Keto Lemon Mousse Recipe (Sugar-Free)

This sugar-free mousse is creamy, tart, and only 2g net carbs per serving, making it the perfect low-carb and diabetic-friendly treat.

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Why You’ll Love This Keto Lemon Mousse

• Fun to Make: From using a double boiler to whip and fold everything together, it really does feel like a culinary adventure while making this mousse.

• Diet-friendly: It is sugar-free, keto, low-carb, and diabetic-friendly, a dessert for all the diet-conscious.

• Kid-approved: Kids like to eat this mousse, so they insist on making it.

• Easy Preparation: The process is simple and easy to follow, even though there are three steps.

• Shock Factor: No one will believe that this elegant mousse is sugar free and your crowd is going to be wowed.

• Citrus Lovers’ Delight: If you’re a fan of everything lemon or lime, then this keto lemon mousse is going to really float your boat.

Ingredients Used

This mousse is made using the needful fresh lemon juice and zest apart from some simple ingredients that are probably already in your pantry.

• Lemon Juice: Fresh juices from about four lemons.
• Lemon Zest: Adds that much more citrus flavor to the dessert.
• Eggs: Found in the lemon curd and the whipped meringue structure in the dessert.
• Powdered Sweetener: Best with powdered erythritol, but allulose or monk fruit sweeteners will work here.
• Cream: 35% cream to fold into the lemon mousse mixture towards the end, for a super enriching finish.
• Vanilla
• Salt

How to Make Low Carb Lemon Mousse

Step 1: Lemon Curd

In a large heat proof bowl, whisk together three whole eggs, three egg yolks (save the egg whites for later), 1/2 cup sweetener, zest of one lemon, juice of a lemon, and a pinch of salt. Place the bowl over the double boiler with gently boiling water, whisking continuously for 10-15 minutes until it has thickened into lemon curd. Allow it to cool down and cover with a plastic wrap to avoid skin formation. Refrigerate for 1-2 hours.

Step 2: Egg Whites

After the curd has cooled in the refrigerator for 1-2 hours, beat half of the set-aside egg whites with one tablespoon of sweetener and a pinch of salt with a stand up mixer or hand mixer to stiff peaks. Gently fold these stiff egg whites into the lemon curd, keeping the airy texture.

Step 3: Whipped Cream

In the same bowl with the egg whites, whip heavy whipping cream with vanilla extract and one tablespoon of sweetener to stiff peaks. Fold whipped cream gently into lemon and egg white mixture. And refrigerate covered for two hours before serving.

Serving Ideas

Serve this low-carb lemon mousse in small 4 oz tumblers, topped with a dollop of whipped cream, and garnished with a lemon wedge and mint leaf.

Tips for This Recipe

• Powdered Sweetener: If you have only granular sweetener, make your powdered sweetener by blending in a blender.
• Setting Time: Allow two hours of setting time for the lemon mousse before serving.
• Serving: This dessert is fabulous topped with raspberries, blackberries, or even crushed pecans.
• Storage: Keep in an airtight container in the refrigerator up to four days.

Variations of the Recipe

1. Lemon Cheesecake Mousse: To the beaten whipped cream, add 3 oz cream cheese. This will make for a very rich dessert.

2. Berry Lemon Mousse: For a more fruity twist, puree blueberries or strawberries in with the lemon curd.

3. Orange-Lemon Mousse: Use orange zest in place of the lemon zest for a citrus variation.

Frequently Asked Questions

Is this mousse diabetic-friendly?

Yes, this mousse uses sweeteners in place of the sugar; it’s a wonderful dessert for any diabetic. Although everybody reacts differently, careful monitoring of blood sugars may be necessary.

How many carbs per serving? Each serving has approximately  2g of net carbs.

Do I have to use fresh lemons for this recipe?

I would strongly suggest it. But if you must, you can use store-bought lemon juice. Note, though, that you should still use the zest of a fresh lemon.