Keto Lemon Lush
Creamy, bright, and refreshingly tangy, this Keto Lemon Lush is a luxurious yet simple dessert with a buttery almond crumb crust, silky cream cheese layer, zesty lemon curd, and whipped cream.
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.
Notes
Use room-temperature cream cheese for the smoothest cream layer; cold cream cheese can lead to lumps. Chill the completed dessert overnight for best results.