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Keto Lemon Cheesecake Mousse


  • 8 ounces cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup powdered erythritol (or any keto-friendly powdered sweetener)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • Optional: additional lemon zest for garnish


  1. In a mixing bowl, combine the softened cream cheese, powdered erythritol, lemon juice, lemon zest, and vanilla extract. Beat with an electric mixer until smooth and well combined.
  2. In a separate bowl, whip the heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  4. Spoon the mousse into individual serving dishes or glasses.
  5. Optional: Garnish with additional lemon zest for a burst of flavor and added presentation.
  6. Refrigerate for at least 2 hours or until firm.
  7. Serve chilled and enjoy!

Nutrition Information (per serving, based on approximate values):

  • Calories: 250
  • Total Fat: 26g
  • Saturated Fat: 16g
  • Cholesterol: 90mg
  • Sodium: 180mg
  • Total Carbohydrates: 3g
  • Dietary Fiber: 0g
  • Sugars: 1g
  • Protein: 3g

Please note that these values are approximate and may vary depending on the specific ingredients and brands used. It’s always a good idea to double-check the nutrition information with the specific products you use to ensure accuracy.

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