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Luscious Low Carb, Low Sugar Lemon Lush

Hello!! I shared this all time favorite dessert of mine on my instagram page and now I am so excited to share the recipe here with you. About ten years ago, I decided to control the intake of carbs and processed sugar. The challenge though was that I loved desserts. So, the hunt was on to find easy, but absolutely delicious substitutes for what I was eating before.

I love all things lemon and especially delicious lemon treats. My sister had a recipe for lemon lush, so I decided to try out some substitutions to fit my lifestyle.

First, I substituted almond flour and Swerve sweetener instead of all purpose flour and sugar. For the filling, I used to make my own lemon curd, but now I always use Paradigm’s Lemon Curd. This tangy, sweet and delicious sauce has the perfect consistency and is low in sugar! For ease of assembly, I use Zero Sugar Cool Whip. Both of these are staples I keep on hand. Needless to say, we were all delighted when it turned out so delicious.

This tasty lemon treat is perfect for any occasion. It is frequently requested for our family gatherings and since it is so easy to put together, I don’t ever mind granting their requests. The beauty of this recipe is that you can make it a couple days ahead of time since it keeps very well in the refrigerator.

Although it is not difficult to make, it does take some time. I make sure that I refrigerate it overnight or at least for more than 5 hours. I hope you try it and if you do, please leave me a comment or tag me on instagram. Thank you for visiting my blog today and I hope to see you again.



2 jars of Paradigm Foodworks Lemon Curd


2 cups almond flour

¾ cup chopped walnuts

⅓ cup whey protein powder

7 tbsp salted butter, melted

Cream Cheese Layer:

16 oz. cream cheese, softened

½ cup heavy whipping cream

¼ cup powder sweetener, I use Swerve

1 tsp vanilla extract

2 containers of Zero Sugar Cool Whip



  1. Preheat the oven to 350 F. Chop walnuts very fine and combine with the rest of the dry ingredients in a small bowl. Pour the melted butter over the ingredients. Mix until moist and crumbly.

  2. Spread the mixture into a 13x9 inch baking dish. With the back of a fork, firmly press the mixture down to form a dense layer. Bake until lightly golden, about 15 minutes depending on your oven. Let cool completely.

Filling Layers:

  1. Whip the cream cheese with ¼ cup heavy cream until nice and light. Adding ½ cup of the cool whip at a time, fold 1 ½ of cool whip into the cream cheese. Spread evenly over the cooled crust.

  2. Spread the lemon curd from both jars over the cream cheese layer. You can spread the remaining cool whip over the lemon layer, but I prefer to add it when serving the dessert.

  3. Refrigerate for several hours, but best if refrigerated overnight. Garnish with a dollop of Cool Whip and chopped walnuts if desired. Cut into 12 even squares and enjoy!!

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