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Pulse the cottage cheese in a food processor for 15-20 seconds to make it creamy and remove clumps.
Add the powdered monkfruit sweetener, lemon zest, and lemon juice to the cottage cheese. Pulse for another 15-20 seconds and taste, adjusting sweetener or lemon as needed.
In a saucepan, heat the blueberries with the ½ tablespoon monkfruit sweetener and ½ lemon juice, bringing to a boil then turning off the heat and letting cool.
In serving jars, layer the lemon cottage cheese and the blueberry mixture, topping with a layer of low-carb graham cracker crust or crushed nuts and more lemon zest.