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Keto Lemon Mousse - A Light, Bright, Low-Carb Treat

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  1. Chill your tools: Place a mixing bowl and whisk or beaters in the fridge for 10 minutes. Cold equipment helps the cream whip faster.
  2. Whip the cream: In the chilled bowl, beat the heavy cream to medium-stiff peaks. Don’t overbeat. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Chill to set: Spoon into serving glasses or ramekins. Refrigerate for at least 1 hour for best texture.
  8. Garnish and serve: Top with a pinch of zest, a few raspberries, or mint. Serve cold.