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.
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.