Lemon lush layered dessert on a plate with fork.

Low Carb Lemon Lush Dessert

Layers of whipped cream, tart lemon curd, cream cheese and a pecan shortbread crust combine to create a lush, silky lemon dessert. Perfect for potlucks and large gatherings, this low carb lemon lush is large enough to feed a crowd.
Course Dessert
Cuisine American
Keyword lemon lush
Prep Time 1 hour
Cook Time 30 minutes
Chilling Time 8 hours
Total Time 9 hours 30 minutes
Servings 15
Calories 308kcal
Author Kim Hardesty


Lemon Curd (time: 20 minutes) (must be chilled at least 4 hours)

Shortbread Crust (time: 30 minutes) (cool completely)

  • 2 cups almond flour
  • 3/4 cup pecans, finely chopped
  • 1/3 cup whey protein powder
  • 1/3 cup powdered sweetener (Sukrin, Swerve or Lakanto)
  • 7 tbsp salted butter, melted

Cream Cheese Layer (time: 10 minutes)

  • 16 oz cream cheese, softened (2 packages)
  • 1/4 cup heavy whipping cream (2 fl oz)
  • 1/4 cup powdered sweetener (Sukrin, Swerve or Lakanto)
  • 1 tsp vanilla extract

Heavy whipping cream (divided use) (time: 10 minutes)

  • 2 cups heavy whipping cream
  • 2 tbsp powdered sweetener
  • 1 tsp vanilla
  • 1/8 tsp xanthan gum (optional - stabilizes the whipped cream)

Assembly (about 10 minutes)


    • NOTES: Although this recipe is not difficult to make, it does take some time. I prefer making the lemon curd the night before and chilling overnight. I often make the crust the night before, too. This makes assembly very fast the next day. The recipe keeps well in the refrigerator and can be made a few days in advance of serving. It also freezes well.


    • Prepare the lemon curd and let it cool completely before assembling the dessert, about 4 hours. This can be made several days in advance. The shortbread crust is also great to make ahead.

    Pecan Shortbread Crust

    • Preheat oven to 350 F. Chop the pecans very finely and combine with the rest of the dry ingredients in a small bowl. Whisk together to combine. Melt the butter pour over the ingredients. Mix with a fork to form a moist crumbly mixture.
    • Dump the ingredients into a 13x9 inch glass pyrex baking dish and lay a sheet of waxed paper over the mixture. Using your hands, then a flat bottomed glass or measuring cup, firmly press into the bottom of the pan. Remove the waxed paper and bake until lightly golden, about 15 minutes depending on your oven. Cool completely.

    Whipped Cream (divided use)

    • Whip the cream with the vanilla and sweeteners until stiff. (To stabilize the whipped cream, sprinkle the xanthan gum over the cream when it is light and fluffy. Continue to beat until stiff.)

    Cream Cheese Layer

    • Whip the cream cheese with 1/4 heavy cream and sweetener until nice and light. Adding 1/2 cup of whipped cream at a time, fold 1 1/2 cups of whipped cream into the cream cheese. Spread evenly over the shortbread crust.

    Lemon Curd Layer

    • Whisk the lemon curd until loosened and gently spread over the cream cheese layer. Carefully, spread the remaining whipped cream over the lemon curd. Although you can serve immediately, it's best to refrigerate several hours to overnight.
    • Serves 16 at 4.5 Net Carbs per serving.


    Calories: 308kcal | Carbohydrates: 6.4g | Protein: 7g | Fat: 29g | Cholesterol: 158mg | Sodium: 107mg | Fiber: 1.9g | Sugar: 1.2g