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Delicious Keto Lemon Lush dessert served in a glass with lemon slices
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5 from 1 vote

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.
Prep Time20 minutes
Cook Time15 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: Dessert, Keto, Low Carb
Servings: 12 servings

Equipment

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

Ingredients

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.