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.
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Carbs 1.6g | Fat 32g | Protein 2.4g
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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.
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Keto Lemon Mousse
- 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
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Nutritional Information per serving
Calories 298Kcal / 1247kJ
Eggs (may be found in the powdered gelatine - check label)
Sulphites (may be found in the powdered gelatine - check label)
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