Low Carb Lemon Lush Recipes
LOW CARB LEMON LUSH
This cake is loaded with the refreshing summer flavor of lemon and delicious walnuts. It deserves patience while making, but this recipe ensures you will double your investment!
Provided by Zlata Radivojevic
Categories Dessert
Time 1h30m
Number Of Ingredients 17
Steps:
- Prepare an 8-inch cake pan. Line with parchment paper and set aside.
- For the crust: Melt the butter then mix it with almond flour, sweetener, and cocoa powder. Spread the mixture over the bottom on the lined pan and flatten it with a spoon. Put it in the refrigerator.
- For the lemon-walnut layer: In another bowl, cream butter with sweetener then mix in two eggs, one at a time. Beat with an electric mixer. Add in two egg yolks and beat everything one more time. Pour the mixture in a small saucepan over medium-low heat. Stir constantly using a spatula until it begins to thicken and looks like pudding. Remove from the heat and add in lemon juice, xanthan gum, and chopped walnuts. Mix well and set aside to cool completely.
- For the cream cheese layer: Beat cream cheese with sour cream and sweetener in another bowl.
- Assembling the cake: Take the crust from the refrigerator and top with the cream cheese layer. Flatten into a thin layer using a spoon. If the lemon-walnut layer is cooled completely, spread over the cream cheese layer. Make sure to cover the whole cake.
- Make whipping cream filling: Beat whipping cream and sweetener. Spread over the walnut-lemon layer.
- Refrigerate the cake at least one or two hours before serving. Cut into 8 or 10 pieces and enjoy.
Nutrition Facts : Calories 436 kcal, Carbohydrate 6 g, Protein 8 g, Fat 44 g, SaturatedFat 17 g, Cholesterol 145 mg, Sodium 297 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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- First prepare the crust: Preheat the oven to 350 degrees F and grease an 8x8 baking dish with non-stick spray.
- In a large mixing bowl, combine the Butter and sugar substitute. Beat with an electric mixer until well-combined and fluffy. Add the vanilla and egg and mix again. Next, add the almond flour and salt and mix until everything is incorporated.
- Transfer to the prepared baking dish and spread into an even layer. Bake in the preheated oven for 10-15 minutes or just until the edges begin to brown. Once it is finished baking, set it aside to completely cool before assembling the dessert.
- While the Crust is baking begin to prepare the lemon layer: In a medium mixing bowl, cream together the butter and sugar substitute with an electric mixer until light and fluffy.
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