Keto Lemon  Blueberry Lasagna

BY LOWCARBSPARK

DISH INFO

INGREDIENTS

13

CALORIES

569

MINUTES

60

INFO

In a large mixing bowl, combine almond flour, melted butter, sweetener, vanilla extract, and salt.

Press the mixture evenly into the bottom of a 9×9-inch square pan. 

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, mix the softened cream cheese and powdered sweetener.

Add the heavy cream, thawed blueberries to the cream cheese mixture and continue mixing until well combined.

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.

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.

Allow the mixture to cool for a few minutes at room temperature. Then spread the pudding over the blueberry layer.

In a large mixing bowl, add heavy cream, sweetener, and vanilla extract, and beat on medium-high speed until it thickens and stiff peaks form. 

– Top with the whipped cream over the pudding layer and refrigerate for a least 2 hours.

Cut it into even squares with a smooth sawing motion. 

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