Sugar-Free No-Bake Blueberry Lemon Lasagna

Serves 15
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Directions

  1. 1Line a 9x13 pan with parchment leaving overhang.
  2. 2Mix almond cookie base ingredients until clumping.
  3. 3Press the base firmly into the pan.
  4. 4Freeze the base for 15 minutes.
  5. 5Beat cream cheese until smooth.
  6. 6Add monk fruit, lemon juice, zest, and vanilla to the cream cheese.
  7. 7Whip in cold cream to stiff peaks.
  8. 8Spread the cream cheese mixture over the base.
  9. 9Refrigerate for 1 hour.
  10. 10Simmer blueberries, allulose, lemon juice, tapioca starch, and vanilla for 6-8 minutes until thick.
  11. 11Cool the blueberry layer completely.
  12. 12Spread the blueberry layer over the cream cheese layer.
  13. 13Refrigerate for 30 minutes.
  14. 14Whip cold heavy cream, monk fruit, and vanilla to stiff peaks.
  15. 15Spread generously over the blueberry layer.
  16. 16Garnish with fresh blueberries and lemon zest curls.
  17. 17Refrigerate for 2 hours.
  18. 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.