These keto Blueberry Lemon Delight Parfaits are a twist on the classic Blueberry Lush recipe. Enjoy this guilt-free dessert any time!
Do you love the combination of blueberries and lemons?
Me too!
It’s so refreshing.
When the weather is cold, I love to make up a batch of these Blueberry Lemon Cheesecake Overnight Oats for breakfast to get a taste of spring and summer.
And when I make a batch of Blueberry Syrup, a little lemon zest really gives it something special.
Growing up, one of my favorite desserts at pot luck dinners was Blueberry Lush. Have you ever had it?
It’s usually made in a 9×13 pan and has a graham cracker crust, then a sweet cream cheese layer, blueberry pie filling, and Cool Whip on top.
When I stopped eating refined sugar in 2016, desserts like that traditional Blueberry Lush became a thing of my past.
But that didn’t mean I had to stop enjoying that creamy fruity goodness!
I just needed to get a little creative.
And while I got creative with ingredients, I also got a little creative with the flavors…
What if I made the sweet cream cheese into a lemony cheesecake layer?
This low carb Blueberry Lush recipe features just that!
The crust has a wonderful toasted almond flavor with a hint of cinnamon.
It’s topped with a light and fluffy lemon cheesecake layer.
Instead of canned blueberry pie filling, this recipe features a homemade blueberry filling with more fresh blueberries added in after it’s done cooking!
Then a cloud of freshly whipped cream is on top.
To add a little extra lemony goodness, not to mention make it look so pretty, sprinkle a little lemon zest over the cream.
Oh my word.
It is like heaven in your mouth!
I sometimes struggle with self-control when it comes to treats like these, so instead of making this keto Blueberry Lemon Delight in a pan, I make individual servings in jars.
If you still eat sugar, you can still make my version of this recipe! I’ve included substitution recommendations in the Notes section of the printable recipe at the end of this post.
Be sure to leave a star rating and review after you make the recipe!
This helps other people to find and enjoy it too.
Plus it means the world to us!
Low Carb Blueberry Lemon Delight Parfaits
These keto Blueberry Lemon Delight Parfaits are a twist on the classic Blueberry Lush recipe. Treat yourself and your guests to this naturally gluten-free dessert any time you want to enjoy the delicious combination of lemons and blueberries! (Please see the notes section for substitution suggestions for a non-keto version.)
Ingredients
Blueberry Pie Filling
- 3 cups fresh blueberries, divided
- 6 Tbsp confectioner's Swerve
- 2 Tbsp fresh lemon juice
Crust
- 1 cup super fine almond flour
- 1/4 cup confectioner's Swerve
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1/4 cup unsalted butter
Lemon Cheesecake
- 2 cups heavy whipping cream
- 8 oz. cream cheese (full fat or neufchatel)
- 1/4 cup fresh lemon juice (1 lemon)
- 3/4 cup confectioner's Swerve, divided
- 1/2 tsp lemon extract
- 1 tsp vanilla extract
Instructions
To Make the Blueberry Filling
Place 2 cups of fresh blueberries, 6 Tbsp of Swerve, and 2 Tbsp of lemon juice in a small saucepan. Simmer over medium heat for approximately 10 minutes, until the blueberries begin to reduce. Remove from heat to cool. Stir in the remaining 1 cup of fresh blueberries
To Make the Crust
- While the blueberries are cooking, place the almond flour in a medium frying pan and toast over medium heat, stirring occasionally. It'll take about 5 minutes for the almond flour to begin to brown, and then it'll brown quickly.
- Once it begins to brown, keep stirring until it's evenly browned. Add the butter and let it melt, then remove from heat.
- Stir in the sweetener, salt, and cinnamon and stir until it becomes crumbly. Set aside.
To Make the Lemon Cheesecake
- In a large mixing bowl or stand mixer, beat the whipping cream with 2 Tbsp of Swerve and 1 tsp of vanilla until stiff peaks form. Be careful not to overbeat the cream or it will get grainy! Place the whipped cream in the refrigerator.
- In another mixing bowl, beat the softened cream cheese until creamy. Add sweetener, lemon juice, and lemon extract and beat until combined. Now, take about half of the whipped cream and gently fold it into the cream cheese mixture by hand.
To Assemble the Parfaits
- Evenly divide the crust mixture between 6 10-oz jars. Don't press it down, leave it crumbly.
- Next, evenly divide the lemon cheesecake mixture between the jars. You can place the mixture in a large zipper-top bag and cut off one of the bottom corners to easily get the mixture into the jars without making a mess on the sides of the jars.
- Now, divide the blueberry pie filling evenly between the jars and spoon it on top of the cheesecake layer.
- Put the lids on the jars and refrigerate until ready to serve. The parfaits can be made up to 3 days in advance. Before serving, top the jars with the remaining whipped cream.
- If desired, garnish with lemon zest.
Notes
This recipe can easily be made using sugar and store-bought blueberry pie filling. Swerve measures 1:1 with sugar. I do recommend using confectioner's sugar for a creamy, non-gritty texture. While you could use Cool Whip instead of fresh whipping cream, the fresh cream really does make this dessert extra special!
Nutrition Information
Yield 6Amount Per Serving Calories 507Total Fat 47gCarbohydrates 7g
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