This Keto Lemon Mousse is creamy, tangy, and surprisingly simple. It’s the kind of dessert you can throw together on a weeknight but still serve to guests. Bright lemon flavor keeps it refreshing, while the texture is airy and smooth.
Best of all, it’s low in carbs and high in satisfaction. If you crave a sweet finish without the sugar crash, this is a keeper.
Ingredients
Method
- Chill your tools: Place a mixing bowl and whisk or beaters in the fridge for 10 minutes. Cold equipment helps the cream whip faster.
- Whip the cream: In the chilled bowl, beat the heavy cream to medium-stiff peaks. Don’t overbeat. Set aside.
- Blend the base: In a separate bowl, beat the softened cream cheese until smooth and fluffy. Add the powdered sweetener, vanilla, salt, and lemon extract if using. Mix until creamy.
- Add the lemon: Beat in the lemon zest and lemon juice. Start with 3 tablespoons of juice, then taste and adjust the sweetness or tartness.
- Fold gently: Add one-third of the whipped cream to the lemon-cream cheese mixture and fold to lighten. Fold in the remaining whipped cream in two additions until smooth and airy.
- Taste and adjust: If you’d like it sweeter or more tart, sprinkle in a little more powdered sweetener or a touch of lemon juice. Fold gently to incorporate.
- Chill to set: Spoon into serving glasses or ramekins. Refrigerate for at least 1 hour for best texture.
- Garnish and serve: Top with a pinch of zest, a few raspberries, or mint. Serve cold.
What Makes This Recipe So Good
- True lemon flavor: Fresh lemon juice and zest bring a clean, vibrant taste.
- No baking required: Everything comes together in one bowl in minutes.
- Keto-friendly: Uses a zero- or low-carb sweetener and full-fat dairy for a creamy texture.
- Light but satisfying: Whipped cream gives volume without heaviness.
- Easy to customize: Adjust sweetness and tartness to your preference.
Ingredients
- 1 cup heavy whipping cream, cold
- 4 oz full-fat cream cheese, softened
- 3 tablespoons fresh lemon juice (about 1 to 1½ lemons)
- 1 tablespoon finely grated lemon zest (preferably organic)
- 1/3 to 1/2 cup powdered erythritol or a powdered 1:1 monk fruit blend, to taste
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- Optional: 1/8 teaspoon lemon extract for extra zing
- Optional garnish: more lemon zest, a few raspberries, or a sprig of mint
Step-by-Step Instructions
- Chill your tools: Place a mixing bowl and whisk or beaters in the fridge for 10 minutes. Cold equipment helps the cream whip faster.
- Whip the cream: In the chilled bowl, beat the heavy cream to medium-stiff peaks.
Don’t overbeat. Set aside.
- Blend the base: In a separate bowl, beat the softened cream cheese until smooth and fluffy. Add the powdered sweetener, vanilla, salt, and lemon extract if using.
Mix until creamy.
- Add the lemon: Beat in the lemon zest and lemon juice. Start with 3 tablespoons of juice, then taste and adjust the sweetness or tartness.
- Fold gently: Add one-third of the whipped cream to the lemon-cream cheese mixture and fold to lighten. Fold in the remaining whipped cream in two additions until smooth and airy.
- Taste and adjust: If you’d like it sweeter or more tart, sprinkle in a little more powdered sweetener or a touch of lemon juice.
Fold gently to incorporate.
- Chill to set: Spoon into serving glasses or ramekins. Refrigerate for at least 1 hour for best texture.
- Garnish and serve: Top with a pinch of zest, a few raspberries, or mint. Serve cold.
Keeping It Fresh
This mousse holds well in the fridge for 3 to 4 days.
Keep it covered to prevent it from absorbing other fridge odors. For best texture, store it in individual jars or airtight containers. If any separation occurs, give it a gentle stir before serving.
Freezing isn’t ideal because the texture may become grainy after thawing.
Health Benefits
- Low in carbs: Sugar-free sweetener and full-fat dairy keep the net carbs low, fitting most keto plans.
- High satiety: The combination of fat and protein can help keep you full and satisfied longer.
- Vitamin C boost: Lemon juice and zest add a small but meaningful dose of vitamin C.
- No refined sugar: Using keto-friendly sweeteners helps support stable energy and fewer cravings for many people.
Common Mistakes to Avoid
- Overwhipping cream: If the cream turns grainy or starts to look like butter, the mousse will be dense. Stop at medium-stiff peaks.
- Using granulated sweetener: Granules won’t dissolve fully and can make the mousse gritty. Use powdered sweetener.
- Cold cream cheese: If it’s too cold, it won’t blend smooth.
Let it soften at room temperature for 30 minutes.
- Too much lemon juice at once: Extra acidity can thin the mixture. Start with the amount listed, taste, then adjust.
- Skipping the chill time: The mousse needs time to set. An hour in the fridge improves both flavor and texture.
Variations You Can Try
- Lemon Berry Swirl: Fold in a few crushed raspberries or blueberries.
Keep portions small to stay low-carb.
- Lemon-Lime Twist: Replace 1 tablespoon of lemon juice with lime juice and add a little lime zest.
- Mascarpone Mousse: Swap the cream cheese for mascarpone for a silkier texture and milder tang.
- Chocolate Crunch: Sprinkle a few sugar-free dark chocolate shavings on top for contrast.
- Coconut Lemon: Add 1 to 2 tablespoons of unsweetened, finely shredded coconut and a drop of coconut extract.
- Lemon Cheesecake Cups: Layer the mousse over crushed keto cookie crumbs or toasted almond meal with butter for a no-bake feel.
FAQ
Can I use bottled lemon juice?
You can, but fresh juice tastes brighter and cleaner. Bottled juice can be dull or bitter. If you must use bottled, choose a high-quality brand with no additives and adjust to taste.
What’s the best sweetener for this mousse?
A powdered erythritol or monk fruit-erythritol blend works well.
Allulose is also great and dissolves cleanly, though it can soften the set slightly. Avoid granulated sweeteners to prevent grit.
Can I make it dairy-free?
Yes. Use a thick dairy-free cream cheese alternative and coconut cream whipped to soft peaks.
Sweeten to taste and add lemon as directed. Texture will be slightly different but still delicious.
How do I fix mousse that’s too thin?
Whip a little more cream to medium peaks and fold it in to add body. If it’s very thin, chill it for 30 to 60 minutes first, then reassess.
Avoid adding more lemon juice.
Is this safe for people with diabetes?
It’s low in sugar and carbs, but everyone responds differently. Check ingredients and portion sizes, and consult your healthcare professional if you have specific dietary needs.
Can I make it ahead for a party?
Definitely. Make it up to 24 hours ahead and garnish just before serving.
Individual glasses look neat and keep portions consistent.
Why is my mousse grainy?
Likely causes include using granulated sweetener, overwhipping the cream, or cream cheese that wasn’t fully softened. Next time, use powdered sweetener and bring the cream cheese to room temp.
What can I use instead of cream cheese?
Mascarpone is the best swap for a silky, mild result. Greek yogurt can work in a pinch, but it adds more carbs and tang and may thin the texture.
How many carbs per serving?
It depends on your ingredients, but most versions land around 3 to 5 net carbs per serving.
Calculate using your exact brands for accuracy.
Can I add gelatin to make it firmer?
Yes. Bloom 1/2 teaspoon powdered gelatin in 1 tablespoon cold water, dissolve gently over low heat, cool slightly, then whisk into the cream cheese mixture before folding in the whipped cream.
Wrapping Up
Keto Lemon Mousse is bright, creamy, and fast to make, with a flavor that feels special any day of the week. With fresh lemon, a fluffy texture, and simple ingredients, it’s an easy win for low-carb dessert lovers. Keep the tips handy, play with the variations, and make it your own. One spoonful, and you’ll see why this becomes a regular in your dessert rotation.
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