Keto Lemon Blueberry Lasagna

Keto Lemon Blueberry Lasagna


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



  1. Make the crust
  2. In a large mixing bowl, combine almond flour, melted butter, sweetener, vanilla extract, and salt.
  3. Mix well until all the ingredients are thoroughly combined. The mixture will have a sandy texture.
  4. 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.
  5. Make The Blueberry Cheesecake Layer.
  6. 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.
  7. 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.
  8. Whip 1 cup of heavy cream in another bowl until it peaks stiff.
  9. Add the heavy cream, thawed blueberries to the cream cheese mixture and continue mixing until well combined.
  10. 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.
  11. Slowly pour the gelatine mixture into the cream cheese mixture while mixing continuously. Make sure the gelatine is thoroughly incorporated.
  12. Pour the blueberry cheesecake layer over the refrigerated crust. Refrigerate for at least 30 minutes.
  13. Make The Lemon Pudding
  14. 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.
  15. In a medium saucepan, combine the heavy cream, almond milk, and lemon zest. Bring the mixture to a boil over medium heat.
  16. In a separate bowl, whisk the egg yolks with the sweetener and a pinch of salt until well combined.
  17. Add 1/4 cup of the hot mixture over the egg yolks and whisk constantly to prevent curdling.
  18. Pour the egg yolk mixture into the saucepan, stirring continuously for about 4-5 minutes.
  19. 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.
  20. Allow the mixture to cool for a few minutes at room temperature, then transfer it to the refrigerator. Let it chill for 30 minutes.
  21. Then spread the pudding over the blueberry layer.
  22. Make the Whipped Cream Topping
  23. In a large mixing bowl, add heavy cream, sweetener, and vanilla extract.
  24. 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.
  25. 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.
  26. Top with the whipped cream over the pudding layer and refrigerate for a least 2 hours.


Amount per serving.

  • Calories 569kcal
  • Total Carbs 12g
  • Net Carbs 9g
  • Protein 10g
  • Fat 55g
  • Fiber 3g
  • Sugar 6g


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