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Keto Lemon Cheesecake Mousse

A serving of light yellow, fluffy Keto Lemon Cheesecake Mousse piped high in a small clear glass bowl.
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Make a light, airy, and zesty lemon cheesecake mousse that fits 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 erythritol or preferred keto sweetener
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon vanilla extract

Instructions

  1. Place the softened cream cheese in a medium bowl. Beat with an electric mixer until smooth and creamy.
  2. Add the powdered sweetener, lemon juice, lemon zest, and vanilla extract to the cream cheese. Mix until fully combined and smooth. Scrape down the sides of the bowl.
  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. Fold in the remaining whipped cream until just combined, being careful not to deflate the mixture.
  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 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.
  • If you prefer a sweeter mousse, increase the sweetener amount slightly, tasting as you go.

Nutrition

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