Keto Lemon Cheesecake Mausse

 

Ingredients:

• 8 oz cream cheese, softened
• 1 cup heavy whipping cream
• 1/2 cup powdered erythritol (or your preferred keto sweetener)
• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract
• Fresh berries or additional lemon zest for garnish (optional)

Instructions:

1. Prepare the Cream Cheese Mixture:

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.

2. Add Sweetener and Flavorings:

1. Add the powdered erythritol, lemon zest, lemon juice, and vanilla extract to the cream cheese. Beat until well combined and smooth.

3. Whip the Cream:

1. In a separate bowl, whip the heavy whipping cream until stiff peaks form.

4. Fold the Whipped Cream:

1. Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth. Be careful not to overmix to maintain the light and airy texture.

5. Chill the Mousse:

1. Spoon the lemon cheesecake mousse into serving glasses or bowls. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the mousse to firm up slightly.

6. Serve:

1. Garnish with fresh berries or additional lemon zest if desired. Serve chilled.

Nutrition Information (per serving, based on 6 servings):

• Calories: Approximately 250-300 calories
• Fat: Approximately 25-28g
• Carbohydrates: Approximately 3-4g (net carbs)
  • Fiber: 0g
• Protein: Approximately 3-4g
• Sodium: Approximately 100-150mg

Notes:

• The nutrition information provided is an estimate and may vary depending on the specific ingredients used.
• For a dairy-free version, you can substitute the cream cheese with a dairy-free cream cheese alternative and the heavy whipping cream with coconut cream.
• You can adjust the sweetness and lemon flavor to your taste by adding more or less sweetener and lemon juice/zest.
• This dessert can be stored in the refrigerator for up to 3 days. Stir gently before serving if it has been chilled for a long period.