“I love mousse the texture and the mouthfeel of mousse. 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 keto lemon mousse recipe here. I added yellow food colouring, but 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 without it.” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Keto Lemon Mousse…
Indulging in a luscious dessert while adhering to a keto lifestyle is now within reach! This keto lemon mousse, infused with the tangy essence of lemon zest and lemon juice offers a guilt-free treat.
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By utilising the setting properties of gelatine, this dessert achieves a velvety consistency without compromising its low-carb nature.
Lemon zest, the vibrant outer layer of the citrus fruit, adds a burst of freshness and aroma to the mousse. Its citrusy essence elevates the flavour profile while lending a zesty twist.
So, go ahead and treat yourself to a guilt-free, creamy, zesty delight that will leave you wanting more!
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Keto Lemon Mousse, as well as all the Desserts on Fats of Life®.
Keto Lemon Mousse
Per serving
Ingredients
- 1 tsp gelatine powder
- 250 g (8.8 oz) double cream
- 4 TB powdered erythritol
- 1 1/2 large lemons, juice and finely grated zest
- yellow food colouring, (optional, see NOTE)
Instructions
- 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).
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per servingCalories 298Kcal / 1247kJ
Fat 32g
Carbohydrates 1.6g
Protein 2.4g
Allergens
Milk
Eggs (may be found in the powdered gelatine - check label)
Sulphites (may be found in the powdered gelatine - check label)
See all the Desserts on Fats of Life:
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.
1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx