Creamy, bright, and refreshingly tangy, this Keto Lemon Lush is the kind of dessert that feels luxurious but is surprisingly simple to make. Imagine a buttery almond crumb crust topped with a silky cream cheese layer, a zesty lemon curd, and a cloud of whipped cream — all without the carbs of the traditional version. Fun fact: lemon desserts were once served as palate-cleansers between courses at fancy dinners, and this one doubles as both a showstopper and a comfort treat.
This recipe is special because it brings classic lemon lush flavors into a keto-friendly format without sacrificing texture or taste. It’s quick to assemble, family-friendly, and great for parties or weeknight dessert cravings. If you love citrus bars or our take on light lemon pies, you’ll find this recipe equally addictive — see how it compares to our keto lemon lush dessert guide for more variations. Ready to brighten your dessert rotation? Let’s bake!
What is Keto Lemon Lush?
What’s in a name — and why “lush”? Could it be the lush layers of cream and lemon, or the way it practically melts on your tongue? Maybe it’s because one bite feels a little indulgent and a little mischievous. Ever joked that “the way to a man’s heart is through his stomach”? Well, this dessert might win over anyone who loves a perfect balance of tang and cream. Light, playful, and a little bit cheeky, this cake-like bar was likely named for how lavish and satisfying its layers feel. Give it a try and see if the name suits it — you might just become a believer.
Why You’ll Love This:
- Layered decadence: The combination of a crisp almond flour crust, a silky cream cheese layer, and a bright lemon curd creates a harmony of textures — crunchy, creamy, and zesty — that keeps you coming back for more.
- Budget-friendly and keto smart: Making this at home saves money versus buying specialty low-carb desserts. Simple pantry staples like almond flour and erythritol are used efficiently to keep cost and carbs down.
- Flavor fireworks: Fresh lemon juice and zest deliver a burst of citrus while the whipped cream softens the tartness into a dessert that feels both refreshing and indulgent.
If you’re a fan of citrus desserts, this recipe is a delightful companion to our light and sunny pies — try comparing it to the flavors in the Arizona Sunshine Lemon Pie for a citrus pairing night. Don’t wait — grab your ingredients and make it at home tonight!
How to Make:
Quick Overview
This Keto Lemon Lush is easy, satisfying, and full of bright flavors. Preparation is straightforward: press a simple almond flour crust, whip up a smooth cream cheese layer, cook a silky lemon curd, and top with light whipped cream. The standout element is the lemon curd — rich and velvety — which contrasts beautifully with the crumbly crust. Total active prep time is about 30 minutes with chilling time of 3 hours, so plan ahead for best results.
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
- 1/2 tsp vanilla extract
- 1 cup heavy cream, whipped (for folding into cream cheese layer)
- 1/2 cup lemon juice, freshly squeezed
- Zest of 1 lemon, finely grated
- 1/2 cup granulated erythritol (for lemon curd)
- 4 large egg yolks
- 4 tbsp unsalted butter, cut into pieces (for lemon curd)
- 1 cup heavy cream, whipped (for top layer)
- 2 tbsp powdered erythritol (for top whipped cream)
- Lemon slices for garnish, thinly sliced
Directions
- 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 evenly moistened and crumbly. Press the mixture firmly into the bottom of a 9×9 inch baking dish to form an even crust. Bake for 12–15 minutes until the edges are lightly golden. Remove from oven and allow to cool completely before adding next layer.
- In a large bowl, beat 8 oz softened cream cheese with 1/4 cup powdered erythritol and 1/2 tsp vanilla extract until completely smooth and free of lumps. Gently fold in 1 cup whipped heavy cream using a spatula until light and even. Spread this cream cheese mixture evenly over the cooled crust. Place the dish in the refrigerator to chill while you prepare the lemon curd.
- 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 over medium heat. Whisk continuously to prevent curdling. The mixture will begin to thicken after a few minutes; continue whisking until it coats the back of a spoon (about 6–8 minutes). Remove from heat and stir in 4 tbsp unsalted butter until fully melted and smooth. Allow the lemon curd to cool slightly but not set.
- Pour the warm lemon curd over the chilled cream cheese layer, spreading it gently and evenly. Return the dish to the refrigerator and refrigerate until the curd has set, about 1 hour.
- Once firm, spread 1 cup whipped heavy cream mixed with 2 tbsp powdered erythritol over the lemon layer. Smooth the top and sprinkle additional lemon zest if desired. Garnish with thin lemon slices. Refrigerate for an additional 2–3 hours or until fully firm. Slice into squares and serve chilled.
What to Serve With:
- Fresh mixed berries or a simple berry compote to add color and natural sweetness.
- A light mint or basil sprig for contrast and aroma.
- Unsweetened iced tea or sparkling water with lemon to keep things bright and refreshing.
- For a richer pairing, serve with a small scoop of keto vanilla ice cream on the side.
Top Tips for Perfecting:
- Use room-temperature cream cheese for the smoothest cream layer; cold cream cheese can lead to lumps.
- Whip the heavy cream to soft peaks for folding into the cream cheese layers — overwhipping can make it difficult to spread.
- If your lemon curd seems grainy, strain it through a fine-mesh sieve before pouring over the cream layer.
- For a firmer set, chill the completed dessert overnight. If you prefer a lighter texture, reduce chilling time slightly.
- Substitute powdered erythritol with a powdered monk fruit blend if you prefer a different sweetener; keep ratios similar.
- Avoid overbaking the crust; it should be just golden to remain tender under the layers.
Storing and Reheating Tips:
- Refrigeration: Store the Keto Lemon Lush covered tightly with plastic wrap or an airtight lid for up to 4 days in the refrigerator.
- Freezing: You can freeze individual slices wrapped in parchment and foil for up to 1 month. Thaw in the refrigerator overnight before serving.
- Reheating: This dessert is best served cold. If you want a slightly softer texture, let slices sit at room temperature for 15–20 minutes before serving.
- Shelf life: For best flavor and texture, consume within 3–4 days. Lemon curd and whipped layers may lose peak texture after prolonged storage.
FAQs
Is this recipe fully keto and low carb?
Yes. The recipe replaces sugar with erythritol and uses almond flour instead of wheat flour, keeping net carbs low. Adjust sweetener amounts to taste if needed.
Can I make the crust nut-free?
You can try a seed-based crust using ground sunflower seeds, but texture and flavor will differ. Monitor browning closely, as seed flours toast faster.
Can I use pre-made lemon curd instead?
Yes, you can substitute a sugar-free, keto-friendly lemon curd if you prefer. Make sure it’s cooled before spreading over the cream layer.
How do I prevent the lemon curd from curdling?
Stir continuously over medium heat and avoid high temperatures. If small lumps form, strain the curd through a fine sieve to smooth it out.
Can I make this ahead for a party?
Absolutely. Make it a day ahead and store it covered in the refrigerator. Chilling overnight often improves the set and flavor.
Conclusion
This Keto Lemon Lush is a bright, creamy, and utterly satisfying dessert that proves low-carb treats can be indulgent and simple to make. With a tender almond crust, silky cream cheese layer, and vibrant lemon curd, it’s perfect for gatherings or a cozy night in. If you want to explore another well-loved version, check out the Keto Lemon Lush – All Day I Dream About Food for additional inspiration and tips. Give it a try, share it with family, and enjoy every zesty bite.
Keto Lemon Lush
Equipment
- Mixing Bowl
- 9x9-inch Baking Dish
- Medium saucepan
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
- 1/2 tsp Vanilla Extract
- 1 cup Heavy Cream Whipped for folding into cream cheese layer
Lemon Curd
- 1/2 cup Lemon Juice Freshly squeezed
- 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 pieces for lemon curd
Top Layer
- 1 cup Heavy Cream Whipped for top layer
- 2 tbsp Powdered Erythritol For top whipped cream
Garnish
- to taste Lemon Slices Thinly sliced 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 the mixture is evenly moistened and crumbly. Press the mixture firmly into the bottom of a 9x9 inch baking dish to form an even crust. Bake for 12–15 minutes until the edges are lightly golden. Remove from oven and allow to cool completely before adding next layer.
- In a large bowl, beat softened cream cheese with powdered erythritol and vanilla extract until completely smooth and free of lumps. Gently fold in whipped heavy cream using a spatula until light and even. Spread this cream cheese mixture evenly over the cooled crust. Place the dish in the refrigerator to chill while you prepare the lemon curd.
- For the lemon curd, combine lemon juice, lemon zest, granulated erythritol, and egg yolks in a medium saucepan over medium heat. Whisk continuously to prevent curdling. The mixture will begin to thicken after a few minutes; continue whisking until it coats the back of a spoon (about 6–8 minutes). Remove from heat and stir in unsalted butter until fully melted and smooth. Allow the lemon curd to cool slightly but not set.
- Pour the warm lemon curd over the chilled cream cheese layer, spreading it gently and evenly. Return the dish to the refrigerator and refrigerate until the curd has set, about 1 hour.
- Once firm, spread whipped heavy cream mixed with powdered erythritol over the lemon layer. Smooth the top and sprinkle additional lemon zest if desired. Garnish with thin lemon slices. Refrigerate for an additional 2–3 hours or until fully firm. Slice into squares and serve chilled.
