Ingredients (Serves 4)
Base
4 oz (½ block) cream cheese, softened
1 cup heavy whipping cream
¼ cup lemon juice (fresh)
1 tbsp lemon zest
¼–⅓ cup powdered sweetener (erythritol, allulose, or monk fruit)
1 tsp vanilla extract
Pinch of salt
Optional Add-Ins
⅛ tsp turmeric (for a natural yellow color)
Extra lemon juice for more tang
Berries for topping (strawberries, raspberries—small amounts remain keto)
- Instructions
1. Whip the Cream
In a large mixing bowl, add heavy cream.
Beat with an electric mixer until stiff peaks form.
Set aside.
2. Make the Lemon Cream Base
In another bowl, add:
Softened cream cheese
Sweetener
Lemon juice
Lemon zest
Vanilla
Salt
Beat until completely smooth and creamy (no lumps).
3. Combine
Add one scoop of whipped cream into the lemon mixture.
Gently fold to lighten it.
Add the rest of the whipped cream and fold again until fully combined and airy.
(Do not beat — folding keeps it mousse-like.)
4. Chill & Serve
Spoon into jars or bowls.
Chill at least 30–60 minutes for best texture.
Serve with:
Lemon zest
A few berries
Mint
Sugar-free whipped cream
Storage
Refrigerate up to 3 days.
Do not freeze — texture becomes grainy.
Tips for Perfect Keto Mousse
Make sure cream cheese is very soft to avoid lumps.
Allulose makes the fluffiest mousse; erythritol = slightly grittier but still good.
Add more lemon juice if you prefer a sharper flavor.
Increase sweetener by 1–2 tbsp for a dessert-sweeter version.