This Keto Lemon Blueberry Lasagna is ultra creamy, refreshing, and irresistibly delicious. Learn how to make an impressive no-bake keto dessert that features 4 heavenly delicious layers.
First up, we have the almond flour crust – it’s crunchy yet melt-in-your-mouth, thanks to the perfect blend of almond flour, sweetener, butter, and a hint of fragrant cinnamon. Seriously, it’s like a little slice of dessert paradise right there!
- What Is Keto Lemon Blueberry Lasagna?
- Why Are You Going To Love This Keto Lemon Blueberry Lasagna Recipe
- Ingredients For Keto Lemon Blueberry Lasagna Recipe
- How To Make This Keto Lemon Blueberry Lasagna Recipe
- Tips For Making The Best Sugar-Free Lemon Berry Lasagna Recipe
- Topping Suggestions
- Storing Ideas
- Frequently Asked Questions
- More Keto Dessert Recipes
- Keto Lemon Blueberry Lasagna
Next comes the blueberry cheesecake layer – a dreamy combination of cream cheese, sweetener, and juicy blueberries. It’s velvety smooth, with the tangy blueberry zing cutting through the richness of the cheesecake.
But that’s not all! Brace yourself for the keto lemon pudding layer – a zesty and refreshing burst of lemony goodness. Picture creamy, lemon-infused custard that’s slightly tangy, sweet, and divine. It’s like a burst of sunshine in every bite!
Let’s crown this blueberry keto lasagna delight with a dollop of fluffy whipped cream. The whipped cream topping is the icing on the cake (literally!), giving the entire dessert a light and airy finish.
So, if you are looking for a decadent, refreshing, and indulgent, this sugar-free lemon blueberry lasagna is the answer to your dessert dreams.
This no-bake lemon berry treat is a great option for those on a keto diet. In fact, it’s so delicious that your entire family is sure to love it.
I absolutely love no-bake desserts, especially on those summer days when you are craving something sweet but are not in the mood for baking, and this keto lemon blueberry lasagna is one of them.
That’s right, this low-carb, gluten-free dessert is visually stunning, irresistibly delicious, and doesn’t require any baking step.
Watch this quick step-by-step video to see exactly how easy it is to make the best keto blueberry dessert:
What Is Keto Lemon Blueberry Lasagna?
A keto lemon blueberry lasagna recipe, it’s a rich dessert that typically consists of layers of crunchy no-bake keto crust, creamy berry cheesecake filling, lemon pudding, and whipped cream or cool whip.
What makes this dessert so special is that it’s completely sugar-free and gluten-free, and it can be a great dessert for someone who’s following a keto diet.
Why Are You Going To Love This Keto Lemon Blueberry Lasagna Recipe
- It’s a gluten-free and sugar-free dessert recipe perfect for anyone on a ketogenic or gluten-free diet.
- A guaranteed crowd-pleaser! Picture this: every time I’ve served this dessert to my guests, it’s been an absolute hit!
- Prepare it ahead of time! Yes, you heard that right. With this recipe, you can plan and prepare this scrumptious treat to impress your guests or satisfy your sweet cravings whenever you wish.
- It’s super versatile. Feel free to customize the recipe to suit your preferences and dietary needs, from choosing your favorite sweeteners to adding any other low-carb berries.
- Surprisingly easy to make! Despite its impressive layers and flavors, fear not – this keto dessert is a breeze to whip up. You’ll be amazed at how simple it is to create such a decadent masterpiece.
- An ideal keto dessert for special occasions! Whether it’s Valentine’s Day, Mother’s Day, or any other celebration, this Keto Lemon Blueberry Lasagna is the perfect way to make those moments extra memorable and delightful.
Ingredients For Keto Lemon Blueberry Lasagna Recipe
The ingredients required to prepare this sugar-free dessert recipe are simple and readily available. You probably have some of them in your kitchen. Here is a list of everything you will need:
For The Keto Crust
- Almond Flour – Opt for superfine blanched almond flour to obtain a better texture and prevent any lumps. Don’t use coconut flour, as these two flours have different properties, and you’ll have to twist the whole recipe to get a similar result.
- Sweetener – Pick your favorite low-carb powdered sweeteners like Monk Fruit or Allulose. Just make sure that it is powdered to combine well into the crust.
- Butter – bind all the ingredients together; it’s necessary to use unsalted butter. This ingredient provides a rich buttery flavor and moist texture to the crust.
- Vanilla Extract – It’s recommended to use the highest quality vanilla extract available for optimal results.
- Cinnamon – This spice is optional but can add a lovely touch of warmth and aroma to the crust.
- Salt – used to enhance all the flavors.
For The Blueberry Cheesecake Layer
- Blueberries – Frozen berries lend a beautiful purple hue to the dessert, making it visually appealing and delightful. You can use fresh blueberries, which might result in a less appealing grayish shade.
- Heavy Cream – Opt for full-fat heavy cream to achieve a rich and creamy cheesecake layer, adding indulgence to every bite.
- Gelatine Powder – This magical ingredient sets the cheesecake layer to perfection, giving it that satisfying, wobbly texture we all love.
- Water – Used to bloom the gelatin.
- Cream Cheese – Softened cream cheese is essential to ensure it combines effortlessly with the other ingredients, providing a velvety and creamy filling.
- Sweetener – Choose your favorite low-carb powdered sweetener to complement the blueberry flavor.
- Vanilla Extract – This touch of vanilla adds a subtle flavor to the cheesecake filling
For The Keto Lemon Pudding
- Heavy Cream – Full-fat heavy cream is a must to create a luscious and creamy lemon pudding, offering a luxurious experience for your taste buds.
- Almond Milk – Make sure to use unsweetened almond milk to maintain the perfect balance of sweetness in the pudding.
- Egg Yolks – Acting as a binding agent, these yolks help create a smooth and velvety lemon pudding.
- Sweetener – Use your powdered sweetener of choice to sweeten the pudding to your liking.
- Butter – Unsalted, softened butter enriches the lemon pudding, providing a smooth and indulgent consistency.
- Gelatin Powder – This essential ingredient sets the lemon pudding mixture.
- Lemon – Both lemon zest and juice are key ingredients in this layer, infusing the pudding with a refreshing burst of citrus flavor.
- Vanilla Extract – Although optional, adding a touch of vanilla can elevate the lemon pudding’s overall taste.
- Salt – Just a pinch enhances all the flavors in this lemon pudding recipe.
For The Whipped Cream Topping
- Heavy Cream – Ensure you use cold heavy cream for the best results; colder cream whips up beautifully, resulting in a fluffy and delightful topping.
- Sweetener – Any low-carb powdered sweetener you choose will work wonders in sweetening the whipped cream topping to perfection.
- Vanilla Extract – To achieve an intense and irresistible flavor, opt for the best quality vanilla extract in this layer.
How To Make This Keto Lemon Blueberry Lasagna Recipe
Follow the next few easy steps and enjoy one of the best keto desserts you will ever try. Here is everything you need to do:
Making The Almond Flour Crust
Add the almond flour, melted butter, sweetener, vanilla extract, and salt to a large mixing bowl and mix well until all the ingredients are well combined.
Press the crust mixture into the bottom of a 9×9-inch square pan, and store it in the fridge allowing the crust to chill while we move on to the next layer.
Make The Blueberry Cheesecake Layer
First, mix the gelatin with 1/4 cup of cold water, then set aside for 5 minutes.
Meantime, add the softened cream cheese, sweetener, and vanilla extract to a large mixing bowl and mix until smooth and creamy.
Whip 1 cup of heavy cream in another bowl until it peaks stiff.
Add the heavy cream and thawed blueberries to the cream cheese mixture and continue mixing until well combined.
Place the bowl with the gelatine mixture over a pot of simmering water (creating a double boiler) and stir until the gelatine is completely dissolved and the mixture becomes smooth.
Gradually pour this dissolved gelatin mixture into the cream cheese blend while continuously mixing. This step is crucial to avoid any clumping and ensure a perfectly smooth and creamy blueberry cheesecake layer.
Pour the blueberry cheesecake layer over the refrigerated crust. Refrigerate for at least 30 minutes.
Make The Lemon Pudding
Mix the gelatin powder with 1/4 cup of water. Set it aside for a few minutes to allow the gelatin to bloom.
Add the heavy cream, almond milk, and lemon zest to a saucepan and bring the mixture to a boil over medium heat.
In a separate bowl, whisk the egg yolks with the sweetener and a pinch of salt.
Add 1/4 cup of the hot mixture over the egg yolks and whisk constantly to prevent curdling.
Pour the egg yolk mixture into the saucepan, stirring continuously for about 4-5 minutes.
Add the lemon juice, vanilla extract, gelatin mixture, and unsalted butter to the saucepan. Stir until everything is well combined and the butter is melted.
Allow the mixture to cool for a few minutes at room temperature, then transfer it to the refrigerator. Let it chill for 30 minutes.
Then spread the pudding over the blueberry layer.
Make the Whipped Cream Topping
Add heavy cream, sweetener, and vanilla extract to a large mixing bowl.
Mix using an electric mixer on medium-high speed until it thickens and stiff peaks form.
The whipped cream should hold its shape when lifted with a spoon or spatula.
Top the blueberry lasagna with the whipped cream, and refrigerate for about 2 hours. Then enjoy!!
Tips For Making The Best Sugar-Free Lemon Berry Lasagna Recipe
- Line your pan where you assemble the dessert with parchment paper to ensure you remove it easier from the pan.
- Use softened cream cheese to create a creamy and soft cheesecake layer.
- Chill the dessert for at least 2-3 hours to allow it time to set and obtain those beautiful slices.
- Spread each layer as evenly as possible to obtain an impressive and visually appealing dessert.
- Use high-quality ingredients like cream cheese, freshly squeezed lemon juice, and other ingredients to ensure your lemon blueberry lasagna is extremely delicious.
Topping Suggestions
This keto lemon blueberry lasagna recipe’s also super customizable, so you can play with the toppings to make your lemon blueberry lasagna more irresistible. Here are some great ideas:
- Top this dessert with keto chocolate sauce.
- Choose your favorite low-carb berries, such as blueberries or strawberries, and add them to your lemon berry lasagna.
- Add some chopped nuts for a crunchy texture.
- Top this delightful dessert with raspberry sauce.
Storing Ideas
- Fridge: cover the pan with plastic wrap or aluminum foil, then store it in the fridge for up to 5 days.
- Freeze: This sugar-free dessert recipe it’s also freezer friendly. Slice the sweet lasagna into individual servings, place them on a parchment-lined sheet pan, and freeze until solid. Then wrap each slice tightly with plastic wrap, and store them in the freezer for up to one month.
Frequently Asked Questions
How To Slice This Dessert?
To slice the Keto Lemon Blueberry Lasagna, make sure it’s chilled for 2-3 hours to set the layers. Use a sharp knife and wipe it clean between cuts. Cut it into even squares with a smooth sawing motion. Handle the slices carefully to maintain their appearance, and consider garnishing each slice before serving. Enjoy the delightful layers of this delicious dessert!
Can I Make This Keto Lemon Blueberry Lasagna Ahead Of Time?
Sure, this dessert is perfect for making it ahead of time and enjoying any time you want something sweet and refreshing. You can assemble the dessert and refrigerate it for a few hours or overnight before serving. This allows the layers to set and the flavors to meld together, resulting in a more delightful and well-incorporated dessert experience.
Can I Use Other Type Of Pudding For This Recipe?
Sure, if you prefer a different flavor profile or want to experiment with other pudding options, go right ahead! You can easily swap the lemon pudding for keto banana pudding, rich vanilla pudding, or any other type of pudding.
More Keto Dessert Recipes
- Sugar Free Sex In A Pan Recipe
- Keto Lemon Blueberry Cake – Low Carb Cake
- Blueberry Swirl Keto Cheesecake Bars
Keto Lemon Blueberry Lasagna
Description
Ingredients
Keto Crust
- 2 cups almond flour superfine, blanched
- 2 tbsp sweetener powdered
- 1/3 cup unsalted butter melted
- 1 tsp vanilla extract
- 1 tsp cinnamon optional
- ¼ tsp salt
Blueberry Cheesecake Layer
- 1 cup frozen blueberries thawed
- 1 cup heavy cream
- 2 tsp gelatine powder
- 1/4 cup cold water
- 8 oz. cream cheese room temperature
- ½ cup powdered sweetener
- 2 tsp vanilla extract
Keto Lemon Pudding Layer
- 1 cup heavy cream
- 1/2 cup unsweetened almond milk
- 4 egg yolks
- 1/4 cup Sweetener
- 2 tbsp unsalted butter
- 1 1/2 tsp gelatin powder
- 1 lemon juiced
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- Pinch salt
Whipped Cream Topping
- 1 cup heavy cream
- 3 tbsp sweetener
- 1 tsp vanilla extract
Instructions
- Make the crust
- In a large mixing bowl, combine almond flour, melted butter, sweetener, vanilla extract, and salt.
- Mix well until all the ingredients are thoroughly combined. The mixture will have a sandy texture.
- Press the mixture evenly into the bottom of a 9×9-inch square pan. Make sure to pack it down firmly. Keep the crust refrigerated until the filling is ready.
- Make The Blueberry Cheesecake Layer.
- In a small bowl, combine 2 teaspoons of gelatine powder with 1/4 cup of cold water. Stir well and set it aside for 5 minutes to bloom.
- In a separate mixing bowl, combine the softened cream cheese and powdered sweetener. Use an electric mixer to beat the ingredients together until smooth and creamy.
- Whip 1 cup of heavy cream in another bowl until it peaks stiff.
- Add the heavy cream, thawed blueberries to the cream cheese mixture and continue mixing until well combined.
- Place the bowl with the gelatine mixture over a pot of simmering water (creating a double boiler). Stir the mixture gently until the gelatine is completely dissolved and the mixture becomes smooth. You can also microwave the gelatine to dissolve completely.
- Slowly pour the gelatine mixture into the cream cheese mixture while mixing continuously. Make sure the gelatine is thoroughly incorporated.
- Pour the blueberry cheesecake layer over the refrigerated crust. Refrigerate for at least 30 minutes.
- Make The Lemon Pudding
- In a small bowl, mix the gelatin powder with 1/4 cup of water. Set it aside for a few minutes to allow the gelatin to bloom.
- In a medium saucepan, combine the heavy cream, almond milk, and lemon zest. Bring the mixture to a boil over medium heat.
- In a separate bowl, whisk the egg yolks with the sweetener and a pinch of salt until well combined.
- Add 1/4 cup of the hot mixture over the egg yolks and whisk constantly to prevent curdling.
- Pour the egg yolk mixture into the saucepan, stirring continuously for about 4-5 minutes.
- Bring the mixture to a boil and remove the saucepan from the heat. Add the lemon juice, vanilla extract, gelatin mixture, and unsalted butter to the saucepan. Stir until everything is well combined and the butter is melted.
- Allow the mixture to cool for a few minutes at room temperature, then transfer it to the refrigerator. Let it chill for 30 minutes.
- Then spread the pudding over the blueberry layer.
- Make the Whipped Cream Topping
- In a large mixing bowl, add heavy cream, sweetener, and vanilla extract.
- Using an electric mixer, beat on medium-high speed until it thickens and stiff peaks form. This typically takes about 2 minutes of continuous beating.
- Be sure not to overbeat the whipped cream, as it can turn into butter. The whipped cream should hold its shape when lifted with a spoon or spatula.
- Top with the whipped cream over the pudding layer and refrigerate for a least 2 hours.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
