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Dive into layers of pure low-carb bliss! This dessert features a buttery, crisp pecan-almond crust, a rich and velvety no-bake cream cheese filling, and a vibrant, homemade sugar-free blueberry topping. It’s a stunning and satisfying keto-friendly treat that beautifully reimagines a classic layered dessert, perfect for gatherings or a special indulgence.

Yields: 15 servings

Prep time: 30 minutes (plus topping cooking/cooling)

Crust Bake time: 20 minutes

Chill time: 4+ hours

Total time: Approx. 5 hours (includes cooling/chilling)

Equipment:

• 9×13 inch Baking Pan
• Stand Mixer or Hand Mixer
• Rubber Spatula
• Small Saucepan

Ingredients

For the Low-Carb Pecan Crust:

• 1 ½ cups (168g) Fine Almond Flour
• 1 cup (110g) Pecans, finely chopped
• 3 tablespoons (36g) Granulated Low-Carb Sweetener (e.g., Erythritol blend)
• 12 tablespoons (170g) Salted Butter, melted

For the Low-Carb Creamy Filling:

• 16 ounces (452g) Full-Fat Cream Cheese, well softened
• 1 cup (approx. 120g) Powdered Low-Carb Sweetener (e.g., Swerve Confectioners, Lakanto Powdered – adjust to taste)
• 1 teaspoon Vanilla Extract
• 1 ½ cups (360ml) Heavy Whipping Cream, cold

For the Low-Carb Blueberry Topping:

• 3 cups (approx. 440g) Fresh or Frozen Blueberries
• ¼ cup (60ml) Water
• ½ cup (approx. 100g) Granulated or Powdered Low-Carb Sweetener (adjust to taste)
• 1 tablespoon Lemon Juice
• ¼ to ½ teaspoon Xanthan Gum (start low – see Note)

Instructions

1. Make the Low-Carb Pecan Crust:

1. Preheat Oven: Preheat oven to 350°F (175°C).
2. Combine: In a bowl, mix the almond flour, chopped pecans, and granulated sweetener. Pour in the melted salted butter and stir until a crumbly, moist dough forms.
3. Press & Bake: Press the mixture firmly and evenly into the bottom of a 9×13 inch baking pan. Bake for 15-20 minutes, until golden brown at the edges and set.
4. Cool Completely: Allow the crust to cool entirely in the pan before proceeding.

2. Make the Low-Carb Blueberry Topping:

1. Simmer: Combine blueberries, water, sweetener, and lemon juice in a small saucepan. Bring to a gentle simmer over medium heat. Cook for 5-10 minutes, stirring occasionally, until berries soften.
2. Thicken: Remove from heat. While whisking constantly and vigorously, gradually sprinkle ¼ teaspoon of xanthan gum over the hot mixture. Whisk for 30-60 seconds. It will thicken more as it cools. Only add more xanthan gum (up to the remaining ¼ tsp) if absolutely necessary after it rests for a minute.
3. Cool Completely: Transfer topping to a separate bowl. Let cool to room temperature, then chill thoroughly in the refrigerator. It must be cold before layering.

3. Make the Low-Carb Creamy Filling:

1. Beat Cream Cheese: Using an electric mixer, beat the softened cream cheese in a large bowl until perfectly smooth.
2. Add Sweetener/Vanilla: Beat in the powdered low-carb sweetener and vanilla extract until combined and smooth.
3. Whip Cream: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
4. Fold Together: Gently fold the whipped cream into the cream cheese mixture with a spatula until evenly combined and no streaks remain. Avoid deflating the whipped cream.

4. Assemble the Dessert:

1. First Layer: Spread the creamy filling evenly over the completely cooled crust.
2. Second Layer: Carefully spoon the completely cooled blueberry topping over the cream cheese layer, spreading gently.
3. Chill: Cover the pan tightly and refrigerate for at least 4 hours, or preferably overnight, allowing the dessert to set completely and flavors to meld.

5. Serve:

1. Cut into 15 squares and serve chilled. Store leftovers covered in the refrigerator for 3-4 days.

Important Notes:

• Xanthan Gum: Use this powerful thickener sparingly! Start with the smallest amount (¼ tsp) and whisk vigorously while adding to prevent clumps. The topping thickens significantly upon cooling.
• Cooling is Key: Both the crust and the blueberry topping must be completely cool before assembly to maintain distinct layers.
• Sweetness Level: Adjust the sweetener in both the filling and topping to suit your taste preferences before assembling.

Estimated Nutritional Information

(Per serving, assuming 15 servings. Calculated using erythritol-based sweeteners and typical values for listed ingredients. Actual values vary by brand.)

• Calories: ~397 kcal
• Total Fat: ~39g
  • Saturated Fat: ~16g
• Total Carbohydrates: ~27g
  • Dietary Fiber: ~3g
  • Sugar Alcohols: ~17g (Primarily Erythritol)
• Net Carbohydrates: ~7g
• Protein: ~6g
• Sodium: ~140mg

Disclaimer: Nutrition facts are estimates. Brand choices significantly impact final values. Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols. Be aware that sugar alcohols can cause digestive sensitivity in some individuals.