Ingredients
Ingredients
- 1 cup heavy cream
- 8 oz cream cheese (softened to room temperature)
- 1 cup powdered monk fruit sweetener
- ¼ cup fresh lemon juice (2-3 lemons)
- 2 tsp vanilla extract
Instructions
- Whip the heavy cream: In a mixing bowl, whip the heavy cream until soft peaks form, which should take about 2-3 minutes. This will create a light and airy base for the mousse. Once whipped, set aside.
- Prepare the cream cheese mixture: In a separate bowl, whip the softened cream cheese until it becomes light and fluffy. Then add the powdered monk fruit sweetener, fresh lemon juice, and vanilla extract. Continue whipping everything together for another 2-3 minutes until fully combined and smooth.
- Fold in the whipped cream: Gently fold the whipped heavy cream into the cream cheese mixture, combining them carefully to maintain the light, airy texture of the mousse without deflating the whipped cream.
- Chill and serve: Transfer the completed lemon mousse into individual serving containers. Cover and refrigerate for at least 2 hours to allow it to set and develop flavor. Serve chilled, optionally garnished with lemon wedges for an added citrus touch.
Notes
- Ensure the cream cheese is softened to room temperature for easy whipping and smooth texture.
- Use powdered monk fruit sweetener to keep the mousse keto-friendly and low in carbs.
- Do not overmix when folding the whipped cream to maintain the mousse’s light texture.
- Refrigerate for at least 2 hours; chilling enhances the flavor and texture.
- For extra zest, add lemon zest into the cream cheese mixture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Keto, Diabetic, Low Carb
