Here’s a light and creamy Keto Lemon Mousse that’s low-carb, sugar-free, and perfect for a refreshing dessert. 🍋✨
🍋 Keto Lemon Mousse
🛒 Ingredients (4 servings)
- 1 cup heavy whipping cream, cold
- 3–4 tbsp powdered erythritol (or your preferred keto sweetener)
- 2 large egg yolks
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest (optional, for extra zing)
- ½ tsp vanilla extract
- Pinch of salt
⚠️ If you prefer, you can use pasteurized eggs for safety since this recipe uses raw yolks.
👩🍳 Instructions
- Whip the cream
In a chilled bowl, whip heavy cream with sweetener and vanilla until soft peaks form. Set aside. - Prepare the lemon base
In a small saucepan over low heat, whisk together egg yolks, lemon juice, and salt. Cook gently, stirring constantly until slightly thickened (about 3–4 minutes). Don’t let it boil.
Remove from heat and let cool slightly. - Fold together
Gently fold the whipped cream into the lemon mixture until smooth and airy. Add lemon zest if desired. - Chill
Spoon mousse into serving dishes and refrigerate at least 1 hour to firm up. - Serve
Garnish with extra lemon zest, a few berries, or a sprig of mint.
🔥 Tips & Variations
- Extra tangy: Add 1–2 tsp lemon juice more.
- Creamier: Use full-fat cream cheese (2 oz) for a cheesecake-style mousse.
- Single-serve hack: Layer mousse in mason jars with keto shortbread crumbs for a parfait.
I can also give you a no-egg, keto-friendly lemon mousse that’s just as fluffy if you want a safer raw-egg alternative. Do you want that version too?
