Low Carb Lemon Posset

This lemon posset only needs three ingredients, and is a low carb twist on the classic English dessert. Sugar free, LCHF, and keto recipe.

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A “posset” is an English cream dessert, that actually dates back to medieval times, when it was more of a warming drink. It’s quite similar to a syllabub, and the simple lemon version requires just three ingredients: cream, sugar, and lemon juice.

My version replaces the sugar with sweetener, of course (I used xylitol, but granular Swerve would also work well), and I have also used a mixture of lemon zest and juice, to get that amazing fresh flavor without increasing the carb count (there are about 3-4g net carbs in the juice of one lemon – which isn’t too bad, but does start to add up).

This might seem like a summery dessert for trying in January – but I assure you that this creamy, tangy dessert works at any time of the year!

Mix the cream and sweetener together in a saucepan, and bring slowly to a boil, stirring frequently. Let it boil for about three minutes before removing from the heat. Meanwhile, zest a whole lemon (a Microplane zester makes this task easy!), and then juice it.

Reserve a small amount of the zest for garnish, then add the remaining zest and juice to the cream. Stir well, and the mixture will start to thicken.

Leave to cool for five minutes, stirring occasionally, then transfer to serving glasses or dishes. Let it cool completely, then cover and store in the fridge until required. To serve, sprinkle the lemon zest over each lemon posset.

Low Carb Lemon Posset

Course: Dessert

Cuisine: British

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 2

Calories: 426 kcal

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Ingredients

• 1 cup heavy cream
• ¼ cup low carb sweetener eg Xylitol or Swerve
• zest and juice of a whole lemon

Instructions

1. Mix the cream and sweetener together in a saucepan, and bring slowly to a boil, stirring frequently. Let it boil for about three minutes before removing from the heat.
2. Reserve a small amount of the zest for garnish, then add the remaining zest and juice to the cream. Stir well, and the mixture will start to thicken.
3. Leave to cool for five minutes, stirring occasionally, then transfer to serving glasses or dishes. Let it cool completely, then cover and store in the fridge until required.
4. To serve, sprinkle the lemon zest over each lemon posset.

Recipe Notes

7g net carbs per serving, not including sugar alcohols from the sweetener.

Nutrition Facts

Low Carb Lemon Posset

Amount Per Serving

Calories 426 Calories from Fat 396

% Daily Value*

Total Fat 44g 68%

Saturated Fat 27g 135%

Cholesterol 163mg 54%

Sodium 46mg 2%

Potassium 163mg 5%

Total Carbohydrates 8g 3%

Dietary Fiber 1g 4%

Sugars 1g

Protein 3g 6%

Vitamin A 35%

Vitamin C 35.6%

Calcium 9.1%

Iron 1.8%

* Percent Daily Values are based on a 2000 calorie diet.