Low-Carb Lemon Mousse with Whipped Cream — Step-by-Step, SEO-Optimized Recipe

Meta description: Light, refreshing and keto-friendly — this Low-Carb Lemon Mousse with Whipped Cream is a 15-minute sugar-free dessert that sets in the fridge. Easy, dairy or dairy-free options included.

Slug / URL suggestion: low-carb-lemon-mousse-whipped-cream

Why you’ll love this recipe

Bright lemon, cloud-light texture, and zero sugar guilt — this low-carb lemon mousse is perfect after a heavy meal, for summer warm days, or when you want a ketogenic-friendly dessert that feels indulgent. No eggs, no baking, and easily adapted to dairy-free or extra-stable versions.

Ingredients (makes ~4 small servings)

• 1 cup heavy whipping cream — 240 ml (chilled)

• 1/4 cup powdered erythritol (or your preferred powdered low-carb sweetener) — about 50 g

• 1/4 cup fresh lemon juice — 60 ml (juice of ~1–2 lemons)

• 1 tablespoon lemon zest (fresh) — zest of 1 medium lemon

• 1/2 teaspoon vanilla extract — 2.5 ml

• Optional: extra sweetener to taste

Equipment: large mixing bowl (preferably metal, chilled), electric mixer or whisk, microplane/zester, measuring cups, spatula, serving glasses/bowls.

Prep & timing

• Active prep: 10–15 minutes

• Chill time: at least 1 hour (longer if you want firmer texture)

• Total time: ~1 hour 15 minutes

• Serves: 4 small portions (adjust serving size for more)

Step-by-step directions (detailed)

1. Chill your tools. Put the mixing bowl and beaters in the fridge for 10–15 minutes (cold metal helps cream whip faster and hold peaks).

2. Start whipping the cream. Pour the chilled heavy cream into the cold bowl. Using an electric mixer, beat on medium speed until soft peaks form (the cream holds a peak that slightly droops).

   • Tip: If using a hand whisk, use brisk, even strokes and stop at soft peaks.

3. Sweeten gradually. With the mixer running on medium, slowly sprinkle in the powdered erythritol and continue whipping until stiff peaks form (peaks stand straight when you lift the beater). Don’t overwhip — stop once peaks are stable but still glossy.

4. Prepare the lemon mix. In a small bowl combine the lemon juice, lemon zest, and vanilla. Taste and, if you want it sweeter, dissolve a tiny pinch of additional powdered sweetener into the lemon juice.

   • Important: Because lemon juice is acidic and can deflate whipped cream, keep the juice cool and fold gently.

5. Fold — don’t beat. Spoon about one-quarter of the whipped cream into the lemon mixture to lighten it, mix gently, then fold that back into the remaining whipped cream with a spatula. Use a gentle cutting-and-folding motion to keep the mousse airy.

6. Portion & chill. Spoon or pipe the mousse into serving glasses or bowls. Chill in the refrigerator for at least 1 hour to let flavors meld and the texture settle.

7. Garnish & serve. Top each serving with a small dollop of whipped cream and a pinch of lemon zest (or a few raspberries). Serve cold.

Optional: make the mousse firmer (stabilize with gelatin or mascarpone)

Gelatin method (for a firmer set):

• Sprinkle 1 tsp powdered gelatin over 2 tbsp cold water; let bloom 3–5 minutes. Gently warm (microwave 5–8 seconds or stovetop) until dissolved — don’t boil. Whisk a tablespoon of the dissolved gelatin into the lemon juice to temper, then mix into the lemon mixture and proceed with folding. Chill 2 hours for a firmer set.

Mascarpone method (stable, extra-creamy):

• Beat 4 oz (115 g) mascarpone lightly until smooth, fold into whipped cream before adding the lemon mixture. This adds body and slows weeping.

Dairy-free / vegan variation

• Replace heavy cream with chilled full-fat coconut cream (refrigerate a can overnight, scoop the solid part). Whip coconut cream until fluffy, sweeten with powdered erythritol or monk fruit, then fold in lemon juice and zest. For a firmer set use 1 tsp agar-agar dissolved in warm water and mixed into the lemon juice (agar must be briefly boiled to activate; follow package instructions).

Serving ideas

• Mini parfaits: layer mousse with crushed low-carb cookies or toasted almond crumbs.

• Garnish: toasted sliced almonds, a few fresh raspberries (lower-carb berry), or grated sugar-free white chocolate.

• Make it special: serve in chilled martini glasses with a lemon-zest ribbon.

Storage & make-ahead

• Refrigerator: Store covered up to 48 hours for best texture (slight weeping can occur after a day). If stabilized with gelatin or mascarpone, it will hold 3–4 days.

• Freezing: Not recommended — whipped cream textures break on thawing.

Tips & troubleshooting

• Bowl & beaters must be cold. Warm equipment slows whipping and increases time to reach peaks.

• Soft → stiff peaks: stop at soft peaks to sweeten, then continue carefully to stiff peaks. If you overwhip and it turns grainy, gently add 1–2 tablespoons fresh cream and rewhip briefly.

• If mousse becomes runny after adding lemon: you mixed too vigorously; chill immediately and consider adding a stabilizer (mascarpone or dissolved gelatin) and gently rewhipping small amounts to restore body.

• Sweetener swap: powdered erythritol works best for texture. If using allulose or monk fruit blends, adjust to taste and note that some sweeteners are sweeter — start with less.

Quick FAQs

Is this keto? Yes — when made with a zero-net-carb sweetener like erythritol or allulose, this dessert is keto-friendly and very low in carbs. Net carb per serving is generally negligible, but it depends on the sweetener and exact lemon quantity.
Can I use bottled lemon juice? Fresh lemon juice is recommended for brightness and zest quality, but bottled will work in a pinch.
Can I make it ahead for a party? Yes — make the mousse and refrigerate; add fresh garnishes just before serving.

enjoy!