Keto Lemon Mousse is a light and airy, decadent and sweet mousse that is mixed with stiffly beaten egg whites and heavy cream. This sugar free lemon mousse is subtle, creamy and tart with only 2g net carbs. A perfect low carb and diabetic friendly dessert everyone can enjoy.
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Mousse translated from french is foam. That's why this popular french dessert is incorporated with bubbles to give it that light and airy texture.
Traditionally techniques are used to make this diabetic lemon mousse recipe but we replace the sugar with sweetener to make it more diabetic-friendly.
Why you'll love this keto lemon mousse?
- It's fun to make, using a double boiler, whipping and folding everything together makes me feel like a french chef.
- Sugar free, keto, low carb and diabetic friendly, what's not to love?
- Kids love it too, they also love helping to make it too.
- It's not difficult to make, it's a 3-step process but fairly easy to prepare.
- Nobody will know it's sugar-free, surprise your guests with this luxurious dessert.
- If you are like me you love all things citrusy and bright, you will love this keto lemon mousse.
Ingredients Used
Made with fresh lemon juice and zest, this mousse uses simple ingredients that you are likely to have in your kitchen.
- Lemon Juice: about 4 lemons are needed to squeeze out enough juice for this recipe.
- Lemon Zest: we want that extra citrusy lemon flavor shining through in this dessert.
- Eggs: make up the bulk of this dessert, both for the lemon curd and the whipped egg whites.
- Powdered Sweetener: I used powdered erythritol but other sweeteners like allulose or monk fruit can be used.
- Heavy Whipping Cream: we used 35% cream in the final step and gently folded it into the lemon mousse mixture.
- Vanilla Extract
- Salt
See the recipe card for quantities.
How to make keto lemon mousse?
STEP 1 - Lemon Curd
In a large heat-proof bowl whisk together 3 whole eggs plus 3 egg yolks (save the egg whites for later) with a ½ cup of sweetener, the lemon zest, lemon juice and a pinch of salt.
Once whisked together place the bowl onto a double boiler over a gentle boil and continue to whisk for about 10-15 minutes until the mixture thickens and forms the lemon curd. Allow to cool and then place plastic wrap onto the surface of the lemon curd to prevent 'surface skin'. Refrigerate for 1-2 hours.
STEP 2 - Egg Whites
Once the lemon curd has been in the fridge for 1-2 hours, using a stand mixer or using a hand mixer and a large bowl with the whisk attachment, whisk together half of the egg whites with 1 tablespoon of sweetener and a pinch of salt. Mix on high until very stiff peaks form.
Gently fold the stiff egg whites into the lemon curd. We want the egg whites to remain nice and airy while we incorporate them into the curd.
STEP 3 - Whipped Cream
In the same bowl that we whipped the egg whites add the heavy whipping cream, vanilla extract and 1 tablespoon of sweetener. Whisk on high until stiff peaks have formed.
Gently fold into the lemon and egg white mixture. Cover and chill for 2 hours and then serve.
Serve this low carb lemon mousse dessert in small 4 oz tumblers with a dollop of whipped cream, a lemon wedge and a mint leaf.
Other low carb desserts you might enjoy
- Sugar Free Tiramisu Mousse
- Low Carb Chocolate Mousse
- Easy Pumpkin Mousse
- Low Carb Shamrock Shake Mousse
- Keto Strawberry Mousse
Tips for this recipe
Powdered Sweetener: if you only have granular sweetener in your kitchen, simply blend it in a blender to make it powdered sweetener.
Set it in the fridge: allow the lemon mousse to chill in the fridge for up to 2 hours before serving.
Serving: this low carb dessert is great served with raspberries, blackberries or some crushed pecans on top.
Storage: store in an airtight container for up to 4 days in the fridge.
Recipe variations
Want to make it a little different? Here are different variations that I would suggest.
- Lemon Cheesecake Mousse - make a keto lemon cheesecake by adding three ounces cream cheese to the whipped cream mixture.
- Berries - add blended blueberries or strawberries to the lemon curd mixture to create a berry lemon mousse dessert.
- Orange - replace the lemon zest with orange zest for an orange lemon mousse dessert.
Love lemon? See this Lemoniest Low Carb Cake recipe.
Frequently asked questions
This recipe uses sweetener instead of sugar so it will likely not spike your blood sugars. However, different foods affect everyone differently so if you have diabetes, please monitor your blood sugars to see how it affects you personally.
Each serving contains about 2g net carbs.
Fresh lemon juice would be best but if you prefer store-bought lemon juice you can do so. However, you would still need the lemon zest.
Sugar Free Lemon Mousse
Equipment
- double boiler
Ingredients
Lemon Curd
- 3 large eggs
- 3 large egg yolks seperated
- ½ cup powdered erythritol
- 2 teaspoon lemon zest
- ½ cup lemon juice
Whipped Egg Whites
- ½ of the egg whites leftover from the seperated egg yolks
- 1 tablespoon powdered erythritol
- ⅛ teaspoon salt
Whipped Cream
- 1 cup heavy whipping cream 35% cream
- ½ teaspoon vanilla extract
- 1 tablespoon powdered erythritol
Instructions
Lemon Curd
- In a large heat proof bowl whisk together the 3 whole eggs plus 3 egg yolks (save the egg whites for later) with a ½ cup of sweetener, the lemon zest, lemon juice and a pinch of salt.3 large eggs, 3 large egg yolks, ½ cup powdered erythritol, 2 teaspoon lemon zest, ½ cup lemon juice
- Then place the bowl onto a double boiler over a gentle boil and continue to whisk for about 10-15 minutes until the mixture thickens and forms the lemon curd.
- Allow to cool and place plastic wrap onto the surface of the lemon curd. Refrigerate for 1-2 hours.
Whipped Egg Whites
- Using a stand mixer or hand mixer with the whisk attachment, whisk together half of the egg whites with 1 tablespoon of sweetener and a pinch of salt. Mix on high until very stiff peaks form.½ of the egg whites leftover from the seperated egg yolks, 1 tablespoon powdered erythritol, ⅛ teaspoon salt
- Gently fold the stiff egg whites into the lemon curd.
Whipped Cream
- Using the mixer, whisk together the heavy cream, vanilla extract and 1 tablespoon of sweetener on high until stiff peaks have formed.1 cup heavy whipping cream, ½ teaspoon vanilla extract, 1 tablespoon powdered erythritol
- Gently fold into the lemon and egg white mixture. Cover and chill for 2 hours and then serve.
Notes
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
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