Keto Lemon Mousse

I love mousse – the texture and the mouthfeel. Regarding sweet keto treats (which are more Funnyman’s thing than mine), I will likely only indulge if its coffee-flavoured or features a very zingy and acidic element. I am working on a fabulous coffee mousse, but in the meantime I wanted to share my lemon mousse recipe here. I added yellow food colouring, but in all honesty, I don’t think this mousse needs it. The flavour of colouring (while subtle) is very evident to me and I prefer the fresh flavours of this refreshing mousse, as is.

– – – – – – PER SERVING – – – – – –
Carbs 1.6g | Fat 32g | Protein 2.4g
– – – – – – – – – – – – – – – – – – – – –

Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.

“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!”Monya

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Keto Lemon Mousse

Small, sweet and zingy little pots of creamy mousse - these will hit the spot if you like this kind of dessert!
Course Dessert
Cuisine General
Prep Time 15 minutes
Cook Time 5 minutes
Setting Time 2 hours
Total Time 2 hours 20 minutes
Servings 4

Per serving

Calories: 298kcal | Carbohydrates: 1.6g | Protein: 2.4g | Fat: 32g



  • Add 1 TB (tablespoon) boiling hot water into a very small bowl or ramekin. Sprinkle over the gelatine powder and leave to completely dissolve. (I always place the little bowl inside a larger bowl filled with hot water to speed up the dissolving.
  • A stir or two using a chopstick will speed things up after a minute.
  • In a medium bowl, use a hand mixer to whip the cream and Swerve to soft peaks. Set aside.
  • Use a fine zester (or microplane) to finely grate the zest of the lemons into a small, non-stick pan.
  • Squeeze the juice into the pan through a fine mesh sieve to catch the pips and any solids.
  • You still want to get as much acidic goodness from the pulp, so use a small silicon spatula to press down on the contents of the sieve. Discard the contents of the sieve.
  • Place the pan over moderate heat and warm the mixture through.
  • Tip the melted gelatine mixture into the pan - and be sure to use a small silicon spatula to scrape every last drop in.
    Small silicon spatulas are in my Top Ten Best Loved Items in my kitchen: they ensure nothing goes to waste!
  • Warm through until you are happy that the gelatine has melted into the mixture properly.
  • Working quickly, pour the contents of the pan into the sweet, whipped cream and whip well to combine. If you want to add a little yellow food colouring, do so now too - BUT SEE MY NOTE BELOW.
  • NOTE: Food colourings claim they are tasteless, but I personally notice a taste - and it is not one I welcome in such a simple dessert. If a little colour is important to you, I only advise adding a tiny drop or two of 'yellow' colouring. Personally (and professionally), I would leave it out. After a few trials, it was only the lovely, natural flavours that I wanted here, and you shouldn't compromise the flavour just to achieve a slightly yellow end-result.
  • Once beautifully whipped, divide / pipe between 4 little pots / servings dessert bowls (approx. 80g / 2.8oz each). Cover and leave in the fridge for about 2 hours before serving.
  • If you have another lemon in the fridge kicking about, a little finely grated lemon zest would finish it off beautifully - but I had blasted through all my lemons, and simply served it up to Funnyman with sliced strawberries (not included in the macros).

 For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category.
You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx

Keto Lemon Mousse
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Keto Lemon Mousse
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FOR READERS OUTSIDE THE UK: Missing anything you might need? The links on this website are directed at the UK market and show the products I use here. However, you can get everything you might need from Amazon.

Nutritional Information per serving
Calories                        298Kcal / 1247kJ
Fat                                32g
Carbohydrates              1.6g
Protein                          2.4g

Eggs (may be found in the powdered gelatine - check label)
Sulphites (may be found in the powdered gelatine - check label)

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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
Disclosure: Like many blogs, Fats of Life is part of the Affiliates Program on Amazon. The links to the products recommended here are affiliate links, meaning - at no additional cost to you - the author will earn a small commission if you click through and make a purchase.

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