Ingredients:

For the Lemon Cheesecake Mousse:

  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup powdered erythritol (or another keto-friendly sweetener), adjust to taste
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

For the Lemon Whipped Cream Topping:

  • 1/2 cup heavy cream
  • 1 tablespoon powdered erythritol
  • Zest of 1 lemon

Instructions:

For the Lemon Cheesecake Mousse:

  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add the powdered erythritol, lemon zest, lemon juice, and vanilla extract to the cream cheese. Mix until well combined.
  3. In a separate bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
  5. Taste the mousse and adjust the sweetness if needed.
  6. Divide the mousse into serving glasses or bowls.

For the Lemon Whipped Cream Topping:

  1. In a chilled bowl, whip the heavy cream until it starts to thicken.
  2. Add the powdered erythritol and continue to whip until stiff peaks form.
  3. Gently fold in the lemon zest.
  4. Spoon the lemon whipped cream on top of each serving of the mousse.
  5. Optionally, garnish with additional lemon zest or a slice of lemon.
  6. Refrigerate for at least 2-3 hours to allow the mousse to set.
  7. Serve chilled and enjoy your Keto Lemon Cheesecake Mousse!