Fantastic for potlucks and large parties, this low carb lemon lush is big enough to feed a crowd.
I have told you before that I love a fantastic lemony dessert, the bright citrus flavors really wake-up my tastebuds. And lemon desserts, like this low carb lemon lush, would be the perfect refreshing end to warm weather .
What's Lemon Lush? (Hint: it’s yummy )
Lemon lush is a layered dessert, a citrus variant if you will, of Chocolate Lasagna. Traditionally, its made with a buttery flour and pecan shortbread crust. A sweet layer of cream cheese pops in between the shortbread and tangy lemon sauce. A layer of whipped topping sits on top of the lemon pudding layer, completing the dessert.
While the conventional version of a lemon verdant is delicious, it is definitely not low carb and loaded. My low carb lemon lush is sugar-free and allows you to enjoy all the bright flavors and luscious textures of the conventional version with the carbs!
Rather than using sugar-laden processed ingredients, my low carb version uses predominately whole foods. The low carb shortbread crust is ready from almond flour and pecans rather than flour and butter. I replace the packed lemon pudding with a deliciously tangy homemade lemon curd. And that wants Cool Whip when homemade whipped cream is so easy to make?
NOTE: Preparing the lemon lush is not difficult but it does take a bit of time. Fortunately, it’s easy to prepare some steps ahead of time. I often prepare the lemon curd and the shortbread crust in advance. Then, assembly is very quick.
Building a lemon lush is easy, but it does take time. Most of the time is waiting for things to cool/chill. It can be made in one day, but you should begin early. I prefer doing the lemon curd and crust the night before.
The first step to creating this lemon dessert is preparing my favorite low carb lemon curd. It’s the same recipe I use in my low carb lemon curd pie and between cake layers. It is refreshing and so yummy that I jump at the chance to use it in different recipes.
A lemon curd is an egg based custard. My recipe is sweetened with erythritol and stevia instead of sugar. Making the curd is as simple as stirring ingredients together over low heat until thickened. It’s advisable to make the recipe ahead of time to give the lemon curd a opportunity to cool and set completely – at least 4 hours.
A pecan shortbread crust is traditional. To assemble the crust, chop the pecans very finely. Then combine the finely chopped pecans using the protein powder, almond flour, and simmer in a small bowl. Next, pour melted butter over the ingredients and blend with a fork to make a moist crumbly mixture. Pour the crust mixture into a 9×13 pyrex dish, pressing firmly. Then bake and let it cool – about 30 minutes.
Once the crust is cool, make the whipped cream and cream cheese layers. To make the whipped cream, combine the whipped cream, vanilla, and simmer and beat with a hand mixer until stiff. Whip the cream cheese with a hand mixer . Then, whip 1/4 c of whipping cream into the cream cheese until light and fluffy. After the cream cheese is nice and fluffy, fold in 1 and 1/2 cups of the whipped cream and set the rest aside.
All that’s left is building the dessert:
With all the parts ready to go, this dreamy citrus treat comes together in a couple of minutes. The shortbread crust makes the bottom layer of this lush and is about to go in the baking dish. Spread the cream cheese layer evenly on top of the shortbread crust, making sure to cover the entire crust layer. Next, whisk the lemon curd layer to loosen it up a little, then spoon it over the cream cheese layer. Lastly, top the lemon lush with a layer of light fluffy whipped cream.
You can serve the dessert right away, but it’s best when allowed to chill for many hours. I always suggest making in the morning to serve at night or prepare the day before. It retains beautifully in the fridge. For smaller occasions, halve the recipe and make within an 8×8 inch baking dish. Any leftover dessert freezes well.
Low Carb Lemon Lush Dessert
Layers of whipped cream, tart lemon curd, cream cheese and a pecan shortbread crust combine to create a lush, silky lemon dessert. Perfect for potlucks and huge parties, this low carb lemon lush is large enough to feed a crowd.
Lemon Curd (time: 20 minutes) (must be chilled at least 4 hours)
- 1 recipe Lemon Curd ((chilled at least 4 hours))
Shortbread Crust (time: 30 minutes) (cool completely)
- 2 cups fine almond flour
- 3/4 cup pecans, finely chopped
- 1/3 cup protein powder
- 1/3 cup powdered sweetener ((Sukrin, Swerve or Lakanto))
- 7 tbsp salted butter, melted
Cream Cheese Layer (time: 10 minutes)
- 16 ounce cream cheese ((2 packs ))
- 1/4 cup heavy whipping cream ((2 fl oz))
- 1/4 cup powdered sweetener ((Sukrin, Swerve or Lakanto))
- 1 teaspoon vanilla extract
Heavy whipping cream (divided use) (time: 10 minutes)
- 2 cups heavy whipping cream
- 2 tbsp powdered sweetener
- 1 tsp vanilla
- 1/8 tsp xanthan gum ((optional – stabilizes the whipped cream))
Assembly (about 10 minutes)
NOTES: Although this recipe isn't tough to make, it will take some time. I prefer making the lemon curd the night before and frightening overnight. I often make the crust the night before, too. This makes assembly very quickly the next day. The recipe keeps well in the fridge and can be made a couple of days ahead of serving. Additionally, it freezes well.
Prepare the lemon curd and let it cool completely before assembling the dessert, about 4 hours. This can be made a few days in advance. The shortbread crust is also great to make ahead.
Preheat oven to 350 F. Chop the pecans very finely and combine with the remaining dry ingredients in a small bowl. Mix with a fork to make a moist crumbly mixture.
Dump the ingredients into a 13×9 inch glass pyrex baking dish and lay a sheet of waxed paper over the mixture. Using your hands, then a flat bottomed glass or measuring cup, firmly press into the bottom of the pan. Remove the waxed paper and bake until lightly golden, about 15 minutes depending on your oven. Cool completely.
Whip the cream with the vanilla and sweeteners until stiff.
Cream Cheese Layer
Whip the cream cheese with 1/4 heavy cream and sweetener until nice and light.
Lemon Curd Layer
Whisk the lemon curd until loosened and gently spread over the cream cheese layer. Carefully, spread the remaining whipped cream over the lemon curd. Although you can serve immediately, it's best to refrigerate several hours to overnight.
Serves 16 in 4.5 Net Carbs per serving.
If you wish to find the movie for this podcast, make sure you check out our YouTube station .Show Notes:
1. [1:43] Lake vs Chlorinated Pool?
Heading towards summer- I'm wondering what your view is on lake vs typical chlorinated pool for summer fun? Our family opted for the lake last summer, and it was beautiful but involving the dead fish and the posted high fecal count, I had been more than a bit grossed out. There is a lot of talk about children growing up healthier when they are subjected to more germs and dirt, but what about things that can mess you over like parasites and giardia?
Hey Nicki and Robb,
Thank you for the Q&A episodes - they have been fun. I'm writing to ask you a question about running when I am on Keto. I am 45 y/o, man, 6'0", 235lbs, approximately 30% BF. I'm trying to lose some weight as the main goal, but I really like running too. I have never been fast, but I've got pretty decent endurance.
Keto seems to be the absolute best way to lose weight, but I find that my runs really tank. The longest I've been able to maintain keto is about 5 weeks, and the primary reason I fall off the wagon is this. While I'm not weighing and measuring, I am more or less following the suggestions from the Masterclass and Ketogains, and I'm focusing on getting enough electrolytes.
So what do you think is happening? Do I just need to keep plugging? Is it possible I am not meant to run while keto? How can adaptation speed? Lots of short slow runs? Fast runs? Slog out it for slow and long? Any advice you have would be fantastic.
3. [8:26] Carbs for Endurance After Fat Adapted?
I presume my body has undergone a metabolic shift in fuel supply, its working for me! My question is should us endurance guys still carb load to have glucose present in long events or should calorie consumption before long events stay parallel to our every day eating regimnet? In others words after this metabolic shift occurs from the macro perspective of ones nutrition is it supposed that the best fuel choice during ultra events ought to be the same? Would re-introducing glucose be a safety net or waste of calories in your opinion?
4. [14:01] High Fasting Blood Glucose on Low Carb/Keto Diet
I'm a massive fan and appreciate all the knowledge and insight you share on the podcast and everywhere else you show up. :-RRB- I have eaten low-carb/keto/paleo-ish for many decades now, and have done really well. I get less than 100g carbs/day (more like 50g), and consume an average of 100g protein/day (grassfed meat, bone broth protein, whey protein smoothies, nuts/seeds, pastured eggs, mackerel/sardines, and sometimes chicken). My fat intake is probably 90-100g/day. I am 43 yrs old, 5'4 in 118lbs with less than 20% body fat. I go on long walks daily, weight train 3/week, and throw some HITT training together with boxing in the mix. I used to be a turning teacher and spent hours and hours on the bike each week, but have not taught in 4 yrs and only power walk for"cardio" outside of interval training at the gym. I have two kids, ages 4 & 8, so that they keep me busy as well!
I recently (as in two weeks ago) purchased a blood sugar meter after giving in to my curiosity as to just what my fasting BG is, together with post-prandial, post exercise, etc.. I was shocked and so upset when I took my first reading one morning and it was 106!!! Since that time I've been rather obsessed and am pricking my finger all day long! LOL! But no matter if I am fasted, just went on a long walk or weight training session, or even 2 hrs after a meal, my blood sugar is always somewhere btwn 90-110--I never get a big swing up following a meal, even after I indulged in gf German Chocolate cake the other night! :-RRB- It has only gone as low as 83 or 87 on 2, random occasions, which is making me wonder,"What the hell?!"
Could it be cortisol? Could that be my norm? I was anticipating my FBG to be about 70-80 based on my diet and activity level. Please advise! I am so confused!! Thank you SO MUCH for all you do!!!!! :-RRB- :-RRB- 🙂
5. [18:21] Reliability of Glucose Meters
My name is Pedro Escudeiro and I'm portuguese. I have been following your work through interviews and your online books and publications. However, a few issues have arised especially concerning the use of glucometers to measure blood sugar, for metabolic control (fortunately I have no diseases). I want to ask you a few questions.
For a year now that I use regularly a Freestyle Precision Neo device and the readings aren't reliable at all. I've made many experiments, like attempting to prick my fingers 5 times in a row to observe the results. I have done the carb test as well, reproducing the same conditions and the readings also change if I examine a few times and in different days. I have tried different devices too. I contacted the company to expose this issue and they told me that it's acceptable a variation of 20 points. Being so, it essentially means we can not rely on this method to inform us on how the body is responding to foods or to check glucose equilibrium, by way of example, because it is always changing within the exact conditions. I wonder if you have noticed this same issue and if you discovered a method to overcome this unreliability.
I have used also a Freestyle Libre device, which measures continually the sugar (interstitial fluid) I know there's a delay between the readings and the actual glucose level and there's less accuracy than a blood glucometer. However, the same issue of unreliability is occurring. The profile of this Libre doesn't have any match with all the blood glucometer or even any correlation, an individual might be going up and down the other and after one changes and another does not.
Since glucose levels are so essential for health and performance, if the best method to test it is not reliable and trustworthy in any respect, it makes all of the assumptions and decisions regarding our health, not just worthless but somehow dangerous. I wonder if you have any thoughts on this.
I hope I am not taking too much of your time and I thank you in advance.
https://youtu.be/TcPk2p0Zaw4 The French Dispatch Official Trailer This is a story of a fictional 20th century French city where an American magazine "The French Dispatch" published its final issue. It stars Benicio del Toro, Adrien Brody, Tilda Swinton, Léa Seydoux, Frances McDormand, Timothée Chalamet, Lyna Khoudri, Jeffrey Wright, Mathieu Amalric, Stephen Park, Bill Murray...
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You have to try my Easy Cioppino Seafood Stew if you love any kind of Italian seafood stew.
For those of you unfamiliar with cioppino seafood stew, it originates in San Francisco, and has its roots in Italian and Portuguese seafood stew.
It’s usually considered an Italian-American dish.
My husband loves ordering classic cioppino when we dine out. (Me, too!)
Why make this cioppino seafood stew recipe at home?
Going out to restaurants is a wonderful treat from time to time. But the reality is, most of us are trying to save a buck by learning to cook our favorite dishes at home.
What’s nice about making a cioppino San Francisco seafood stew at home is you know exactly what’s going in it.
That way you can avoid anything you don’t like or are allergic to. Or you can tweak the recipe to your specific diet or preferences.
For example, if you like spicy, you can add more red pepper flakes. (Or the opposite, don’t like spicy – use less!)
Or if f you’re on a keto diet and want to be strict with your carbs, you may want to use only chicken broth and clam juice and not add the wine.
You’re the chef!
Using frozen seafood in this quick cioppino recipe
When I first tried to develop some recipes for cioppino seafood stew, I had trouble finding fresh shellfish, fish and shrimp that were affordable.
That’s why I decided to create a classic cioppino recipe based on a Giada De Laurentiis cioppino recipe that relies on frozen seafood.
I used Trader Joe’s Frozen Seafood mix, which is a combination of shrimp, scallops and calamari. (Sam’s Club also has a good seafood mix as do some Asian markets.)
In addition, I bought frozen, shell-off shrimp at Kroger and used the tilapia I had in the freezer from Costco.
Unfortunately I couldn’t find frozen mussels that weren’t breaded (blech!) for my Easy Cioppino Seafood Stew recipe, so we had to forego the fun of picking them out of the soup.
If you can find frozen mussels at your store, feel free to add them.
If you can’t find seafood mixes at your local grocery stores, use an equivalent amount of shrimp, scallops, or whatever seafood you can find locally. This recipe is pretty versatile.
More substitutions in the tomato seafood stew
Traditionally, fish stock is used in most seafood stews, but I couldn’t find fish stock at the store. And I didn’t have time to make any from scratch. (Who has time for that anyway?)
After doing a little research and finding recipes for cioppino seafood stew that used either chicken broth or clam juice, I decided to do a mix of the two.
Even with the simplifying of a more traditional cioppino Italian seafood stew recipe, my Easy Cioppino Seafood Stew was very tasty.
Since it relies on frozen items, you can easily make a batch on the weekends when you have a little time to cook, but don’t want to spend the whole day in the kitchen.
More tips for making and serving cioppino
Can you freeze cioppino? YES! Double the batch and freeze it for later. However, you’ll need a large stock pot if you want to double the recipe.
Can you reheat seafood stew in the microwave? Sure! Leftover shellfish cioppino heats up well in the microwave. Just don't overheat it or the seafood will end up chewy and rubbery.
Can I omit the wine? If you don’t want to use wine in your batch of Easy Cioppino Seafood Stew, use the equivalent amount of gluten free low sodium chicken broth.
What to serve with cioppino? Make sure to have crusty French or Italian bread on hand for dipping into the broth. So tasty!
If you’re gluten free, toast some of your favorite GF bread for dipping. Mmmmmmmm.
I also like to serve a simple side salad like this Kale Salad with Fruity Vinaigrette with the fish.
Soup, salad and bread is a perfect meal.
Looking for more easy seafood recipes?
If you love seafood or fish, you have to try:
Easy Cioppino Seafood Stew
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons sea salt, plus more for seasoning
- 4 large garlic cloves, finely chopped
- 3/4 teaspoon dried crushed red pepper flakes, plus more for seasoning
- 1/4 cup tomato paste
- 1 (28-ounce) can diced tomatoes in juice
- 1 1/2 cups dry white wine
- 2 1/3 cups low sodium chicken stock (gluten free)
- 3 (8 ounce) bottles clam juice
- 1 bay leaf
- 3 pounds frozen seafood mix
- 1 pound frozen, uncooked shell off shrimp
- 1 1/2 pounds white, firm-fleshed fish fillets, cut into 2-inch chunks
- Heat the oil in a large stockpot over medium heat.
- Add the fennel, onion, shallots, and salt and sauté for 10 minutes or until the onion is translucent.
- Add the garlic and crushed red pepper flakes, and sauté for another 2 minutes.
- Stir in the tomato paste, tomatoes with their juices, wine, chicken stock, clam juice, and bay leaf.
- Cover and bring to a simmer, then reduce the heat to medium-low. Simmer for another 30 minutes.
- Add the frozen seafood mix to the pot. Cover and cook until the seafood is cooked through, about 5 to 10 minutes.
- Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, about 5 minutes
- Season the soup to taste with more salt and red pepper flakes, if needed.
- Ladle the soup into bowls and serve.
- Serving size: 1/6 of recipe
Originally published on January 10, 2013 and November 7, 2016.
Updated with new pictures and information.
Looking for the best marinated olives recipe? Here it is. Save money with this easy olive recipe. It’s a great appetizer for impromptu entertaining and the perfect addition to meat and cheese platters. Serve as is or with marinated feta cheese for easy low carb snacking.
THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.
I love the beautiful gourmet olives at the olive bar in upscale grocery stores. I typically bring home 3-4 different options to try. Some are green and others black, some are brined and others not, but my favorite olives are those marinated with herbs and spices.
How to make marinated olives
Have you ever wondered how to marinate olives? You’ll be surprised how easy they are to make. To make marinated olives you just need olives, herbs and spices, aromatics, olive oil, vinegar, and salt. Mix everything together, cover, and refrigerate – that’s it! Just a few simple ingredients result in the best marinated olives.
Marinated Olive Ingredients
These are the ingredients I use when making marinated olives. They’re easy to customize per individual taste and what you already have at hand.
- Assorted olives
- Fennel seeds
- Minced garlic or shallot
- Fresh chopped rosemary or thyme
- Fresh chopped parsley, basil or tarragon
- Red pepper flakes
- Red wine vinegar or lemon juice
- Olive oil
How to serve marinated olives
For large gatherings, serve marinated olives in small bowls and place around the room for easy access.
For more intimate or impromptu settings, serve the marinated olives in a larger bowl with a spoon. I like pairing my olives with a bowl of marinated feta cheese or low carb hummus and almond crackers.
Don’t forget to include marinated olives on cheese platters or charcuterie boards. Place the olives in small glass or wooden bowls right on the meat and cheese platters or at least within reach.
Best olives for cheese platter or charcuterie board
I like to include a variety of black and green olives. Try punchy Kalamata olives or green olives stuffed with pimento, jalapeno, almonds, garlic, or cheese. And, mild green Castelvetrano olives are a must. Of course, including this recipe for marinated olives is appropriate.
For the ultimate Mediterranean inspired appetizer board serve marinated olives with Parmesan crisps, low carb focaccia bread, marinated feta cheese, roasted eggplant dip, rosemary crackers, and warm cocktail nuts. Don’t forget to offer a selection of dry and fruity wines.
Olive Platter and Olive Tray Ideas
A good meat and cheese platter is always in style, but make olives the star with on-trend OLIVE PLATTERS! What a perfect way to enjoy your homemade marinated olives recipe.
What are olive platters you ask? Olive platters flip the script on traditional appetizer platters by showcasing olives and filling in with other ingredients.
To Make an Olive Platter
Choose a wide, flat platter or cutting board – the size is up to you.
Select 3-4 kinds of olives to showcase:
- Store bought or homemade marinated olives
- Brined tangy olives like Kalamata
- Stuffed olives with: almonds, pimento, jalapeno, garlic or cheese,
- Dry cured olives
- Whole olives like Castelvetrano
Place olives in bowls on the platter or cutting board or arrange them in groups.
Fill empty spaces with a selection of nuts and berries, cheese (try Manchego and soft goat cheese) and selected meats like shaved ham, cooked cut sausage, or roasted chicken.
How do you store marinated olives?
It’s best to store any leftover olives in their original container in the refrigerator. Brined olives and olives packed in oil will last for several months in the refrigerator. Make sure to use clean hands and utensils when handling the olives to avoid contamination.
Store canned olives in a clean container in their brine or salted water for up to two weeks in the refrigerator. Store drained olives in an airtight container in the fridge for about a week.
Store marinated olives in an airtight container in the refrigerator. Marinated olives last for 1-2 weeks if kept covered and refrigerated.
Marinated Olives Recipe
- Small sauce pan (optional)
- 1 cup medium pitted green olives* (6 oz)
- 1 cup medium pitted black olives* (6 oz)
- 1 tsp whole fennel seeds
- 1 medium garlic clove, minced
- 1 tsp chopped fresh rosemary (or thyme)
- 2 tsp chopped fresh parsley (basil or tarragon)
- 1/4 tsp red pepper flakes
- 1-2 tbsp red wine vinegar (or lemon juice)
- 3 tbsp olive oil
- 1/4 tsp salt
- Warm the fennel seeds in a small saucepan over medium-low heat until fragrant.
- Turn the heat to low and add olive oil, vinegar, rosemary (or thyme) garlic, and red pepper flakes. Heat until the oil is fragrant, about 8 minutes.
- Pour over olives, and stir. Add parsley and salt, stirring to combine. Can serve immediately, but let marinate for at least 2 hours for better flavor.
- Alternately, crush the fennel seeds in a mortar with a pestle. Then, add the garlic and work it into a paste. Stir in the next 7 ingredients. Toss the olives with the marinade. Marinate for several hours for best flavor.
- STORE: Place into an airtight container or into a bowl covered with cling film and refrigerate for up to a week.
- Makes approximately 2 cups serving 6 – 8 people. NET CARBS: 4.46g per 1/3 cup serving (2 oz, or 57 g, or 1/6th of the recipe).
The post Marinated Olives Recipe (for Meat & Cheese Platters) appeared first on Low Carb Maven.
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