Quick Lemon Cheesecake Mousse

A quick keto lemon cheesecake mousse that’s an easy no-bake low carb keto dessert with just four ingredients and some fridge time.

INGREDIENTS

1 cup whipping cream
4 ounces of cream cheese, softened
Stevia extract (powdered or liquid) to taste
Juice and zest of half to one whole lemon

INSTRUCTIONS

In a large bowl, pour the cream and using an electric beater or whisk, beat until whipped.

Add in the softened cream cheese and stevia to taste.

Zest the lemon over the mixture using a fine side of a grater or a microplane.

Juice the lemon over the mixture  straining out any seeds with your hands or a strainer, and whip into the mixture until smooth.

Continue to whip until everything is fully blended and creamy.

Taste the mousse and add more stevia, or lemon juice, if needed (I like mine tart, so I used a whole lemon).

Place the lemon cheesecake mousse into a serving dish and chill in the fridge for at least 3-4 hours, to firm up.

Makes 5-6 servings.

NOTES:

If you’re new to stevia, add it little by little—if you use too much, it will be bitter!

Keeps well in the fridge, but I have only had it in there for 3 days. It did weep a bit, and I had to stir it up which loosened it a little more than I would like. I wouldn’t try for much longer than that.

Optional additions:

If you wanted to change the flavor profile a bit, you could add a few drops of vanilla extract

You could also serve this with fresh berries or a small handful of desiccated unsweetened coconut flakes or chopped nuts.