Keto Lemon Lush Dessert
A refreshing low-carb layered dessert featuring a toasted brown butter pecan crust, silky cream cheese filling, and vibrant lemon curd topped with a stable cloud of whipped cream.
Equipment
- 13x9 inch glass baking dish
- Skillet
- Hand Mixer or Stand Mixer
- Mixing Bowls
- Flat-bottomed cup
Ingredients
Lemon Curd:
- 1 recipe Lemon Curd
Shortbread Crust:
- 2 cups almond flour
- ¾ cup pecans, finely chopped
- ⅓ cup whey protein powder
- ⅓ cup powdered sweetener
- 7 tablespoon salted butter, melted
Cream Cheese Layer:
- 16 oz cream cheese, softened
- ¼ cup heavy whipping cream
- ¼ cup powdered sweetener
- 1 teaspoon vanilla extract
Heavy whipping cream:
- 2 cups heavy whipping cream
- 2 tablespoon powdered sweetener
- 1 teaspoon vanilla
- ⅛ teaspoon xanthan gum
Instructions
Prep the lemon curd and plan ahead
- Prepare your lemon curd first and allow it to cool completely for approximately 4 hours so it spreads thick and cleanly without melting the other layers.
- For easier assembly, you can make the lemon curd several days in advance and keep the baked crust tightly covered until ready to use.
Brown butter crust, press, and bake
- Preheat your oven to 350 F. Finely chop the pecans to ensure the crust packs tightly like a traditional shortbread.
- In a mixing bowl, whisk together the almond flour, chopped pecans, whey protein powder, and powdered sweetener until the mixture is fluffy and evenly combined.
- Brown the salted butter in a skillet until it reaches a golden, nutty aroma. Pour the browned butter over the dry ingredients and stir with a fork until moistened crumbs form.
- Transfer the crumbs into a 13x9 inch glass baking dish. Cover with waxed paper and press very firmly using your hands or a flat-bottomed cup until the surface is smooth and compact.
- Remove the paper and bake for 15 minutes until the crust is lightly golden. Allow it to cool completely to ensure the butter sets and locks the crust together.
Whip, fold, and assemble the layers
- Whip 2 cups of heavy whipping cream with 2 tablespoons of powdered sweetener and 1 teaspoon of vanilla until billowy. Sprinkle in the xanthan gum and continue beating until stiff peaks form.
- In another bowl, beat the softened cream cheese with 1/4 cup heavy cream and 1/4 cup powdered sweetener until the mixture is smooth, airy, and free of lumps.
- Gently fold 1.5 cups of the prepared whipped cream into the cream cheese mixture in small portions to keep the filling light and airy.
- Spread the cream cheese filling evenly over the cooled crust. Whisk the cooled lemon curd to loosen it, then gently spread it over the cream cheese layer without dragging the filling beneath.
- Finish by spreading the remaining whipped cream over the lemon layer in soft swoops. Refrigerate for several hours or overnight to allow the layers to set for clean slicing.
Notes
Storage Tip: Store the dessert in the refrigerator for up to 5 days, keeping it tightly covered to prevent it from absorbing fridge odors. For long-term storage, freeze the set pan for up to 1 month and thaw overnight in the fridge.
Texture Secret: Always use powdered sweetener for the no-bake layers. Granulated erythritol can become gritty when chilled, whereas powdered versions stay silky smooth.
Stabilization Note: Do not skip the xanthan gum in the whipped cream layer. It prevents the topping from weeping or losing its volume, which is essential if you plan to store the dessert for more than 24 hours.
Crust Success: Use a flat-bottomed measuring cup to press the crust into the pan. This high pressure is what creates the necessary snap that prevents the almond flour crust from crumbling.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 385kcalCarbohydrates: 7gProtein: 8gFat: 37gSaturated Fat: 18gCholesterol: 95mgSodium: 190mgPotassium: 150mgFiber: 3gSugar: 2gVitamin A: 12IUVitamin C: 8mgCalcium: 90mgIron: 1.2mg
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