Sugar-Free No-Bake Blueberry Lemon Lasagna
Serves 15
Directions
- 1Line a 9x13 pan with parchment leaving overhang.
- 2Mix almond cookie base ingredients until clumping.
- 3Press the base firmly into the pan.
- 4Freeze the base for 15 minutes.
- 5Beat cream cheese until smooth.
- 6Add monk fruit, lemon juice, zest, and vanilla to the cream cheese.
- 7Whip in cold cream to stiff peaks.
- 8Spread the cream cheese mixture over the base.
- 9Refrigerate for 1 hour.
- 10Simmer blueberries, allulose, lemon juice, tapioca starch, and vanilla for 6-8 minutes until thick.
- 11Cool the blueberry layer completely.
- 12Spread the blueberry layer over the cream cheese layer.
- 13Refrigerate for 30 minutes.
- 14Whip cold heavy cream, monk fruit, and vanilla to stiff peaks.
- 15Spread generously over the blueberry layer.
- 16Garnish with fresh blueberries and lemon zest curls.
- 17Refrigerate for 2 hours.
- 18Slice with a sharp cold knife.
Ingredients
- 1.5 cups finely blanched almond flour
- 4 tbsp melted, unsalted butter
- 2 tbsp granulated monk fruit sweetener
- 1 tbsp coconut flour
- 0.5 tsp vanilla extract
- 1 pinch sea salt
- 16 oz softened cream cheese
- 0.5 cup cold heavy whipping cream
- 0.33 cup powdered monk fruit sweetener
- 3 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2 cups fresh blueberries
- 0.33 cup allulose
- 1 tbsp lemon juice
- 1 tsp tapioca starch
- 0.5 tsp vanilla extract
- 1 cup cold heavy whipping cream
- 2 tbsp powdered monk fruit sweetener
- 0.5 tsp vanilla extract
- 0.5 cup fresh blueberries
- lemon zest curls
Equipment
9x13 panparchment papersharp cold knife
Tips
- Cool blueberry layer completely to prevent melting the cream cheese.
- Warm the knife before every cut for clean layers.
- Make the day before as layers set perfectly overnight.
- Store refrigerated up to 4 days.
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