LOW CARB LEMON LUSH
This cake is loaded with the refreshing summer flavor of lemon and delicious walnuts. It deserves patience while making, but this recipe ensures you will double your investment!
Provided by Zlata Radivojevic
Categories Dessert
Time 1h30m
Number Of Ingredients 17
Steps:
- Prepare an 8-inch cake pan. Line with parchment paper and set aside.
- For the crust: Melt the butter then mix it with almond flour, sweetener, and cocoa powder. Spread the mixture over the bottom on the lined pan and flatten it with a spoon. Put it in the refrigerator.
- For the lemon-walnut layer: In another bowl, cream butter with sweetener then mix in two eggs, one at a time. Beat with an electric mixer. Add in two egg yolks and beat everything one more time. Pour the mixture in a small saucepan over medium-low heat. Stir constantly using a spatula until it begins to thicken and looks like pudding. Remove from the heat and add in lemon juice, xanthan gum, and chopped walnuts. Mix well and set aside to cool completely.
- For the cream cheese layer: Beat cream cheese with sour cream and sweetener in another bowl.
- Assembling the cake: Take the crust from the refrigerator and top with the cream cheese layer. Flatten into a thin layer using a spoon. If the lemon-walnut layer is cooled completely, spread over the cream cheese layer. Make sure to cover the whole cake.
- Make whipping cream filling: Beat whipping cream and sweetener. Spread over the walnut-lemon layer.
- Refrigerate the cake at least one or two hours before serving. Cut into 8 or 10 pieces and enjoy.
Nutrition Facts : Calories 436 kcal, Carbohydrate 6 g, Protein 8 g, Fat 44 g, SaturatedFat 17 g, Cholesterol 145 mg, Sodium 297 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
LEMON LUSH
A family friend shared this lemon and cream cheese dessert with me. It has been a hit with our family now for all our get-togethers.
Provided by MRS.KELLYZ
Categories Desserts
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.
- Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
- In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.
Nutrition Facts : Calories 590.9 calories, Carbohydrate 58.5 g, Cholesterol 87.4 mg, Fat 37.2 g, Fiber 0.6 g, Protein 7.8 g, SaturatedFat 25 g, Sodium 467.4 mg, Sugar 26.6 g
LEMON LUSH DESSERT
Make and share this Lemon Lush Dessert recipe from Food.com.
Provided by looneytunesfan
Categories Pie
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix and spread the butter and flour together in bottom of 13x9x2 dish. Flatten out. Bake at 350* for 20 minutes. Cool.
- Combine powdered sugar, cream cheese, and 2 cups of the Cool Whip until well mixed. Spread over crust.
- Mix lemon pudding and milk. Spread over cream cheese mixture. Chill. Serve with remaining Cool Whip.
Nutrition Facts : Calories 946.8, Fat 55.7, SaturatedFat 35.4, Cholesterol 141.1, Sodium 879.9, Carbohydrate 104.2, Fiber 0.6, Sugar 50.3, Protein 11.3
LEMON LUSH
Cool, light desert. I worked for a deli about 15 years ago because I love to cook, and we could not make this fast enough.
Provided by Melaine
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, nuts and margarine. Press in pan. Bake at 375 for 15 minutes.
- Combine cream cheese, sugar and cool whip.
- Spread on crust.
- Mix pudding and milk, beat and spread on cream cheese mixture.
- Top with cool whip and sprinkle on nuts.
Nutrition Facts : Calories 394.7, Fat 28.6, SaturatedFat 14.3, Cholesterol 49.7, Sodium 258.9, Carbohydrate 30.4, Fiber 2.7, Sugar 13.5, Protein 7.9
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LOW CARB KETO LEMON LUSH DESSERT - CJSKETOKITCHEN.COM
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3.4/5 (9)Total Time 26 hrs 30 minsCategory DessertCalories 426 per serving
- In a medium mixing bowl, cream together your butter and natural sweetener using a electrick mixer until light and fluffy.
- Using a large mixing bowl, combine your cream cheese and powdered natural sweetener. Beat with a electric mixer until well combined. Add your lemon extract and sour cream. Mix until well combined, then mix in your heavy cream mixing until smooth and creamy.
- In a large bowl combine your heavy cream and powdered natural sweetener. Mix on high speed until the mixture has expanded and formed soft peaks. Sprinkle in your xanthan gum and continue mixing until the mixture forms stiff peaks.
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4.7/5 (9)Total Time 45 minsCategory DessertCalories 324 per serving
- First prepare the crust: Preheat the oven to 350 degrees F and grease an 8x8 baking dish with non-stick spray.
- In a large mixing bowl, combine the Butter and sugar substitute. Beat with an electric mixer until well-combined and fluffy. Add the vanilla and egg and mix again. Next, add the almond flour and salt and mix until everything is incorporated.
- Transfer to the prepared baking dish and spread into an even layer. Bake in the preheated oven for 10-15 minutes or just until the edges begin to brown. Once it is finished baking, set it aside to completely cool before assembling the dessert.
- While the Crust is baking begin to prepare the lemon layer: In a medium mixing bowl, cream together the butter and sugar substitute with an electric mixer until light and fluffy.
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