This Keto Lemon Mousse is smooth, sweet, tangy and absolutely yummy! Not to mention it’s low carb and incredibly simple and quick to make.
Keto Lemon Mousse | Low Carb Lemon Mousse
One of my favorite desserts to make has got to be mousse. It’s such a wonderfully smooth, creamy and simple dessert to make that I find myself making it on a fairly regular basis. Not to mention it’s quite easy to make the dessert low carb, which is great for those of us living a keto lifestyle.
One of my favorite things about this Keto Lemon Mousse is that it only takes five ingredients to make. You’ll most likely have most of the ingredients on hand, and if not, it will cost you next to nothing to grab the ingredients at the store.
This recipe only takes a few minutes to whip together. The longest part is letting it refrigerate for a couple of hours before consuming, but let me assure you, it’s well worth the wait!
I always like to make a large batch so that I can have some now, then put the rest back in the fridge for later use. I normally like it to last me a few days before I end up creating another dessert to curb my sweet tooth.
How To Make Keto Lemon Mousse
- In a stand mixer with a paddle attachment, mix together all ingredients until smooth and creamy.
- Refrigerate for 1-2 hours and serve.
Tips for Making Keto Lemon Mousse
- Mascarpone cheese is sweet, soft cheese. If you can’t find it, use ricotta cheese.
- If you don’t like the flavor of lemon, you can also make this mousse in chocolate. See the recipe HERE!
- You can vary the flavors for this mousse, by using orange extract and orange zest for example. Almond mousse with just the extract will also be fabulous.
- This is a very rich concoction. Start with 1/4 cup at most per person as it can be very filling.
- This mousse will last several days in the refrigerator.
- You can also freeze this in small truffle molds. When it’s frozen, pop them out of the molds and store them in the freezer. It’s great for portion control!
Looking For More Great Keto Mousse Recipes?
Keto Peanut Butter Mousse Keto Lemon Pound Cake Keto Lemon Ricotta Cheesecake Keto Lemon Ricotta Muffins
- Check out my Keto Peanut Butter Maple Mousse! It’s a simple, 6 ingredient recipe that’s low carb and takes only minutes to make.
- If you prefer a little perk in your desserts, check out my Mocha Mousse!
- This is another great lemon recipe Instant Pot Keto Ricotta Lemon Cheesecake
- And don’t forget to try the Keto Lemon Poundcake!
- These Keto Lemon Ricotta Muffins are another delightful little snack.
Once you try this Keto Lemon Mousse, you’ll be craving the tangy, sweet, and satisfying flavors just like I do. And if you don’t believe me, give it and try and see for yourself!
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Equipment
Ingredients
- 8 ounces Mascarpone Cheese room temperature
- 1 cup Heavy Whipping Cream
- 1/2 cup fresh lemon juice
- 1/3 cup Truvia
- 1/4 teaspoon Salt
Instructions
- In a stand mixer with a paddle attachment, mix together all ingredients until smooth and creamy.
- Refrigerate for 1-2 hours and serve.
Notes
- Mascarpone cheese is sweet, soft cheese. If you can’t find it, use ricotta cheese.
- If you don’t like the flavor of lemon, you can also make this mousse in chocolate. See the recipe HERE!
- You can vary the flavors for this mousse, by using orange extract and orange zest for example. Almond mousse with just the extract will also be fabulous.
- This is a very rich concoction. Start with 1/4 cup at most per person as it can be very filling.
- This mousse will last several days in the refrigerator.
- You can also freeze this in small truffle molds. When it’s frozen, pop them out of the molds and store them in the freezer. It’s great for portion control!
Nutrition
Don’t forget to check out my Keto Desserts Cookbook!
Featuring recipes for many classic, high-carb favorites that have been reworked to be “fat bombs,” which help keep your macros in balance, as well as prevent you from craving all the things you usually can’t eat when you’re trying to lose weight. Many of the more than 100 recipes require no more than 10 to 15 minutes of prep time, and they taste as delicious and indulgent as they sound—how about Chocolate Peanut Butter Pops, Mocha Cheesecake, or Almond Butter Bombs?
Cori
It’s not often I use my Meyer lemons on an untested recipe, but I’m so glad I did! I used the best from one of the lemons, too, and this was perfect! I used Swerve instead of Truvia. I’ll be making this again soon!
URVASHI PITRE
Hi Jody, the recipe uses Mascarpone cheese, not ricotta
Jodi
I made this last night using Ricotta cheese, and it is not thick like the picture shows. What did I do wrong and can it be thickened up at this point?
elf
What can be used rather than Truvia? I don’t like the “natural flavors” which could be anything. Thank you in advance! elf