Keto Lemon Cheesecake Mousse
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1 cup heavy whipping cream
- 3 tbsp powdered erythritol (or preferred keto sweetener)
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Instructions
Step 1
➡️ In a large bowl, beat the cream cheese until completely smooth and creamy.
Step 2
➡️ Add the powdered sweetener, lemon juice, lemon zest, and vanilla extract.
➡️ Mix until well combined.
Step 3
➡️ In a separate bowl, whip the heavy cream until stiff peaks form.
Step 4
➡️ Gently fold the whipped cream into the cream cheese mixture.
➡️ Mix slowly to keep the mousse light and fluffy.
Step 5
➡️ Divide the mousse into serving glasses or bowls.
Step 6
➡️ Refrigerate for at least 1 hour before serving.
Step 7
➡️ Garnish with a little lemon zest and serve chilled.
Nutritional Benefits
- Low in carbs and keto-friendly.
- Good source of healthy fats.
- Contains calcium from cream cheese.
- Rich, creamy dessert without added sugar.
Q & A
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled can be used if needed.
How long does it last?
Store covered in the refrigerator for up to 3 days.
Can I freeze it?
Yes, for up to 1 month. Thaw in the refrigerator before serving.
Prep Time: 10 minutes
Chill Time: 1 hour
Servings: 4–6 servings