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 (Lakanto or granular Swerve would 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!

How to Make a Low Carb Lemon Posset

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.

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Low Carb Lemon Posset

Yield: 2 Servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

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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Ingredients

• 1 cup heavy cream
• ¼ cup low carb sweetener, eg Lakanto
• 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.

Notes

3.3g net carbs per serving (half the whole recipe)

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• 
  Microplane 40020 Classic Zester/Grater, Black

Nutrition Information

Yield 2 Serving Size 1 Posset
Amount Per Serving Calories 408Total Fat 43gSaturated Fat 27gCholesterol 134mgSodium 38mgCarbohydrates 4.5gNet Carbohydrates 3.3gFiber 0.2gSugar 3.8gProtein 3.5g