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Keto Lemon Cheesecake Mousse

Close-up of fluffy, pale yellow Keto Lemon Cheesecake Mousse served in a small white fluted ramekin.
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Make a light, airy, and zesty lemon cheesecake mousse that fits perfectly into your ketogenic diet. This no-bake dessert is quick to prepare and sugar-free.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup heavy whipping cream, cold
  • 1/4 cup powdered keto sweetener (erythritol or monk fruit blend)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. Add the powdered keto sweetener, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until fully combined and smooth. Scrape down the sides of the bowl as needed.
  3. In a separate, chilled bowl, whip the cold heavy whipping cream until stiff peaks form.
  4. Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it.
  5. Carefully fold in the remaining whipped cream until just combined, being careful not to deflate the mousse texture.
  6. Spoon the mousse into small serving dishes or ramekins.
  7. Chill in the refrigerator for at least 1 hour before serving to allow it to set slightly.

Notes

  • For a firmer mousse, you can add 1/4 teaspoon of xanthan gum with the dry sweetener, but this is optional.
  • Use fresh lemon juice and zest for the best flavor. Bottled juice changes the texture.
  • If you prefer a sweeter taste, adjust the amount of keto sweetener to your preference.

Nutrition

Find it online: https://flavorvista.com/keto-lemon-cheesecake-mousse-recipe/