This low-carb Keto Lemon Lush is a light and fresh dessert that has a lemony filling between two creamy layers and a crunchy crust.
This Lemon Lush is the ultimate keto lemon dessert. It’s deliciously light and refreshing and is perfect for spring and summer gatherings. It’s seriously good!
This dessert is also gluten-free and that makes this Keto Lemon Lush recipe the best of all.
Now tell me that doesn’t look lovely and delicious?!? I could eat the whole pan. Try it out and enjoy it!
I love a good lemony dessert, the bright citrus flavors really wake up my tastebuds.
And lemon desserts, like this low-carb lemon lush, are the perfect refreshing finish to warm weather days.
This dessert needs to be set for about an hour or so before serving but you can make it up to 5 days in advance so it’s great for serving at parties and gatherings.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases for my referral at no extra cost to you! See Disclosure
What is Lemon Lush?
Lemon Lush is a layered dessert, a citrus version if you will, of Chocolate Lasagna – Sex in a Pan. Traditionally, it’s made with buttery flour and pecan shortbread crust.
A sweet layer of cream cheese lays in between the shortbread and tangy lemon pudding.
A layer of whipped topping sits on top of the lemon pudding layer, completing the dessert.
While the traditional version of a lemon lush is delicious, it is definitely not low carb and loaded.
This low-carb keto lemon lush is sugar-free and allows you to enjoy all the bright flavors and luscious textures of the traditional version without all the carbs!
How to make low carb Keto Lemon Lush – helpful tips:
- Make sure that the crust is completely set before you add the next layer, otherwise, it will melt and be generally icky.
- If you want to lower the carbs a bit, you can make this crustless, but it will be more of a thick pudding.
- This recipe can easily be doubled to feed more people.
- Adding Xanthan Gum to the homemade whipped cream keeps it stable and prevents it from melting. If you don’t use the xanthan gum that’s fine, but I recommend waiting to make the whipped cream until just before serving.
Tools To Make low carb Keto Lemon Lush Dessert:
Click the links below to see the items used to make this recipe.
- 8×8 baking dish – This is the one I used.
- Medium saucepan – This one is a good size if you’re making the old version of the chocolate layer.
- Hand mixer – For beating the whipped cream.
More Sugar-Free Dessert Recipes
If you’re looking for more crowd-pleasing sugar-free desserts, try these:
- Easy Keto Lemon Cake
- Best Keto Tiramisu Cheesecake
- Low Carb Keto Sex In a Pan
- World`s Best Low Carb Keto Cookie Dough Cheesecake
- Best Keto Strawberry Cake
Learn how to make this low-carb Keto Lemon Lush dessert – easy and sugar-free! And, this is one of the best low-carb desserts ever. If you’re looking for delicious keto desserts that everyone else will love too, this is for you.
Keto Lemon Lush Dessert Recipe:
[bs_icon name=”glyphicon glyphicon-time”] Prep Time: 30 minutes
[bs_icon name=”glyphicon glyphicon-time”] Cook Time: 15 minutes
[bs_icon name=”glyphicon glyphicon-time”] Total Time: 45 minutes
[bs_icon name=”glyphicon glyphicon-cutlery”] Servings: 9 servings
Bottom crust layer:
- 2 tbsp butter softened
- 1/4 cup sugar substitute, I use this brand
- 1 tsp vanilla extract, I use this brand
- 1 Egg
- 3/4 cup almond flour, I use this brand
- pinch salt, I use this brand
- 1 cup chopped walnuts, optional
- 8 oz Philadelphia Neufchatel Cheese, softened
- 1/2 cup powdered sugar substitute (or to taste), I use this brand
- 2 tsp Lemon Extract (or to taste), I use this brand
- 1/4 cup Sour Cream
- 1/4 cup Heavy Whipping Cream
Third lemon layer:
- 6 tbsp butter softened
- 3/4 cup powdered sugar substitute (or to taste), I use this brand
- 2 Eggs
- 2 Egg Yolks
- 1/2 cup Lemon Juice
- 1/2 tsp Xanthan Gum optional, I use this brand
Top whipped cream layer:
- 1/2 cup Heavy Whipping Cream
- 3 tbsp powdered sugar substitute (or to taste), I use this brand
- 1 tsp vanilla extract, I use this brand
- 1/4 tsp Xanthan Gum optional, I use this brand
- Preheat the oven to 350 degrees F and grease an 8×8 baking dish with non-stick spray.
- First, prepare the crust: In a large mixing bowl, combine butter and sugar substitute. Using an electric mixer beat until well-combined and fluffy. Add the vanilla and egg and mix again. Then add the almond flour and salt. Mix until everything is incorporated.
- Add chopped walnuts and transfer to the prepared baking dish and spread into an even layer. Bake for 10-15 minutes or just until the edges begin to brown.
- Set it aside to completely cool before assembling the dessert.
- While the crust is baking begin to prepare the lemon layer.
- In a medium mixing bowl, cream together the butter and sugar substitute with an electric mixer until light and fluffy.
- Add the eggs, one at a time while mixing at low speed, then add yolks. Continue to beat on low for another minute or two. The mixture should be smooth and creamy.
- Then add the lemon juice and continue to beat at low speed until incorporated. At this point, you are going to think that I have to lead you astray. The mixture will look lumpy and broken, but keep going.
- Transfer the mixture to a medium-sized saucepan and place over low heat. Whisk until the mixture is heated through and no longer has a curdled appearance.
- Increase the heat to medium and stir constantly, using a rubber spatula being sure to also scrape the bottom and sides of the saucepan, until the mixture thickened to a pudding-like texture.
- Remove from heat, sprinkle the Xanthan Gum on top, and whisk it into the lemon mixture.
- Transfer the mixture to a dish and place it in the fridge to cool before assembling the dessert.
- While the crust and the lemon layer are chilling, prepare the second layer: In a large mixing bowl, combine the Neufchatel cheese and the powdered sugar substitute. Beat with an electric mixer until well combined then add the Lemon extract and sour cream. Beat again until well combined, then add the heavy cream and continue mixing until the mixture is smooth and creamy.
- Next, prepare the whipped cream layer by combining the heavy cream, powdered sugar substitute, and vanilla in a large bowl. Beat with an electric mixer at high speed until the mixture has nearly doubled in size and formed soft peaks. Sprinkle with the xantham gum and continue beating until the mixture forms stiff peaks.
- To assemble the dessert, top the cooled crust with the second Neufchatel cheese layer, smoothing it into an even flat layer. Top the Neufchatel layer with the completely cooled lemon layer and smooth. Lastly, top with the whipped cream layer.
- Chill until ready to eat.
[bs_icon name=”glyphicon glyphicon-list-alt”] Nutrition
Per Serving (1 slice): Calories 324; Calories from Fat 279; Total Fat 31g; Saturated Fat 16g; Sodium 209mg; Potassium 100mg; Total Carbohydrates 4g; Dietary Fiber 1g; Sugars 1g; Protein 7g;
[bs_icon name=”glyphicon glyphicon-tag”] Note: This dessert needs to be set for about an hour or so before serving but you can make it up to 5 days in advance so it’s great for serving at parties and gatherings.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! If you make a purchase through the link, it won’t cost you more but I may earn a small commission. I only recommend products that I personally use and love!
Did you make this Low Carb Keto Lemon Lush dessert recipe? Tag me on Instagram so I can see! @lazy_girl_tips
Leave a comment, rate it, pin it, share it, and don’t forget to tag a photo #lazy_girl_tips on Instagram. I’d love to see what you come up with. Cheers, friends!
Tuesday 16th of March 2021
I made this a couple days ago ans its amazing however lastnight when I got a piece the cream cheese layer the powdered sugar substitute seemed to crystallize. Do you have any idea why this would happen?
Wednesday 25th of November 2020
Terrible directions. I pray this works out. Ingredients were left out of directions. Name of ingredients changed. Yikes.
Wednesday 4th of November 2020
Love this recipe. My daughter always ask me to make it for her. The only trouble I’m having is it Crystallizes on me. Am I not getting the sugar melted enough. Can these be frozen
Monday 31st of August 2020
I used monk fruit an it was a little grainy. Is this normal or did I do something wrong?
Wednesday 29th of July 2020
Thank you for a super delicious easy to fallow desert