Go Back

Keto Lemon Mousse - Bright, Creamy, and Low-Carb

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8 ounces full-fat cream cheese, softened to room temperature
  • 1 cup heavy whipping cream, cold
  • 1/2 cup powdered erythritol or powdered allulose (adjust to taste)
  • 1/3 cup fresh lemon juice (about 2–3 lemons)
  • 1 tablespoon finely grated lemon zest (plus more for garnish)
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • Optional garnish: extra whipped cream, lemon zest curls, or a few fresh raspberries

Method
 

  1. Chill the tools: Place your mixing bowl and beaters in the fridge for 10 minutes. Cold tools help the cream whip faster.
  2. Whip the cream: In the chilled bowl, beat the heavy cream on medium-high until it forms stiff peaks. Set aside.
  3. Blend the base: In a separate bowl, beat the softened cream cheese until smooth and fluffy, about 1–2 minutes.
  4. Add flavor and sweetness: Mix in the powdered sweetener, lemon juice, lemon zest, vanilla, and salt. Beat until silky and no lumps remain. Taste and adjust sweetness or lemon juice as needed.
  5. Fold gently: Using a spatula, fold the whipped cream into the lemon mixture in two or three batches. Keep it light so the mousse stays airy.
  6. Portion and chill: Spoon into small jars, ramekins, or glasses. Refrigerate for at least 1 hour, or up to 24 hours, to set.
  7. Garnish and serve: Top with a dollop of whipped cream, a sprinkle of zest, or a few raspberries. Serve cold.