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Low Carb Lemon Mousse

This gorgeous low carb lemon mousse is made from homemade lemon curd and heavy cream! Sugar free, LCHF, and keto recipe.

Low Carb Lemon Mousse - made with homemade lemon curd! Sugar free, LCHF and keto recipe.

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I *really* wanted to call this recipe QUICK and EASY. Because it is. Kind of. It's only easy if you have already made my lemon curd recipe. Which you should – because THAT is easy too – and it tastes divine!

Low Carb Lemon Curd

Also, although the recipe preparation is quick for this mousse, it requires chilling time, so I didn't want to be misleading. All that being said, this is a three-ingredient dessert that is a classy way to finish a meal. It can be prepared in advance, too – which I always find helpful.

How to Make Low Carb and Keto Lemon Mousse

Make the mousse by adding heavy cream, lemon curd (see separate recipe), and low carb confectioner's Swerve to a stand mixer bowl. Use the whisk attachment to whip the mixture until stiff, which should only take a couple of minutes, especially if the curd is also cold.

Low Carb Lemon Mousse - made with homemade lemon curd! Sugar free, LCHF and keto recipe.

Spoon the mixture into two serving bowls or glasses, cover, and refrigerate for at least two hours, or until required. By the way, don't you just love these bowls?!? You can get them from Amazon!

Low Carb Lemon Mousse - made with homemade lemon curd! Sugar free, LCHF and keto recipe.

You see? THAT was easy!! The mousses is creamy and rich, but with that tangy lemon just cutting through it.

Low Carb Lemon Mousse - made with homemade lemon curd! Sugar free, LCHF and keto recipe.

Low Carb Lemon Mousse

Low Carb Lemon Mousse

Yield: 2 Servings
Prep Time: 5 minutes
Chilling Time: 2 hours
Total Time: 2 hours 5 minutes

This gorgeous low carb lemon mousse is made from homemade lemon curd and heavy cream! Sugar free, LCHF, and keto recipe.

Instructions

  1. Add all ingredients to a stand mixer bowl. Use the whisk attachment to whip the mixture until stiff.
  2. Spoon the mixture into two serving bowls or glasses, cover, and refrigerate until required.

Notes

3g net carb per serving (half the recipe)

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Nutrition Information
Yield 2 Serving Size Half the recipe
Amount Per Serving Calories 248Total Fat 25gSaturated Fat 14gCholesterol 141mgSodium 43mgCarbohydrates 3gNet Carbohydrates 3gFiber 0gProtein 3g

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Monday 25th of November 2019

Looking forward to making this dessert

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