After thoroughly enjoying the strawberry cheesecake lush last week, I decided to try my hand at putting together a few more lush recipes with different layers that all complement each other within each recipe. This blackberry lemon gingersnap lush accomplishes this with a spicier, zesty finish than the previous lush, which was on the sweeter side.
Gingersnap Cookie Layer Ingredients:
- 2 cups almond flour
- ¼ cup unsalted butter, melted
- 3 tablespoons erithrytol, powdered in a spice/coffee grinder
- 1 large egg
- 1 teaspoon pure vanilla extract
- 20 drops liquid stevia, vanilla-flavoured
- ¼ teaspoon Himalayan pink sea salt
- 4 teaspoons ginger powder
- ¼ teaspoon nutmeg powder
- ¼ teaspoon ground cloves
- ½ teaspoon ground cinnamon
Other Layer Ingredients:
- 1 teaspoon gelatin powder
- 2 tablespoons warm water
- 4 oz. cream cheese, softened
- 3 tablespoons erithrytol, powdered in a spice/coffee grinder
- ¼ teaspoon liquid stevia, vanilla-flavoured
- 1 cup keto whipped cream, divided (¼ cup, ¼ cup, ½ cup)
- 1 small box instant pudding, lemon-flavoured
- 1½ cups unsweetened almond milk
- 2 cups blackberries (if using frozen, make sure they’re fully thawed)
- 2 tablespoons erithrytol, powdered in a spice/coffee grinder
- 1½ teaspoons lemon juice (fresh is best)
- 10 drops liquid stevia
- ¼ cup sliced almonds, toasted
- Zest from one lemon
Directions:
First make the gingersnap cookie base. Preheat oven to 350F. In a large mixing bowl, whisk together all the dry ingredients.
In a small bowl, mix together all the wet ingredients until well combined.Add the wet ingredients to the dry ingredients, blending with a hand mixer until combined. It should be crumbly.
Press the batter into a 2-quart casserole dish that’s been sprayed with cooking spray.
Bake for 15-20 minutes or until the cookie base is lightly browned on top. Remove from oven and allow to cool completely before starting the next step.In a small mixing bowl, stir together warm water and powdered gelatin with a fork. Set aside and allow to bloom.
In a medium mixing bowl, using an electric mixer, beat together cream cheese and 3 tablespoons powdered erithrytol. Fold in ¼ cup whipped cream until fully incorporated. Spread evenly over cooled crust.
Stir together lemon pudding mix and almond milk. Fold in ¼ cup whipped cream until fully incorporated. Spread evenly over cream cheese layer in pan.
Toss blackberries with powdered eritrytol, lemon juice, 10 drops liquid stevia and gelatin mix. Spread evenly over pudding layer.
Top blackberry layer with remaining whipped cream and top with lemon zest. Refrigerate 4 hours or overnight. Top with sliced almonds before serving.
Have you ever tried making a lush dessert before? What did you think of this keto blackberry lemon gingersnap lush? Please share your thoughts in the comments. Or if you share pics on Instagram, tag me so I can see your creation. Enjoy!
