Keto Lemon cream fool

 

Ingredients:

• 1 cup heavy whipping cream
• 1/2 cup mascarpone cheese (or cream cheese), softened
• 1/4 cup powdered erythritol (or your preferred keto sweetener)
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract
• Fresh berries or lemon slices for garnish (optional)

Instructions:

1. Prepare the Whipped Cream:

1. In a large mixing bowl, beat the heavy whipping cream with an electric mixer until soft peaks form.

2. Combine the Ingredients:

1. In another bowl, beat the mascarpone cheese (or cream cheese), powdered erythritol, lemon zest, lemon juice, and vanilla extract until smooth and creamy.

3. Fold the Mixtures Together:

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

4. Chill the Dessert:

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

5. Serve:

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

Nutrition Information (per serving, based on 4 servings):

• Calories: Approximately 250-300 calories
• Fat: Approximately 25-28g
• Carbohydrates: Approximately 3-5g (net carbs)
  • Fiber: 0g
• Protein: Approximately 2-3g
• Sodium: Approximately 50-70mg

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 heavy cream with coconut cream and the mascarpone with a dairy-free cream cheese alternative.
• 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 2 days. Stir gently before serving if it has been chilled for a long period.