Ingredients :
Crust (Sugar-Free)
1 1/2 cups graham cracker crumbs, sugar-free or lower-sugar if available
1/4 cup butter, melted
2 tbsp granulated sugar-free sweetener
Lemon cream filling (Sugar-Free)
8 oz cream cheese, softened
1/2 cup granulated sugar-free sweetener
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 cup heavy whipping cream
1 tsp vanilla extract
Blueberry layer
2 cups fresh blueberries, washed and dried
Extra lemon zest for garnish, optional
Steps to Create
Make the crust
Mix the graham cracker crumbs, melted butter, and sugar-free sweetener until evenly combined. Press firmly into a 9×9-inch dish and refrigerate while you make the filling.
Make the filling
Combine the lemon juice, lemon zest, and vanilla after beating the sugar-free sweetener and cream cheese until they are creamy and smooth. Whip the heavy cream in a different basin until it reaches soft peaks, then carefully fold it into the lemon mixture until it is light and fluffy.
Assemble
Half the filling should be spread over the chilled crust, followed by a layer of blueberries. Finish with a scattering of additional blueberries and a bit of lemon zest, if preferred, after spreading the leftover filling on top.
Cool and serve
For at least four hours, or overnight for cleaner cuts, cover and chill. Cut and serve cold.
Tricks and Tips
Ensure the blueberries are thoroughly dried to maintain neat and creamy layers.
To maintain the filling’s airiness rather than making it thick, gently fold in the whipped cream.
The finest texture and more appealing slices are obtained by chilling overnight.
Nutritional Information
A fair per-serving estimate, based on 9 servings, is:
Calories: 235
13g of Net Carbs
3 grams of protein
Twenty grams of fat.
1 gram of fiber
Total Carbohydrates: 14 g
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