10 Low Carb Lemon Blueberry Desserts You’Ll Crave Nonstop

Lemon and blueberry were meant to be together, and these low carb desserts prove it. We’re talking bright citrus, juicy bursts of berry, and zero sugar crashes. Whether you’re keto-curious or just want lighter sweets, these treats bring max flavor with minimal carbs. Ready to meet your new dessert roster?

1. Zesty Lemon Blueberry Cheesecake Bars That Vanish Fast

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These creamy bars deliver rich cheesecake vibes with a fresh pop of blueberry. You bake them in a simple almond-flour crust, then chill until sliceable perfection. Great for parties, meal prep, or whenever your sweet tooth starts whispering.

Ingredients:

• 1 1/2 cups almond flour
• 3 tbsp powdered erythritol (or preferred keto sweetener)
• 1/4 tsp fine sea salt
• 5 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup powdered erythritol
• 2 large eggs, room temp
• 1/4 cup lemon juice, fresh
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 3/4 cup fresh blueberries

Instructions:

1. Preheat oven to 325°F. Line an 8×8-inch pan with parchment.
2. Mix almond flour, 3 tbsp erythritol, salt, and melted butter. Press into pan. Bake 10 minutes.
3. Beat cream cheese and 1/2 cup erythritol until smooth. Add eggs one at a time. Mix in lemon juice, zest, and vanilla.
4. Fold in blueberries gently. Pour over crust.
5. Bake 25–30 minutes until set with a slight jiggle. Cool, then chill 4 hours before slicing.

Serve cold with extra lemon zest on top. Swap half the blueberries for raspberries if you’re feeling wild. Pro tip: use room-temp cream cheese for the silkiest texture.

Estimated Nutrition (Serves 12, 1 bar): Calories 218; Total Fat 19g; Total Carbs 6g; Dietary Fiber 2g; Net Carbs 4g; Protein 5g.

2. No-Churn Lemon Blueberry Swirl Ice Cream (Keto Magic)

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Ice cream without an ice cream maker? Yep. This version uses whipped cream and cream cheese for a lush texture, then swirls in a tangy lemon-blueberry ribbon.

Ingredients:

• 1 1/2 cups heavy whipping cream, cold
• 6 oz cream cheese, softened
• 1/2 cup powdered allulose (or erythritol, to taste)
• 1/4 cup lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 cup blueberries, divided
• 1 tbsp water

Instructions:

1. In a small saucepan, simmer 1/2 cup blueberries with water and 1 tbsp sweetener for 3–4 minutes until jammy. Cool.
2. Whip heavy cream to soft peaks.
3. Beat cream cheese with remaining sweetener, lemon juice, zest, and vanilla until smooth. Fold in whipped cream and the remaining 1/2 cup blueberries.
4. Layer mixture into a loaf pan, spooning cooled blueberry sauce between layers. Swirl with a knife.
5. Freeze 4–6 hours until scoopable.

Serve with fresh lemon zest. FYI, allulose gives softer scoops; erythritol sets firmer. Let it sit 10 minutes before scooping if too hard.

Estimated Nutrition (Serves 8, ~1/2 cup): Calories 236; Total Fat 22g; Total Carbs 7g; Dietary Fiber 1g; Net Carbs 6g; Protein 3g.

3. Almond-Lemon Blueberry Crumble Cups (Tiny But Mighty)

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Individual crumbles mean built-in portion control, but you’ll still want seconds. The almond and lemon crumble bakes golden over juicy berries without any grains.

Ingredients:

• 2 cups blueberries
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp granulated erythritol
• 1 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chopped almonds (optional for crunch)
• 1/4 cup granulated erythritol
• 1/4 tsp cinnamon
• Pinch salt
• 4 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F. Grease 6 ramekins.
2. Toss blueberries with lemon juice, zest, and 2 tbsp erythritol. Divide among ramekins.
3. Combine almond flour, coconut, almonds, 1/4 cup erythritol, cinnamon, and salt. Stir in melted butter until crumbly.
4. Top berries with crumble. Bake 18–20 minutes until golden and bubbly.

Serve warm with a dollop of whipped cream. Add a few drops of almond extract to the topping for bakery-level aroma. IMO, it’s elite.

Estimated Nutrition (Serves 6, 1 ramekin): Calories 241; Total Fat 20g; Total Carbs 12g; Dietary Fiber 5g; Net Carbs 7g; Protein 6g.

4. Lemon Blueberry Chia Pudding Parfaits for Breakfast-For-Dessert

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Chia pudding tastes like dessert but works for mornings too. You get creamy lemon pudding layers with juicy berries and a little crunch on top.

Ingredients:

• 1 3/4 cups unsweetened almond milk
• 1/4 cup lemon juice
• 2 tsp lemon zest
• 1/4 cup chia seeds
• 3 tbsp granulated allulose (or to taste)
• 1 tsp vanilla extract
• 1 cup blueberries
• 1/4 cup toasted sliced almonds (optional)

Instructions:

1. Whisk almond milk, lemon juice, zest, sweetener, and vanilla. Stir in chia seeds.
2. Refrigerate 30 minutes, whisk again, then chill 2–3 hours until thick.
3. Layer pudding with blueberries in glasses. Top with almonds.

Make it dessert-y with a spoon of whipped cream. For extra thickness, add 2 tbsp Greek yogurt to the mix.

Estimated Nutrition (Serves 4, ~1/2 cup pudding + toppings): Calories 167; Total Fat 8g; Total Carbs 17g; Dietary Fiber 9g; Net Carbs 8g; Protein 5g.

5. Lemon Blueberry Mug Cake That Fixes Cravings in 90 Seconds

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Solo dessert night? This fluffy mug cake saves the day with tart lemon and pops of blueberry. It’s quick, easy, and totally low carb.

Ingredients:

• 3 tbsp almond flour
• 1 tbsp coconut flour
• 1 1/2 tbsp granulated erythritol
• 1/4 tsp baking powder
• Pinch salt
• 1 egg
• 2 tbsp unsweetened almond milk
• 1 tbsp melted butter (or coconut oil)
• 1 tbsp lemon juice
• 1/2 tsp lemon zest
• 2 tbsp blueberries

Instructions:

1. Whisk dry ingredients in a large mug. Add egg, almond milk, butter, lemon juice, and zest. Stir smooth.
2. Fold in blueberries. Microwave 70–90 seconds until just set.
3. Cool 1 minute before digging in.

Top with a spoon of mascarpone and extra zest. Don’t overcook or it’ll go rubbery—trust me.

Estimated Nutrition (Serves 1, entire mug): Calories 318; Total Fat 25g; Total Carbs 16g; Dietary Fiber 6g; Net Carbs 10g; Protein 11g.

6. Creamy Lemon Blueberry Fool (Five Ingredients, Big Energy)

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A “fool” is just whipped cream folded with fruit, and it tastes way fancier than it sounds. This version uses lemon to keep things bright and balanced.

Ingredients:

• 1 cup heavy whipping cream
• 4 oz cream cheese, softened
• 1/4 cup powdered allulose (to taste)
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 3/4 cup blueberries, halved if large

Instructions:

1. Whip cream to soft peaks.
2. Beat cream cheese with sweetener, lemon juice, and zest until smooth.
3. Fold whipped cream into cream cheese mixture. Gently fold in blueberries.
4. Chill 30 minutes before serving.

Layer in glasses for date-night presentation. Add a drop of vanilla or a pinch of cardamom for a chef’s kiss moment.

Estimated Nutrition (Serves 4, ~1/2 cup): Calories 243; Total Fat 23g; Total Carbs 6g; Dietary Fiber 1g; Net Carbs 5g; Protein 3g.

7. Sunshine Lemon Blueberry Panna Cotta (No-Bake Elegance)

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Silky, wobbly, and restaurant-chic, panna cotta barely asks anything of you. Lemon adds brightness while blueberries bring mellow sweetness.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup granulated allulose
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 packet (2 1/4 tsp) powdered gelatin
• 2 tbsp water (for blooming)
• 1 cup blueberries

Instructions:

1. Bloom gelatin in water for 5 minutes.
2. Heat cream, almond milk, allulose, and zest until steaming. Remove from heat; stir in gelatin until dissolved.
3. Add lemon juice and vanilla. Strain if desired. Divide into 6 small ramekins.
4. Chill 4 hours. Top with blueberries before serving.

Serve straight from ramekins or unmold onto plates. A quick blueberry compote (berries + a splash of water, warmed) takes it over the top.

Estimated Nutrition (Serves 6, 1 ramekin): Calories 193; Total Fat 17g; Total Carbs 7g; Dietary Fiber 1g; Net Carbs 6g; Protein 4g.

8. Lemon Blueberry Skillet Cookie (Share If You Must)

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This giant cookie bakes golden on the edges and soft in the middle. Almond flour keeps it low carb while blueberries and lemon wake up every bite.

Ingredients:

• 2 cups almond flour
• 1/3 cup granulated erythritol
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted
• 1 egg
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 3/4 cup blueberries

Instructions:

1. Preheat oven to 350°F. Grease an 8–9 inch oven-safe skillet.
2. Mix almond flour, erythritol, baking soda, and salt.
3. Whisk butter, egg, vanilla, zest, and lemon juice. Stir into dry mix.
4. Fold in blueberries. Spread dough in skillet.
5. Bake 18–22 minutes until edges are set and center is just soft.

Serve warm with a scoop of low carb vanilla ice cream. Add 1/3 cup white chocolate-style chips (sugar-free) if you’re feeling extra.

Estimated Nutrition (Serves 10, wedge): Calories 208; Total Fat 17g; Total Carbs 10g; Dietary Fiber 3g; Net Carbs 7g; Protein 6g.

9. Lemon-Glazed Blueberry Donut Holes (Baked, Not Fried)

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These poppable bites taste like a bakery run without the carb hangover. A tangy lemon glaze seals the deal.

Ingredients:

• 1 1/2 cups almond flour
• 2 tbsp coconut flour
• 1/3 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 1/3 cup unsweetened almond milk
• 3 tbsp melted butter
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1/2 cup blueberries, chopped
• 1/2 cup powdered erythritol (for glaze)
• 2–3 tbsp lemon juice (for glaze)

Instructions:

1. Preheat oven to 350°F. Grease a mini muffin pan (24 wells).
2. Combine dry ingredients. Whisk eggs, almond milk, butter, vanilla, and zest; add to dry mix.
3. Fold in blueberries. Portion into pan.
4. Bake 12–14 minutes until set and lightly golden. Cool 10 minutes.
5. Mix powdered erythritol with lemon juice for glaze. Dip warm donut holes and set on a rack.

Roll in a little powdered erythritol for a sugared look. Prefer tangy? Add a pinch of citric acid to the glaze for pucker power.

Estimated Nutrition (Serves 12, 2 donut holes): Calories 176; Total Fat 14g; Total Carbs 10g; Dietary Fiber 4g; Net Carbs 6g; Protein 6g.

10. Lemon Blueberry Custard Cups (Silky, Low Carb, High Class)

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These baked custards set creamy and delicate with a bright lemon note and blueberry surprise. They feel fancy but use pantry basics.

Ingredients:

• 2 cups unsweetened almond milk (or half almond milk, half heavy cream for richer)
• 4 large eggs
• 1/3 cup granulated allulose
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 3/4 cup blueberries

Instructions:

1. Preheat oven to 325°F. Boil a kettle. Arrange 6 ramekins in a baking dish; divide blueberries among them.
2. Warm almond milk until steaming. Whisk eggs with allulose, lemon juice, zest, and vanilla. Slowly whisk in warm milk.
3. Strain custard into a pitcher. Pour over blueberries.
4. Pour hot water into the baking dish to reach halfway up ramekins. Bake 30–35 minutes until custards just set.
5. Cool and chill 2 hours.

Top with a few fresh berries and a mint leaf if you’re feeling extra. Use half cream for decadence; adjust sweetness to taste.

Estimated Nutrition (Serves 6, 1 custard): Calories 132; Total Fat 6g; Total Carbs 9g; Dietary Fiber 1g; Net Carbs 8g; Protein 8g.

Ready to turn lemons and blueberries into dessert gold? These low carb treats keep things bright, satisfying, and weeknight-friendly. Pick one, grab a spoon, and prepare for compliments—you earned them.

Nutrition Notes: Serving sizes are noted per recipe and reflect reasonable portions for desserts. Values are estimates based on standard USDA data and common low carb sweeteners; actual results may vary with brands and substitutions.