A refreshing, creamy layered dessert with bright lemon flavor, juicy blueberries, and a naturally sweetened no-bake filling. Perfect for summer gatherings or a lighter dessert option.
Servings
8–10 slices
Ingredients
Crust
- 2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup melted butter or coconut oil
- 2–3 tbsp powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- Pinch of salt
Lemon Cream Filling
- 450 g cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered erythritol or monk fruit sweetener
- 2 tbsp fresh lemon zest
- 1/3 cup fresh lemon juice
- 1 tsp vanilla extract
Blueberry Layer
- 2 cups fresh or frozen blueberries
- 2 tbsp water
- 2–3 tbsp powdered erythritol or monk fruit sweetener
- 1 tbsp chia seeds
- 1 tsp lemon juice
Optional Toppings
- Whipped cream
- Lemon slices
- Extra blueberries
- Mint leaves
- Sugar-free white chocolate shavings
Equipment
- 20 cm (8-inch) springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Saucepan
Instructions
Step 1: Prepare the crust
In a mixing bowl, combine:
- Almond flour
- Shredded coconut
- Melted butter or coconut oil
- Sweetener
- Vanilla
- Salt
Mix until texture resembles damp sand.
Press firmly into the bottom of the springform pan.
Place in refrigerator while preparing filling.
Step 2: Make the blueberry layer
In a saucepan over medium heat, combine:
- Blueberries
- Water
- Sweetener
- Lemon juice
Cook for:
- 5–7 minutes
Until berries soften and release juices.
Mash slightly with spoon.
Stir in chia seeds.
Cook another:
- 1 minute
Remove from heat and cool completely.
The mixture will thicken as it cools.
Step 3: Prepare the lemon cream filling
In a large bowl, beat cream cheese until smooth.
Add:
- Powdered sweetener
- Lemon zest
- Lemon juice
- Vanilla
Beat until creamy.
Step 4: Whip the cream
In a separate chilled bowl, whip heavy cream until stiff peaks form.
Fold whipped cream gently into lemon cream mixture.
Do not overmix.
Step 5: Assemble the cake
Spread half of the lemon filling over chilled crust.
Spoon half of the blueberry mixture over the filling.
Use a knife or skewer to create gentle swirls.
Repeat with remaining lemon filling and blueberry mixture.
Create decorative swirls on top.
Step 6: Chill
Cover and refrigerate for:
- At least 6 hours
- Preferably overnight
This helps the cake fully set.
Step 7: Serve
Carefully remove springform ring.
Top with:
- Extra blueberries
- Lemon zest
- Whipped cream
- Mint
Slice with a warm knife for clean cuts.
Storage
Refrigerator
- Up to 5 days
Freezer
- Freeze slices up to 1 month
Thaw slightly before serving.
Approximate Nutrition (per slice)
Varies by sweetener and toppings.
Approximate:
- Net carbs: 4–6 g
- Protein: 5–7 g
- Fat: 24–30 g
- Calories: 280–360
