This low carb lemon cheesecake mousse is a delightful treat for those of us who want to indulge without the guilt. Inspired by the classic flavors of a lemon cheesecake, this mousse is perfect for anyone following a low-carb or keto lifestyle. It’s a great way to satisfy your sweet tooth while keeping things light and fresh. I first tried a version of this recipe at a friend’s brunch, and I couldn’t believe how easy it was to make without any added sugar. It’s become a staple in my dessert repertoire, especially during the warmer months when I crave something zesty and refreshing.
This lemon cheesecake mousse pairs beautifully with a few fresh berries on the side, such as raspberries or blueberries, which add a pop of color and a hint of sweetness. You could also serve it with a small almond flour cookie for a bit of crunch. For a more indulgent experience, a dollop of whipped cream on top is a must, and perhaps a sprinkle of lemon zest for an extra touch of citrus. It’s a versatile dessert that can stand alone or be part of a larger spread at a gathering.
Low Carb Lemon Cheesecake Mousse
Servings: 4
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Ingredients
8 oz cream cheese, softened
1/2 cup heavy cream
1/3 cup powdered erythritol or preferred sugar substitute
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Pinch of salt
Whipped cream for topping (optional)
Directions
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