Keto Lemon Cheesecake Mousse
A light, airy, no-bake mousse recipe that captures the flavor of lemon cheesecake while remaining strictly ketogenic.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 4 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Low Fat
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)
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Place the cold heavy whipping cream in a mixing bowl. Beat with an electric mixer until stiff peaks form. Set aside.
- In a separate bowl, beat the softened cream cheese until smooth.
- Add the powdered keto sweetener, lemon juice, lemon zest, vanilla extract, and salt to the cream cheese. Mix until just combined and smooth. Do not overmix.
- Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it.
- Fold in the remaining whipped cream until no white streaks remain, being careful not to deflate the air.
- Spoon the mousse into individual serving dishes or glasses.
- Chill in the refrigerator for at least 1 hour before serving to allow it to set slightly.
Notes
- For a firmer texture, you can add 1/2 teaspoon of unflavored gelatin dissolved in 2 tablespoons of hot water to the cream cheese mixture before folding in the whipped cream.
- Use fresh lemon juice for the best flavor. Bottled juice may alter the taste.
- Garnish with extra lemon zest right before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2
- Sodium: 150
- Fat: 33
- Saturated Fat: 20
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 6
- Cholesterol: 105
Find it online: https://spoonfulsnap.com/keto-lemon-cheesecake-mousse-recipe/