This stunning layered dessert brings together a bright, zesty lemon cream and sweet blueberries in a silky, refreshing cake. Because it is completely no-bake and sugar-free, it makes a wonderful guilt-free centerpiece for hot summer days or weekend gatherings.
Ingredients
For the No-Bake Crust:
1.5 cups almond flour
1/4 cup keto-friendly granular sweetener (like monk fruit or erythritol)
4 tablespoons unsalted butter, melted
For the Creamy Lemon Layer:
16 oz cream cheese, softened to room temperature
1 cup heavy whipping cream, chilled
2/3 cup powdered keto sweetener
Zest of 2 fresh lemons
3 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
For the Blueberry Ribbons & Garnish:
1.5 cups fresh blueberries, divided (reserve some whole for topping)
1 tablespoon lemon juice
1 tablespoon water
1/2 teaspoon xanthan gum (or a sugar-free cornstarch alternative to thicken the swirl)
Instructions
1. Press the Base
Line an 8×8-inch square baking dish or a springform pan with parchment paper.
In a medium bowl, mix the almond flour, granular sweetener, and melted butter until it looks like wet sand.
Press the mixture firmly and evenly into the bottom of the pan to create a solid crust layer. Place it in the freezer to set while you prepare the fillings.
2. Cook the Blueberry Compote
In a small saucepan over medium heat, combine 1 cup of the fresh blueberries, 1 tablespoon of lemon juice, and water.
Cook for 5 to 6 minutes until the berries burst and release their juices. Stir in the xanthan gum to thicken into a glossy sauce. Remove from heat and let it cool completely.
3. Whip up the Lemon Cream
In a large bowl, beat the softened cream cheese, powdered sweetener, lemon zest, lemon juice, and vanilla extract with a hand mixer until completely smooth and fluffy.
In a separate chilled bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the lemon cream cheese mixture using a spatula until completely combined, smooth, and airy.
4. Assemble the Layers
Spread half of the smooth lemon cream mixture directly over your chilled almond crust.
Spoon the cooled blueberry compote in dollops over the cream, then use a butter knife to gently swirl it around, creating beautiful purple patterns through the white cream layer.
Carefully spread the remaining lemon cream mixture over the top, smoothing it out evenly.
5. Decorate and Chill
Pipe or dollop extra whipped cream rosettes across the top, then garnish generously with the remaining whole blueberries and thin curls of lemon peel, matching the elegant presentation shown in the image.
Place the cake in the refrigerator for at least 4 hours (or overnight) to allow the cream layers to fully set before slicing into neat squares.