Keto Lemon Cheesecake Mousse
A light, airy, no-bake dessert that captures the tangy 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
- 1/4 cup powdered erythritol or preferred keto sweetener
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Place the softened cream cheese in a mixing bowl. Beat with an electric mixer until smooth and creamy.
- Add the powdered erythritol, lemon juice, lemon zest, and vanilla extract to the cream cheese. Mix until just combined.
- In a separate, chilled bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in two additions. Fold until no white streaks remain, being careful not to deflate the air from the cream.
- Spoon the mousse into individual serving dishes or small glasses.
- Chill in the refrigerator for at least 2 hours before serving to allow the mousse to set slightly.
Notes
- For a firmer texture, you can add 1/4 teaspoon of xanthan gum with the dry sweetener, but this is optional.
- Garnish with extra lemon zest just before serving.
- You can substitute the erythritol with monk fruit blend if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1
- Sodium: 110
- Fat: 31
- Saturated Fat: 19
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 6
- Cholesterol: 105
Find it online: https://spoonswirl.com/keto-lemon-cheesecake-mousse/