.

Can I make the lemon curd without eggs?
Egg yolks are traditional for lemon curd texture. There are egg-free lemon curd alternatives using gelatin and lemon, but texture and flavor will differ.

How can I make this dairy-free?
Dairy-free substitutions are tricky here because cream cheese and heavy cream are central. You could try full-fat coconut cream and a dairy-free cream cheese, but expect changes in flavor and texture.

Why did my lemon curd turn out grainy?
Graininess often comes from overheating or undissolved erythritol. Cook on medium heat, whisk constantly, and ensure sweeteners are fully dissolved; strain the curd if needed.

Can I make this ahead for a party?
Absolutely. Make it a day in advance and keep it chilled; flavors mellow and the layers meld beautifully after resting.

Conclusion

Keto Lemon Lush is an easy, elegant dessert that proves low-carb treats can be both beautiful and indulgent. The buttery almond crust, airy cream cheese layer, and silky lemon curd make for a balanced dessert that’s perfect for weeknight treats or special gatherings. Give it a try, share it with family, and enjoy the compliments — and if you want another take on a lemon keto dessert, check out this excellent recipe for Keto Lemon Lush – All Day I Dream About Food.

Keto Lemon Lush

Creamy, tangy, and delightfully refreshing, this Keto Lemon Lush features a buttery almond crust, a pillowy cream cheese layer, and a bright lemon topping.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 4 hours hrs

Course Dessert

Cuisine American

Servings 12 servings

Equipment

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

Ingredients

  

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Crust

• 1.5 cups Almond Flour Finely ground
• 1/3 cup Granulated Erythritol
• 1/2 cup Unsalted Butter Melted

Cream Cheese Layer

• 8 oz Cream Cheese Softened to room temperature
• 1/4 cup Powdered Erythritol Sifted if lumpy
• 1/2 tsp Vanilla Extract
• 1 cup Heavy Cream Whipped for folding into the cream cheese layer

Lemon Curd

• 1/2 cup Lemon Juice Freshly squeezed for best flavor
• 1 unit Lemon Zest Finely grated from 1 lemon
• 1/2 cup Granulated Erythritol For lemon curd
• 4 large Egg Yolks
• 4 tbsp Unsalted Butter Cut into small pieces for curd

Topping

• 1 cup Heavy Cream Whipped for topping
• 2 tbsp Powdered Erythritol For topping

Garnish

• Lemon Slices For garnish

Instructions

 

• Preheat your oven to 350°F (175°C). In a medium bowl combine almond flour and granulated erythritol. Stir in melted unsalted butter until well combined. Press evenly into the bottom of a 9x9 inch baking dish.
• Bake the crust for 12–15 minutes, until the edges are lightly golden. Remove from the oven and set on a wire rack to cool completely.
• In a mixing bowl, beat softened cream cheese with powdered erythritol and vanilla extract until smooth. In a separate bowl, whip heavy cream to soft peaks, then gently fold into the cream cheese mixture. Spread evenly over the cooled crust.
• For the lemon curd, combine lemon juice, lemon zest, granulated erythritol, and egg yolks in a saucepan. Cook over medium heat, whisking constantly until thickened. Remove from heat and stir in butter until smooth.
• Pour the lemon curd over the cream cheese layer and smooth the top. Refrigerate until set, about 1 hour.
• Spread whipped heavy cream over the lemon layer, sprinkle with powdered erythritol, and garnish with lemon slices.
• Refrigerate for an additional 2–3 hours until fully firm. Slice into squares and serve chilled.

Notes

Use fresh lemon juice and zest for the best flavor. Store covered in the refrigerator for up to 4–5 days.

Keyword Dessert, Keto, Low Carb

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