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Keto Mimosa - A Light, Bubbly Brunch Favorite Without the Sugar

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Dry sparkling wine (Brut or Extra Brut Champagne, Cava, or Prosecco) – Lower in residual sugar and perfect for keto.
  • Fresh lemon juice – Provides a clean, tangy citrus base.
  • Orange extract – A few drops give classic mimosa flavor without the carbs.
  • Liquid stevia or monk fruit drops – Optional, to balance acidity without sugar.
  • Chilled sparkling water (unflavored) – Optional, for a lighter, lower-ABV option.
  • Ice (for chilling the bottle only) – Don’t add to the glass; it will kill the bubbles.
  • Orange peel or lemon twist – Optional garnish for aroma.
  • Champagne flute – Helps preserve carbonation.

Method
 

  1. Chill everything well. Keep your sparkling wine in the fridge for several hours. Cold wine holds bubbles better and tastes crisper. If time is short, place the bottle in an ice bath for 20 minutes.
  2. Prep your citrus base. In a small cup, combine 1 teaspoon fresh lemon juice with 2–4 drops of orange extract. Taste and adjust the extract—start small; it’s potent.
  3. Sweeten lightly if you like. Add 1–3 drops of liquid stevia or monk fruit to the citrus mix. Stir and taste. You want a gentle balance, not a dessert vibe.
  4. Pour the sparkling wine. Fill a Champagne flute about two-thirds full with Brut or Extra Brut sparkling wine.
  5. Add the citrus mixture. Carefully pour in your lemon–orange blend. It will slightly cloud the wine and add aroma. Give a very gentle stir with a cocktail pick if needed.
  6. Optional: Lighten with sparkling water. For a lower-alcohol, extra-refreshing glass, top with 1–2 tablespoons of chilled sparkling water.
  7. Garnish and serve. Express a thin strip of orange peel or a lemon twist over the glass to release oils, then drop it in. Serve immediately while it’s icy cold and bubbly.