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Easy No Bake Low Carb Lemon Mousse - Bright, Creamy, And Ready Fast

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Heavy whipping cream (1 cup) – for volume and lightness
  • Cream cheese (6 oz, softened) – or mascarpone for a milder flavor
  • Fresh lemon juice (3–4 tablespoons) – adjust to taste
  • Lemon zest (from 1 large lemon) – adds bright, aromatic citrus notes
  • Powdered erythritol or allulose (1/3–1/2 cup) – to sweeten without grittiness
  • Vanilla extract (1 teaspoon) – rounds out the flavor
  • Pinch of salt – heightens sweetness and lemon
  • Optional garnish: extra zest, whipped cream dollop, fresh berries, or toasted coconut

Method
 

  1. Chill your tools: Pop your mixing bowl and beaters in the fridge or freezer for 10 minutes. Cold equipment helps the cream whip faster.
  2. Whip the cream: Pour the heavy whipping cream into the chilled bowl. Beat on medium-high until soft peaks form. Don’t overbeat. Set aside.
  3. Blend the base: In a separate bowl, beat softened cream cheese with powdered sweetener, lemon juice, vanilla, salt, and lemon zest. Mix until smooth and fluffy, about 1–2 minutes. If it’s too thick, add 1–2 teaspoons more lemon juice.
  4. Fold gently: Add one-third of the whipped cream to the lemon mixture and fold to lighten. Then fold in the rest until no streaks remain. Keep it gentle to maintain volume.
  5. Taste and tweak: Adjust sweetness or lemon to your liking. For more tartness, add a splash of juice; for more sweetness, add a bit more powdered sweetener.
  6. Portion and chill: Spoon into small glasses or ramekins. Cover and refrigerate for at least 1 hour to set. Two hours is even better.
  7. Garnish and serve: Top with a little extra zest, a dollop of whipped cream, or a few berries if you like. Serve cold.