Keto Creamy Lemon Mousse is a quick, easy, no-bake, four-ingredient, low-carb, gluten-free, rich, and creamy treat that is bursting with tangy flavor.
This low-carb dessert is ready to eat in only a few minutes and is a game-changer for anyone with a sweet tooth who is following a ketogenic or low-carb diet.
Yummy lemon mousse made with only four to five common ingredients that you may already have in your kitchen.
It is a thick, creamy lemon mousse with high-quality fats and a low-carb count that tastes like a cheat dessert.
Who does not love a sweet, lemony, refreshing dessert? So grab a spoon and get ready to indulge without the guilt!
The recipe was inspired by my Keto Chocolate Peanut Butter Cheesecake Mousse recipe on this site.
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Ingredients
- 8 oz full-fat Cream Cheese, softened
- One and ¼ cup Heavy Whipping Cream
- ¾ cup Low-Carb Powdered Sweetener
- Juice of 2 medium-sized Lemons (7 tablespoons lemon juice)
- ⅛ teaspoon Salt *optional
- ½ teaspoon Lemon Zest * optional garnish
See the printable recipe card for nutritional data and more information.
Jump to RecipeInstructions
Using a citrus juicer, juice the two lemons and set the juice aside.
Beat the softened cream cheese on medium-high with an electric hand mixer or stand mixer until creamy, smooth, and lump-free.
Add the heavy whipping cream and powdered sweetener to the cream cheese.
Mix at medium-high speed until creamy, fluffy, and soft peaks begin to form.
Then add the fresh-squeezed lemon juice and salt.
Continue to whip on medium speed to achieve a fluffy mousse texture. *Do not overwhip.
Divide the mousse evenly into dessert glasses or bowls and garnish with optional lemon zest, berries, and sugar-free whipped cream. Serve.
Hint: Do not over-whip the mousse after adding the lemon juice. Lower the mixer speed and only whip until combined and fluffy.
Variations
- Lime- To make a creamy lime mouse, you can add fresh lime juice instead of fresh lemon juice.
- Pie filling-If you use an 8-inch or 9-inch pan, you can also use the keto lemon mousse as pie filling in a low-carb pie crust to make a creamy keto lemon pie.
Equipment
Storage
Any leftover mousse can be stored in a sealed container in the fridge for up to 4 days. Do not freeze, as the freezing and thawing will change the texture of the mousse.
📖 Printable Recipe Card
Keto Creamy Lemon Mousse
Equipment
Ingredients
- 8 oz full-fat Cream Cheese softened
- 1 ¼ cup Heavy Whipping Cream
- ¾ cup Low-Carb Powdered Sweetener
- Juice of 2 medium-sized Lemons (7 tablespoons lemon juice)
- ⅛ teaspoon Salt *optional
- ½ teaspoon Lemon Zest * optional garnish
Instructions
- Using a citrus juicer, juice the two lemons and set the juice aside.
- Beat the softened cream cheese on medium-high with an electric hand mixer or stand mixer until creamy, smooth, and lump-free.
- Add the heavy whipping cream and powdered sweetener to the cream cheese and mix at medium-high speed until creamy, fluffy, and soft peaks begin to form.
- Add the fresh-squeezed lemon juice and salt, and continue to whip on medium speed to achieve a fluffy mousse texture. Do not overwhip.
- Divide the mousse evenly into dessert glasses or bowls and garnish with optional lemon zest, berries, and sugar-free whipped cream. Serve.
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Notes
Nutrition
FAQ
You can also use the keto lemon mousse as a pie filling for an 8-inch or 9-inch pan. It might also be nice to layer in some of my Keto Lemon Curd recipe and sugar-free whipped cream.
Yes, you can double the recipe.
Lime juice or even key-lime juice can be used if you prefer.
Related
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Ann says
This is perfect for summer. It's a light refreshing dessert. Thankyou!
Paula says
This lemon mousse was so tart and delish! Loved it!
DK says
I was looking for a good dessert for my dinner party tomorrow and this one is it! I love the creaminess and the tartness of this recipe!
Fiona Maclean says
Keto recipes are so clever. I love the idea of this lemon mousse and will definitely give it a try!
Sara Welch says
This was such a light and refreshing treat that does not disappoint! Turned out creamy, smooth and delicious; exactly what I needed to cure my sweet tooth, indeed!